
131 
Dr. Johan Nordal Fischer Wille, professor of botany and 
director of the Botanical Garden of the University of Christiania, 
visited the Garden on September 11, en route to attend the celebra- 
tion of the twenty-fifth anniversary of the Missouri Botanical 
Garden, to be held October 15 and 16. 
Recalling the fact that man is absolutely dependent either 
directly or indirectly upon plants for food, the following quota- 
tion from the Report of the Department of Health of the City 
of New York for the week ending August 22, 1914, is of interest: 
“Chemists have repeatedly called attention to the extravagancé 
of the American public in respect to foods, and have seen in this 
one of the causes of the high cost of living. Again and again 
they have pointed out that cheaper cuts of meat, for example, are 
fully as nourishing as filet and porterhouse steak and that all that 
is needed is education as to the proper method of cooking. 
“What is true of meat applies also to many other foods. Just 
now, for example, wheat flour has advanced considerably in price, 
being quoted at $6.75 a barrel. Exactly the same amount of 
nourishment in the form of rye flour costs $5, a saving of $1.75 a 
barrel. 
“Why should Americans continue to prefer wheat flour, when 
rye is equally nutritious and very much cheaper? Or why should 
they not learn, like the Scotch, to make oatmeal, which is even 
more nutritious, and also much cheaper, a staple article of diet? 
Or why disdain delicious and wholesome corn meal, highly nutri- 
tious and about two thirds the price of wheat flour? Here are 
some valuable facts for you to remember: 


1oo Lbs, Cost 
1,000 grams wheat flour contain 3,600 food units........ 3.35 
1,000 grams oatmeal contain 4,100 food units........... 3.20 
1,000 grams rye flour contain 3,600 food units........... 2.55 
J,000 grams cornmeal contain 3,650 food units.......... 2.40 
