The experiments of Cosimir Funk, a Russian, are convincing. He was able to produce experimental beriberi in pigeons by feeding them for three weeks on polished rice, then readily to cure them of the disease by feeding the polishings from the same rice, showing that in the rice polishings are certain elements absolutely essential to life. He finally isolated what appeared to be this substance, one pound of the polishings yielding about three grains of the material. Injecting under the skin of pigeons dying of beriberi one third of a grain of this crystalline substance, he was able not only to make them perfectly well in a few hours, but to keep them in health for three weeks with but the one dose, even though they were continued on a diet of polished rice. Funk named this wonderful life-giving substance vitamine, because its effects were life-giving, and chemically it seemed to belong to the amines. _Where Found_ Vitamines are found in plants, and especially in their seeds. Fresh meat and raw milk contain them, although animals seem incapable of making them. In summer, milk is richer in them than in winter, because of the difference in feed for the cattle. They are contained also in yolks of eggs, whole grains, potatoes, carrots, beans, peas, lentils--in fact, practically all green garden vegetables, and fruit. In the grains, they are found in the dark layer near the outer surface or branny layer, and in the germ. In potatoes and other vegetables, they lie immediately under the skin. Yeast bread contains more than baking powder breads. Vitamines are lost by the processing of grains; that is, by the removal of the outer layers, which contain most of these substances. Hence the whole grain should be included in the flour. They are also destroyed by the subjection of foods to too high a temperature. It is therefore best to cook cereals at a low temperature, as in a fireless cooker. The vitamines are sacrificed in the drying of foods, and in the paring of vegetables. If potatoes are boiled, there is great advantage in boiling them in their "jackets," in which case the vitamines and the salts are not lost. If they are pared before they are boiled, the potato water should not be thrown away, as it is rich in vitamines, salts, and protein. Parboiling of other vegetables is objectionable for the same reason. Soda and baking powder and similar chemicals seem to destroy the vitamines. This is one reason why yeast breads are better than baking powder breads. Furthermore, in yeast fermentation, the vitamine preventing beriberi is actually formed, but not the vitamine preventing scurvy. The natural foods that require cooking to make them edible and wholesome contain vitamines which are not destroyed thereby if the cooking is done in the most wholesome and hygienic way. A Word of Advice to Women