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the pot-herbs are some lactescent plants, as lettuce, endive, and dandelion, which contain a most wholesome juice, resolvent of the bile, anodyne, and cool. ing; extremely useful in all diseases of the liver. Artichokes contain a rich nutricious stimulating juice. Of alimentary roots, some are pulpy and very nutri. cious, as turnips, carrots; these have a fattening quality, which they manifest in feeding cattle.”-I. dem, p. 52, 53. - “ Animal substances differ from vegetables in two things. First, in that being reduced to ashes, they are perfectly insipid ; all animal salts being volatile, fly off with great heat. Secondly, in that there is no sincere acid in any animal juice. From the two forementioned differences of vegetable and animal substances, it follows, first, that all animal diet is alka: lescent or anti-acid ; secondly, that animal substansces, containing no fixed salt, want the assistance of those for digestion which preserve them both within and without the body from putrefaction.-Ib. p. 64, 65. Water is the chief ingredient in all the animal fluids and solids; for a dry bone, distilled, affords a great quantity of insipid water; therefore water seems to be proper drink for every sort of animal. SId. p. 66. The first sort of alimentary substances are such as are of so mild a nature, that they act with small force upon the solids; and as the action and · reaction are equal, the smallest degree of force in the
solids digest and assimulate them; of such sort is milk, &c.-Id. p. 97. Acid austere vegetables, be. fore mentioned, have the quality of condensing the fluids as well as strengthening the solids.-Id. p. 103. Animal substances are all alkalescent; of vegetable - substances some are acid, others are alkalescent.-Id. p. 105. An animal with a strong vital force of di. gestion will turn acids into animal substances, but if il's food be entirely alkalescent, it's juices will be more so.-Id. p. 151. There are vegetables, acid, alkaline, cooling, hot, relaxing, astringent, acrid, mild, &c. useful or hurtful, according to the different constitutions to which they are applied. There may a stronger broth be made of vegetables than of apy gravy soup.--Id. p. 180. I know more than one instance of irrascible passions being much sub. dued by a vegetable diet. Id. p. 186. Piethoric con. stitutions are subject to fall into this alkaline state of the fluids, which is more dangerous than that which proceeds from acidity-Id. p. 250. No person is able to supporta diet of flesh and water without acids. as salt, vinegar, and bread, without falling into a potrid fever." -Id: p. 151. - A constant adherence to one diet may have bad ef. fects on any constitution. Nature has provided a great variety of nourishment for human creatures, and furnished us with appetites of desire and organs to digest them. Id. p. 178. Animal food overpowers the faculties of the stomach, clogs the functions of the soul, and renders the mind material and gross. In the difficult, the unnatural task of converting into living juice the cadaverous oppression, much time is consumed, much danger is incurred.
Domesticated animals, like men, are subject to disa eases. Animal food must therefore always be dangerous. The proper food appointed by nature for animals is easier digested than the animals themselves, those animals that live on végetables than those that live on animals. There is nothing more certain than that the greater superiority the concoctive powers have over the food, or the stronger the concoctive powers are in regard of the things to be concocted, the finer
the chyle will be ; the circulation the more free, and the spirits the more lightsome, that is, the better will the health be.”_Cheyne's Essay on Health, p. 27, edit. 1725. • 6 All crammed poultry and fed cattle, and even vegetables forced by hot-beds, tend more to putrefac. tion, and consequently, are more unfit for human food than those that are brought up in their natural manner.”_Idem, p 73. · "Animal food, and made artificial liquors, in the original frame of our nature, and design of our crea. tion, appear not intended for human creatures. They seem neither to have those strong and fit organs for digesting them, (at least such as birds and beasts of prey have, who live on flesh) nor natural. ly to have those voracious and brutish appetites which require animal food and strong liquors to satisfy them ; nor those cruel and hard hearts, or those d abolical passions which could easily suffer them to tear and destroy their fellow-creatures, at least not in the first and early ages before every man had cor. rupted his way; and God was forced to exterminaté the whole race by an universal deluge.--Idem, p. 91 & 92,
There are some sorts of food which may oppress and load the stomach, and alimentary ducts in the first concoction, which may be very safe and benign in the subsequent ones. For instance, cheese, eggs, milk-meats, and vegetable food, tho' duly prepared, and justly proportioned in quantity, may chance to lie heavy on the stomach, or beget wind in the alimentary passages of some persons. [Drinking of water will generally remedy this inconveniency. No solid food should ever be taken into the stomach with. out a sufficient quantity of watery menstruum.] But these neither having their parts strongly united, nor abounding in sharp urinous salts, when they become sufficiently diluted or dissolved into their component parts, and their parts being still smaller than the small. est vessels, and their union constantly less than the force of the concoctive powers, in persons who have any remainiog fund of life in them, will thereby yield a sweet, thio, and easily circulating chyle, in the af. ter concoctions become benign and salutary, and af. ford no materials for chronical distempers; and the wind thence generated, not being pointed and armed with such sharp salts as those of flesh-meats, or the corrosive juices of spirituous liquors, will be as innocent and safe as the element we breathe in.-I. dem, p. 120.
The late ingenious Dr. Elliot, in his “ Elements of Natural Philosophy as connected with Medicine," has given us, a most incontestible proof, that animals are not the proper food of man. In speaking of fermentation, he expresses himself as follows; 6 Vegetable and animal substances only are subject to this process. There are several stages of it, all of which vegetable, but not animal substances may undergo. By fermentation the particles of the compound suffer a new arrangement, so that the properties of the substance become different from what they were before, If a vegetable juice of grapes, for example, be fermented, it will yield, on distillation, inflammable spirit, which the must did not yield before fermentation. This is called the vinous fermentation. If the same liquor be farther fermented it will yield vinegar, which could not be obtained from the liquor before, either in it's original or vinous state. This is, there fore, called the acetous fermentation. The third state of fermentation is putrefaction, by which the sub
stance is converted into a mucilage, and afterwards into calcareous earth; marine and other acids and volatile alkali, which escaping with a portion of oily matter, occasions the disagreeable smell arising from putrefying substances. Animal substances can only pass through the latter stage (putrefaction), and therefore have probably already undergone the former, that is the vinous aud acetous fermentations. Hence we may fairly conclude, that the vinous and acetous fer. mentations are the means by which the vegetable is perfected into animal. Putrefaction, the abhorrence of animal nature, the only fermentation of which a corpse is capable, seems to be the means that nature employs to reduce a dead body, or rather a body disorganized, to a state susceptible of vegetation. Hence the circle seems to be vegetation, animaliza. tion, putrefaction, and again vegetation. Hence the stomach has a double task to perform on a corpse or putrefying substance, viz. to raise it to vegetation, and then to animalization, On vegetable substances the stomach has nothing to do, but to perfect the order of nature by bringing the vegetable to the next stage or animalization."
Those children whose nurses live on animal food, are more subject to worms and the cholic than those whose nurses feed on vegetables. This is by no means surprising, since animal substance, in putre. faction, swarms with vermin, which vegetable substance does not. The indifference which children have for flesh-meat, and the preference they give to vegetable aliments, such as milk.meats, pastry, fruit, &c. evinces that the taste of that kind of food is not natural to the human palate. Why should this pri. mitive taste in children ever be vitiated! Were even their health not concerned, it would be expedient on