CEREAL BREAKFAST FOODS. 97 



the high protein content may be found in the fact that during 

 the latter part of the last grain growing season a severe drouth 

 prevailed in the wheat districts, thus preventing the storage of 

 starch in the berry and giving grain unusually high in protein. 



"California Wheatine is made of first quality California white 

 wheat, known the world over for its excellent flavor, sweetness, 

 richness in nutritive qualities, particularly its large per cent of 

 gluten." The California wheats do not carry large amounts of 

 gluten as is illustrated by the low protein content (9.38 per cent) 

 of this sample. Only one other of the 19 wheat foods examined 

 carried as little protein as this. From the amounts of crude 

 fiber and ash present, California Wheatine is probably prepared 

 from more or less imperfectly decorticated wheat. 



The manufacturers of Cream of Wheat continue to make the 

 same claim as in 1899. The comments which follow, made in 

 Bulletin 55 of this Station, are still true. "The claim that Cream 

 of Wheat is almost pure gluten is false and should be criminal. 

 As a food for people in health, Cream of Wheat is all right. 

 Diabetic persons should avoid starch and sugar, and this prepar- 

 ation contains 75 per cent of these carbohydrates." In compo- 

 sition it closely resembles a good bread flour. 



Fould's Wheat Germ Meal is said to be made from the glu- 

 tenous portion of choice wheat. "Gluten of WTheat. Superior 

 to oat meal." These statements are evidently intended to carry 

 the impression that the starchy portions of the kernel are 

 excluded, although the claim that it is "the best thing for thicken- 

 ing soup" must be based upon its high starch content and not 

 upon a large amount of gluten. Its chemical composition indi- 

 cates that it is prepared from decorticated wheat of average 

 composition. 



Fruen's Best Wheat Flakes, "made from the best Pacific Coast 

 White Wheat," claims to be "the great nerve, brain and muscle 

 food," "the indigestible matter being entirely removed." The 

 claims are, of course, exaggerated, for Fruen's Wheat Flakes 

 contain 1.8 per cent of woody fiber, which is indigestible. Its 

 chemical composition indicates that it is made from a soft white 

 wheat. From its high per cent of fiber and ash it seems doubtful 

 if any considerable amount of the outer coatings have been 



removed in its preparation. 



F S Parched Farinose, made by the American Cereal Com- 

 pany, "from Ohio's Best Amber Wheat," is among the highest 



