238 STORRS AGRICULTURAL EXPERIMENT STATION. 
the average composition for this material given in Table go 
preceding, 0.15 pound of protein and 2220 calories of energy. 
Comparing the latter figures for the different preparations af- 
fords an indication of their relative economy. For instance, 
among the wheat preparations here included the extreme dif- 
ference is that between Parched Farinose, furnishing 0.21 pound 
of protein and 2856 calories of energy, and Granose flakes sup- 
plying 0.07 pound of protein and go2 calories of energy, for 
the same sum. 
The largest amounts of protein and energy for 10 cents were 
found in samp and rolled oats in bulk. The amount of protein 
was practically the same in both, but much more energy was 
obtained in the samp. Next to the oats in bulk as regards 
actual cheapness of protein and energy are the various package 
oat preparations; then follow, in the order named, the hominy, 
the majority of the wheat preparations, the barley preparation, 
some of the malted foods, and the prepared rice. 
In comparing the different preparations as regards economy, 
one other matter must be taken into consideration, namely that 
- of cooking. For instance, Pillsbury’s Vito’s and Parched 
Farinose supplied very nearly the same quantity of protein and 
energy for the same sum, but the latter was ready to eat, 
whereas the former had to be cooked. Under some circum- 
stances the cooked material might be decidedly the more econom- 
ical. In the large majority of cases the difference between the 
cooked and the uncooked preparations is very much larger than 
this. In many cases the increase in the price of the cooked 
preparations seems to be somewhat excessive, even when the 
extra cost of preparing is taken into consideration. Whether 
or not the saving of heat and labor compensates for the extra 
cost must be decided according to individual circumstances. If 
there is a fire in the kitchen range for other purposes there 
would be no extra cost of fuel, and probably little extra labor 
in cooking; but if the fire had to be kept going simply to cook 
the cereal, or if a gas range were used for the cooking, the cost 
of fuel would have to be taken into account; and if time and 
labor were valuable the convenience of the ready-to-eat cereal 
might counterbalance the extra cost. The ready-to-eat prepa- 
rations are at any rate preferable to the others insufficiently 
cooked. 


