The variation in wheat flour is due to the different processes of grinding. The old method of making fine, white flour used only the middle of the grain and rejected the gluten, which is nitrogeneous and muscle-building; hence the whitest flour was the least nourishing, containing the largest percentage of starch. Modern grinding has, however, reversed this, and the "new process " flour contains the largest percentage of gluten. The old argument that graham contained the largest proportion of muscle-making material no longer holds good, as analysis has proven that the "new process" flour and graham are almost identical in these elements.

The substance of next importance in supplying carbon to the body is oil. The oils used are butter, lard and the fat of meat. They contain about 80 parts of carbon in 100. Grains contain oils in varying quantities, as follows :

This furnishes the best of reason why fats should.be sparingly used in hot weather, the grains and vegetables supplying sufficient warmth-producing material. The excessive use of fats in cooking causes an over-secretion of bile, and this produces indigestion, sickness at the stomach, and often fevers of different kinds. Dyspeptics particularly should reject fried and oily foods.

One condition of life calls for a daily diet of fat, and that is long exposure to excessive cold. When the breath freezes on the beard, the lungs require a large amount of heat to keep the body up to a normal temperature. The best bread for cold weather is that containing the most oil. Corn bread ranks first, oatmeal second, rye third and wheat last. Woodmen, sailors, street-car drivers, railroad men and others exposed to long, cold storms, especially when there is little opportunity for exercise, should eat freely of fat meat and butter. Let the cook remember, however, that fats are physic - and truly harmful if not blended with substances containing starch. An ounce of lard and a pound of flour thoroughly blended in wheat bread are digestible, but the same in corn meal already rich in oil would only be fit for an Icelander. The proper proportion of oil in food is found in milk, which contains 31/2 parts in 100.

The next element which supplies carbon is sugar, which is found in all vegetables and largely in milk. Sugar contains 40 parts carbon and 60 parts water; consequently candy should be sparingly eaten in the warm months and children should be allowed little if any.

There are other elements found in food, and while noticed only in small quantities, they are no less essential to health and comfort. One is phosphorus, which largely enters into the building up of brain and nerve waste. Phosphorus is found in eggs, fish, oysters, lobsters, game, cheese and potatoes, and these should be freely eaten by the brain-worker. Another element that enters into body-building is sulphur, which is required for growth of hair, nails, bones and cartilage. Of this there is so much found in eggs that silver is darkened by contact with them. Curd of milk and cheese are also rich in sulphur. Iron is also present in the blood and is found in most articles of food, being most abundant in the juice of beef, in eggs and in milk. Lime and salt are also needed for the body, the lime making bone, while salt aids digestion. Lime is found' in all grains, in wheat and in milk. Nothing is more healthful for growing children than bread and milk, as it supplies heat, muscle and bone material.

Races develop largely in proportion to their adeptness in supplying heat and muscle producing food. The Scotch use oatmeal, rich in nitrogen ; the Irish endure a large amount of labor on cheap fare, potatoes, cabbage and milk largely entering into their daily food. The use of "Chemistry in Cooking," is to learn how to combine all the life essentials. With a meal that contains much nitrogen should be served vegetables and dessert that are rich in carbon, to make up the needed healthy food. For instance, the farmer's dinner of salt pork, cabbage and potatoes is about perfect for an outdoor laborer in cold weather, the cabbage giving the nitrogen and the pork the carbon. It is a proper dinner also from the fact that it takes four hours and a-half to digest, and, as an old farmer once said, "it stands by a man," although the why of the "standing " had never entered into his education. Venison is about the easiest of digestion of all meats and contains fifteen parts of nitrogen, which is the same proportion as beef. Wheat bread does not contain muscle-producing material enough for a laboring man, and should be supplemented with lean meat; consequently a sandwich made of rare roast beef and bread is most nourishing.

Beans contain, next to meat, the most nitrogen and form a durable food for laborers, and this is the reason the inmates of our State prisons have beans served to them daily in the form of soup, made with fat pork, the fat supplying the carbon needed. Cabbage ranks next to beans in nitrogeneous qualities, and then come oats, wheat and barley. Milk, containing all the elements of body building, and eggs, rich in nitrogen, used together with rice and sugar, containing carbon, produce a most nutritious dish that is easy of digestion. Buttermilk is a healthful drink in summer as it is still rich in nutritive parts, and the acidity aids digestion. Eggs contain a large quantity of carbon and are, in consequence, good food for cold weather. Wheat bread alone will support life longer than any one food, except meat, the proportion of nitrogen to carbon - 1 to 5 - being nearly correct for the student and those not taking vigorous exercise. For active life, however, more nitrogen is needed, and lean meat should be used.

Considering the requirements of the body and the elements that make up food, a wholesome breakfast should consist of strength-giving and muscle-making food. Nothing is better than broiled beefsteak, which is most easily digested, especially by real workers. Eggs are nourishing but less stimulating and provide for the muscles. For heat, bread and cakes are to be preferred, and fruit with its mild acid aids digestion. If coffee is to be taken at all during the day, it should be drank in the morning, as it is stimulating, and the effect should have time to pass off before the hour for retiring comes.

In summer less carbon should appear on the bill of fare, and blanc-manges, creams, berries and ripe fruits should be served for dessert. In giving a dinner the wise hostess will consider well her company, their occupation, etc. A party of hunters or outdoor workers would require an abundance of meat, while persons of sedentary occupation would be better pleased with delicacies and nothings. A sleighing party will devour carbon, but persons almost fainting under a July sun long for cooling fruits and the leanest of meat. The time when food is given should decide the nature of the bill of fare - whether easy of digestion or not; thus those starting upon a journey should be given rare roast beef or beefsteak, which can be quickly disposed of by the stomach (thus preventing possible loss by car sickness), rather than a fried pork-chop, that takes nearly five hours to digest.