Comparative Value of Food. In a re
cent lecture on the chemistry of food,
by l'rotessor Church, some suggestive
points or dietetics were well lirought
out. Of all thcce.-caU, says Mr. Church,
wheat yields the best bread. This is
believed to be due principally to the
character of the nitrogeneous matter or
wheat. The main constituent is a
fibrize, and it can be readily obtained
for examination by making a little flour
into dough with water, and then wash
ing the starch out br means of a stream
of water. There is then left a grayish
yellow, tough, elastic mass, which is
gluten. Speaking ot peas, beans, anu
various kinds of pulse, it was pointed
out how much more nearly the differ
ent kinds agree in composition than the
cereals do. The great draw hack to the
use of vai ions kind of pulse is that
they are so diffejent to digest. They
are an excellent theoretical food, ac
cording to analysis, but they are a se
vere tax on digestion. Ut all ttie oeans
none presents a better typical foU than
the Soy bean. Lentils have been much
spoken of lately as a good food. and.
