Bread of different kinds constitutes the staple starchy food for Americans, as the potato does for the Irish peasantry and macaroni for the Italians.

The quantity of bread consumed varies somewhat with the ability to obtain other articles of diet. For example, persons residing in large cities are wont to eat a larger percentage of animal food and less breadstuff than those in the country. The French labourer consumes daily eight hundred grammes of bread in the country against five hundred in the city. The most important bread used, both from the standpoint of its nutritive value and the quantity consumed, is derived solely from wheat flour; but, for economical or other reasons, this flour is sometimes advantageously mixed with potatoes or bean flour. The latter, added in the proportion of 1 part to 10 of wheat, gives a white bread rich in nitrogen and highly nutritious. Corn flour may be mixed in the same proportion.

Composition of Breads and Crackers of Various Kinds (Clark)

Water.

Nutrients.

Protein.

Fats.

Carbohydrates.

Mineral waters.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

Per cent.

Wheat bread

32.51

67.5

8.8

I.9

55.8

1.0

Graham bread (wheat)

34-2

65.8

9.5

1.4

53.3

1.6

Rye bread

30.0

70.0

8.4

0.5

59.7

1.4

Boston crackers

8.2

9I.8

10.7

9.9

68.8

2.4

Soda crackers

8.0

92.O

10.3

9.4

70.5

1.8

Pilot crackers

7.9

92.I

12.4

4 4

74.2

1.1

Graham crackers

5.0

95.0

9.8

13.5

69.7

2.0

Oatmeal crtackers

4.9

95.1

10.4

13.7

69.6

1.4

Oyster crackers

3.8

96.2

"•3

4.8

77.5

2.6