Corn-Flour contains rather more water than wheaten -flour, con- siderably less nitrogen, and a larger proportion of heat-giving carbon. It is consequently a fattening food, although apparently very nourishing also, for it is the chief food of some of the healthiest and strongest races in the world. When, some years ago, unusual distress existed in this country, government officials issued a work on cheap and nourishing foods for gratuitous distribution amongst the poor all over the three kingdoms. In this it was pointed out that ‘ in milk or broth corn-flour is a good strong meal, sufficient for a man to work upon.’ It was stated that ‘it takes about 31 pounds of corn-flour to make porridge for 10 persons ; less than half a pound of corn-flour for a meal for 1 man, and a warm, comfortable meal that fills and strengthens the stomach. Three and a half pounds of wheaten-flour✪ Wheaten Bread would make 4.1 pounds of bread ; but it would be dry bread, and bread alone, and not affording half the sustenance or comfort of the porridge.’ Oswego Prepared Corn, another product of the Indian corn, consists entirely of the starchy portion of the grain in the form of in- numerable granules, freed from the oil and nitrogenous elements con- tained in the whole grain, and when carefully prepared should be devoid of cellulose and albuminous compounds. According to Dr. A. H. Hassall, the author of ‘Food and its Adulterations,’ this article is to be regarded both chemically and dietetically as an arrowroot, and should, therefore, especially when given to young children, be used in FOOD IN RELATIONSHIP WITH NUTRITION AND DIGESTION. 31 conjunction with milk or Liebig’s Extract, in order to supply its original deficiency in nitrogen. Indeed, one may go so far as to say that all farinaceous foods — certainly all of the arrowroot class — should be thus administered where any feebleness exists. Semolina, a very fine kind of wheat-flour, naturally occupies a prominent place among farinaceous foods, containing in a light and palatable form the needful constituents of a perfect food. As a pudding, which is its chief function, it may be strongly recommended for the use of children and invalids, being'particularly easy of digestion. Some of the newer and improved forms of semolina leave scarcely any- thing to be desired. Minor Farinaceous Foods, — The grain of the oat in its many admirable forms, whether as oatmeal, oat-flour, rolled or crushed oats, affords an admirable substitute for bread and meat ; but its heat- giving, bone and muscle building, and nourishing properties are so widely known and appreciated, that brief mention will here suffice. Oatmeal, it may be said, as sold loose at corn-chandlers’ shops, suffers from notorious gastronomic defects, which enterprising Scotch firms like Gunn and Scott have tried to rectify. To some considerable extent they have succeeded, and without hesitation we may add that the best and most reliable oaten preparations are now to be obtained in bags and packages. Sago and Tapioca, being mainly starches, possess little or no flesh-fcrming qualities, and should be eaten with milk or broth, when they form light, wholesome, and nutritious food — sago, a species of palm-meal, being specially digestible. Arrowroot, the pith of the root Maranta arundinacea, is a fine white powder, which similarly consists chiefly of pure starch.

AI-modernized reading of the original text

Corn-Flour contains rather more water than wheaten -flour, considerably less nitrogen, and a larger proportion of heat-giving carbon. It is consequently a fattening food, although apparently very nourishing also, for it is the chief food of some of the healthiest and strongest races in the world. When, some years ago, unusual distress existed in this country, government officials issued a work on cheap and nourishing foods for gratuitous distribution amongst the poor all over the three kingdoms. In this it was pointed out that ‘ in milk or broth corn-flour is a good strong meal, sufficient for a man to work upon.’ It was stated that ‘it takes about 31 pounds of corn-flour to make porridge for 10 persons ; less than half a pound of corn-flour for a meal for 1 man, and a warm, comfortable meal that fills and strengthens the stomach. Three and a half pounds of wheaten-flour would make 4.1 pounds of bread ; but it would be dry bread, and bread alone, and not affording half the sustenance or comfort of the porridge.’ Oswego Prepared Corn, another product of the Indian corn, consists entirely of the starchy portion of the grain in the form of innumerable granules, freed from the oil and nitrogenous elements contained in the whole grain, and when carefully prepared should be devoid of cellulose and albuminous compounds. According to Dr. A. H. Hassall, the author of ‘Food and its Adulterations,’ this article is to be regarded both chemically and dietetically as an arrowroot, and should, therefore, especially when given to young children, be used in conjunction with milk or Liebig’s Extract, in order to supply its original deficiency in nitrogen. Indeed, one may go so far as to say that all farinaceous foods — certainly all of the arrowroot class — should be thus administered where any feebleness exists. Semolina, a very fine kind of wheat-flour, naturally occupies a prominent place among farinaceous foods, containing in a light and palatable form the needful constituents of a perfect food. As a pudding, which is its chief function, it may be strongly recommended for the use of children and invalids, being'particularly easy of digestion. Some of the newer and improved forms of semolina leave scarcely anything to be desired. Minor Farinaceous Foods, — The grain of the oat in its many admirable forms, whether as oatmeal, oat-flour, rolled or crushed oats, affords an admirable substitute for bread and meat ; but its heatgiving, bone and muscle building, and nourishing properties are so widely known and appreciated, that brief mention will here suffice. Oatmeal, it may be said, as sold loose at corn-chandlers’ shops, suffers from notorious gastronomic defects, which enterprising Scotch firms like Gunn and Scott have tried to rectify. To some considerable extent they have succeeded, and without hesitation we may add that the best and most reliable oaten preparations are now to be obtained in bags and packages. Sago and Tapioca, being mainly starches, possess little or no flesh-forming qualities, and should be eaten with milk or broth, when they form light, wholesome, and nutritious food — sago, a species of palm-meal, being specially digestible. Arrowroot, the pith of the root Maranta arundinacea, is a fine white powder, which similarly consists chiefly of pure starch.

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