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 steak 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