Bunge mentions that the chlorotic girls of Basel (Bâle) come to the slaughterhouses in order to drink the blood of animals that have just been slaughtered. The question arises as to which animal’s blood is the best. That of the pig is preferable for several reasons. Its blood contains much iron (according to Bunge 226 milligrammes in every 100 grammes), its organs are anatomically and histologically very like our own, and the pig is an omnivorous animal, as we are, being able to eat even 14 to 20 pounds of meat a day. Several of the organo-therapeutic preparations, like ovarian extracts, and testicular and kidney extracts, are, if obtained from the pig, more active than those obtained from other animals. And, finally, from pigs’ blood very savory sausages and puddings can be prepared. In Denmark and Norway a favorite pudding is prepared from pigs’ blood, together with flour, sugar, barley, groats, and raisins, and we have found it very palatable. In these countries many physicians prescribe this pudding and blood sausages (in England called “black puddings”) to chlorotic girls. We consider pigs’ blood to be of very great value, not only on account of its iron, but also because it contains, as does blood in general (according to Claude Bernard), extracts of the ductless glands in their most assimilable form, and by taking this blood we, at the same time, introduce these organic extracts. To obtain the greatest possible benefit from these properties the blood should be drunk fresh; but as this is not very easy to do for obvious reasons, we can substitute blood sausages and black puddings. Blood contains chemical substances of great importance, as iron, manganese, phosphorus and small quantities of iodine, besides also lecithin, glycogen, glucose, jecorin, etc. It also contains important ferments, as diastase, and sugar- and fat-splitting ferments. Likewise it contains important immunizing substances, opsonins, alexins, etc. The blood of pigs is very nourishing, for it is rich in albumin. Indeed, considering that this blood is wasted in the slaughter houses, it is necessarily the cheapest kind of food. And it is also an article of food which is easily digested, absorbed, and assimilated. It is hard to understand why this article of diet has not been made more use of long ago. Professor Bunge, the well-known physiologist, likewise strongly recommends the use of blood as an important article of diet. We show in the following table, compiled from the researches of Abderhalden,[302] the composition of pigs’ blood and of ox blood in respect to their nourishing qualities and different mineral contents. Footnote 302: Abderhalden: Zeitschrift für Physiolog. Chemie, 1898, 25, 56 (for pigs’ blood); and Hidem, 1897, 23, 521 (for ox blood).