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 forms of indigestion.  There are several competing foods of less merit, the starch being less perfectly changed; one at least of which is objectionably salt.  Properly cooked starch is readily digested by healthy persons, and for them malted food is of no special value.

Pulse, or Legumes, includes haricots and other beans, peas and lentils.  The proteid contained is that variety known as legumin, which is either the same, or is closely allied, to the casein of milk and cheese.  Pulse is very rich in proteid, the dried kinds in general use, contain 24 or 25 per cent.  The richest is the soy-bean, which is used in China and Japan, it contains 35 per cent., besides 19 per cent. of fat.  Pulse requires thorough cooking, haricots taking the longest time.  Split lentils are cooked sooner, and are better digested; this is chiefly due to the removal of the skins.  The haricots, bought from small grocers who have a slow sale, are often old, and will not cook tender.  Pulse is best adapted to the labouring classes; the sedentary should eat it sparingly, it is liable to cause flatulence or accumulation of gas in the intestines, and constipation.  Haricots are easier to digest when mashed and mixed with other food.  Pulse was formerly stated to leave much undigested residue.  Recent experiments have shown that it is satisfactorily digested under favourable conditions.  Struempell found beans