.

Dr. Charles Mayo states that three out of four dogs over 12 years have
cancer.

I quote the following paragraphs from a poster prepared some years ago
as a reply to "Meat Is Wholesome" poster distributed by the packers
through the post office department which presents ample evidence that
meat is by no means always wholesome:

A bacteriological examination made in the laboratory of the Battle Creek
Sanitarium of fresh meats purchased at seven different markets, all in
apparently fresh condition, showed the following number of bacteria per
ounce:

Bacteria Per Ounce
Beefsteak 37,500,000- 45,000,000
Pork Chops 5,100,000- 87,000,000
Beef Liver 3,000,000- 945,000,000
Corned Beef 300,000- 910,000,000
Hamburger Steak 5,100,000-2,250,000,000
Pork Liver 3,000,000-2,862,000,000

The above figures agree with the findings of Tissier, Distaso, Weinzirl,
Farger, Walpole, and other bacteriological authorities.

The Fresh Droppings of Animals

Bacteria Per Ounce
Calf 450,000,000
Horse 750,000,000
Goat 2,070,000,000
Cow 2,400,000,000
Oyster Juice 102,000,000

The bacteria in meats are identical in character with those of manure,
and are more numerous in some meats than in fresh manure. All meats
become infected with manure germs in the process of slaughtering, and
the number increases the longer the meat is kept in storage.

Ordinary cooking does not destroy all of the germs of meat.

The importance of suppressing this intestinal putrefaction is becoming
more and more evident as medical investigation and discoveries are
continually bringing out new facts which show an intimate relation
between intestinal poisons and many chronic maladies, including gall
bladder disease, high blood pressure, heart disease which kills 300,000
Americans annually, Bright's disease, insanity and premature senility.
Many physicians are on this account saying daily to patients, "Eat less
meat." "Cut out beefsteak and chops," and "Change your intestinal flora
so as to clear your coated tongue and eliminate the poison that taints
your breath."

Nuts have the great advantage that although richer in protein than is
meat, they are much less putrescible. Fresh meats are practically always
in a state of putrefaction when eaten while nuts are delivered to us by
the generous hand of Nature in aseptic packages,