The Farm Table. 



669 



tion has issued a bulletin on Cereal Breakfast Foods that every house- 

 keeper ought to read. The conclusion they make after studying fifty or 

 more foods at different years is, you pay dearly for the predigested, pre- 

 prepared, fancy article, though they contain no more nutrients than the 

 simple grain. But some say it saves cooking. Women no longer have 

 to weave the cloth, knit the stockings, nay even make the men's clothes 

 or their own, then are we not willing to put our cereal over in a double 

 boiler and let the fire do the rest? Of course there may be cases where 

 an invalid needs predigested foods, but it is better for the normal man 

 that his stomach should have something to do. The dift'erence in cost is 

 astonishing. The new article " Puffed Rice " costs a little more than 

 twenty cents a pound, while rice is from five to eight cents. The differ- 

 ence is even greater in some other prepared breakfast foods. 



I, bottle containing i qt. milk. 2, water in qt. milk. 3, i qt. milk after separating fat, whey 



and curd. 4. proteid in i qt. milk (as casein). s. fat in i qt. milk. 6, carbohydrate (as milk 

 sugar). 7, fat in i qt. milk. 



Fig. 174. — Showing the amount of different foods required to furnish an equal amount 



of nutrient. 



Milk. 



As was suggested in a previous bulletin — No. 14. Series III, Feb- 

 ruary, 1905, — milk is an important article of diet. In many countries, 

 especially Norway and Sweden, Switzerland and the Tyrol, the peasants 

 live for a large part on milk, drinking from four to seven pints a day. 

 Skim milk contains a larger percentage of proteid than whole milk. We 

 all know how good skim milk is for pigs and calves — how it makes them 

 grow. Sweet skim milk can be purchased at the creameries for one cent 

 a quart, and it is indeed a valuable addition to our diet. 



