those obtained for some other legume proteins. Perhaps the difference between the digestibility of the soy-bean and peanut proteins as shown by these experiments and the digestibility of the common legumes reported by other investigators is due in part at least to the soy bean and peanut having been finely ground. It is hoped that additional experiments will give more data on this point. No attempt was made to ascertain the limit of tolerance for soybean and peanut flours when included in a simple mixed diet, but since in seven experiments with soy beans the subjects ate an average of 70 grams daily of soy-bean protein and in four experiments with peanut flour the subjects ate an average of 65 grams of peanut protein daily without any observed symptoms of physiological disturbance, it should be very evident that these proteins are tolerated by the human body in amounts in excess of those which are likely to be found in the ordinary mixed diet. Since in household economy the soy-bean and peanut flours would be used to supplement wheat or other cereal flours, and since numerous investigations of the value of soy-bean and peanut proteins for food purposes indicate that these proteins have a nutritive value nearly if not quite equivalent to that of meat, milk, and egg proteins, it would seem that these flours could be very properly classed as both wheat and meat substitutes. From these facts it is very evident that it is highly desirable to use for human food such soy-bean and peanut press cakes, by-products of the oil mills, as can be properly prepared for food purposes rather than to continue to use them exclusively for stock feeding and fertilizing purposes. The data obtained in this and other investigations give sufficient evidence to justify the belief that soy-bean and peanut flours, rich in proteins that are well digested and of high biologic value, should prove especially valuable additions to the human dietary. 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