The first column of figures indicates purin bodies in parts per 1,000, the
second column purin bodies in grains per pound:--

Sweet bread 10.06 70.4
Liver 2.75 19.3
Beef steak 2.07 14.5
Beef Sirloin 1.30 9.1
Ham 1.15 8.1
Chicken 1.3 9.1
Rabbit 0.97 6.3
Pork Loin 1.21 8.5
Veal loin 1.16 8.14
Mutton 0.96 6.75
Salmon 1.16 8.15
Cod 0.58 4.07
Lentils and haricots 0.64 4.16
Oatmeal 0.53 3.45
Peameal 0.39 2.54
Asparagus (cooked) 0.21 1.50
Onions 0.09 0.06
Potatoes 0.02 0.1

The following showed no traces of purins: white bread, rice, cabbage,
lettuce, cauliflower and eggs. Milk showed a very small quantity, and
cheese consequently must contain still less.

The researches of Dr. Hall show that the purins of food are metabolised or
broken down by gouty patients, almost as well as by normal individuals,
any slight retention being due to increased capillary pressure. A portion
of the purins remain undigested, the quantity depending upon the