Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1875-07-21

tliiS QiFeCUlOu, SalIC0ay, Out IIO EudCuluS
as yet has been successful enough to be
generally adopted. But it must come.
The want is great and universal, and
will be supplied, and a fortune awaits
the man who does it.-Ohio. Fns 77aer.
Oats as Food fer Mun
DIR. johnson, the English lexicograph-
er. in his definition Of oats, said they
were food for horses in England, and
men in Scotland which gave rise to
the witty reioinder by a son of Scotia
50 An where will you find such men and
horses2"
One of the principal reasons why oat
meal has not come irto more general
use as daily article of food, is its high
price. Improvements IN the machinery
for the manufacture of the grain into
meal, and the yearly increasing demand
for the product, will ultimately solve
this question, for there is no reason
why oat meal should not be furnished
as cheaply at least as wheat flour. Yes,
there may be one, and that is that the
demand for the meal is not general, but
is confined to comparatively few indi-
viduals who have an appreciative taste
for the porridge and other simple
dishes prepared from oat meal; the
manufacturer, who must be at the ex-
pense of peculiar machinery for hulling
and preparing the meal, must have ex-
ira profits therefor until an increased
demand from consumers produces COM
petition among manufacturers in sup
plying the demand.
As illustrating the value of this grain
as an article of food. we give below an
analysis Of oats, and also one Of wheat
A sample of potato oats from Northum
berland, England, gave in 100 parts, of
starch, $500; sugar, 029; gum, ,2.2S;
oil, 7.38; avenin albumen gluten, mi
trogenous), compounds O9.91; epider-
mis-, or skin, 2.28; alkaline salts and
loss, 1.75. Again, the proportion of nj
trogenous and protein, fesh-forming
compounds, of oats, have been deter
mined to be, nitrogen, 2S2; protein
compounds, 17.71.
In wheat the analysis, according to
Gregory, shows as follows: Albumen,
80; gluten, 90; starch, 55.7; gum, dex-
trine, pectine and sugar, 46; fiber and
husk, 11..9; leaving 1859 for water and
loss. Thus it will be seen that oats are
richer than wheat in starch and the nj
trogenons compounds, the first being
fat-forming, and the latter flesh forming,
constituents. Again, analysis made by
Liebig and Hassel shows that barley
contains IA, corn 12!, and oats 90 per
cent. of the nutritious elements of Life
and Of the muscles; and since its merits
have stood the test of time there can be
no question as to its great value. ~
If our farmers would adopt the use of
oatmeal to at least partially take the
place of ecornmeal, in the making of
buildings, porridge and cakes, the West
'ern Rural believes it would be decided
~ beneficial. re AS food it sits lightly
on the stomach, is exceedingly digesti-
BILE, seldom sours on the stomach, and
it is therefore ono of the most excellent
articles of food that can be given to
growing children; and eaten as porridge
with milk, forms substantial and high
x nutritious diet, both, for old and
young. 20 persons who do brain work
tits especial valuable, and in our cities
those restaurants who serve oat meal
porTidge are sure to be found out and
patronized by that class of citizens who
take their lunch down town.
One CT the reasons why oats have not
been more generally manufactured into
meal in the United States is, that our
dry climate is not adapted to forming
large plump grain. Nevertheless, the
New England States, Central and
Northern Michigan and Wisconsin, pro-
dnce excellent grain for mealing, though
notiso good as Canadian samples. There
are now number of mills in our larger
cities for manufacturing, and it is hoped
that their industry may be increased SO
that this important food May come with
10 the reach of the laboring masses,
which now is not possible on account of
its cost Happily, however, thezfeeling
Is no longer INDUCED in that oats are
not food for men, because they are the
best food for horses; and we hope to see
the time ere long when our children will
be made strong and muscular men and
women from its more general use. -