CEREAL BREAKFAST FOODS. 1 45 



the best white winter wheat, grown in the famous Genesee Valley 

 country." The manufacturers state that it is "one of the cheap- 

 est foods in use, a pound of it containing more absolute nutri- 

 ment for brain and body than an equal weight of any prepara- 

 tion in the market." It is evidently made from a high grade 

 hard wheat of a high protein content. 



While the analyses of Granula shows it to be superior to the 

 average wheat preparation, its price flatly contradicts the claim 

 of cheapness. A package of these goods, containing about nine- 

 tenths of a pound, costs 25 cents, or 27.2 cents per pound. In 

 composition it is but slightly superior to a good flour to be had 

 at one-tenth of the price. Reference to the table on page 138 

 shows that no other cereal food named in this bulletin furnishes 

 so little nutriment for the money. 



The H-0 Company's Breakfast Wheat carries about 10 per 

 cent of protein, which indicates that a soft wheat low in protein 

 was used in its preparation. Its high fiber and ash content 

 would indicate that it is made from undecorticated wheat. 



Old Grist Mill Rolled Wheat "is prepared from the finest Cali- 

 fornia White Wheat." This preparation is low in ash as com- 

 pared with the crude fiber which it carries. Its percentage of 

 protein (12.1) shows that it is made from wheat of average 

 composition. The claim that "it is not heating to the blood" is 

 certainly fanciful, since it has practically the same heat of com- 

 bustion as the other wheat and oat products. At the price paid 

 it compares favorably with the other foods of this class, only two 

 of which furnish as much nutriment for the money. 



Old Grist Mill Toasted Wheat. Its ash and crude fiber con- 

 tent would indicate that it is made from a partially decorticated 

 wheat. The claim that it is healthful and nutritious is true of 

 this preparation as well as of the others here reported. In its 

 protein and fat content it ranks higher than any other of the 

 wheat preparations examined. 



Pettijohn's Breakfast Food "is made from selected Pacific 

 coast wheat." In its preparation "the hull or covering or woody 

 matter is entirely removed, leaving only that part of the grain 

 containing nutritious qualities, so valuable in building up the 

 muscles of the system, and the phosphatic matter most valuable 

 as a nerve and brain tonic, as it is entirely free from bran." The 

 latter statement is hardly borne out by the analysis which shows 

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