Supper.—Suet pudding 125 grams, cranberry sauce 150 grams, baked sweet potato 200 grams, crackers 25 grams, butter 10 grams, tea 1 cup. _Sunday April 3, 1904._ Breakfast.—Banana 90 grams, boiled rice 175 grams, milk 125 grams, sugar 25 grams, baked potato 200 grams, butter 10 grams, coffee 1 cup. Dinner.—Corned beef 40 grams, boiled cabbage 200 grams, boiled potatoes 200 grams, bread 75 grams, butter 10 grams, coffee 1 cup, stewed prunes 150 grams. Supper.—Apple-tapioca pudding 250 grams, jam 75 grams, crackers 25 grams, butter 10 grams, pickles 25 grams, tea 1 cup. _Monday, April 4, 1904._ Breakfast.—Fried rice 150 grams, syrup 50 grams, apple 130 grams, baked sweet potato 200 grams, butter 10 grams, coffee 1 cup. Dinner.—Lyonnaise potatoes 175 grams, bacon 25 grams, boiled turnips 200 grams, pie 130 grams, coffee 1 cup, bread 75 grams. Supper.—Biscuit 175 grams, butter 25 grams, egg 40 grams, stewed apples 150 grams, tea 1 cup. III. EXPERIMENTS WITH UNIVERSITY STUDENTS, TRAINED IN ATHLETICS. Men in training for athletic events deem it necessary to consume large amounts of proteid food. Great muscular activity, it is true, calls for the expenditure of corresponding amounts of energy, but it is by no means clear that the energy so liberated comes from the breaking down of proteid material. Indeed, there is more reason for believing that the energy of muscular contraction comes primarily from the oxidation of non-nitrogenous matter. Nevertheless, custom and long experience sanction a high proteid diet, composed largely of meat or of other foodstuffs rich in nitrogen, for the development of that vigor and strength that go to make the accomplished athlete. For the development of new muscle tissue, to make two muscle fibres where before only one existed, to increase the number of available fibres, thereby adding to the bulk of the active tissue, a certain amount of proteid food is absolutely necessary, just as it is for all active tissues and organs of the body. But that this fact constitutes a satisfactory reason for the daily use of such quantities of proteid food as usually enter into the diet of the average athlete is very questionable.