As to the vitamine content, abundant quantities of water soluble vitamine have been found in the peanut and the coconut. Experiments that we have in progress as well as a series conducted here at Battle Creek under Dr. Kellogg's direction give promise to increase this list of vitamine containing nuts to include at least many of our common nuts. Along with our vegetable oils in general, coconut oil and peanut oil contain insufficient quantities of the fat soluble vitamine to maintain growth in young animals. Whether the other nut oils will prove more efficacious in this respect, is now under investigation. As far as I am aware, the antiscorbutic properties of nuts have not been studied. With the population of the world on a steady increase, it continually becomes necessary for mankind to seek out new sources of food, and utilize products that formerly had received little attention as possible foods. Conditions that disturb normal food production and distribution, such for example as were brought about by the world war, produce serious food shortages in the world, and emphasize how close is the margin that determines whether the peoples of the world have adequate quantities of food or whether they are faced by shortages, and, in many cases, by starvation. In this continual development of our food resources, nuts stand out prominently as offering possibilities which are very great. Not only do they represent a very concentrated form of food which is highly digestible, but they possess a number of characteristic and highly pleasing flavors that recommends them for use in all manner of culinary procedures. The variety of uses to which nuts can be put in the kitchen is amply demonstrated right here in Dr. Kellogg's sanitarium and I feel sure that even he has not exhausted the possibilities of nuts in the dietary. The forms of nut products on the market are steadily increasing. The nut butters, nut pastes, nut margarines, meat substitutes, and so forth, all point to the variety of ways that nuts can be handled as foods.