ICO MAINE AGRICULTUR.\L EXPERIMENT STATION. 



in a mixed diet there are other sources of protein, and the use 

 of the softer wheats in mushes and the like is to be encouraged. 



Fruen's Wheat A\'afers at 6.9 cents a pound and Fruen's Rolled 

 \\ heat at 4 cents are apparently the same goods, one put up in 

 paper, the other in barrels. The claims that these preparations 

 are "the most natural food for mankind," "the great ner\-e. 

 brain and muscle food," etc., are exaggerations, but we are 50 

 used to overstatement of facts in advertisements that pr: 1;^ 

 no one is deceived by such claims. 



The H-O Company's Breakfast Food claims to be made from 

 CaUfomia wheat, and the analysis, showing 10 per cent protein 

 and 75 per cent of starch, indicates a soft wheat such as is g^rown 

 in California. 



Old Grist Mill Rolled Wheat is also made "from the finest 

 CaUfomia white wheat." Petti John's Breakfast Food "is made 

 from selected Pacific coast wheat." The sample analj^zed carries 

 2 per cent more protein than most of the above mentioned 

 brands. 



Cream of Wheat claims to be "composed almost eniirei}" of 

 pure gluten, is one of the healthiest and most nutritious foods 

 known." It claims also to be "made from the very choicest of 

 selected hard spring wheat and being almost pure gluten, is highly 

 recommended for the use of diabetic persons." The claim that 

 Cream of \'VTieat is "almost pure gluten" is false and should be 

 criminal. As a food for people in health. Cream of Wheat is all 

 right. Diabetic persons should avoid starch and sugar, and this 

 preparation contains 75 per cent of these carbohydrates. 



Farinose, "a pure preparation from Ohio's best amber wheat," 

 is the richest in protein of any of the samples examined and in 

 this respect more nearly resembles the oatmeals. 



Fould's Wheat Germ Meal "is made from the glutinous por- 

 tion of choice wheat." If this statement means (and it is evi- 

 dent that it was intended to convey this meaning) that in its 

 manufacture the starchy part of the wheat is excluded, it is not 

 tnip. Although made b}^ a patented process, the resulting prep- 

 aration chemically resembles ordinarj^ white wheat preparations 

 in starch and in protein content. 



Germea is "prepared from the choicest California white 

 wheat" by the Sperry Flour Company of San Francisco. The 



