A Course of Lectures on the Principles of Domestic Economy and Cookery

meat; and the other things--the vegetables and bread, and all those other articles of food that we eat, are what the dressmakers would call "trimmings." We do not regard them as real nourishing food, when in reality there are some vegetables which are nearly as nutritious as meat. Take for instance, lentils; I do not know if you are familiar with them. They are a variety of vetch or field pea, little flat, dried peas, that grow very abundantly; in fact, if they are once planted in a field it is almost impossible to root them out. They have been for ages used in all older countries, in Egypt, in Asia, all through Europe, especially in Germany. Within the last ten years they have become known in this country. Lentils, with the addition of a very little fat in the form of fat meat, suet drippings or butter, are quite as nutritious as meat; that is, they sustain strength, and enable people to work just as well as meat. So, you see, that so far as actual nourishment is concerned, vegetables approach closely to meat. Next to lentils come peas and beans, dried peas and beans. I have not graded the different articles of food, but some day when we have more time I will give you a table of nutritive values of different articles of food so that you can form some comparison in your own mind. Remember this, that meat is not the only nutritious article of food in use, and we only need a certain quantity of it. For instance, for the purpose of health meat once a day will answer. It is very nice to have it two or even three times if we want it, or if we can afford it; but if we have it once a day we answer all the requirements of health, and in communities where it is not possible to have an abundant supply of fresh meat, a very small proportion of salt meat used in connection with the most nutritious vegetables keeps the health and strength of the really