is necessary or not, but whether there is a sufficient quantity already
existing in our foods. Some allege that there is an essential difference
between added salt and that natural to raw foods. That the former is
inorganic, non-assimilable and even poisonous; whilst the latter is
organised or in organic combination and nutritive. The writer is far from
being convinced that there is a difference in food value. Some herbivorous
animals are attracted by salt, but not the carnivora. This has been
explained by the fact that potassium salts are characteristic of plants,
whilst sodium chloride is the principal saline constituents of blood and
of flesh. In their food, the herbivora take three or four times as much
potash salts as the carnivora. Of course, the sodium chloride in the flesh
of the herbivora and frugivora is obtained from the vegetable matter
forming their food, and very few of them have the opportunity of obtaining
it from salt-licks and mineral sources. They must have the power of
storing up the sodium chloride from plants in sufficient quantity, whilst
the potash salts pass away. There is no justification for saying that they
are worse off by being deprived of salt. If the ape tribe can thrive
without added salt why should not man? Bunge considers that a restriction
to vegetable food causes a great desire for salt. Opposed to this, is the
fact that certain tribes of negroes who cannot obtain salt, add to their
vegetable food wood ashes or a preparation of wood ashes; this is chiefly
potash. One preparation used in British Central Africa was found to
contain about 21 per cent. of potassium chloride to only 0.5 per cent. of
sodium chloride. It has been said that vegetarians consume more salt than
those who take flesh food. We doubt this; we know of many vegetarians who
have a strong objection to added salt, and have abstained from it for
years. Some find that it predisposes to colds, causes skin irritation and
other symptoms. At many vegetarian restaurants the food is exceedingly
salty; the writer on this account cannot partake of their savoury dishes,
except with displeasure. Nearly all who patronise these restaurants are