ABSTRACT
THE qualities by which foods may be classified have been already shown to be numerous and open to the selection of the enquirer; but as it is not desirable in a work of this kind to attempt too much refinement of mere outline, we will omit two subjects, and refer the classification on the grounds of economy and chemical action to the work on Dietaries, whilst here we make use of the familial' but comprehensive one of solids, liquids, and gases. Solids will be divided into animal and vegetable, and each subdivided into nitrogenous and non-nitrogenous. We shall proceed first to treat of solid animal foods.
