In order to properly carry out a reduction cure of the III. degree, often even of the II. degree, measuring glass and balance must be employed. Without these aids errors will constantly creep in on the part of physician and patient so that the success of the whole undertaking may become jeopardized. We are indebted to Harvey and his disciple, Banting, after whom the oldest system of reduction is named, for having established the principle that food and drink must be weighed and measured. The introduction of quantitative methods into the regulation of the diet must be considered a therapeutic achievement of the first importance. Since that time quantitative methods have come into their own in all branches of practical dietetics, and everywhere they have been accompanied by success.