of the bran and
germ. These middlings are the same stock or material from which the
patent grades of flour are made, and they differ from wheat flour only
in mechanical structure and size of the particles. Where granular wheat
middlings can be secured in bulk at the same price as flour they furnish
a valuable and cheap cereal breakfast food.

As to the digestibility and food value, the wheat breakfast foods have
practically the same as graham, entire wheat, or ordinary patent flour,
depending upon the stock which they contain. Those with large amounts of
bran and germ are not as completely digested as when these parts of the
kernel are not included. Wheat preparations, next to oats, have the most
protein of any of the cereal foods. Occasionally they are prepared from
wheats low in gluten and not suitable for bread-making purposes. When
purchased in bulk the wheat preparations are among the cheapest foods
that can be used in the dietary.[56]

[Illustration: FIG. 34.--BARLEY STARCH.]

147. Barley Preparations are not so extensively used as wheat, oats,
and corn. Barley contains a little more protein than corn, but not quite
so much as wheat; otherwise it is quite similar to wheat in general
composition. Sometimes in the preparation of breakfast foods barley meal
is mixed with wheat or corn. Barley is supposed to be more readily
digested than some of the other cereals, because of the presence of
larger amounts of active ferment bodies, and it is frequently used for
making an extract known as "barley water," which, although it contains
very little nutritive value, as less than one per cent of the weight of
the barley is rendered soluble, is useful in its soothing influence and
mechanical action upon the mucous membrane of the digestive tract.

[Illustration: FIG. 35.--RICE STARCH.]

148. Rice Preparations.--Rice varies somewhat in composition, but
usually contains a slightly lower percentage of protein than corn and
also a smaller amount of fat. It is particularly rich in starch, and has
the least ash or mineral matter of any of the cereals. In order to make
a balanced ration, rice should be supplemented with legumes and other
foods rich in proteids. It is a valuable grain, but when used alone it
is deficient in protein. Rice is digested with moderate ease, but is not
as completely absorbed by the body as other cereals, particularly those
prepared by fine grinding or pulverization. Of late years rice culture
has been