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supposes an understanding of the metabolism of connective tissue. EXPERIMENTAL MATERIALS AND METHODSNinety-six male albino weanling rats, 45-50 gms. in weight, of the Holtzmann-Sprague-Dawley strain, were used throughout this investigation. The rats were divided into groups at weaning and placed on various diets containing sweet peas. An additional group of male rats were pair fed and served as normal littermate controls. Each of the experimental rats was paired with one of the normal controls of the same weight. The rats were housed in an openbottom mesh cage. All control animals were sacrificed at the same time of day as the experimental animals. The rats were separately caged in an isolated room maintained at the usual laboratory temperature (70-80° F.). The animals were weighed periodically and their weight gains were recorded. Immediately after death the rats were autopsied. The carcasses were skinned and eviscerated. The organs were examined for gross changes. The skulls were removed, x-rayed and finally fixed in Zenker-formalin solution for one day, or in Bouin's solution for two days. These fixatives were employed as they preserve the desired histologic details excellently, resulting in good morphologic differentiation. Individual bones to be histologically examined were treated as described under the sections on histologic preparation and analysis. GROUND LATHYRUS ODORATUS DIETSThe Lathyrus odoratus diets were prepared by grinding the whole dry peas to a fineness which permitted all the pea meal to pass through a 24-mesh sieve. The dry ingredients were mixed separately and stored, the cod liver oil being added to portions of the mixture as needed.The feedings were continued for different periods utilizing the various experimental and control diets which are described in detail below. For diets 1 to 7, the feedings were continued for one, two, three, four and five week periods respectively. For diets P.D. I to P.D. VII, the feedings were continued for 56 days.The experimental diet was as follows: 1. Lathyrus odoratus meal 50%, casein 10%, cornstarch 2 5%, sucrose 5%, brewer's yeast powder (dried) 4%, salt mixture (Hubbell, et al. 12 1937) 4% and cod liver oil 2%.

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