A difficulty is presented at this stage of our progress, in the conviction of the consumers of the flesh of animals, as to the very different results produced by food of a farinaceous and vegetable nature, and that derived from the flesh of animals. We at once admit that the sensations, the result of partaking of food composed wholly or in part of flesh, are very different ; but this arises from the stimulating and febrile action of flesh upon the stomach, and may be due, and most probably is, to causes involved in the concentrated character of flesh as com- pared to its bulk, or to the absence of the alkaline characteristics of such food, and thus to its general abnormal effects upon the system. To whatever cause, however, the stimulation and febrile effects of flesh are due, they certainly exist, and account for the difference in sensation produced by such food as com- pared with the bland and calm effects resulting from the diges- tion of farinaceous and vegetable products. Flesh may be popularly considered the brandy of diet, as communicating to the system a degree of that stimulation which answers, in kind, to the stimulus of alcohol, and actually produces on the coats of the stomach the heightened febrile action which Dr. Beau- mont observed, and which is altogether apart from its nutritive or normal heat-forming principles, whilst the meal of farina- ceous food (nearly altogether heat-forming in its principles) was digested, leaving the coats of the stomach cool, and of their natural colour. It is to the above-mentioned febrile effects of flesh, that the heightened pulse, and degree of more restless habit consequent upon partaking of flesh as food is due. Unquestionably, the changes of the system occur in another way on the mixed than on the Vegetarian diet, and with less favourable and healthful action, as well as less of endurance, whether physical or mental, c 13 INTRODUCTION. the body arriving sooner at maturity, and sooner at old age and decay, than would necessarily be the result in avoiding these sources of stimulation to which wo have called attention. We feel assured that our views upon this subject but require some opportunities of practical observation on the part of the medical profession, at once to bo established for their guidance. Another argument, though loss general and comprehensive in its character, seems naturally to belong to this portion of the treatment of our subject, arising as it does from the consump- tion of immense and increasing quantities of butcher’s meat procured from the bodies of animals in nearly all states of dis- ease, including measles, dropsy, liver complaint, and the more fatal kinds of contagious disorders, such as consumption, small- pox, and diarrhoea. The facts of the case were stated officially to the House of Commons on March 8th, 1864, by the then Under Secretary for the Home Department.

AI-modernized reading of the original text

A difficulty is presented at this stage of our progress, in the conviction of the consumers of the flesh of animals, as to the very different results produced by food of a farinaceous and vegetable nature, and that derived from the flesh of animals. We at once admit that the sensations, the result of partaking of food composed wholly or in part of flesh, are very different ; but this arises from the stimulating and febrile action of flesh upon the stomach, and may be due, and most probably is, to causes involved in the concentrated character of flesh as compared to its bulk, or to the absence of the alkaline characteristics of such food, and thus to its general abnormal effects upon the system. To whatever cause, however, the stimulation and febrile effects of flesh are due, they certainly exist, and account for the difference in sensation produced by such food as compared with the bland and calm effects resulting from the digestion of farinaceous and vegetable products. Flesh may be popularly considered the brandy of diet, as communicating to the system a degree of that stimulation which answers, in kind, to the stimulus of alcohol, and actually produces on the coats of the stomach the heightened febrile action which Dr. Beaumont observed, and which is altogether apart from its nutritive or normal heat-forming principles, whilst the meal of farinaceous food (nearly altogether heat-forming in its principles) was digested, leaving the coats of the stomach cool, and of their natural colour. It is to the above-mentioned febrile effects of flesh, that the heightened pulse, and degree of more restless habit consequent upon partaking of flesh as food is due. Unquestionably, the changes of the system occur in another way on the mixed than on the Vegetarian diet, and with less favourable and healthful action, as well as less of endurance, whether physical or mental, the body arriving sooner at maturity, and sooner at old age and decay, than would necessarily be the result in avoiding these sources of stimulation to which wo have called attention. We feel assured that our views upon this subject but require some opportunities of practical observation on the part of the medical profession, at once to bo established for their guidance. Another argument, though loss general and comprehensive in its character, seems naturally to belong to this portion of the treatment of our subject, arising as it does from the consumption of immense and increasing quantities of butcher’s meat procured from the bodies of animals in nearly all states of disease, including measles, dropsy, liver complaint, and the more fatal kinds of contagious disorders, such as consumption, smallpox, and diarrhoea. The facts of the case were stated officially to the House of Commons on March 8th, 1864, by the then Under Secretary for the Home Department.

Vegetarian cookery