This is a product which is prepared from the cotton seed. In its manufacture the oil, hull and a considerable amount of resinous substances are removed. This flour has a nutty flavor and an effort has been made to promote it as a human food. Its dietary properties have been studied by Richardson and Green (18) and by Osborne and Mendel (19). The results show that like all other seeds, the proteins are complete when fed in the mixture in which they occur in the seed, and that the deficiencies of the product are those common to seeds, lack of sufficient calcium, sodium, chlorin, probably also of phosphorus and fat-soluble A. The proteins of this flour are of such nature that they supplement the deficiencies of those of maize gluten, a commercial product obtained in the manufacture of corn starch (20). For this purpose they are equal to the proteins of brewer's grains, but inferior to lactalbumin.