is very great indeed.

I trust that I may count upon your co-operation, not only in
getting this matter before the proper officials, but also in seeing
that an opportunity for a fair demonstration is accorded me.

The dissemination of this knowledge and the production of such
foods would make America the ALMA MATER of the world in scientific
nutrition, thanks to the application of physiological chemistry. As
things are now done in agriculture and in aviculture, however, very
little can be expected along this line.

I will give you two concrete illustrations of what can be done in
the way of augmenting the mineral content of food, and then I will
point out the significance of that fact. We will consider eggs:
ordinarily 100 grams of egg yolk contains from 10 to 20 milligrams
of iron, but eggs laid by hens fed by my method yield from 30 to 80
milligrams of iron per 100 grams of dried yolk. This is an
increase, as you see, of between 300 and 400 per cent. Such eggs
might be justly classed as haemoglobin eggs, and they would be a
godsend to our boys suffering from anaemia due to wounds or
operations. At the same time, my method of handling chickens
greatly enriches the lecithin, or nerve substance, in the eggs, and
they are, therefore, of special value in dealing with cases of
shell shock and nerve exhaustion.

What is true in the case of iron and lecithin content of eggs
produced by my method, is equally true with respect to their
content of all the other essential mineral elements; they are all
multiplied several times.