Dinner.--Wheat popovers 57 grams, butter 10 grams, lettuce-orange salad with mayonnaise dressing 147 grams, crackers 22 grams, cream cheese 21 grams, cottage pudding 82 grams, coffee 48 grams, sugar 11 grams. Total nitrogen content of the day’s food = 4.941 grams. _June 27._ Breakfast.--Coffee 112 grams, cream 22 grams, sugar 10 grams. Lunch.--Roast lamb 9 grams, baked potato 90 grams, wheat gems 47 grams, butter 12 grams, iced tea 250 grams, sugar 25 grams, vanilla éclair 47 grams. Dinner.--Lamb chop 32 grams, creamed potato 107 grams, asparagus 49 grams, bread 35 grams, butter 17 grams, lettuce-orange salad with mayonnaise dressing 150 grams, crackers 21 grams, cream cheese 12 grams, coffee 63 grams, sugar 9 grams. Total nitrogen content of the day’s food = 5.486 grams. It can be seen that there was nothing especially peculiar in these dietaries, aside from their simplicity, except that the quantities were small. Meat was not excluded; there was no approach to a cereal diet; there were no fads involved, nothing but simple moderation in the amounts of nitrogen-containing foods. Further, there was perfect freedom of choice; full latitude to consider personal likes and dislikes in the selection of foods; anything that appealed to the appetite could be eaten, with the simple restriction that the amount taken must be small. During the balance days, naturally, every article of food had to be carefully weighed and analyzed, which fact undoubtedly tended to limit in some degree the variety of foods chosen, since increase in the number of articles meant increased labor in analysis. Quite noticeable, however, was the extreme constancy in the nitrogen-content of the daily diet, even on those days when the food was not weighed. In other words, there had been gradually acquired a new habit of food consumption, and the individual, unconsciously perhaps, rarely overstepped the limits fixed by the new level of proteid metabolism. This is a fact that has been conspicuous in nearly all of our experiments, where freedom of choice in the taking of food has been followed; and is in harmony with the view that after a lower level of proteid metabolism has once been established, and the body has become accustomed to the new conditions, there is little tendency for any marked deviation from the new standards of food consumption.