WHEN DOES A FOOD BECOME A LUXURY _ 593 
these foods: Quaker oats, 3.1 cents; Nichol’s pearl hominy, 4.5; Cream 
of Wheat, 8.8; Grape Nuts, 14.6; Shredded Whole Wheat, 15; Force, 
16.5; Flaked Rice, 18.2; Granula, 27.2. To this may be added the cost 
of some other brands, as Quaker Corn Flakes, 13.3; Kellogg’s Corn 
Flakes, 13.3; Maple Corn Flakes, 14.5; Post Toasties, 14.5; Grape 
Sugar Flakes, 17.8; Malta Vita, 18.4; Sugar Corn Flakes, 20; Holland 
Rusk, 22.8; Puffed Wheat, 29.1 cents. At this rate a bushel of wheat 
which might be originally worth $1.00 would, when made into a break- 
fast food, cost the housekeeper from $5.00 to $12.00, calculating that 
7) per cent. of the grain is available as food, as is the case in making 
wheat flour. Oatmeal in bulk sells at five cents a pound, and simple 
preparations of the other grains at from five to seven cents. 
These are a few of the illustrations to show “ where the money goes,” 
or at least some of it, expended in the ordinary household. Some of us 
are living on the luxuries of the market, and use them as food to fur- 
nish the proteids and carbohydrates and fat for daily consumption. 
Instead of using the oak and maple and pine for fuel, we are feeding 
the fire with mahogany, and circassian walnut and rare imported 
woods, 
