CEREAL BREAKFAST FOODS. 



105 



about 27 cents a pound. The analyses of these materials com- 

 pared with ordinary bread flour bought by the Station in the 

 open market are given, calculated on dry matter, in the table 

 which follows : 



COMPOSITION OF WATER-FREE-MATERIAL OF ORDINARY BREAD FLOUR 

 AND THREE GLUTEN MATERIALS. 



Bread Flour 



Cooked Gluten* 



Whole Wheat Gluten*. 

 Dr. Jolinson's Glutine 



% 

 15.02 



16. 8S 



17.89 



15.31 



1.50 



3.86 



5.20 



.99 



% 

 82.91 



76.80 



73.85 



82.. 53 



% 

 .57 



2.46 



3.06 



1.17 



Calories. 



4555 



4628 

 44.55 



* Made by the Health Food Company. 



PECUNIARY ECONOMY. 



While the composition of foods would seem to be a matter of 

 prime importance, to the average consumer the cost is a matter 

 of equal importance. An intelligent selection can be made only 

 by considering both factors. In the following table there is 

 shown the amount of the various constituents that can be pur- 

 chased for 10 cents at the prices mentioned, milk at 5 cents per 

 quart and flour at 3 cents per pound being added for comparison. 



A study of the table shows that protein is furnished more 

 cheaply by oat preparations than by those of corn or wheat. 

 The oats also supply fat 10 times as cheaply as the corn products, 

 and 5 times as cheaply as the wheat foods. The carbohydrates 

 are supplied most economically by the corn preparations, oats 

 ranking second. In fuel value, oats again rank first. 



If wheat flour be included in the comparison, it will be found 

 to be the cheapest source of protein and carbohydrates. With 

 the exception of one sample of rolled oats, it also leads in fuel 

 value. 



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