Rock Island Argus., 1900-08-11
THE CEREAL GRAINS.
These Are Highly Nutritious and Can
Be Cooked in n Variety of ways
to Render Them PaIatable
and Digestible.

Be Cooked in n Variety of ways
to Render Them PaIatable
and Digestible.
| Among the vegetable foods one class
| stands preeminent over the worlq. AnSs' 1S;
| are the cultivated grasses or grains. INT
| most natural food Is that from which We
| derive nourishment for each element OF the
| body in proportion to its natural require
| ments.
| We need fat and nitrogen for our muscles
| phosphorus for our bones and teeth ano
| carbon (starch) to keep up the heat OF oul
bodies, supply force and for our blood
| centage OF starch. But we need the cereals
| TO give sufficient amount OF nitrogenous
| matter in order to sustain an even balance
| and preserve the body in perfect health
Cost Compared to Other Foods.
| Compare the quality and cheapness OF
production, the wide area that makes II
part OF the world, with the cost and amount
| available from other food sources, and We
are torceo TO concIude that an all-~ise :
Providence intended that the gerater part
Of mans food should consist OF grains and
fruits.
heterogeneous Foods.
These are designated as the fesh-form-
ers, the muscle builders. The vegetable as
cipIe. The difference lies IN the fact that
from the vegetable source We obtain the
elements in their natural and unchanged
condition, while in animal food the various
digestive processes metamOrphoSe these eS-
sential parts into new substances In the
hrst instance the initial changes take place
in our own bodies, while in the second We
dllO" the animal TO reproduce JneSe ma
Iural elements in another form.
Through the agency of the animals upon
which We feed, substances undergo chem
lcal change that presents them TO us IN a
pre-digested state. For this reason We find
that all foods of animal origin in which, in
chemical phra aseoIogy, the decomposition of
parts has already taken place, are very
difhcult to preserve for any extended length
OF time.
This limits the supply of foods producing
nitrosenoUs elements, TO the vegetable
source in warm climates.
A Meat Diet.
Meat Will satisfy hunger sooner and for
i longer time than vegetable substances,
and il requires less bulk to quiet the crav-
ings of the inner man. But the process of
digestion is considered a far greater tax
ON the digestive organs, especially when
an unnecessary amount is consumed The
individual who indulges in a hearty meat
diet may display considerable more energy
than the vegetarian, but a natural con-
on account OF the stimulating nature of his
food. At middle life he is frequently u
prey to gout, rheumatism, heart and kid
ney trouble. and other kindred ailments
Cereals Most Generally Used.
The chief members of this group of foods
are wheat, oats, barley, rye, Indian corn
The head of. this group is wheat. the
Royal Grain" as it has been called, on
duced the highest types of vigorous man
hood, long before science demonstrated the
fact.
This grain constitutes perfect food; in
cluding. as ii does, all the elements most
hesh-forming and bone producing material
as well as the carbohydrates. starch, des-
trim and sugar. 1t is rather deficient in
rat. but this defect is easily remedied as an
abundance of fats and oils are supplied
from other sources.
Oats is especially rich in fatty and min
eral substances, but has also d large
amount of indigestible celIulose. This grain
cereal food.
Indian corn, or maize. has of course less
1000 Value' but is rich in fat, and as it is
cheap and easily cooked it should recon-
mend Itself to the poor, as 1t can be utilized
IN variety OF palatable and inexpensive
ways other than as breakfast cereal 1t
cannot be used for yeast bread. but makes
very delicious quick light breads when bak-
ing powder is substituted.
Rice ranks the lowest among cereals in
common use. Its princapIe constituent be-
ing starch, which in this grain exists in a
very d1gestible form. Being free from 9TH
indigestible elements it is a yery suita HE
food for persons who find any dtfficultv in
dlgesting most starchy foods. While it is
1000 when combined in proper proportions
with other nutritious elements richer in fats
and albuminates.
Cooking Cereals.
Few understand the proper method of
Importance. If they are not properly care
fully and thoroughiy cooked thev a re- rooSt
unsuitable for human CONSUMPTION. Thev
are adapted to simple cookery, as all that
"a required in their actual preparation for
the table Is to cook them in soft water and
allow ample time to cook the starch thor
oughly. This recommends them at once
to the busy hOusekeeper. But a great mis-
take that many manufactur made in in
Producing their goods was in allowing in
sufficient time to cook their different prepa-
ratons. This proved not only a disad-
vantage to the producer, but disastrous in
its effect on the health of the consumer,
y short sightedness that fortunately many
were not slow to discover. AS rule chill
dreh relish the coarser preparations of
these grains, and these are rarely cooked |
sufficiently and are too frequently swal-
lowed without an attempt TO masticate
them. Naturally the result is far from
beneficial. 1t is advisable, even when the
finer preparations are given children and
grown people would profit by the same
plan. to combine fruits with their cereals |
Fresh fruits in summer and stewed fruits |
in winter. The longer they retain this class !
OF foods in the mouth the more readily |
and thoroughly Will they be assimilated. |
the effect of the highly concentrated, nitro |