shell shock and nerve exhaustion.

What is true in the case of iron and lecithin content of eggs
produced by my method, is equally true with respect to their
content of all the other essential mineral elements; they are all
multiplied several times.

This is made possible of accomplishment by the application of the
principles of physiological chemistry to the breeding and feeding
of the poultry.

Needless to say, I am prepared to submit to the test of scientific
examination of my claims. No, not merely a theoretical examination
of myself, but, rather, to submit the claim I make for eggs
produced under my direction to the test of chemical analysis. It is
a very easy matter to determine thereby whether my claims are well
founded.

I cannot state my desire to serve the government in this way too
strongly; as I have spent more than thirty years of my life in the
study of biology and physiological chemistry, I feel that it is my
duty to offer to the Government the benefits of my knowledge and
experience. All that I can ask in this connection is to be given an
opportunity to prove that my claims are sound and practical.

I believe that you will realize the full value of such a course of
action as outlined, if it can be proven practicable. The
opportunity of offering proof under direction of the proper branch
of government is, I repeat, all that I ask at the moment, as the
results will tell their own story far more eloquently than mere
words.

Thanking you for giving this matter your attention, and trusting
that my hope of serving in the ranks of those seeking to rebuild
our boys will not prove vain, I am, Sir,

Yours truly,

L. DECHMANN.

THE FUNCTION OF MINERALS IN OUR FOOD:

HOW THEY MAY BE GREATLY INCREASED.

By LOUIS DECHMANN.

1918.

When physiological chemistry has isolated and classified the component
elements of the various organs, tissues and fluids of the body, it must
analyze and classify the vegetables, fruits and meats on which man feeds
in order that we may not only know how to arrange a perfectly balanced
ration for the healthy, but shall be able to add lacking elements to the
diet of the diseased. This classification of foods naturally leads, if
there be a deficiency of any essential element, to the analysis of the
soil on which