fibre was digested, according to the kind of food. The term fibre or
cellulose in analytical tables is not a very definite one. It depends upon
the details of the method of analysis. In the analyses other than U, the
cellulose is excluded in calculating the calories. Nutrient ratio is the
proportion of the sum of the carbo-hydrate and fat, compared with the
proteid as 1. The fat has first been multiplied by 2.225 to bring it to
the same nutrient value as the carbo-hydrate.

U indicates that the analyses are taken from the United States Department
of Agriculture Experimental Station, Bulletin 28, the tests being chiefly
made by Dr. W.O. Atwater, or under his direction. They are average
analyses of several samples. The refuse consists of such parts as are
rejected in preparing the food; the outer leaves, skin, stalk, seeds, &c.,
of vegetables; the shell of eggs; the bone, &c., of meat. E, indicates
that the edible portion only of the food has been analysed, and under
refuse, in brackets, is shown the quantity rejected before the analysis
was made.

There is considerable variation in the same kind of food, according to the
variety of seed and conditions of growth &c., especially is this the case
with wheat and flour; whenever it has been possible the average of the
analyses of many samples have been given. The method of analysis has not
always been uniform, frequently the cellulose is included with the
carbo-hydrates, and the proteid sometimes includes a very appreciable
quantity of non-proteid nitrogenous matter. This is the case in the
analysis of the mushrooms. G.--Analyses are by John Goodfellow; it will be
noticed that the wheatmeal bread is not made from the same flour as the
whole-meal. D.--B. Dyer, average of 19 fine and coarse oatmeals. S, from
U.S. Cons. Reports, 1899. C.--A.H. Church. The walnut kernels are in the
dried condition as purchased; originally of the same composition as shewn