In the words of Dr. Herter, “These differences in the appearance and behavior of the bacteria derived from typical carnivora and herbivora suggest that the habit of living upon a diet consisting exclusively of raw meat entails differences in the types of bacteria that characterize the contents of the large intestine. The occurrence of considerable numbers of spore-bearing organisms in the carnivora points to the presence of anærobic putrefactive forms in great numbers. The results of subcutaneous inoculations into guinea-pigs bear out this view and indicate that the numbers of organisms capable of producing a hemorrhagic œdema with tissue necrosis, with or without gas-production, are very considerable.... The observations recorded are of much interest in relation to the bacterial processes and nutrition of herbivorous as distinguished from carnivorous animals, and are significant furthermore for the interpretation of bacterial conditions found in man. The question arises whether the abundant use of meat over a long period of time may not favor the development of much larger numbers of spore-bearing putrefactive anærobes in the intestinal tract than would be the case were a different type of proteid substituted for meat.” While it may be said truly that observations of this character are as yet not sufficiently numerous or conclusive to warrant positive or sweeping statements, yet there is a suggestion here well worthy of thoughtful consideration in its general bearing on the nutrition of mankind. Simplicity in diet, with or without complete abstinence from meat, is often resorted to as a means of relief from bodily ailments, and such cases sometimes afford striking illustrations of the adequacy and benefits of a relatively low intake of food. Cases of this sort, perhaps, are more frequently observed among elderly people, where the daily requirements are not so great as with younger and more active persons, but they offer evidence in support of our main thesis that dietary habits are no guarantee of bodily requirements. I have in mind the details of an exceedingly interesting case reported with much care by Dr. Fenger;[83] the case of a man who at 61 years of age, after a long period of poor health, brought himself quickly into a condition of sound health by a daily diet characterized by extreme simplicity and with an exceedingly low fuel value. The daily diet made use of during the fifteen years the subject was under examination consisted of the following articles: [83] Dr. S. Fenger: Beiträge zur Kenntniss des Stoffwechsels im Greisenalter. Skandinavisches Archiv für Physiologie, Band 16, p. 222, 1904. 1889–1892: 1 egg, 1 quart of oatmeal soup, 2 quarts of skim milk, 1-1/2 ounces of red wine, 1/4 ounce of sugar. 1892–1894: 2 eggs, 1 quart of oatmeal soup, 2 quarts of skim milk, 1-1/2 ounces of red wine, 1/4 ounce of sugar.