part of the nitrogenous element of the grain. The outer portions of the
wheat kernel, which contain the greater part of the nitrogenous element,
are darker in color than the central, starchy portion. It will be
apparent, then, that the finer and whiter the flour, the less nutriment
it is likely to contain, and that in the use of superfine white flour
the eye is gratified at the expense of the body.

A preparation called farina, is made from the central portion of wheat,
freed from bran, and crushed into granules. Another preparation, called
Graham grits, is prepared by granulating the outer layers of the kernel
together with the germ of the wheat. This preparation, comparatively a
new one, includes the most nutritious properties of the grain, and its
granular form renders it excellent for mushes as well as for other
purposes. Farina is scarcely more nutritious than white flour, and
should not be used as a staple food. Graham grits contains the best
elements of the wheat grain in good proportion, and is one of the best
preparations of wheat. Other preparations of wheat somewhat similar in
character are farinose, germlet, etc.


_RECIPES._

FARINA.--Heat a pint of milk and one of water, or if preferred, a
quart of milk, in the inner cup of a double boiler; and when boiling,
stir in five tablespoonfuls of farina, moistened evenly with a little
milk. Let it boil rapidly until well set, which will be in about five or
eight minutes; then place in the outer boiler, and cook one hour. Serve
cold or hot with a dressing of cream or fruit juices. Farina may be
cooked in water alone, but on account of its lack of nutritive elements,
it is more valuable if prepared with milk.