FOODS ANIMAL PRODUCTION. 



475 



The results of analyses of the different preparations, with the price 

 per pound, are summarized in the following table: 



Cost and composition of breakfast foods. 



Selling 



P™ 6 Water. 



per 



pound. 



Pro- 

 tein. 



Prepared wheat flour (average of 21 sam- 

 ples) 



( Ordinary wheat flour (average of 3 samples). 

 Prepared buckwheat flour (average of 12 



samples) 



Ordinary buckwheat flour (average of 3 



samples) 



Wheat foods: 



Parched farinose (average of 2 samples) . 



Granose flakes (average of 3 samples)... 



Jacksou"s granula 



Wheat-germ meal 



Wheat ena (average of 3 samples) 



Ralston s health wheat food 



Wheatlet (average of 3 samples) 



Cream of wheat (average of 2 samples) . 



Farina (average of 4 samples) 



Shredded whole wheat (average of 3 

 samples) 



Leggetfs cracked white wheat 



Pettijohn's California breakfast food 

 (average of 3 samples) 



Geraiea (average of 3 sum pies) 



Oat foods (average of 17 samples) 



Maize foods: 



Cerealine flakes (average of 3 samples). 



Hominy (average of 4 samples) 



Rice foods: 



( '(ink's flaked rice (average of 2 samples) 



Rice in bulk (first quality) 



Anger's zwieback (average of 2 samples) . . . 

 Sanitary zwieback. 



Cents. 

 5.6 

 3.2 



Per ct. Per ct. 

 10.70 10.47 

 11.78 11.79 



Fat. 



5.1 11.45 



8.61 



10.62 

 12.84 



9.97 

 9.13 

 16.72 



9.75 

 8.74 



7.90 



7.41 



8.64 



11.71 



Nitro- 

 gen- 

 free ex- 

 tract. 



Fiber. 



Per ct. 

 1.21 

 1.11 



1.26 



.90 



3.45 

 1.39 

 1.44 

 2.50 

 3.50 

 1.80 

 2. 12 

 ~91 

 .94 



1.37 

 1.78 



2.12 

 1.75 

 7.65 



1.11 



.76 



.41 



.33 



11.14 



8.09 



Per ct. 



72. 32 

 74.90 



80.19 



71.79 

 71.83 

 73. 77 

 69. 23 



73.21 

 70.00 

 72.96 

 75. 77 

 74.74 



77.01 

 72.52 



75.31 



77.79 

 65.38 



78.56 

 79.01 



81.68 

 79.96 

 74.03 

 73.94 



Per ct. 



.77 



1.69 



1.55 



1.21 



.87 



.48 



.81 



.11 



.17 



1.48 

 1.23 



1.72 

 .76 



.81 



.27 

 .26 



.17 

 .12 

 . 17 

 .10 



Ash. 



Per ct. 



5. 32 



.42 



5.67 



.81 



1.37 



2.52 



1.77 



1.37 



1.29 



1.08 



.89 



.29 



.37 



1.73 

 1.59 



1.46 

 .87 

 1.61 



.28 

 .26 



.35 

 .23 



The prepared flours, commonly called pancake flours, and the oat 

 preparations, though possessing different trade names, varied so liitle 

 in composition that only tlie average results of each are quoted. The 

 following oat foods, ranging in price per pound from 4 to 7.7 cts., are 

 included in the average given in the table: Pin Head Oat Meal, Rolled 

 A vena, Aunt Abbey's Rolled Cooked Oats, Cormack's Nudaveue Flakes, 

 Dundee Brand Oat Meal, Hecker's Oat Meal, Hornby's Oat Meal, Leg- 

 getfs 15-Minute Oat Flakes, Martha Washington Rolled White, Oven- 

 Baked Breakfast Rolled, and Quaker Rolled White Oats, 



"All of the oat products, as well as a number of the wheat, contain considerable 

 amounts of crude fiber — this constituent having been determined in nearly every 

 case in order to show how fully the claims made in reference to the removal of the 

 hull or covering, or woody tuatter, were verified. In one case it was claimed that 

 the fiber had been entirely removed ; this is not verified by the analysis. . . . 



"[A study of similar products put on the market by different makers shows that] 

 the variations iu their composition are not marked, and that such as do occur are 

 probably due to the variations in the composition of the original wheat. In theoat 

 products the protein is the constituent that shows the widest variation, while in the 

 corn and rice products the chief variable constituent is water. In the different sam- 

 ples of prepared flour wide variations occur in composition, doubtless due both to 

 variations in the composition of the original flour and to the varying amounts and 

 different character of the leavening materials added. Iu the wheat flours the widest 

 range occurs in the content of protein. . . . 

 10222— No. 5 6 



