these figures it is easy to calculate the number of parts of protein digested for every 100 parts of protein eaten in each kind of bread. This description will have made evident the unpleasant nature of such experimental work. Its laboriousness will be understood from the fact that a series of experiments of this kind carried out at Cambridge last winter necessitated four people existing for a month on the meagre diet above mentioned, and entailed over 1000 chemical analyses. The following table shows the amounts of protein digested per 100 parts of protein consumed in bread made from various kinds of flour, as based on the average of a number of experiments made in America, and in the experiments at Cambridge above referred to. Kind of flour from Percentage of Amount of protein digested which bread the grain per 100 parts eaten was made contained in American Cambridge the flour experiments experiments Patents 36 -- 89 Straight grade 70 89 -- Standard 80 81 86 Brown 88 -- 80 Brown 92 -- 77 Wholemeal 100 76 -- The American and the Cambridge figures agree very well with each other, and this gives confidence in the reliability of the results. It appears to be quite certain therefore that the protein in bread made from the higher grade flours is very considerably more digestible than that contained in bread made from flours containing greater amounts of husk. The percentages following the names of the various grades of flour in the first column of the table indicate approximately the proportion of the whole grain which went into the flour to which the figure is attached. Looking down these figures it appears that the digestibility of the protein decreases as more and more of the grain is included in the flour. It follows, therefore, that whilst by leaving more and more of the grain in the flour we increase the percentage of protein in the flour, and consequently in the bread, at the same time we decrease the digestibility of the protein. Apparently, too, this decrease in digestibility is proportionally greater than the increase in protein content, and it follows therefore that breads made from low grade flours containing much husk will supply less protein which is available for the use of the body, although they may actually contain slightly more total protein than the flours of higher grade.