Barley 4.5 Raspberries 3.9 Figs 3.7 Human milk 2.3 to 3.1 Cows’ milk 2.3 Dates 2.1 Pears 2.0 But rice, only 1.0 to 2.0 We thus see that certain kinds of fruits and vegetables are noticeably very rich, not only in lime, but also in iron; such are strawberries, Malaga or California grapes, peas, potatoes, etc. If not rich in lime, yet, on the other hand, rich in iron, are certain vegetables and fruits, such as spinach, asparagus, the outer leaves of cabbages, lentils, almonds, apples, cherries, etc. As it is very probable that organic iron is more easily assimilated than inorganic, it would be advisable in those cases which require a better nutrition of the blood and an increase of its contents in iron, to give plentifully the above-named vegetables and fruits. The fruits mentioned as being rich in iron, such as apples and cherries, or in iron and lime, such as strawberries and grapes, can not only increase the amount of iron in the blood, but increase its alkalinity; and at any rate if they cannot increase it they can at least preserve it; and not in the blood only, but also in the other fluids of the body, this being effected through the acids contained in such vegetables, such as citric, tartaric, malic, acetic, and oxalic acids, which are either in a free state or in combination with alkalies, as alkaline salts. After the combustion of the acids in the body they appear as carbonates, thus increasing the alkalinity of the blood and other fluids. Of the above acids, grape-fruit contains mostly citric acid, as also do oranges, lemons, gooseberries, etc.; apples and peas contain malic acid, and grape juice, tartaric acid. There can be no doubt that the above-named fruits and vegetables—and let us not omit the important potato—are able to do us good service in the prevention and treatment of the condition of acid intoxication that we find in severe forms of diabetes or in serious disorders of the liver; but also in uric acid diathesis they can render valuable assistance. For a long time past through various kinds of fruit, especially berries, various cases of gout have been successfully treated. Strawberries, cherries, and apples especially have been recommended in such conditions, and the value of such a prescription has been confirmed by the experiments of J. Weiss,[271] made in Bunge’s laboratory. We also used grapes in large quantities, besides the above-named fruits. Footnote 271: J. Weiss: Zeitschrift für Physiolog. Chemie, vol. xxv, p. 303, 1898; vol. xxvii, p. 216.