O'SHEA ASPECTS OF MENTAL ECONOMY. 89 



the greatest importance that he should, particularly in the morn- 

 ing meal, gain abundant nutrition in the readiest and most agree- 

 able way possible. 



There are other food materials which should be mentioned in 

 this place before passing to consider the nutrient values of the 

 dietaries appearing in our statistical summary. These are, in 

 the first place, the preparations of grains wherein a certain pro- 

 portion of the carbohydrate ingredients have been removed and 

 all or most of the albuminous elements retained. Some of 

 them are known in the market as Granola, Granose, Malt Break- 

 fast Food, Ralston Breakfast Food, Purina, Health Flour, et al. 

 The composition of these foods shows that they contain a higher 

 percentage of proteid elements than the flours and breads pre- 

 sented in Atwater s tables. 



Hoffman, chemist at the State Agricultural and Mechanical 

 College of South Carolina, has analyzed Purina Health Flour, 

 and found that it contained: 



Water 1* per cent. 



Proteids 14 .9 per cent. 



Carbohydrates 66 .2 per cent. 



p a t 1.6 per cent. 



Fibre 1.6 per cent. 



Mineral matter I- 7 percent 



An analysis of Malt Breakfast Food, made by the government 

 -chemists at Washington, under the direction of Prof. H. W. 

 Wiley, gives the following: 



Proteids 11-63 



Carbohydrates 77.00 



Fats 175 



Ash 105 



Water. 7.85 



Lignose and cellulose 73 



Germos, as analyzed by the manufacturers, contains 20 per 

 cent, of albumen, 1.5 per cent, of fat, 62 per cent, of starch, and 

 1 per cent, of salts. Granola is said to contain a still higher 

 percentage of albumen, although I have not been able to secure 

 a<n analysis showing its exact composition. Granola and Malt 

 Breakfast Food are distinguished in another way, in that the 

 starch they contain is partially digested during the process of 



