THE criticism is quite to the point, but is not the last word to be said on the subject. It is well known that in the digestion of whole-meal breads there is larger waste; but, on the other hand, if in the initial material there is a greater amount of certain constituents, then, in spite of a larger percentage waste, the actual quantity of these ingredients utilised in the body may be greater. In Rubner's experiments, cited in “Standardisation of Bread. Bread and Food Reform League,” this was found to be the case. The percentage of nitrogen absorbed from white flour being 79.93, and that from whole meal being only 69.53, nevertheless the actual amount absorbed from equal weights of the two materials was larger in the case of the whole meal, and this was even more marked with the fat and the inorganic constituents; but at the moment I am unable to find similar analyses relating to black bread itself.