ranules of the former, like those of
arrowroot, are somewhat smaller than those of wheat.

If it were possible to keep rice-flour in good condition, and if it could
be made into light-bread, it is likely that it would be superior to
wheaten flour, but this does not appear feasible.

A peculiar and very fatal disease prevails in the East, known as "kak-ke"
or "beri-beri," which is now generally regarded as being the result of
eating decomposed rice. The writer has seen one or two examples of what
he considers American beri-beri, but as our rice-eating population is
small, it is not likely that this disease will ever become a serious
problem in the United States.

_Cereals or Breakfast-foods._--Lastly we will consider the so-called
breakfast-foods, which are neither more nor less than various
preparations of the different varieties of starch. They are generally
made from oats or corn-starch. They are nothing more than bread, and as
some of them have been put through a sort of fermentation it is difficult
to understand how they could be regarded as being quite as wholesome as
the original products from which they were made. This, however, is not
the principal objection to them. The real trouble lies in the fact that
they are, in the majority of instances, served with cream and sugar. When
we remember what has already been said about starches that are soft and
cannot be chewed, and of the ill effects of sweets on persons who have
any inclination towards dyspepsia, it will be seen that these foods are
not to be regarded as being wholesome. The real reason that would appear
to explain the coming into existence of these preparations is that they
are mixed with cream and sugar, which appeals strongly to the
"sweet-tooth" of the average person. They are nothing but bread, and very
bad bread at that. The remarks made concerning breakfast-foods apply with
equal force to oatmeal, which, as generally used, has the additional
disadvantage of containing particles of husk.

In concluding this discussion on starchy foods the writer desires
particularly to call attention to a very common error in the way they are
eaten. Mention has already been made of the fact that fats after being
melted are by no means so wholesome as in their natural state, and
produce, when heated with starches, a very indigestible mixture. Thus,
theoretically, it is bad to use any great amount of lard, butter or other
fat in the preparation of breads, and it is