The Nutritive Value of the Wheat Kernel and Its Milling Products.* by Tho,mas B. Osborne and Lafayette 13. Mendel. with the Cooperation of Edna L. Ferry and Alfred J. Wakeman

“The present shortage in the food supply of the world makes important every detail of knowledge concerning human nutrition. Even facts which seem academic need scrutiny, in case at some point or other they may find application in the direction of guidance for economy . . . . Particularly desirable just now is any scrap of knowledge concerning the cereals. Except in arctic climates, bread and cereals are always important items in the food of mankind, and except where wealth has accumulated and luxury come in its train, they are by far the most important. Circumstances have to be very exceptiona indeed when the growing of cereals does not yield an energy supply for the worker at less cost and with less relativeeffort than any other method of food production. Economic and social factors usually tend to make bread by far the most convenient form in which the cereals can reach the individual consumer. The nations of the West have acquired the habit of demanding a well-piled loaf, and for this the special properties of wheat gluten seem necessary. Hence the reliance on wheat in the West.”