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digest. It has been contended that exclusive fish alimentation might 
have some inconvenience, namely that of producing cutaneous diseases 
do not believe it ; still it is absolutely necessary that fish should be 
eaten perfectly fresh. Of all animals fish is the one which most quickly 
putrifies. Twenty-four hours after death, there takes place in their 
tissues a development of enormous quantities of toxic substances the 
adsorption of which may give rise to the most serious disorders in the 
digestive tube. 
I have very little to say concerning fowl and game. Game, how- 
ever, offers special conditions to which Gubler has called our 
attention. You are aware that some kinds of game are very often brought 
on the table in a state of incipient decomposition. This condition is a 
sort of fermentation which has a certain analogy with the fermentation 
that takes place in the stomach, and owing to this fact, according to 
Gubler, assists the work of digestion. But that putrification must not 
be too far advanced or else it will introduce in the system toxic alkaloids, 
as will fish, and these cadaveric substances may then cause 
fatal results. Bronardel, for instance, has cited cases of people 
dying after having eaten tainted game pie. At any rate, as far as I am 
concerned, I vote for fresh things and the duck as well as the partridge 
that I ordered on our bill of fare are of an irreproachable freshness. 
Taste them without fear and sprinkled with a glass of good Chambertin 
I promise you ineffable pleasure. For it is with game that Burgundy 
wine must be drunk. 
With regard to fowl, let us speak of eggs, that precious and com- 
plete food above all others. I say complete food, that is containing 
associated all the substances necessary to the nutrition of our tissues. 
Eggs contain nitrogenous compounds, such as albumen (vitelline); fatty 
substances (margarine, oleine) and salts. Should we compare the 
quantity of nitrogen, carbon, fat and water contained in eggs and milk, 
we shall find that an egg weighing for instance 50 grammes is equivalent 
to 100 grammes of cow's milk. 
Eggs are generally very well borne by the stomach, they are easily 
digested. But we must remark the considerable influence of cooking 
upon this kind of food. A fresh egg, boiled only a few minutes is 
rpaidly peptonized, being completely digested within 1 J, or 2 hours, as 
