PIGS’ OX BLOOD BLOOD per per cent. cent. Water 71.6 80.89 Hæmoglobin 14.22 10.31 Albumin 4.66 6.98 Fat 0.11 0.052 Fatty Acids 0.04 Sugar 0.069 0.02 Cholesterin 0.044 0.199 Lecithin 0.231 0.135 Phosphoric Acid w. 0.006 0.003 Nuclein Oxide of Iron 0.696 0.054 Calcium 0.068 0.007 Magnesium 0.089 0.004 Potassium 0.2303 0.004 Sodium 0.2406 0.0364 Entire Phosphoric Acid 0.1002 0.0040 Anorg. Phosphoric Acid 0.749 0.017 Chlorides 0.2690 According to the researches of T. König,[303] Farwick and C. Kraut blood sausages have the following composition:— ───────────────────────────────────┬─────────────────────────────────── IN THE NATURAL SUBSTANCE │ DRY SUBSTANCE ────────┬────────┬────────┬────────┼────────┬────────┬────────┬──────── │ │ │Nitrogen│ │ │ │ │ Nitro- │ │ Free │ │ Nitro- │ │Nitrogen Water │ genous │ Fat │Extract │ Ashes │ genous │ Fat │and Dry │Substance│ │Matters │ │Substance│ │Substance ────────┼────────┬┴───────┬┴───────┬┴───────┬┴───────┬─┴──────┬─┴────── 49.93% │ 11.81% │ 11.48% │ 25.09% │ 1.64 │ 23.59% │ 22.90% │ 3.77% ────────┴────────┴────────┴────────┴────────┴────────┴────────┴──────── Footnote 303: J. König: “Die menschlichen Nahrungs und Genussmittel,” Berlin, 1903, I, p. 76. Experiments were made in England centuries ago by transfusing the blood of young animals into the veins of old animals (sheep, cows, and horses), which latter, by this means, became more lively and active. In some cases the special senses became more acute—hearing especially, according to Dr. Hufeland. On man such transfusion has also been tried; Dever and Riva,[304] in Paris, succeeded in treating certain diseases by transfusion of animals’ blood, and, as Hufeland states, a lunatic recovered his health after transfusion with calves’ blood. Footnote 304: Quoted after Hufeland, Makrobiotik, edited by Steinthal, Berlin, p. 13, 1887.