The data presented show a marked improvement in March and June over the record made at the beginning of the experiment in January, except in the case of one subject, E. As Fisher states, the increased endurance observed can be ascribed only to dietetic causes, since no other factors of known significance could have aided in the result. The dietetic changes, as we have seen, consisted in a slight reduction of the total amount of food consumed daily, but with a large reduction of the proteid element, especially from flesh foods. It is significant, says Fisher, that the only man whose strength and endurance showed any decrease was E, “whose case was exceptional in almost all respects. His reduction in quantity of food, except for a spurt at the end, was less than of most of the men; his reduction in proteid, with the same exception, was the least of all; his reduction in quantity of flesh foods was the least of all.” He stands out conspicuously as the one man whose endurance failed to improve. The mental test carried out with the subjects pointed to “a slight increase in mental quickness,” but the adding test was too short to be of great value. We see in these results another confirmation of the view that the welfare of the body is not impaired by a marked reduction in the amount of proteid food; on the contrary, benefit results in the increased efficiency which manifests itself in various directions. Physical endurance is an asset not to be ignored, and like the strength of an individual, it may well be fostered by the recognition and practice of a principle which seemingly has a firm physiological basis. Whether the fatigue poisons come from the excessive exogenous katabolism of proteids in general, or whether they are derived directly in a measure from flesh foods, need not be considered here; the main point is that by lowering the rate of proteid katabolism, which necessarily compels a reduction in the amount of flesh foods, there is a diminished quantity of nitrogenous waste floating about in the body. Further, we need not criticise too closely the method by which the reduction of food is accomplished; whether it be by encouraging mastication, with a view to better tasting and fuller enjoyment of the food, to the point of involuntary swallowing; or whether we follow natural taste and appetite, reinforced by the use of reason, with a full appreciation of the principle that the welfare of the body is best subserved by a quantity of food commensurate with true physiological needs.