AS TO RED AND WHITE MEAT.

There is a rather general impression that red meats are richer in nitrogenous elements, and particularly the extractives, than the so-called white meats, although exact chemical analyses appear hitherto to have been wanting. In the hope of reaching some definite conclusion in this connection Offer and Rosenquist,¹ on the suggestion of Professor v. Noorden undertook a series of observations to determine the total amount of nitrogen, and the proportion of extractives and of bases, in various kinds of meat, from fish, fowl, cattle, fresh and smoked. It was found that the comparative results were so variable as to be without practical utility. Fish and deer alone always contained the smallest amounts of nitrogenous matters. There thus appears to be no justification for the clinical distinction that is often made between red and white meats, and we are therefore compelled to surrender another unsustained medical tradition.