growth. Furthermore poultry, game, fish, and shellfish all show about the same mineral deficiencies as do the meats and grains. There are some indications that fish have a better vitamin A content than ordinary meats.

The comparative economy of these different types of flesh food varies widely with locality and season. While game has become so scarce and costly as to be no longer an important factor in the food supply, the prices of poultry, fish, and shellfish appear at present to be rising less rapidly on the whole than the price of beef. The breaking up of the great cattle ranges into small cultivated farms naturally tends toward a relative (perhaps not absolute) decrease in beef production and an increase (both absolute and relative) in poultry culture. Oyster culture is becoming systematized so that, while oysters will doubtless remain an expensive food, the supply will probably increase. The fishery industries are also capable of great development both by improved methods of handling the species now regarded as important and by utilizing as food the flesh of species which in the past have been neglected. Thus it is said that a few years ago sturgeon was so little prized as food that much of it was used as fertilizer, while now smoked sturgeon is in good demand; and that still more recently the garfish, formerly regarded merely as a pest, has begun to find a market as a food fish.

Since in the nature of the case the meat production of the country cannot be greatly increased except at the cost of a restricted output of other farm crops, we may anticipate a constantly increasing tendency towards better conservation and more economical utilization of the fishery products as food.

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