Basing its work upon exact science, and being presided over by a scientific man, it has gained the support and co-operation of the scientific world. A year or two since, a competitor in the manufacture of a single article, known as “Whole Wheat Flour,” secured the publication of an article from the pen of a Dr. Ephraim Cutter—styling himself “a microscopist”—in which he asserted his ability to determine the relative percentages of gluten and starch by the use of the microscope alone. He furthermore said that while the food-value of a bread-flour depended upon its percentage of gluten, the various flours of the Health Food Company contained no gluten whatever; and that the flour made by the “Franklin Mills” (Dr. Cutter’s employer) was so rich in gluten as to make it “a blessing to mankind.” These grossly absurd statements called forth some very scathing criticisms and much ridicule by the medical and secular press, and induced Prof. R. H. Thurston, of the Stevens Institute of Technology—who had derived benefit from the Health Foods—to invite his colleague, Prof. Albert N. Leeds, Public Analyst for the State of New Jersey and Professor of Chemistry in the Stevens Institute, to microscopically examine and chemically analyze the food substances alluded to, for the purpose of determining the accuracy or inaccuracy of Cutter’s statements, and, furthermore, to settle the question of the value of the “microscopic analysis,” for which so much had been claimed by Cutter. Prof. Leeds’ careful work conclusively showed that the microscope was _valuable to detect adulterations_, but valueless as a means of determining the percentages of the various natural constituents of a cereal flour; so he proceeded to apply the crucial test of chemical analysis, with striking results. (In our limited space we can only briefly quote from the Professor’s published statement, but we are assured that he will cheerfully mail a copy of the pamphlet to any one who shall address him at the College named, situated in Hoboken, New Jersey.) Premising that wheat in its natural state contains, on the average, about 12 per cent. of albuminoids—chiefly gluten—he found in the Health Food Company’s Whole Wheat Flour 16.74 per cent. of this substance. Of the “Franklin Mills” flour, said to be made from “entire wheat,” he writes: “It contains 8.55 per cent. of albuminoids, chiefly gluten, together with a very large percentage of cellulose or finely-ground bran. It is greatly lacking in nutritive elements.”