CEREAL BREAKFAST FOODS. 99 



It would be difficult to see why anyone should prefer it to Amer- 

 ican g-oods. 



Cooked Oat Preparations. 

 Hecker's partly cooked oatmeal (No. 6242) and Hecker's 

 rolled white oats (No. 6243) differ in price and, so far as these 

 two samples are concerned, in composition. The former carries 

 a third more protein than the latter. Very few oatmeals contain 

 so high a percentage of protein as sample No. 6242. Hornby's 

 H-O (No. 6244) carries about the average percentage of pro- 

 tein, althougn on this package there is an analysis which claims 

 17.63 per cent instead of 13.40 per cent which the sample exam- 

 ined has. The same analysis calls all of the ash phosphates, 

 ("brain and nerves"), which is of course not strictly in accord 

 with fact. The American Cereal Company put their goods up 

 under at least three names and in four forms. Quaker oats are 

 sold only in package, Buckeye oats in nackage and barrel, and 

 American Cereal Company's oats in bulk. The only apparent 

 difference in the four kinds is the price. The Buckeye oats in 

 bulk retailed in Bangor at 3 1-8 cents per pound, the American 

 Cereal Company's rolled oats in bulk at 4 cents. The Buckeye 

 oats in package cost in Bangor 5.3 cents, and the Quaker oats 

 6.9 cents a pound. They are all good quality foiled oats, and 

 there seems to be no reason why one should pay 6.9 cents a 

 pound when apparently just as good goods, made by the same 

 company, sell for less than half that price. All of the rolled oats 

 are good goods from the chemical standpoint, and there are no 

 greater differences in composition than one would expect. The 

 goods of different companies differ no more than different 

 samples from the same companies probably would. 



Wheat Preparations. 



Judging from the protein content of the different wheat prep- 

 arations is would appear that they are nearly all made from the 

 soft starch wheats. This is an excellent way to utilize wheat 

 relatively low in gluten, which will, in consequence, not make 

 strong flour. For bread flours no wheats are so good as the 

 hard wheats of high gluten content. For one restricted to a 

 diet of wheat products, the hard wheats are more desirable, but 



