There is considerable variation in the same kind of food, according to the variety of seed and conditions of growth &c., especially is this the case with wheat and flour; whenever it has been possible the average of the analyses of many samples have been given. The method of analysis has not always been uniform, frequently the cellulose is included with the carbo-hydrates, and the proteid sometimes includes a very appreciable quantity of non-proteid nitrogenous matter. This is the case in the analysis of the mushrooms. G.--Analyses are by John Goodfellow; it will be noticed that the wheatmeal bread is not made from the same flour as the whole-meal. D.--B. Dyer, average of 19 fine and coarse oatmeals. S, from U.S. Cons. Reports, 1899. C.--A.H. Church. The walnut kernels are in the dried condition as purchased; originally of the same composition as shewn in the fresh kernels. C.D.--Cavendish or Figi variety of banana, analysis by D.W.M. Doherty, N.S. Wales. P.--A. Petermann, U.S. Cons. Banana flour, _musca paradisiaca_ variety. This is widely used in Central America. The flour is from the unripe fruit, and contains starch 45.7 per cent.; on ripening the starch is converted into sugar. K.--Konig, mean of 90 analysis. Milk:--Average of many thousand analyses of the pure. Butter.--Made without salt. L, from the "Lancet," 1903, I, p. 72. Oysters at 2/6 per dozen. The 8.09 per cent. includes 0.91 glycogen (animal starch). The shell was of course excluded, also the liquid in the shell. Apples.--The refuse includes seeds, skin, &c., and such edible portion as is wasted in cutting them away; the analysis was made on the rest. Cookery.--Flesh is easier to digest raw. A few, on the advice of their doctors, eat minced raw flesh, raw beef juice and even fresh warm blood. Such practice is abhorrent to every person of refinement. Cooking lessens the offensive appearance and qualities of flesh and changes the flavour; thorough cooking also destroys any parasites that may be present. Raw flesh is more stimulating to the animal passions, and excites ferocity in both man and animals. If the old argument was valid, that as flesh is much nearer in composition and quality to our own flesh and tissues, it is therefore our best food, we do wrong in coagulating the albuminoids, hardening the muscle substance and scorching it by cooking.