The utilization of the blood of animals, which is very rich in protein, as a foodstuff has long been known, but has met with a good deal of prejudice in this country. This prejudice has arisen not merely from the objection to blood as food, but also from the fact that such foods have been particularly liable to putrefaction and hence to cause poisoning. The shortage of all foodstuffs occasioned by the European War did much to overcome this prejudice, and there were considerable developments in the manufacture of black pudding and similar preparations of animal blood. The same circumstances made it necessary to consider more seriously the possibilities of other butchers' offal as human food, and resulted in new preparations of tinned animal proteins being placed on the food market. The author would like to record his opinion that by no means the last word has been said on the question of drying as a method for preserving animal food proteins. There is much to be said for this method on every ground in theory, and it is evidently an increasing success in practice. Dried milk has been followed by dried eggs, and in view of the success of the method when applied to fruits and vegetables, there seems a prospect of better success in respect of dried meats. After all, animal food proteins are chiefly lyophile colloids, and though desiccation presents some practical difficulties, the subsequent imbibition (assisted perhaps by lyotrope influences) seems to be the ideal method for restoring preserved protein to its original condition. In conclusion, it will be interesting to note in the subjoined table, the relative importance of the different sources of supply of both animal and vegetable food protein. The figures are taken from the report of a Committee of the Royal Society. They show the average quantities of food materials (imported and home produced) available for the United Kingdom during the five years 1909-1913 inclusive, together with the amounts of protein, fat, and carbohydrate present and the energy value. This information formed the basis of the Committee's recommendations as to economy of protein during the war shortage. These recommendations included the more economical production of meat by slaughtering cattle younger and the saving of 55,000 metric tons of protein annually by adopting cheese-making as a general practice in place of butter-making.