The figures in this table are instructive in many ways. First, it is to be noted that the daily proteid requirement of sixty grams can be obtained from one-half pound of lean meat (uncooked), of which the loin steak is a type. Subject to some variations in content of water, an equivalent weight of lean flesh of any variety, lamb, veal, poultry, etc., will furnish approximately the same amount of proteid. With fish, such as halibut steak, and with liver, three-quarters of a pound are required; while with sweetbreads, four-fifths of a pound are needed to furnish the requisite amount of proteid. Of salt codfish, one-half pound will provide the same amount of proteid as an equivalent weight of fresh beef; while with lean smoked bacon the amount rises to seven-eighths of a pound. Among the vegetable products, it is to be observed that dried peas and beans, almonds and pine nuts, are as rich in proteid as the above-mentioned animal foods, essentially the same weights being called for to provide the daily requirement of proteid. The same is true of cheese, the variety designated having such a composition that one-half pound is the equivalent, so far as the content of proteid is concerned, of a like amount of fresh beef. We must not be unmindful of the fact previously mentioned, however, that there are differences in digestibility among these various foodstuffs which tend to lower somewhat the availability of the vegetable products, also of the cheese, thereby necessitating a slight increase in the amount of these foods required to equal the value to the body of lean meat. Secondly, passing to the other extreme in our list, we find indicated types of foods exceedingly poor in proteid, such as the fruits; notably, bananas, grapes, prunes, apples, etc., also lettuce, and in less degree potatoes. These are the kinds of food that may legitimately attract by their palatability, but do not add materially to our intake of proteid even when consumed in relatively large amounts. Thirdly, we see clearly indicated a radical difference between the animal foods and those of vegetable origin, in that with the former the fuel value of the quantity necessary to furnish the sixty grams of proteid is very small, as compared with a like amount of the average vegetable product. One-half pound of lean meat, for example, with its 60 grams of proteid, has a fuel value of only 308 calories, while two-thirds of a pound of almonds has a fuel value of 2020 calories, and one-half pound of dried peas 827 calories. Naturally, this is mainly a question of the proportion of fat or oil present. With fat meat, as in bacon, the calorific value rises in proportion to increase in the amount of fat, the proteid decreasing in greater or less measure.