ere remain during the summer; similar
precaution should be taken with meal or other corn-products during
the hot months.

Over a large area of the United States corn-bread is an article of daily
diet with a great majority of the inhabitants, and its wholesomeness as
compared with other breads becomes, therefore, an important question.
Unfortunately, corn-meal does not lend itself to the preparation of a dry
bread having sufficient consistency to require chewing. It is true that
the crusts of the bread made from this grain answer these requirements
fairly well, and there is therefore no reason why this part of it should
not be used to any extent, provided it be prepared from good meal. We
should endeavor to cook thin pones of the bread rather than the thicker
ones so common in the south. The objection that corn-bread can only be
masticated with difficulty applies to the other preparations of this
cereal, such as egg-bread, muffins, etc., and they are not, therefore,
with the exception of the crusts, to be looked upon as being the best
form of bread. Corn-cakes, like all batter-bread, are to be mentioned
only to be condemned. Grits and hominy are soft and moist and cannot be
properly chewed, and are, therefore, not to be recommended as good
breads. Corn-starch preparations are likewise entirely lacking in the
elements required to make good bread, and should only be used
occasionally and in small amounts.

_Disadvantages of Potatoes._--Irish potatoes are eaten almost as commonly
in some portions of the United States as are corn-products in others, and
therefore deserve the careful consideration of the hygienist. While it is
not believed that, like the latter, potatoes give rise to any definite
disease, it is unfortunately true that they are theoretically worse
breads than those made from the grain just referred to. In whatever way
cooked, they are moist and require no chewing, and as a consequence many
persons with delicate digestions do not assimilate them properly.

_Arrowroot._--The preparations of arrowroot are considered digestible,
though here again we find that such articles of diet are generally moist
and of not proper consistence to be chewed, and they are, therefore, not
as valuable as are breads made from wheaten flour.

_Rice._--Rice is used by a large portion of the world's inhabitants. When
cooked thoroughly and very dry, it is perhaps almost as good bread as is
that made from wheat. The starch g