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 easy to be persuaded that a substitution of nuts for flesh foods, even on a very large scale, would be not only a perfectly safe procedure, but one which would be followed by the most desirable results.