Professor Hall's paper in this issue is a contribution to a subject that has at present a special adventitious importance. The food value of alcohol is insignificant at best, if it can be assumed to exist, but recent utterances on the subject have been so utilized by interested parties, far beyond any desire of their authors, that corrective articles like that of Dr. Hall and that of Drs. Woodbury and Egbert in a former issue of The Journal are timely and valuable. It is not desirable that any truth should be misrepresented or suppressed, but a suggestion of caution as to statements that can be possibly perverted or distorted, such as those that can be construed to favor alcoholic indulgence, will never be much out of place. The experience of some who have been unguarded in this respect can hardly be considered desirable.