Just as there are vitamines that are important for growth, so are there vitamines that are necessary for cell maintenance. Many years ago Dr. Sylvester Graham made himself prominent by arguing that the outer coats of wheat grains contain something that is needed in the diet, which is removed in the process of manufacturing white flour. He accordingly invented a form of flour, familiar to us all under his name, which includes some of the bran from the outer layers of the wheat. This idea, which originated with Dr. Graham, has since been substantiated, although not precisely as Graham had it. We know that there are necessary accessories to the diet, but we know, also, that they are much more widespread than Graham thought. They occur in so many kinds of foodstuffs that anyone who eats a mixed diet usually gets enough of them for his needs. The ill effects of their lack are most evident when the diet is restricted to a few kinds of food which happen not to contain them. A striking example of bodily injury directly due to the absence of these vitamines from the food is seen among Orientals whose diet is apt to be made up of rice plus small amounts of other substances. Of recent years the natives of Japan and China and the Philippines have suffered much from a disease of the nerves known as beriberi. Investigation has shown that this disease is due to the absence from the diet of needed vitamines, and dates from the time when rice-milling machinery was introduced. The old hand methods of milling rice were so imperfect that much of the hull was left clinging to the grains, but machinery polishes the rice clean of every trace of hull. The hulls of rice contain the accessory that is wanting from the polished grains. Wherever it has been possible to bring about the use of unpolished (brown) rice instead of the usual polished kind, beriberi has disappeared. Or the same result can be secured by adding small amounts of beans to the diet. It is probable, also, that the hulls of most grains, including wheat, contain some of the same, or a similar accessory, so to that extent Dr. Graham was right in emphasizing the importance of adding hulls to the flour. Quite recently it has been shown that raw foods are richer in these accessories than cooked, and that ordinary compressed yeast contains more of them than any other easily obtainable material. Many people are being benefited by taking part or all of a yeast cake daily in a glass of milk.