594 MISCELLANEOUS FARM SUBJECTS 



When bread is toasted the chemical nature of some of its ingre- 

 dients is changed and the carbohydrates at least become more soluble 

 and presumably more easily digested. The ferments and bacteria 

 which may have survived the baking or which have entered the bread 

 later are also killed if the toasting is continued long enough ; this may 

 be of considerable advantage to persons of delicate digestion. Owing 

 to its dryness, toast is more likely to be well masticated than fresh 

 bread. These facts and the further one that perhaps owing to its 

 crispness and greater flavor it is often more appetizing than bread 

 explain why toast is so suitable for invalids. Of course its advantages 

 are greater when it has been well toasted throughout than when only 

 the outer surfaces have been subjected to the action of the heat. 



Cost of Bread. Bread is a cheap nutritious food. Three pounds 

 of flour will make four pounds of bread. If fire is kept just to bake 

 the bread, the cost of fuel must be added to the cost of ingredients. 

 It would seem that in the case of very poor families, an important 

 pecuniary; saving would result if bread was baked at home. To the 

 man in ordinary circumstances it must be always more a question of 

 convenience and taste than of cost. In short, each family can best 

 determine whether it is desirable to pay the baker for the trouble of 

 making the bread and delivering it or whether the labor of making 

 and the extra fuel for baking can best be provided at home. (Off. 

 Exp. S. Bui. 101, 126, 156, 143; Dept. Agr. F. B. 193, 389; Dept. 

 Agr. Year Book, 1903 ; Florida Exp. St. Bui. 52 ; Texas Exp. St. Bui. 

 91 ; Minn. Exp. St. Bui. 54 ; Cornell Rural Sch. Leaflet, Vol. 2, No. 8.) 



COTTONSEED MEAL. 



The agitation for the use of this substance as a human food has 

 recently been extended and has attracted considerable attention. Cot- 

 tonseed breads and other edibles made from pottonseed meal have 

 been placed upon the market at Brenham,Longview,and especially at 

 Ennis, Texas. Mrs. Dan McCarty, of Ennis, Texas, claims to be the 

 first and only purveyor of cottonseed flour, bread and cakes ; and her 

 products have attracted considerable attention. The following prod- 

 ucts are being sold: Cottonseed bread, cottonseed rolls, cottonseed 

 steamed bread, cottonseed ginger bread, cottonseed ginger snaps, cot- 

 tonseed doughnuts, cottonseed Jeff Davis plum pudding. 



Cottonseed flour is richer in protein than meat, and resembles 

 meat more than it does wheat flour, rice, corn meal, or other vegetable 

 food, therefore it could be used as a meat substitute. Either alone or 

 mixed with wheat flour it can be used to prepare bread, ginger cakes, 

 puddings, cakes, etc., which are appetizing and there is reason to be- 

 lieve it is wholesome when used in small amounts. 



Being rich in protein it should not be consumed in such quan- 

 tity as to make the diet one-sided, and too rich in protein. One must 

 be careful not to over-eat it. When used as a meat substitute one 

 ounce of meal equals two of meat. It can be used to reinforce the 

 diet of those whose diet is deficient in protein. Cottonseed meal 

 should always be mixed with not less than four parts flour or meal to 

 one of cottonseed meal. It may not agree with some people. Every 



