the
labor of the kidneys is more than doubled.

Besides, fresh meats are always swarming with bacteria, and not the
harmless sort that are found in buttermilk but the pernicious germs
which have their headquarters in the colons of animals. Meats always
become infected with these filthy colon germs in the process of
slaughtering and the longer it is kept the more numerous the colon germs
become, for they multiply amazingly fast, and this is the reason the
meat becomes more tender when "hung" for a long time.

I was consulted not long ago by the manager of a large popular hotel who
wanted suggestions about feeding his guests. I recommended special care
in the selection of meats and the choosing of that which had been most
recently killed.

"Oh!" said the manager, "my chef is on to that. He is very particular.
You know our hotel meat usually has a beard of green mold on it an inch
long. My chef is very careful. He never allows the beard to be more than
a quarter of an inch long."

Another hotel manager told me they often had to cut away nearly half of
the meat because it was so green and rotten.

This is not pleasant information but it is simply commonplace, every-day
fact. Sausage, hamburger steak and "game" with a high flavor, are little
if any better than carrion, and the poisons which such foods introduce
into the body must all be detoxicated by the liver and eliminated by the
kidneys, and thus they are worn out prematurely by overwork.

"As sweet as a nut," is an old bon mot which hides no such repulsive
picture. The nut, inside its germ-proof shell, is solid nutriment of the
purest sort, the very quintessence of nutrient value, sunlight in cold
storage. The nut represents food energy in its most delectable and
concentrated form.

From an economic standpoint, the nut leaves flesh foods so far behind
that they are almost out of sight.

Experiments to determine the digestibility and nutritive value of nuts
were conducted several years ago by the eminent Professor Jaffa of the
University of California. His researches conducted over many months,
using human volunteers as subjects, showed that nuts were well digested
and created no intestinal disturbances. Later experiments confirmed and
extended the observations of Professor Jaffa. These experiments,
conducted by Professor Cajori of Yale University in the Yale laboratory
and in the laboratory of the Battle Creek Sanitarium, have finally
definitely settled the q