regard to bread making is similar to that of wheat.

CORN.

Corn contains fat, proteid and starch, and produces heat and energy.
It is very fattening, and when eaten as a vegetable is considered
difficult of digestion. Cornmeal is a wholesome food; it contains more
fat than wheat flour, and less mineral matter.

RICE.

Rice constitutes a staple food of a great many of the world's
inhabitants. It contains more starch than any other cereal, but when
properly cooked is very easily digested. It should be combined with
some animal food, as it contains too little nitrogen to satisfy the
demands of the system. It forms a wholesome combination with fruit,
such as apples, peaches, prunes, berries, etc.

BARLEY.

Barley is almost equal to wheat in nutritive value. It contains more
fat, mineral matter and cellulose (cellulose is often called
indigestible fibre, as it resists the solvent action of the digestive
juices, and is of no value as a nutrient), and less proteid and
digestible carbohydrates.

OATMEAL.

Oatmeal is one of the most valuable foods. Oats contain fat, proteid,
salts and cellulose, in addition to a large percentage of starch. The