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protein, digested. The quantity of fatty matters in the bread 

 was too small to permit an at all accurate test of their digesti- 

 bility. In another experiment the digestibility of meat, beef- 

 steak, was tested. The man consumed a little less than two 

 pounds per day, but though it was cooked with butter, pepper, 

 salt and onions so as to make it taste " extraordinarily well fla- 

 vored," it was very difficult to swallow it the second day, and 

 required great effort the third. The digestion, however, seemed 

 to be normal, and all but about one per cent, of the protein was 

 digested. Other trials with meat and with fish have brought 

 similar results, and it is reasonably safe to say that when a 

 healthy person with sound digestive organs eats ordinary meat 

 in proper quantities, all or nearly all of the protein is digested. 

 Some of the fats of meats, however, seem to fail of digestion. 

 The number of accurate experiments of this kind is still very 

 small. Some sixty or thereabouts have been reported. Nearly 

 all have been made within ten years past, and the majority in 

 one laboratory, that of the University of Munich. Most of the 

 subjects have been men with healthy digestive organs, two or 

 three laboratory servants, a soldier, several medical students 

 and a few others. Several have been made, however, with 

 children of a few families. All but a very small number con- 

 ducted in Germany. 



Some time since it was my fortune to pass a number of 

 months in Munich, where, through the courtesy of Professor 

 Voit, Director of the Physiological Institute of the University, 

 I was enabled to make some experiments on the digestion of 

 meat and fish by a man and by a dog. Each lived for three 

 days upon haddock and then for three days upon lean meat, 

 beefsteak. The dog was used to such experiments and got on 

 very comfortably indeed. The meat and fish were each cooked 

 with a little lard. He did not take to the fish at first, but after 

 he got used to it seemed to like it. The first attempt with a 

 man was with the same healthy, rather stolid Bavarian laborer, 

 with whom Dr. Rubner's experiments with meat and bread, 

 above referred to, were performed. He bore up very well 

 through the trials with both the fish and the meat, but the 

 assistant discovered at the end that he had surreptitiously eaten 



