The outstanding feature of the process is the complete absence of all boiling operations. The starch and protein-yielding material are passed through a mill to be reduced to a fine powder of the consistency of flour. This being a straightforward milling operation, the machinery ordinarily employed for grinding grain and other foods may be used. The flour is then emptied into a mixing machine, which is naught but the familiar dough-mixer used in the bakery. When the mixer is set in motion the caustic soda is admitted in a fine controlled stream. Directly the two materials come into contact the chemical reaction commences, the soda attacking the starch granules and breaking them down. Evidence of the battle in progress between the two chemicals is betrayed by the emission of the strong ammonia fumes, which prove that the nitrogenous compounds are being released. The admission of caustic soda is continued until the chemical reaction is concluded and the starch granules have been completely broken up. As the process is advanced the vegetable oil is admitted, the operation being so controlled as to yield a plastic mass of predetermined consistency. This is thoroughly kneaded after the manner of baker’s dough. The subsequent processes are common to those of the ordinary soap manufactory, the material being passed successively through the milling, plodding, and stamping machines. The raw materials for the provision of the essential protein are drawn from the extensive vegetable kingdom. But in no instance is any material having a claim upon the community or the animal world as a possible food used for the purpose. Dependence is placed rather upon the waste incurred by the preparation of other products, or of materials which have been condemned as useless for food purposes.