of azotized principles adapted for the formation of flesh, and the average quality of beet contains about 2 per cent.

In our own times, and among civilized peoples, bread has become an article of food of the first necessity; and properly so, for it constitutes of itself a complete life-sustainer, the gluten, starch, and sugar, which it contains, representing azotized and hydro-carbonated nutrients, and combining the sustaining powers of the animal and vegetable kingdoms in one product.

The first two groups are called non-azotized, as they contain no nitrogen; the last two, azotized, containing nitrogen.

The first two groups are called non-azotized, as they contain no nitrogen; the last two, azotized, containing nitrogen.

" Hence the obvious restriction of the first two classes to the heat-producing function, and of the last two (or azotized) to the reparation of the tissues.

They are azotized, and contain quite a marked amount of nitrogen.

Though many azotized substances in a state of decomposition exert a similar agency, yet it is possessed by ptyalin in a much greater degree.

Only after the azotized food has been somewhat disintegrated by the action of the gastric juice, and the fluids again rendered alkaline by the presence of saliva, swallowed in small quantities for a considerable time after eating, does the saccharifying process go on with normal rapidity and vigor.