Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

by E. E. Kellogg

[Excrementitious elements]

[Flesh food a stimulant]

[Diseased meats]

[Jewish customs in regard to meat]

[Trichina]

[Tapeworm and other parasites]

[Meat unnecessary for health]

[The excessive use of meat tending to develop the animal propensities]

[Objections to its use]

[Pork]