An average egg weighs two ounces; of this weight about 10 per cent is shell, 30 per cent yolk, and the remainder white. The white of the egg is composed of albumin and water. The yolk consists of globulin, egg-fat, and lecithin; this latter substance contains a considerable proportion of phosphorus, and is one of the essential contingents of brain and nerves. The egg-shell contains 13 per cent protein, 10 per cent fat, and one per cent ash. [Sidenote: Milk and eggs not a balanced adult diet] The younger the animal, the more rapid is the growth of the animal body compared with the amount of energy expended. For this reason the percentage of nitrogen in milk and in eggs is much too great to form a balanced adult diet, and should be supplemented by articles containing larger proportions of heat-producing materials, preferably carbohydrates. [Sidenote: Eggs for emaciation and convalescents] The proteid material of eggs is in a form especially adapted to the construction of new cells. For this reason it is one of the best known foods for use in cases of emaciation, where new tissue is to be added rapidly to the body. An egg contains about fourteen decigrams of nitrogen. Ten eggs, therefore, would supply an ample amount of nitrogen for the daily needs of the average body, were no nitrogen taken from other sources. In feeding patients who are convalescing from fevers or other wasting dis-eases, it is sometimes necessary to prescribe a diet of from ten to twelve eggs daily for a limited time. The consumption of five eggs a day, when we rely wholly upon this article for animal proteids, is quite sufficient for one performing ordinary labor, when supplemented by one succulent and one tuber vegetable. MILK [Sidenote: Milk the best animal food] Milk and the various products made therefrom constitute one of the most important groups of food in the modern bill of fare. Milk and eggs are interdicted by some vegetarians, but aside from the sentimental feeling against the taking of any food of animal origin, there are no scientific reasons for such exclusion. Dairy products are free from many of the objections assessed against the use of flesh, and they supply a number of readily soluble, digestible, and assimilable nutrients that, in many respects (curative and remedial feeding), excel anything that can be secured from the vegetable kingdom. [Sidenote: Results of special feeding]