1695
" Gluten 14.2 1665
" Self-raising 10.2 1600
Macaroni 13.4 1665
" Spaghetti 12.1 1660
" Vermicelli 10.9 1625
Beans, small White 21.9 1675
" Lima or Butter 18.1 1625
Lentils 25.7 1620
Peas (dried) 24.6 1655
" (green) 7.0 465
Arrowroot --- 1815
Corn-starch --- 1675
Sago 9.0 1635
Tapioca --- 1650

CAKES.

Cake, Fruit 5.9 1760
" Gingerbread 5.8 1670
" Sponge 6.3 1795

BISCUITS.

All kinds, average 10.0 1800
Water 11.7 1835

BREAD.

Buns, Currant 6.7 1515
" Hot Cross 7.9 1275
Corn, Indian 7.9 1205
Cheap Bread 10.9 1255
Gluten 9.3 1160
Home-made Bread 9.1 1225
White Bread 9.2 1215
Whole-wheat Bread 9.7 1140
Rolls, Plain 9.7 1470
" Vienna 8.5 1300
" Water 9.0 1300
Rye 9.0 1180

VARIOUS.

Chocolate 12.9 2860
Cocoa 21.6 2320
Candy --- 1785
Honey --- 1520
Molasses (cane) 2.4 1290

INVALID COOKERY

BARLEY.

The plants _Hordeum Distichon_ and _Hordeum Vulgare_ supply most of
the barley used in this country. Barley has been used as a food from
time out of mind. We find frequent mention of it in the Bible, and in
old Latin and Greek books. According to Pliny, an ancient Roman
writer, the gladiators were called Hordearii, or "barley eaters,"
because they were fed on this grain whilst training. These Hordearii
were like our pugilists, except that they often fought to the death.
Barley has been used from very ancient days for making an intoxicating
drink. In Nubia, the liquor made from barley was called Bouzah, from
which