teak 3,870,000,000
7. Pork 3,781,200,000
8. Porterhouse steak 900,000,000
9. Sirloin steak 11,340,000,000
10. Tenderloin (well done) 756,000,000
11. Tenderloin (rare) 5,040,000,000

Repeated subsequent examinations have given similar results. These
results also agree with observations made by various other German and
American bacteriologists. Decomposition of animal flesh begins
immediately after the animal dies. Within twenty-four hours after
killing, even though the carcass is kept in an ice box or refrigerater,
the whole mass is permeated with putrefactive bacteria. Refrigeration
even to a point close to freezing delays but does not prevent the growth
of putrefactive organisms although at lower temperatures the usual
volatile products which give notice of the presence of putrefaction by
an odor of decay are not produced. Persons whose stomachs manufacture a
liberal amount of hydrochloric acid, an essential constituent of healthy
gastric juice, are able to disinfect even highly putrescent meat, so
that they apparently do not suffer any immediate injury when such meat
enters the stomach. In a stomach which produces little or no
hydrochloric acid, the process of putrefaction continues all the way
through the alimentary canal, giving rise to the same poisonous
substances which are present in the putrefying carcass of a dead rat or
any other dead animal, and produces intestinal or alimentary toxemia
with the multitude of mischiefs which grow out of this condition, among
which may be mentioned all sorts of skin troubles, high blood-pressure,
apoplexy, premature senility, Bright's disease, heart failure,
gallstones--a list which might be increased by the addition of scores of
other common, chronic maladies.

When one recalls the statement made before the congressional committee
by the chief of the United States meat inspection service that if all
animals, any part of which was diseased, were rejected by inspectors,
not more than one in a hundred would pass muster; and when one also
reflects upon the wide prevalence of tuberculosis in animals,--at least
ten per cent of all the cows in the country are known to be
tuberculous,--and the growing prevalence of tapeworm and trichinae,
diseases which are exclusively derived from the eating of flesh, and
then contemplates the purity and perfection of the choice little food
packets which we call nuts, it is eas