96 



MAIXE AGRICULTURAL EXPERIMENT STATIOX. 



PERCENTAGE COMPOSITION OF CEREAL FOODS CALCULATED TO 

 WATER-FREE BASIS. 



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Xame of Cereal Food. 



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I CORX PREPAEATIOyS. % 



6230; Crown Flakes 9.23 



6231 1 Hecker's Hominy ' 9.70 



6232 H-O CorapanY°s Xew Process Hominv ! 9.09 



62.33 Mazama '. .' f 9.66 



I, 



Uncooked Oat Meals. 



6234(A Oat Meal I 18.76 



62.3.5 C Oat 3Jeal ' I.t.47 



6245 MeCann's Finest Oat Meal 13. IS 



Cooked Oat Prepaeaiioxs. 



6242 Heeker\-? (tat Meal S 20.77 



6244 Hornby's H-0 Oat Meal | 14.75 



6236 American Cereal Company's Boiled Oats... i 15.04 



6237| American Cereal Companv's Boiled Oats. . .| 16.39 



623S!Bnckeve Rolled Oats (in bnlk) 16.08 



6239 Buckeye Rolled Oats (in package) ; 15.97 



[ 15.94 



15. SO 



15.56 



624l! Echo White Rolled Oats .... 

 6243 Becker's Rolled White Oats 

 6240 Peoria Rolled Oats 



6246 Quaker Rolled White Oats i 16.11 



6247 Tip Top Rolled Oats ; 17.75 



Wheat Preparations. 



Fruen's Best Wheal Waters ' 10.43 



Pruen's Rolled Wheat i 10.62 



H-O Company's Breakfast Wheat I; 11.47 



6264 

 6263 

 6254 



62.56 

 6-258 

 6249 



6-251 

 6-2.52 

 6268 



6-250 

 6-2.57 

 6-259 



6260 

 6261 

 6262 

 6265 



6248 

 6-253 

 6-269 



6-2-29 

 6-267 

 62S6 



Old Grist Mill Boiled Wheat s 10.97 



Petti John's Breakfast JTood ! 13.31 



Cream of Wheat 13.14 



Farinose 



Fould's Wheat Germ Meal. 

 Germea 



15.59 

 12.24 

 14.61 



Becker's Farina i 11.86 



Old Plvmouth Breakfast Food 14.75 



Pillsbury's Vitos 13.10 



Ralston Health Club Breakfast Food . 



Wheat ena 



Wheatlet 



Shredded Whole Wheat Biscuit 



12.16 



16.42 

 15.33 

 11.9-2 



Gluten Preparations. 



Cooked Gluten i 16. SS 



Dr. .Johnson's Glutine : 15.31 



Whole Wheat Gluten \ 17.89 



Miscellaneous Peeparatioss. ■ 



Cook's Flaked Rice ! 8.89 



Glen Mill,- Standard Crushed Barley ! 11.14 



Grape Nuts 12.34 



Malt Breakfast Food 14.. 54 



% 

 .9$ 

 .67 

 .59 



1.10 



8.27 



8.03 



10.59 



8.11 

 8.86 

 8.28 



8.11 

 8.07 

 8.16 



8.15 

 8.91 

 8.33 



9.31 

 8.73 



2. .34 

 2.26 



1.78 



2.08 , 

 2.05 1 

 1-13 



1 

 3.32 

 2.61 

 2.70 



1.06 



2.47 

 1.70 



1-56 

 3.79 

 2.17 

 1.64 



3.^ 



.99 



5.20 



.16 



.96 



1.14 



2.43 



^^ 



% 



SS^.32 



.47 



S9. i7 



.4ti 



89.99 



.33 



88.67 



.57 



70.18 



2.79 



74.46 



2.04 



74.27 



1.96 



69.01 



2.11 



74.30 



2.09 



74.44 



-2.-74 



73.38 

 73.64 

 73.72 



7.^.74 

 73.24 

 73.92 



72.44 

 71.29 



2.12 

 2.-21 

 2.15 



2.14 

 2.-23 



85.08 2.15 

 85.18 j 1.94 

 84.70 2.05 



85.13 

 8'2.79 

 85.31 



79.50 

 83.61 

 81.18 



86. .58 

 81.55 



84.4b 



85.36 



77.89 

 81-23 

 84.78 



76.80 

 82..53 

 73 85 



90.52 



86.76 



84.11 

 SI..53 



1.^ 



1.85 



.42 



1.59 

 1..54 

 1.51 



..50 

 1.23 



.^2 

 1.90 

 1.-27 

 1.66 



2.46 

 1.17 

 3.06 



.43 



1.14 



2.41 



1.50 



Calo. 

 4.j;.59 

 4. -287 

 4. 3-21 

 4.368 



4.789 

 4.730 

 4.773 



4.*2Q 

 4.::- 3 

 4.72.3 



4.eei 



4-659 

 4.718 



4.724 

 4.783 

 4.662 



4.685 

 4.7-27 



4. .354 

 4.307 

 4.406 



4.401 

 4.401 

 4.372 



4.479 

 4.. 325 

 4.473 



4.378 

 4.4.58 

 4.410 



4.-379 

 4. .541 

 4.436 

 4.396 



4.555 

 4.4J© 

 4.628 



4.a95 

 4..326 



4.357 



