OCR Text |
Show ropon Trom Jlrnt mill Flnli. Good IIcnK!i saya thnt meat owes Its harmful properties chiefly to two things: First, tho germs, or microbes, which may give rise to disease In the flesh which is e.itcn; and, second, poisons poi-sons which may naturally cxlut in the (lcsh or which may havo been produced In it by putrefaclion. The gsrms are killed by cookhig, but tho poisonous substances found In meat cither c tho result of decay, as has frequently been observed in canned salmon, sr ns tho result of ordinary tissuo activity, are not destroyed by cooking. All (lcsh eoutoiu3 theso poisouous sub-stances. sub-stances. Uric r.cid Is present in beefsteak beef-steak in tho proportion or fourteen grains to tho pound; nineteen grains ot the poison are found lu n pound of liver, nnd seventy grains in n pound of sweet bread.. The poisonous sub-stances sub-stances graduilly accumulate In the body and give riso to neurasthenia, Uright's disease, calculus nnd numerous numer-ous other maladies. The poisons produced pro-duced by putrefaction nro often very rapidly deadly. Meat far advanced in decay, a condition frequently found In wild game and canned meats or ilsh, In which the putrefactive processes pro-cesses have begun, nil contain poisons which nro deadly in very small doses, and tho cooking of such substances does not to nny npprcclablo degree lessen their poisonous properties, ns theso poisons aro not destroyed by heat. |