amines in very small amounts, for vitamines
are produced only by plants. The vitamines found in flesh foods
represent only the small residue of the supplies which the animal
gathered from the grass, corn and other vegetable products which
constitute its food.

Twenty years ago, when the diet of sailors consisted chiefly of salt
pork, _scurvy_ was a dread scourge which often disabled whole ship crews
and sent many a poor seaman into "Davy Jones' locker." The cooking of
animal foods destroys the vitamines which they contain. Infants suffer
from scurvy when fed on sterilized or pasteurized milk. There is good
reason for believing that _pellagra_ is due to a deficiency of
vitamines, which are conspicuously absent from a dietary consisting of
"sow belly," molasses, tea, coffee, lard, cornmeal, fine flour and
polished rice.

Nuts are rich in vitamines. In fact, the nut consists of the choicest
aggregation of all the materials essential for the building of sound
human tissues, done up in a hermetically sealed package ready to be
delivered by the gracious hand of Nature to those who are fortunate
enough to appreciate the value of this choicest of all earth's bounties.

As already noted, nuts consist almost wholly of the two principles, fat
and protein. The same is true of meats. Nuts contain more fat and less
protein and in this particular as well as others which have been
mentioned are better prepared to serve as nutrients to the body than are
meats. Besides, nuts have the advantage of being clean, free from the
products of disease and putrefaction. Meats of all sorts, as found in
the market, with the exception of canned meats, abound with putrefactive
bacteria to an astonishing degree. This is true of dried, smoked and
salted meats as well as of the fresh meats and game which are displayed
upon the walls of the meat shop. An examination of various meats made
some time ago by A. W. Nelson, bacteriologist of the Battle Creek
Sanitarium, showed the presence of putrefactive bacteria in almost
unbelievable numbers, as will be seen by an inspection of the following
table:

TABLE VI.

No. Putrefactive
Specimen. Bacteria per ounce.

1. Large sausage 12,600,000,000
2. Small sausage 19,890,000,000
3. Round steak 16,800,000,000
4. Roast beef 16,800,000,000
5. Smoked ham 1,293,600,000
6. Hamburger s