3*2 



RECREATION. 



in which injurious chemical compounds, so 

 called ptomaines, are formed. Poisoning by 

 cheese, ice cream, preserved fish, canned 

 meats, etc., has been caused in this way. 

 The ptomaines often withstand the heat of 

 cooking. In some cases it has been found 

 that foods are adulterated with compounds 

 injurious to health; but sophistication in 

 which harmless articles of inferior cost or 

 quality are added is more common. 



Dainty ways of serving foods have a use- 

 fulness beyond their aesthetic value. Every- 

 one knows that a feeble appetite is often 

 tempted by a tastefully garnished dish, 

 when the same material carelessly served 

 would seem unpalatable. Furthermore, 

 many cheap articles, w^ien well seasoned 

 and attractively served,* niay be just as ap- 

 petizing as dearer ones,-Snd will usually be 

 found quite as nutritions? '** 



. . ; -:> i , 



WHOLE WHEAT, GRAHAM AND PATENT 

 FLOUR. 



The experiments with wheat milling 

 products, which Professor Snyder has re- 

 ported in a bulletin of -the United States 

 Department of Agriculture, are the latest 

 of a series which has given uniform results. 

 Some general deductions from the experi- 

 ments seem warranted. 



As shown by analysis, the patent flour 

 ground from the hard and soft wheats had 

 a lower protein content than the graham 

 flour and entire wheat flour ground from 

 the same wheats; but according to the re- 

 sults of experiments with the different 

 grades of flour, the proportion of digestible 

 protein and the available energy in the pat- 

 ent flour was larger than in the coarser 

 grades. The lower digestibility of the pro- 

 tein in the latter is due to the fact that a 

 portion of this constituent is contained in 

 the bran and escapes digestion. Thus, while 

 there may be actually more protein in a 

 given quantity of graham or entire wheat 

 flour than in an equal quantity of patent 

 flour ground from the same wheat, the body 

 secures less of the protein and energy from 

 the coarse flour than it does from the fine, 

 since although the retention of trie bran and 

 germ increases the percentage of protein^ it 

 decreases the digestibility. By digestibility 

 is meant the difference between the quanti- 

 ties of the several nutrients consumed and 

 the quantity excreted in the feces. No at- 

 tempt was made to study the ease or rap- 

 idity of digestion of the different kinds of 

 flour. When the digestibility of different 

 grades of patent flour was studied, it was 

 found that there was no marked difference 

 between standard patent flour and the other 

 patent grades. The digestibility of all these 

 flours was found to be high, apparently be- 

 cause they were finely ground. Patent 



flour is superior as regards digestibility, on 

 account of its mechanical condition and 

 physical properties. 



In discussions of the comparative value 

 of fine wheat flour and the coarser grades, 

 it is often claimed that the larger pro- 

 portion of mineral matter, especially the 

 phosphorous compounds, in whole wheat 

 and graham flours is a reason for prefer- 

 ring them to patent flour. It is undoubtedly 

 true that the proportion of mineral constit- 

 uents which the body can retain, from the 

 different kinds of flour, must be considered, 

 as well as the quantities which chemical an- 

 alysis shows to be present in the food. As 

 it is impossible by present methods to de- 

 termine the true digestibility of the mineral 

 constituents, no values for the digestibility 

 of ash have been included in Professor 

 Snyder's bulletin. When the coarser mill- 

 ing products are fed to cattle no great quan- 

 tity of phosphorus, one of the most impor- 

 tant manurial elements, is retained in the 

 animal body. This may be an indication 

 that the phosphorus, even if present in the 

 feed, is not in a form assimilated by ani- 

 mals. This, however, is conjecture, and 

 more experiments with man and the lower 

 animals are needed before satisfactory con- 

 clusions can be drawn. 



The most important deductions from the 

 results of these later investigations with 

 hard and soft wheat are in accord with the 

 conclusions drawn from the earlier inves- 

 tigations of this series. The nutritive value 

 of flour, in so far as the quantities of di- 

 gestible protein, fats, carbohydrates, and 

 available energy are concerned, is not in- 

 creased by milling the wheat in such a way 

 as to retain a large portion of bran and 

 germ. The differences in the quantities of 

 total nutrients furnished the body by the 

 various grades of flour are, however, rela- 

 tively small, all grades being quite thor- 

 oughly digested. The coarser flours have a 

 tendency to increase peristaltic action, and 

 are valuable for some persons. Judged by 

 composition and digestibility, all the flours, 

 both patent and coarser grades, are nutri- 

 tious foods. They furnish nutritive mate- 

 rial in an economical form, and the use of 

 different grades of flour for bread making 

 and '■ other household purposes adds to the 

 variety of the daily diet. 



Build more fire under those swine. You 

 don't cook them enough. Some of them 

 get away with just their skin roasted. 

 Leave them in the oven until they are 

 thoroughly cooked. We have plenty of 

 them here, but I think our new law, with 

 several wardens to the county, will check 

 them. They paid no attention to the old 

 law, as we had only a State warden. 



Charles Pettys, Kilgore, Idaho. 



