The chief proteins are: First, the albuminoids, which are represented by the albumin in eggs, the casein in milk and cheese, the myosin of muscle and the gluten of wheat. Second, the gelatinoids, which are represented by the ossein of bones, which can be made into glue, and the collogen of tendons. Third, nitrogen extractives, which are the chief ingredients in beef tea. They are easily removed from flesh by soaking it while raw in cold water. They are rich in flavor and are stimulating. They have absolutely no food value. Beef tea, and other related extracts, are not foods. They are stimulants. In truth they are of no value, and those who purchase such preparations pay a high price and get nothing in return. The sugars and starches are grouped under the name of carbohydrates, which means that they are a combination of water and carbon. There are various forms of sugar. About 4 per cent of milk is milk sugar, which agrees better with the young than any other kind of sugar. It is not so soluble in water as the refined cane sugar, and therefore not so sweet, but it is fully as nourishing. Honey is a mixture of various kinds of sugars. Cane sugar is taken principally from sugar beets and sugar cane. There is no chemical difference between the products of canes and beets. Sugars can not be utilized by the blood until it has changed them into other forms of sugar. The use of sugar is rapidly increasing. Several centuries ago it was used as a drug. It was doubtless as effective as a curing agent as our drugs are today. Until within the last sixty or seventy years it has not been used as a staple food. Now it is one of our chief foods. Not so very long ago but ten pounds of sugar per capita were used annually, but now we are consuming about ninety pounds each annually, that is, about four ounces per day. Many people look upon sugar as a flavoring, which it is in a measure, but it is also one of our most concentrated foods. That this great consumption of sugar is harmful there is no doubt. Physicians who practiced when the use of sugar was increasing very rapidly called attention to the increasing decay of teeth. Sugar, as it appears upon the table is an unsatisfied compound. It does not appear in concentrated form in nature, but mixed with vegetable and mineral matters, and when the pure sugar is put into solution it seeks these matters. It is especially hungry for calcium and will therefore rob the bones, the teeth and the blood of this important salt, if it can not be had otherwise. The most noticeable effect is the decay of the teeth.