508 MEALS MEDICINAL. 
of all cereals ; they are rich in proteid food, and in mineral salts, 
also they particularly abound with fat ; the unfortunate drawback 
to their easy digestion is partly because of a special constituent 
to which the name “ avenin” has been given, (and which dis- 
agrees with many persons), partly, too, because the husk is so 
firmly adherent to the grain that it cannot be separated from 
the kernel except with much difficulty ; so that by the ordinary 
methods of grinding too great a proportion of cellulose is left 
in the meal, this occurring as small, sharp, irritating particles. 
If the person happens to have sluggish, insensible intestines, 
then the Oatmeal husk serves to stimulate them, and to obviate 
constipation ; otherwise it teases, and makes the lining membrane 
sore; cracked-wheat porridge, or other forms of wheat for the 
purpose, will then suit better. Whereas the straw, leaves, and 
chaff of the Oat plant contain alkaline sulphates, these are absent 
in the grain, where phosphates of high nutritive value abound 
instead. Crushed Oatmeal is employed for making gruel, which 
has been fully considered here on a former page. Scotchmen 
say that in England the porridge is never sufficiently boiled, or 
properly cooked. Stale Oatmeal porridge is more digestible than 
any tecentty made, because acid-forming bacteria are develo 
which help to soften the cellulose. Rolling the Oats is a modern 
method of crushing the grain, and by great pressure rupturing 
the cell-walls so as to break down the cellulose, and flatten out 
the grains ; they then become more readily softened by cooking + 
indeed, if heat accompanies this rolling process, then the graims 
will be found at the same time partially cooked. This plan not 
only has the advantage of facilitating the subsequent cooking 
for the table, but it further alters the fat (which is so plentiful 
in Oats) in such a way that it is less liable to turn rancid, oF 
to impair the flavour of the grain. By mixing fine Oatm 
with an equal quantity of wheaten flour, a fairly good loaf can 
be made. But very little saccharine matter is contained ready 
formed in the Oat grain; and this cannot make light bread, 
being therefore preferred when baked into cakes; or its more 
popular form for eating is that of porridge, where the groum 
meal is thoroughly softened by boiling, and is improved in 
by adding salt, or sugar, with a little milk. “The halesome 
parritch, chief of Scotia’s food,” sang Burns with fervid eloquence- 
Scotch people revel in their parritch, and bannocks. “ We defy 
your wheaten bread,” says one of their favourite writers ; “ your | 
