bacteria of numerous species, though chiefly of the species known as the
_bacillus coli communis_, one of the less harmful kind which is a constant
inhabitant of the intestinal tract in man and animals. This species is
even thought to be useful in breaking down the cellulose, which forms a
part of the food of the herbivora. Flesh meat leaves a residue in which
the bacteria of putrefaction find a congenial home. Poisons such as
ptomaines, fatty acids and even true toxins are produced. It is believed
that there exists in the colons of gouty persons, either conditions more
favourable to the growth of the bacteria of putrefaction, or that they are
less able to resist the effect of the poisons produced. It has generally
been found that milk is a very good food for gouty patients. This seems
due to its being little liable to putrefaction, the bacterial fermentation
to which it is liable producing lactic acid--the souring of milk. The
growth of most bacteria, particularly the putrefactive kinds are hindered
or entirely stopped by acids slightly alkaline media are most favourable.
This explains how it is that milk will often stop diarrhoea.

Dr. Haig condemns pulse and some other vegetable foods, because, he says,
they contain uric acid. Pulse, he states, contains twice as much as most
butcher's meat. Vegetable foods, however, contain no uric acid and meat
but a very small quantity. The proper term to use is purins or nucleins.
Dr. Haig has used a method of analysis which is quite incapable of giving
correct results. Many vegetarians have accepted these figures and his
deductions therefrom, and have given up the use of valuable foods in
consequence. We therefore give some of the analyses of Dr. I. Walker Hall,
from "The Purin Bodies in Food Stuffs." The determination of the purins
has proved a very difficult process. Dr. Hall has devoted much time to
investigating and improving the methods of others, and his figures may be
accepted with confidence.