How much food is required on the average by men whose labor is mainly intellectual is a question to which physiology has not yet given a definite answer, but it is safe to say that the general teaching of the specialists who have given the most attention to the subject would call for little more than the 104 grammes of protein and very much less than the 3,400 calories of energy in the food estimated to be actually consumed by these young men when the second examination was made. They could have dispensed with half of all the meats, fish, oysters, eggs, milk, butter, cheese, and sugar purchased for the first dietary and still have had more nutritive material than they consumed in the second. Not only was one-tenth or more of the nutrients thrown away in each of the two cases, but what makes the case still worse pecuniarily, the rejected material was very largely from the animal foods in which it is the most expensive. The estimates of the quantities of food in the two dietaries just quoted were made from tradesmen's bills and the composition was calculated from analyses of similar materials rather than of those actually used. The figures are therefore less reliable than if the foods and wastes had been actually weighed and analyzed. In some dietaries lately examined in Middletown, Conn., all the food has been carefully weighed and portions have been analyzed, and the same has been done with the table and kitchen refuse. The results, therefore, show exactly how much was purchased, consumed and thrown away. One dietary so investigated was that of a boarding house. The boarders were largely mechanics of superior intelligence and skill, and earning good wages; the mistress was counted an excellent housekeeper and the boarding house a very good one. About one-ninth of the total nutritive ingredients of the food was left in the kitchen and table refuse. The actual waste was worse than this proportion would imply, because it consisted mostly of the protein and fats, which are more costly than the carbohydrates. The waste contained nearly one-fifth of the total protein and fat, and only one-twentieth of the total carbohydrates of the food. Or to put it in another way, the food purchased contained about 23 per cent. more protein, 24 per cent. more fats, and 6 per cent. more carbohydrates than were eaten. And worst of all for the pecuniary economy, or lack of economy, the wasted protein and fats were mostly from the meats which supply them in the costliest form.