Let us now turn to the vegetable kingdom, including the grains, and see the relative percentage obtained from them. Taking first the flours and the meals, we find: barley, granulated, contains 79.8 per cent. carbohydrates; buckwheat flour, 77.9 per cent.; corn flour, 78.4 per cent.; corn meal, 75.4 per cent.; oat meal, 67.5 per cent.; rolled oats, average 66.2 per cent.; rice, average 79 per cent.; flaked rice, 81.9 per cent.; entire wheat flour, 71.9 per cent.; dried beans, 59.6 per cent.; beans, frijoles, 65.1 per cent.; lima beans, 65.9 per cent.; dried peas, 62.0 per cent.; cow peas, 60.8 per cent.; potatoes, 18.4 per cent.; evaporated potatoes, 80.9 per cent. Turning to fruits, we find that some of them contain quite a large percentage of carbohydrates—from 10 per cent., in the case of blackberries, cranberries and peaches, to 22 per cent. in the case of bananas. Other fruits in their fresh condition range between these. Certain nuts also contain a large percentage of carbohydrates. Thus, almonds contain an average of 17.3 per cent.; chestnuts, an average of 42.1 per cent.; dried chestnuts, 74.2 per cent.; cocoanuts, 27.9 per cent.; Lichi-nuts, 77.5 per cent.; peanuts, average, 24.4 per cent.; malted nuts, 43.9 per cent. Chocolate also contains 30.3 per cent.; cocoa averages 37.7 per cent.; and yeast, 21 per cent. Again in comparing with these figures our “nourishing invalid’s food,” beef soups, etc., we find that meat stew contains an average of 5.5 per cent. carbohydrates; clam chowder, 6.7 per cent.; chicken soup, 2.4 per cent.; beef soup, an average of 1.1 per cent.! It is to be noticed in this connection that bean soup contains a percentage of 9.4 per cent. carbohydrates.