70 REPORT OF NATIONAL MUSEUM, 1918. 



swift; and a large series of foodstuffs, received as gifts from manu- 

 facturers or as transfers or loans of Government property. 



This material was obtained as the outcome of plans outlined last 

 year — to enlarge the scope of the old section of foods and to arrange 

 an exhibit emphasizing the importance of food conservation desired 

 by the Food Administration. Requests for exhibit material of food- 

 stuffs which could be substituted for wheat resulted in the following- 

 contributions : From the Baltimore Pearl Hominy Co., Baltimore, 

 Maryland, 18 samples of corn products; Menomonie Milling Co., 

 Menomonie, Wisconsin, 8 lots of barley products; the Quaker Oats 

 Co., Chicago, Illinois, 6 examples of oatmeal and oat flour; J. W. 

 Sederquist, Red Oak, Iowa, oat flour made from rolled oats; the 

 Great Valley Mills, Paoli, Pennsylvania, 7 specimens of oat, rye, 

 barley, and rice products ; the Sperry Flour Co., San Francisco, Cali- 

 fornia, 5 samples of rice and barley products made at Stockton, 

 California; the Clarx Milling Co., Minneapolis, Minnesota, 5 exam- 

 ples of whole wheat, buckwheat, and corn products; the Dodge- 

 Hooker Mills, Wausau, Wisconsin, 3 lots of barley products; the 

 Otto Weiss Milling Co., Wichita, Kansas, specimens of blackhull 

 kafir and feterita, two types of grain sorghums grown for human 

 food on lands too dry to produce wheat, and mixed flour prepared 

 therefrom ; and from the Schulenburg Oil Mill, Schulenburg, Texas, 

 a sample of Allison flour made from cotton seed by the Baumgarten 

 process. 



The conservation of surplus fruits and vegetables by drying or 

 dehydrating being especially desirable at the present time makes 

 particularly welcome samples of commercial products suitable for 

 exhibition contributed from the following firms: Anhydrous Food 

 Products Co., Chicago, Illinois, E. Clemens Horst Co., San Fran- 

 cisco, California, Wittenberg-King Co., Portland, Oregon, Everfresh 

 Food Co., Ogden, Utah, and John H. Fowler Co. (Inc.), Westfield, 

 Massachusetts. 



The high food value of soy beans and peanuts has long been 

 known, and through wider use the popularity of these two important 

 foodstuffs has greatly increased. Material suitable for showing these 

 products was donated by the Sea Island Cotton Oil Co., Charleston, 

 South Carolina, the Cleburne Peanut & Products Co., Cleburne, 

 Texas, and the Chicago Bean Bread Co., Chicago, Illinois. 



In order to convey in a graphic manner the comparative energy 

 value of different foods, a series of 74 models of ordinary articles of 

 diet was procured by purchase, each model representing in approxi- 

 mately correct household measures a quantity of food producing a 

 heat value of 100 calories. In so far as its heat-producing value goes, 

 each specimen is exactly the equivalent of every other specimen 

 shown in the series. This exhibit presents a valuable object lesson 



