Still we would not like to generalize and say that 55 or 60 grammes albumin in the day would be a suitable amount for every individual. Here, as everywhere, individuality and many other circumstances must be considered. What is good for one may not answer in the same way for another. The Japanese have constitutions different to the Europeans, for which reason we cannot apply to Europeans facts which hold good for Asiatics. Moreover, not everyone’s digestive organs are capable of utilizing ingested food to the same degree. The quality of the food is also of great importance, and likewise its digestibility. Therefore the question is very complex, and, for these and other reasons, the discussion of which would lead us too far, we cannot recommend a diet containing such a small amount of albumin for general use. Everybody likes to judge from his own experience, and so the author is inclined to the belief that, when milk is taken in large quantities, in addition to fats and carbohydrates, it is possible to get along with a smaller amount of albumin, and of calories in general. Milk, in healthy stomachs and intestines, is very easily absorbed, and the food leaves less residue than most other kinds of food. Then, again, milk contains in a wonderful combination all the three main groups of food. So we believe that when milk is taken as the main article of diet we can get along with a smaller number of calories, without any prejudice to our health. According to Rubner[258] the following number of calories are indicated daily:— Albu- Carbo- min Fat hydrates Calories For an adult of 50 kilos (doing light work) 90 37 262 2102 For an adult of 70 kilos (doing light work) 123 46 317 2631 For an adult of 50 kilos (doing heavy work) 96 44 404 2472 For an adult of 70 kilos (doing heavy work) 118 56 500 3094 91 45 322 2111 Footnote 258: Rubner: “Physiologic der Nahrung und der Ernährungtherapie,” Leipzig, 1897. Albuminous food serves, according to the prevalent opinion, to build up our body tissues, carbohydrates to produce the energy that is necessary for muscular work, and the fats to produce heat. Accordingly, persons who are growing will need more albumin in order to produce body tissues; and albuminous food will be indicated for those who have had much loss of tissue, as in convalescence after wasting disease. By albuminous food the waste of body tissues can best be replaced. Also after different kinds of excesses where tissue is wasted (e.g., after sexual excesses) albuminous food will be indicated. Such a food is also necessary for women during pregnancies, and especially during lactation.