VEGETABLE FOODS 



55 



Oatmeal contains three times as much fat, twice as 

 much mineral matter, and only a little less proteid 

 than wheat. In Scotland it has long been a highly 

 prized food, the great strength and endurance of the 



Threshing Wheat. 



Scotch Highlanders being thought by many to be due 

 to the national dish of oatmeal and milk. It is cer- 

 tainly an inexpensive food, and, when sufficiently 

 cooked, an excellent body builder. Try to tell why 

 both oatmeal and corn meal are good winter foods, 

 and give a good reason for wheat foods being more 

 desirable for summer use. 



Rice is about three-fourths starch, less than six- 

 hundredths proteid, and has about the same amount 

 of fat as wheat. ' Being low in its percentage of 

 both proteid and fat, it is the least nutritious of all 

 the grains in common use in this country; but its 



