as an occasional medicine, stimulants, should be avoided. Analysis of
cocoa shows a good proportion of proteids and a very large quantity of
fat. The claim that it is a valuable and nutritious food would only be
true if it could be eaten in such quantities as are other foods (bread,
fruits, &c.). Were this attempted, poisoning would result from the large
quantity of alkaloid. The food value of half a spoonful or thereabouts of
cocoa is insignificant. Certain much advertised cocoa mixtures are
ridiculous in their pretentions, unscientific in preparation, and often
injurious.

Cereals.--The most valuable is wheat, from its proteid being chiefly in
the form known as gluten. From its tenacity, gluten enables a much better
loaf to be produced from wheat than from any other cereal. The outer part
of the grain is the richest in mineral matter and proteid. Wheatmeal bread
shows a considerably higher proteid value than white. A large proportion
of the proteid in the outer coats of the wheat berry is, however, not
digested, and in some experiments the waste has been enough to quite
nullify its seeming advantage over white bread. Coarsely ground, sharp
branny particles in bread irritate the intestines, and cause excessive
waste of nutriment; but finely ground wheatmeal is free from this
objection, and is beneficial in preventing constipation. The comparative
value of white and brown bread has been much discussed; it depends both
on the quality of the bread and the condition of the digestive organs.
Experiments on the digestion of bread and other things, have often been
made on persons unaccustomed to such foods, or the foods have been given
in excessive quantity. To those accustomed to it good wheatmeal bread is
much pleasanter, more satisfying, and better flavoured than white; indeed,
the latter is described as insipid. Most bakers' bread is of
unsatisfactory quality. Flour and bread contain very little fat, the
absence of which is considered a defect. This is remedied by the addition