of butter, fat or oil, or by nuts, &c., which are rich in oil. These may
be mixed with the flour prior to cooking, or used afterwards.

Oats contain a substance called avenin, apparently an alkaloid, which has
an irritating action; the quantity is variable. It is to this that the
so-called heating effect of oatmeal on some persons is due.

Prepared Cereals or Breakfast Foods.--Analyses were made of 34 of these
cereal preparations by Weems and Ellis (Iowa State College Agricultural
Bulletin, 1904). They report that the foods possess no nutritive value in
excess of ordinary food materials; that the claim made for many
pre-digested foods are valueless, and no reliance can be placed on the
statement that they are remedies for any disease.

Oatmeal and other cereals are sold in packets as being partially cooked.
We do not doubt that they have been subjected to a dry heat, but this has
scarcely any effect on their starch and other constituents. The difference
is a mechanical one. In rolled oats the grains are so cracked and broken,
that on boiling with water, the water readily penetrates and more quickly
cooks them throughout. There are other prepared cereal foods, but we doubt
whether they are thoroughly cooked after the short boiling directed on the
labels. They are a great convenience where it is difficult to get the time
necessary for cooking the ordinary cereals. Coarsely ground wheat is too
irritating when made into porridge, but there are some granulated wheats
sold in packets, which are quite suitable. The Ralston breakfast food is
excellent. They are rich in the phosphates and salts, found in the outer
part of the grain. One cereal preparation called Grape Nuts, has had its
starch converted into maltose and dextrin (maltose being a sugar), by a
scientific application of the diastase of the grain. It is consequently
easier of digestion and requires no cooking. It is beneficial for some