In 1912, Talbot and Towle,1from a study of the stools of eczematous patients, concluded that foods played a considerable part in the causation of eczema; the fats and starches as well as the proteins were concerned. In 1916, Blackfan2called attention to the association of eczema with asthma in children who were sensitive to foods. McBride and Schorer3found that in predisposed persons certain food proteins caused urticaria and erythema. White4noted the anaphylactic phenomenon in eczema, and a year later5(1917) he no longer doubted the fact that food constituents (protein, fat and carbohydrate) play some rôle in the abnormal composition of individuals afflicted with chronic rebellious eczema. Urticaria following the ingestion of certain foods and the injection of serum is a common occurrence. Since it would seem to be an established fact that foods may and do cause eczema and urticaria in