If, therefore, alimentary albumin's mission is, not to be definitely burnt up in the organism, but to help in the plastication of the individual, the more its initial formula approaches the definite one to which it must attain, the more profitable it becomes, giving out less useless fragments and waste. Animal albumin approaching more nearly to human albumin, is also the one whose introduction into the daily alimentary diet is most rational. This statement seems to be the defeat of vegetal albumin. But let there be no mistake. It consecrates at the same time the triumph of anthropophagy, for there could not be for man a more profitable albumin than his own, or that of his fellow-man! This should make us pause and reflect, before allowing this deduction to be accepted. Besides, these arguments _ad hominem_ do not appear to us necessary for repelling such an interpretation of facts. Modern works have shown us that the greater proportion of ingested albumin played, in fact, a calorific, and not a plastic, part. Under these conditions one is justified in doubting whether there takes place with regard to the total albumins ingested a work of reconstruction thus complicated in the organism, after their first deterioration. Evidently one may come to believe that this complicated labour applies only to the more or less feeble portion of albumin really integrated. Practically speaking, the best criterion for judging the utilisation of an ingested albumin lies in the persistence of the corporal weight, allied to the ascertained fact of a stable equilibrium in the total azotized balance-sheet which is provided by the comparison of the "Ingesta" with the "Excreta." From this point of view there exists the closest similitude between the albumins of animal and those of vegetable origin; both, in fact, are capable of assuring good health and corporal and cellular equilibrium. However, the digestibility of vegetable albumins seems to remain slightly inferior to that of animal albumins. 97 per cent. of the animal fibrine given in a meal are digested, where 88 to 90 per cent. only of vegetable albumins are absorbed and utilised. It is a small difference, but not one to be overlooked. We must say, however, that the method one employs in determining these digestibilities takes from them a part of their value, and renders difficult the comparison of results obtained. Sensibly pure albumins are too often compared in an artificial diet. One deviates thus from the conditions of practical physiology. In fact, in ordinary meals, all varieties of foods are mixed together, acting and reacting upon each other, reciprocally modifying their digestibility. If one conforms to this way of acting towards alimentary albumins, the results change sensibly. In the presence of an excess of starch, under the shape of bread, for example, vegetable albumin seems to be absorbed in about the same proportions as animal albumin.