254 ANNUAL RJIIPORT OF THE Off. Doc. 



else, consequently you are bound to call for it. It contains a larger 

 proportion of water than we have of the protein and nitrogenous 

 elements. lu the gluten and Graham flour you have almost the 

 same amount of protein. Now, the entire wheat, is the whole grain 

 ground, and the Graham is the roughened flour, that is, it has the 

 wheat flour mixed with the outer hull of the wheat, and we call 

 it Graham flour because it was invented by Dr. Graham. Now, 

 the Graham flour is an excellent thing for the human stomach. 

 It builds up the tissues of the body, and the mucous membranes 

 of the stomach. The entire wheat is, as I have told you, practically 

 the same thing in its constituents. 



And then we have corn-meal and rolled oats, which contain a 

 great deal of carbon — 7.3 per cent, in oats, and 1.9 per cent, in corn 

 meal. The white corn-meal is a very excellent food, and a very 

 economical food, but these foods are too heating for warm weather. 

 Nor should rolled oats be used in hot weather. Always use the 

 polled oats, instead of the rolled oats, because it is more solid, and 

 requires more mastication. 



Rice: Always select that which has a grayish color; it contains 

 a great deal more gluten. We should always try to get the un- 

 polished rice; in polishing the rice, much of the best substance is 

 taken away, and given to live stock. It makes such a dilference in 

 taste and material that you can hardly tell that it is rice. 



Macaroni has 13 per cent, of carbon. It is also gray in appear- 

 ance; wlien it is not, it is the result of analine dye, which is in- 

 jurious to the human body. Now, observe that in the cereals we 

 have a large percentage of carbo-hydrates, and also a great deal 

 that is heating to the human body. In oats we have 1.50 units value 

 of solids, and in macaroni 4,5. 



Passing on to the next view, we will see what the potato con- 

 tains. We are more familiar with it than with any other vegetable 

 food. It has a large amount of water — 5 per cent., and 18 per cent, 

 of starch; the rest being what we call albuminoids and dextrose. 

 If you pare a potato thickly, you will give the best part of the food 

 value to live stock. In cooking, the cells take up the water, and 

 swell, and become soft. The next view shows you hov*^ they look 

 in the process of cooking. Observe the change in conditions in 

 them. When the potato is well and thoroughly cooked, you will see 

 bow the cells are broken apart. Now, that same change takes 

 place in the cooking of all vegetable foods, in some not quite so 

 noticeably as in the potato. 



Some of the most important vegetables to use are peas and 

 beans. Soy beans are used largely by the Chinese, and are grown 

 largely in this country as a fertilizer, but are not extensively used 

 as an article of food by our people, although they contain a very 

 large percentage of albuminoids. In the peas we have another 

 protein food. Both peas and beans are very rich in protein, and 

 give us, perhaps, more for our money than anything else of the 

 kind. 



The New Jersey Experiment Station has been experimenting 

 with the tomato, and has succeeded in producing a seedless tomato. 

 There method is to cut back the roots and then protect them. Do 

 tomatoes produce cancer? A good many people think they are 



