In these days of tea and white bread it is to be feared that the “halesome parritch” is now very far removed from the honoured place of chief, and it must be more than a coincidence which connects the physical degeneracy of the Scottish working people with the supplanting of the porridge-pot by the tea-pot.  Even in rural districts there is a great change in the daily fare, and there too anaemia, dyspepsia, and a host of other ills, quite unknown to older generations, are only too common.  Certainly many people have given up porridge because they found it did not suit them—­too heavy, heating, &c.—­but we must remember that all compounds of oatmeal and water are not porridge, and the fault may lie in its preparation.  It is a pity that any one, especially children and growing youths, should be deprived of such valuable nutriment as that supplied by oatmeal, and before giving it up, it should be tried steamed and super-cooked.  It is only by steaming that one can have the oatmeal thoroughly cooked and dextrinised, while of a good firm “chewable” consistency, and not only are sloppy foods indigestible, but they give a feeling of satiety in eating, followed later by that of emptiness and craving for food.  The custom, too, of taking tea and other foods after porridge is generally harmful.

Now for the method by which many, who have long foresworn porridge, have become able again to relish it, and benefit by it.  Make porridge in usual way, that is, have fast boiling water, and into that sprinkle the oatmeal smoothly, putting about twice as much oatmeal in proportion to the water as is usual.  Boil up for a few minutes, add salt to taste, and turn into a pudding bowl or steamer.  Cover closely and put in large pot with about one inch water or in a steam cooker and steam for five to twelve hours.  Eat with stewed prunes, figs, &c., or with butter or nut butter—­almond cream butter is both delicious and wholesome.  A mixture of wheatmeal and oatmeal, or wheatmeal itself, may be found to suit some better than oatmeal alone.  I heard recently of a hopeless dyspeptic who recovered health on a diet composed almost entirely of porridge made of three-parts whole wheatmeal to one of oatmeal.  I may add that one must be careful to take a much smaller quantity of this firm, super-cooked porridge, as it contains so much more nutriment in proportion to its bulk.

Porridge made with Scotch Rolled Oats also will be found easier of digestion by some than ordinary oatmeal porridge.  This also is best steamed and super-cooked.

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Health Foods.

Granose.  The Ideal “Staff of Life.”

A kernel of wheat is acknowledged to constitute a perfect food, and Granose consists of the entire kernels of choice wheat, prepared by unique processes, so as to afford the most digestible food ever prepared.

Granose is equally beneficial from infancy to old age, in good or ill health.  It is a royal dainty, and should take a prominent place on every table.