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THE MEAT FETISH. 13 It almost seems as if the main object of plant-life on earth were to clean up the mess made by animal life. The chemistry of plants, too, seems, contrary to expectation, to be much more perfect than that of the animal. Ducks that feed on fish taste of fish. Milk is redolent of the wild onions eaten by the cow. I have been told on good authority that the eggs of a hen allowed to feed too much on the dunghill will taste of it. Plants, on the other hand, almost invariably disguise their food beyond recognition, and the strawberry or mushroom grown in manure will not disclose a trace of it. Cut into a tree or plant, and you will find all sweet and clean. There are no disgusting secrets as there are in every animal, healthy though he be. And vegetable products do not begin to decay as soon as severed from the parent stock. A seed will keep its vitality for years, and a potato or apple will last all winter. It is not necessary to eat them during their decay. And vegetable decay is different from animal decay. Watch a forest tree from the moment it is felled until it crumbles into dust, and not one disagreeable odour will come from it during that whole period. Whenever there is anything loathsome about a tree it comes from animal—that is, from insect—life. A rotten potato or cabbage is not a pleasant thing, I admit, but it is pure in comparison with any decaying animal body whatever. That vegetable food, including fruit and cereals is wholesome food is pretty generally admitted. Plants may have diseases, but none that human beings can catch from them. There are poisonous plants, but it is easy to avoid them. That vegetable food is natural to us is shown by our unsophisticated tastes and bodily structure. Such food, then, is, unlike animal food, clean, wholesome, and natural.

That vegetable food forms a perfect substitute for animal food results from the fact that it contains all the useful elements of meat in a form easily assimilated. The valuable part of meat is its nitrogenous or albuminous matter, known also as proteids. In the essay