A FEW COMMON FOODS. 
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poultry, fish, eggs, and milk. But they are more 
plentiful in some of these articles than in others.” 
A FEW COMMON FOODS. 
1 . Miss Brooks had many other talks with May 
about the different kinds of food. There is not 
space in this book to tell all that was said, but you 
shall read the facts which Miss Brooks tried to 
teach May. 
First they talked of the vegetable foods. 
2 . Yams and cocoes, which are commonly eaten 
in the West Indies, contain great quantities of 
water and starch, and very much less flesh-forming 
material. Therefore we have to eat a large amount 
of these vegetables to get as much as we require 
of the part that goes to form flesh. And, in con- 
sequence, the stomach often receives too much, so 
that it cannot do its work properly, and then the 
food does not get well digested. 
3. Corn is remarkable amongst the grain foods 
for having a large share of oil or fatty matter in it, 
as well as abundance of starch. It also contains 
the flesh-former, gluten, and is a very valuable 
article of food. 
4. Rice, which is eaten in immense quantities in 
many hot countries, has more starch than any other 
kind of grain. But it is very poor in gluten, and 
