eaper and therefore more of a poor man's food.

Indian corn, or maize, or Turkish wheat, is one of the finest of
cereals. It is used extensively in America, North and South, in parts of
the Orient, in Italy, the Balkans, Servia, and elsewhere. It is used as
a green vegetable and when fully matured is ground into meal and made
into bread, porridge, biscuits, Johnny-cake, etc., etc. Corn compared to
wheat is rich in fat, but in protein wheat is the richer by about 3 per
cent. Sugar corn, cooked and canned, is sold in England by food-reform
dealers. It is perhaps the most tasty of all the cereals.

Rice is the staple of the Orientals. The practice of removing the dark
inner skin in order to give the uncooked grain a white and polished
appearance, is not only an expensive operation, but a very foolish one,
for it detracts largely from the nutritive value of the food, as
considerable protein and other valuable matter is removed along with the
bran. We are told that the Burmese and Japanese and other nations who
use rice as their principal food-stuff, use the entire grain. As
compared to undressed rice, the ordinary, or polished rice is deficient
3 per cent. of protein; 6 per cent. of fat; 5 per cent. of mineral
matter. 'Once milled' rice can be procured in this country, but has to
be specially asked for. Rice is not nearly so nitrogenous as wheat, but
is equal to it in fuel value, this being due to the large amount of
starch it contains. It is an excellent food, being easily digested and
easily prepared.

Millet, buckwheat, wild rice, sesame, and Kaffir corn, are cereals
little known in this country, although where they are raised they are
largely used by the natives. However, we need not trouble to consider
their food value as they are not easily procurable either in Europe or
America.

Nuts are perhaps the best of all foods. There is no doubt but that man
in his original wild state lived on nuts and berries and perhaps roots.
Nuts are rich in protein and fat. They are a concentrated food, very
palatable, gently laxative, require no preparation but shelling, keep
well, are easily portable, and are, in every sense, an ideal food. They
have a name for being indigestible, but this may be due to errors in
eating, not to the nuts. If we eat nuts, as is often done, after having
loaded the stomach with a large dinner, the work of digesting them is
rendered very difficult, for the digestive apparatus tires itself
disposing of t