Dr Lahmann shows us that we may replace any quantity of meat or lentils, as well as bread and flour, by fruits or green vegetables, and that the amount of lime and other bone-forming salts will be increased thereby. As a general thing it may be said that there is a superabundance of potash in vegetable food. A large number of diseases were found to be due to a disproportion of the organic salts—this argument running throughout Dr Lahmann’s book. The following table will show clearly the percentage of the various mineral salts in food-stuffs, and will prove conclusively that certain salts, lacking in the human system, can never be supplied by any amount of meat; and, further, that a number of these salts cannot be supplied in proper quantities by any other articles of food than _fruits_. These, and these alone, contain many salts in solution which the system needs. I shall, however, consider this question at greater length when I come to discuss the value of the fruitarian dietary. For the moment, let us turn our attention to the tables of ash percentages. Now, if we compare the figures in the following tables, we find that in practically every case the quantity of any given food-salt is greater in all fruits, and practically in every other article of diet than it is in meat. Taking potassium, for example, we find that meat averages (out of the total percentage of mineral matter) 41.30 per cent., while blueberries average 57.1 per cent.; and olives, 80.9 per cent. If we compare the quantity of sodium, we find that meat contains 3.6 per cent.; while apples contain 26.1 per cent.; strawberries, 28.5 per cent.; dried figs, 26.2 per cent. As some of these, however, are percentages of smaller _total_ ash percentages, the disproportion is not so great as would at first appear, though it is evident that the fruits contain much more, even allowing for this. Making the same reservations, we find that while meat contains, of iron, an average of .7 per cent., strawberries contain 5.9 per cent.; gooseberries 4.56 per cent.; prunes, 2.5 per cent.; while spinach contains 3.35 per cent.; asparagus, 3.4 per cent.; and lettuce, 5.2 per cent.