33 
grain. For instance, in 100 lbs. of rice flour, removed by the 
ee of ectiching there are 7.2 lbs. of fat, while in 100 Ibs. of 
polished rice there is only 0.4 of a pound. Rice is very nutr a 
especially in its unpolished state, and easily pee) boiled ric 
being digestible in one hour. The grain should be at least ane 
ths old before comsumption. In rice-producing countries it 
is used as a substitute for bread and potatoes. One of the more 
recent cereals is that known as “ puffed rice,”’ the ‘food shot 
from guns.” The process of manufacture of this was discovered 
at the New York Botanical Garden by Dr. Alex. P. Anderson, 
and first ares by him in the Journal of that institution in 
May, 1902. The same process is also employed in the manu- 
facture of ‘ “ puffed wheat.”” In both of these the entire grain is 
sed. 
To impress upon you the value of the cereals for food, and 
what it would mean to be deprived of them, I give below the 
world production and value in United States prices, of the six 
principal cereals for the year I9Io: 
Yield, Bushels Value ner Buchel in Total ai . Prices 
4.214,727,000 $0.34 $1,433,00 
4,026,967,000 48 1,932, oe oS 
3.572,084,000 -88 3,143,436,920 
2,241,933,000 67 mg, 135,310 
1,668,937,000 71 820,945.270 
1,383,492,000 57 788,419,440 
$9,629,888,280 
GEORGE V. Nasu. 
STARCHY AND SUGARY FOODS* 
The formation of sugars and starches is generally considered 
the basic process of food synthesis for both animals and plants. 
The familiar so-called ‘‘food cycle’? which emphasizes the de- 
pendence of animals on plants takes its starting point in the 
assimilation of mineral substances by the common green plants 
* Abstract of a lecture delivered at the New York Botanical Garden on October 
25, 1913 
