Under this heading I shall place all the ordinary grains, the seeds of grasses, as wheat, oats, barley, corn and rice, although the recipes for cooking rice will be found under the starchy vegetables.

Many of these seeds are almost typical food for man. Wheat, for instance, needs only the addition of a little fat. White bread, however, must not be mistaken for the whole wheat grain. In making flour many elements of the wheat are lost, and unless we purchase a good strong flour we are robbed of mineral matter and protein. The principal carbohydrate is starch, which is about seventy per cent. of the entire grain. The mineral matter is about two per cent. of the grain. The cellulose is found principally in the outer husk; it is indestructible in the digestive tract, and for this reason is used in severe cases of chronic constipation; but I doubt very much if bran can be eaten any length of time without serious results. All cereals must be thoroughly cooked.