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composition and digestibilit}^, all the flours are ver}^ nutritious foods, 

 which experience has shown are wholesome as w^ell. When also the 

 fact is taken into account that they furnish nutritive material in an 

 economical form, their importance is evident. The fact must not be 

 lost sight of that using ditlerent grades of flour for bread making and 

 other household purposes offers a convenient method of adding to the 

 variety of the daily diet, a matter which is of undoubted importance. 



O 



