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 question. Says Professor Cajori, with reference to his results: "A few years ago a rather extensive series of digestion experiments were inaugurated at Yale University in an effort to settle the question of the indigestibility of nuts and also to test out some of the commercial nut products to find what effect roasting, boiling, and other processes that nuts are subjected to had on their digestibility. Through the courtesy of Dr. Kellogg of Battle Creek, it was possible to follow up these experiments with a series at Battle Creek. It is of the result of these tests that I wish to speak." * * * * * "Our digestion experiments show the following results: For protein digestion of nuts--almond 89%, pecan 84%, pine nut 89%, English walnut 83%, Brazil nut 88%, and coconut 88%."