356 ANNUAL EEPORTS OF DEPAETMENT OF AGEICULTURE. 



which may be properly called agricultural by-products, to determine 

 whether or not they are suited for use in the home for food purposes. 

 Two bulletins reporting digestion experiments with vegetable and 

 animal fats were published, also a bulletin summarizing data on fats 

 and their economical use in the home. 



In continuation of work on the digestibility and uses of cereal 

 foods attention was paid particularly to wheat flour made by the old- 

 fashioned milling process, kafir, feterita, milo, kaoliang, and buck- 

 wheat, and the influence of fineness of grinding and of prepara- 

 tion on the food value of these and other grains. A bulletin on the 

 digestibility of grain sorghums and also a paper reporting the diges- 

 tibility of millet and proso meal were published. From the work 

 with millet and proso the general conclusion was drawn that, while 

 bread from these meals contributes to the protein of the diet, the 

 grams thus used would be decidedly more important as a source of 

 carbohydrates. 



Special studies of home canning of animal and vegetable products 

 were undertaken, a part of which included comparative studies of 

 domestic methods of canning. 



The preparation of food for the table was studied also, including 

 the use of dried fruits and vegetables, especially those made by do- 

 mestic methods, this work being a part of the general study under- 

 taken by the department on the preparation and use of such dried 

 foods. 



Attention was given to potatoes and their more extended use as a 

 starchy food, and to the preparation of various grains in palatable 

 forms as substitutes for wheat. 



A special feature of the year's work had to do with the planning 

 of meals with a view to supplying housekeepers with nontechnical 

 information which will enable them to plan rationally chosen, pala- 

 table, and economical meals. As a result of this work three Farmers' 

 Bulletins on food selection were published, which deal, respectively, 

 with the body's food needs, cereal foods, and foods rich in protein. 

 Farmers' Bulletins which deal with other aspects of the question are 

 in preparation. A Farmers' Bulletin of similar character, entitled 

 " Fresh Fruits and Vegetables as Conservers of Other Staple Foods," 

 also appeared. 



The preparation of general summaries on food topics was con- 

 tinued. Those which have been published have dealt with potatoes, 

 sweet potatoes, and other starchy roots as food; turnips, beets, and 

 other succulent roots and their use; eggs and their value as food; the 

 food value of poultry ; and homemade fireless cookers and their use. 



In carrying on its work the Office of Home Economics cooperated 

 Avith other bureaus and with other departments. In cooperation with 

 the Food Administration and Avith the Bureau of Education of the 

 Department of the Interior 10 lessons on food conservation were 

 prepared. One of the lessons discusses the fundamentals of an ade- 

 quate diet, and the others deal with food-conservation problems. 

 Cooperative work on food carried on during the year included 

 studies of emergency rations for the United States Army and Navy 

 and of general questions of rationing for the Coast Guard Service. 

 In cooperation with the Bureau of Fisheries of the Department of 

 Commerce studies on the preparation of fish for the table, its digesti- 



