nutritive value of oatmeal is great, but much depends upon the manner
of cooking. (See recipes.) People who eat much oatmeal should lead a
vigorous outdoor life. The following analysis of oatmeal is given
(Letheby):--

Nitrogenous matter 12.6 per cent.
Carbohydrates, starch, etc. 63.8 "
Fatty matter 5.6 "
Mineral matter 3.0 "
Water 15.0 "
----
Total 100.0


Vegetables.

Legumes--peas, beans and lentils--have an exceedingly leathery
envelope when old; and unless soaked for a long time in cold water--in
order to soften the woody fibre--and are then cooked slowly for some
hours, are very indigestible. Pea and bean soups are considered very
nutritious. Lentils grow in France; they are dried and split, in which
form they are used in soups.

POTATOES.

Potatoes are the most popular of all the tubers. As an article of diet
they possess little nutritive value, being about three-fourths water.
They contain some mineral matter, hence the reason why they are better
boiled and baked in their skins, so as to prevent the escape of the
salts into the water. Potatoes are more easily digested when baked