Probably no cell growth can take place without lime, and even if grown animals are fed on a diet containing no lime they soon become weak and will certainly die at some time from it; therefore not only children, but adults also, must obtain a sufficient quantity of this, and milk or water that contains lime is certainly the best means by which to get it. Very interesting are the observations of Roese,[269] showing that in parts of Germany where water poor in lime is drunk less people are fit for military service and the teeth of the population generally are in bad condition. Lime is indispensable for our body, for it has a favorable influence upon the work of the heart, the secretion of stomach juice, and the movements of the intestines; it increases the quantity of the urine; and, as Lehmann, Posner, and v. Noorden have shown, the carbonate of lime dissolves uric acid. Footnote 269: Roese, “Erdsalzarmuth und Entartung,” Berlin, 1908. Another most important mineral salt is iron, this being an essential element of the hæmoglobin of the blood. This latter is the red coloring matter of the blood, and consists of the combination of an albuminous body-globulin with a ferruginous body, the hæmatin. According to Bunge,[270] a man weighing 70 kilos has in his blood 3.2 grains of iron, and according to Schmidt from 2.4 to 2.7 grains. Footnote 270: Bunge: Loc. cit. Bunge maintains that organic iron is more readily absorbed than inorganic iron, and that the best way to obtain sufficient iron in the body will be to choose a food that is rich in iron We present below a table by Bunge, showing the various articles of food that contain the greatest percentage of iron; 100 grammes dried substance contain milligrammes of iron:— Pig’s blood 226 Spinach 33 to 39 Asparagus 20 Yolk of eggs 10 to 24 Beef 17 Cabbage, green 17 leaves Apples 13 Red cherries 10 Almonds 9.5 Lentils 9.5 Strawberries 8.6 to 9.3 Carrots 8.6 White beans 6.2 to 6.6 Black cherries 7.2 Peas 6.2 to 6.6 Potatoes 6.4 Huckleberries 5.7 Grapes 5.6 Wheat 5.5 Rye 4.9