THE CONSUMPTION OF WHEAT 



299 



wore users and non-users of these cereal foods appears in the 

 table below: 1 



The analysis 2 of some of the leading ready-to-serve wheat 

 foods indicates the following average percentages of constitu- 

 ent substances: 



Cereal breakfast foods have been 

 geniously advertised than any other 

 wildering variety is upon the market 

 an intelligent choice between them. 



more extensively and in- 

 class of foods. Such a be- 

 that it is difficult to make 

 They are very convenient 



resident of the Ready 



2 U. S. Dept. Agr., Farm Bui. 105, p. 



20. 



