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 '■ Q 
 
 DOMINION OF CANADA 
 
 DEPARTMENT OF AGRICULTURE 
 
 LOMINION EXPERIMENTAL FARMS 
 
 DIVISION OF CEREALS 
 
 THE USE OF COARSE GRAINS 
 FOR HUMAN FOOD 
 
 BY 
 
 CHAS. £ SAUNDERS, B.A.. Ph.D., 
 Domixiion Cerealist 
 
 MM 
 
 W 
 
 BULLETIN No. 40 
 
 (SECOND SERIES) 
 
 Published by Authority of The Hon. The Minister of Agricuiture, 
 
 Ottawa, Ontario 
 1919. 
 
DO.\«INION OF CANADA ' 1^. allWrcmnttrh 
 DEPARTMENT OF AGRICUL ^E ^Ij u' / 
 DOMINION EXPERIMENTAL FARMS ' " 
 
 DIVISION OF CEREALS 
 
 THE USE OF COARSE GRAINS 
 FOR HUMAN FOOD 
 
 BY 
 
 OHAS. E SAUNDERS, BA, Ph.D., 
 Dominion Cerealist 
 
 BULLETIN No. 40 
 
 (SECOND SERIES) 
 
 Published br Authority of The Hon. The Minister 
 
 Ottawa, Ontario 
 1919. 
 
 of Agriculture, 
 
 64092—1 
 
 ^Ul Mtd^M 
 
TABLE OF CONTENTS. 
 
 Tl.c liml ..f (■ni.r^-(• fond in |,,llHi;n illcl. 
 
 \VI,..Mf 
 
 Ol,tS 
 
 Bnrl.v. .... 
 
 Rye 
 
 Iiidiitii (.'urn 
 Pens 
 
 ^^•i.II^ 
 
 IkWi|HS. , . . 
 
 Mi])* 
 
 Pa<iI:. 
 
 . 10 
 , 10 
 11 
 l.i 
 IJ 
 U 
 13 
 13 
 15 
 
 r.-ioo2— IJ 
 
Ottawa, June 7, 1919. 
 Tlie Ilonourable, 
 
 The MiiiuKr of Afrnouhnn, 
 Ottawa. 
 
 Sm— I have the honour tc ««binit herowith, for your •pprofal. the manuscript of 
 Bulletin 40 rf the Second Se-ie*. entitled " Tho r..r- of Oo.rse Grains for Human 
 Food." 
 
 In this bulletin the Dominion Corealiet treats, in a most interesting wa.v. of th.^ 
 posMbiliti.'s P.id advantages of adding to th.- human diet var;ou.<» articles of food 
 prepared from our coarse grains, and gives a numl r of recipea for preparing these 
 which he ha.s persimall.v teated. 
 
 The information given, if followed, should be of benefit to the general health of 
 the community, should aid the effon to reduce the cost of living and should be of 
 -recial value to those sec'tions of our populntio,, living remote from sources of 
 r^upply and hence anxious to be as independent .>< them as possible. 
 
 I have the honour to be, sir. 
 
 Your obedient se.-vsnt. 
 
 Diri'ctor, Dorr ' 
 
 S. ARCHIBALD, 
 w:. Experimental Fartnt. 
 
THE USE OF COARSE GRAINS FOR HUMAN FOOD. 
 
 Hy Cnxs. K. Smm.kus, H.A., I'U.W. Ihnniniou CmnlUt. 
 
 II 
 
 »• ..l..U-t nt tliLs l.ulK.tin is two-fold, first to sliow to f„rm,.rs t...„o.-allv, l.ut 
 .-P.-mll> to tho... ,„ n-niot.. settlements, how the.v ean beoonie more nearlv ^elf- 
 MitJi-u-Mt. ..o far ns the lood supply f„r them^-lves and for th..ir families is conoenie.l, 
 Mtu! s,voMd. to ,,,„„t out. for the henetit of other ela,ses of people, some wavs of 
 m.,on„z,ng ,„ ,1,,, ,..,,t „f their food, and of i.uprovinfr at fh.. same tin,,, the whole- 
 somc^iess of their diet. Sueh a puhlieation is partieularly tinielv at the pr.^eut 
 junoture. It i^ (h'sirahie to eneouraure airrieulturist 
 those whose position is rather isolated; and it 
 
 "^ '' 'iii'mnity t., practise the utmost possihle (vononiv 
 
 Tn the early history of mankind, food was undoul.tedly often ,.,.nMuned in verv 
 .■oar-e .ond.tion. While e.-rtain disorders of the alimentary traet n,av he oonsiden-d 
 
 H.'..arn,. ,.r.st.e ot h,K-hly eivili.ed ; I... f.d on .h.inty and earelully prepared 
 
 P.odu.'ts ,t IS prnhahle that primitive man had other difrestive ditti, ulties to e,.ntend 
 the euar>.-ii.-,-s of !„> ve^retai.le t 1. ;,.i<l its comparativvly low nutritive 
 
 m all di-itrietjs. i)artieularly 
 is unite essential I;o assist all elassos 
 
 with, (liii 
 value. 
 
 As i'ivilization 
 unsatisfaetor\ qn; 
 of tiie (-rude. Hhrou 
 
 idvariee<l. and 
 
 im i)art 
 
 these pro- 
 
 <t people 
 
 iHH'essar.v. 
 
 mankind l..-came enriwcicus ,,f tlie somewhat 
 it.v nt the foods availahle. *teps w.>re taken to free tlu'm fn 
 matter, which thev contained. Ii, m..,;..rn tim.- 
 
 '■'"''■' ''"7 '"'; '"•'•''■'^ ^" »■''.■• »*"'f ""^ l'»v Mt las, reached a sta.^. where most people 
 
 eon.umc to,) h,r^:e a pr rtnm of refim-d material an.! too little of l 
 
 ooarse and rdativ.^y indi^r.-stihle suhstances. This fact is partieularlv eonsp.euous 
 when we eonsnler the use. whnd. are n.,w nuele ,.f wheat ami „ther .-ereals. Modern 
 machinery has been so much in.prov.d that it i- p„^i:hle to separate verv aceuratolv 
 he ^roun.i ,.roduc,.. .,. that each por,i„n of the ,.rain is obtained almost entirely 
 tree Iron, any other narts. W c are apt to re;rard thoe carefully separate.! portions 
 as purer than the coarser matermls which our aneesf.rs ate, but the word '• purer •■ 
 
 a var ed ,l,e . [he natural d.-sire tor t U in a hh^U state of purity and of excellent 
 
 nu r>fve value t,nally led the „ut.l>c a .n„.d deal astray, both h.vause np,>earance i, 
 not a sal,, ^uide as to ,|uality. and h.-'ause our knowh-.hre of the problems of human 
 
 nutrition was. .md st.li .s, t.^. i.u.,.mplete t,. ,.md,le us to prom.un, utlior^.aliv..lv 
 
 Z '.'.' !."l."\l!.?*:".,?'."r "^ "'"'"'"' ,"'"/!'■■'"'-• <■,!:<'"»'■'•. purity was estimated usuaHy 
 
 >y a more pleasing a,.,M.aranc... ami this i, -urally l,.d to too ^r.-at .Mnphasis beinL- 
 .h„-,.d on the ,-oIonr and r.^hmMiient of .>dihle pro.luets. Xot only was it eonsi,l,.n>d 
 ■ hat th.-se must he fn-e from ,lirt and otli.T ohj,.etion«l,le ,>xtran,.ous matter but 
 lh,.y musi Im attractively pr.-i«ir.Hi an.l put up. and must eonforni to .-erl .in offn 
 
 v.iy arl.ii -ary. stan.tar.ls as t >lour and other eharacti'risties. Henee foPow'e,' ,)„. 
 
 pra.-ti.;.; of bh.a.hintf an.i the us,^ on a ratihT lar^,. an.l somi-times .hinKerous s.-nle 
 of artitieial .-.dounnK matters. pr,-servatives and adulterants. Altlu.UKh the an'.oni • 
 of sophistication of foo,| materials was never an>thin« like as ^r-uit a,i the public 
 has \m'n M to beli,-v,>. a iroo,! ,l,.al of i, o,.eurred. I.at.-ly. Ii,)wev,r. |HK)ple bav,- lK...,,m,. 
 alarmed, som.. ste,». bav,' l>e,.ii lak. o t,. safeguard th,- welfare of the eommunitv and 
 a d.cided reaction bus hejfuii .i>rain«t what may In- fairly ••ailed the ovor-purifiVitiun 
 
 i»f foods. 
 
8 
 
 The pui>lic must necessarily judge food very largely by th"* eye. Green coloured 
 apples are difficult to sell, even when of fine quality, but a briRht red apple will 
 usually fetch a goed price because it loolts superior, even though the actual flavour 
 may bo but little better than that of a turnip. Almonds in the shell are bleaeh«<l 
 with sulphur fumes to make the shells pale, as if the pale colour of the shell were an 
 indication of high quality of kernel. The reiverse is more likeJy to be true. Rice, 
 in order to make it attractive, has to be coated with glucose and powdered talc b.v 
 which it gets a fine gloss. Pearl barley is also sometimes faced with talc. Butter 
 must be yellow to please the purchaser, and is the-efore frequently coloured with a 
 yellow dye. But the public demand's wheat flour in as white a form as possible and 
 hence it has often teen bleached to remove its natural jnellow tint. 
 
 Common sense is not very conspicuous in some of these d«^mands of the public, 
 but every one must sympathize with the desire to have all food products of clean 
 appearance and handled and offered for sale in a careful and cleanly manner. We 
 must not attompt to say, however, just what degree of refinement in any food pro- 
 duct is really the most wholesome. iSome serious mistakes have been made and 
 unnecessary expense has been incurred in supposed purifii'ation. Desirable ingre- 
 dients of foods have sometimes been lost in this way, and more or less objectionable 
 chemicals have been added to the food without any corresponding advantage to tin- 
 consumer. 
 
 The inevitable reaction against too much artificiality in foods set in a few years 
 ago, and has gone to extremes in some cases. But the majority of our people have 
 scarcely yet been sufficiently influenced by it. The bogies of " adulteration," " sub- 
 stitution," " bleaching," and " falsification " are often heard of, and any demagogue 
 can catch the public ear when he discusses such subjects almost as readily as when 
 he spejiks of '•profiteering"; that is to say, profits made by other individuals than 
 himself. So-called "purification" has certainly been seriously overdone, and a 
 return to coarser and more natural forms of food is desirable for several reason - 
 ^' need not, however, become fanatical on the subject. Foods in Canada are very 
 pure and carefully prepared, and the writer would uot endorse the "back-to-nature" 
 cry on the ground that our foods are as a rule in the least degree unwholesome. Tiie 
 greater part of what has been said about over-refinoinent and ndulterntion of foods is 
 false; yet the adverse criticisms of modern products cannot be entirely dismissed. 
 Some of them have a foundation in fact. We are getting a little too far 
 from nature, and the modern saying, '' A salad a day keeps the doctor away," is 
 timely if not quite true. This saying, by the way, varies in form, and the word 
 "apple", "orange", "banana", or "carrot" might be substituttxl for "salad". The 
 latter, however, is a particularly good word in this connection, because a salad 
 includes various uncooke<l fruits and vegetables. We all rciiuire a certain amount of 
 natural, raw food and the best health cannot long be maintained, much less can 
 satisfactory growth be secure<l, when we arc fed entirely on a limited diet, almost free 
 from coarse and uni'ooked products. 
 
 The main nutritive re(iuiri'nient8 of tlie liuniaf l)ody are, as has long liceti known, 
 protein, carboliyilnitcR and fat, but in ndditimi to these, small quantities of various 
 mineral and otlier constituents must also bo taken. Only rccentl.v it has l)een 
 recognized that certain bodies (to whicii the name " vitamines " has been given) which 
 are absolutely cssentiiil to growth and health, are present in very varied proportions 
 in different focxls. Further, it is generally recognized that, for mechanical reasons, 
 a certain amount of coarse material must be eaten in order to aid assimilation, and 
 to prevent constipation which is so oontmon a complaint, csptvially among people of ' 
 sedentary habits. 'J"he proper develojmient of the teeth and jaws, and particularly of 
 the palate, in growing children undmil)te(lly deiicnds not only on obtaining a sufficient 
 (juantity of lincral matter in the fnod, but also on the proper exercise of the 
 muscles in nuuiticatron. To a certain extent this need for activity is perceived b.y 
 young people, whose desire to chew gum is not altogether as illogical and absurd as 
 
it may seem; but it is surely much more dosirable to meet their requirements by 
 furnishing in their di.t a sufficient quantity of material which requires dilif^cnt 
 chewing rather than to provide them with artificial means, of doubtful aesthetic value, 
 for the proper exercise of the muaeles. Vitamines, valuable mineral constituents and 
 crude fibre are partly eliminated from our foods by too much refining. 
 
 Health should be regulated as far as possible by diet, and until a groat <lciil .>f 
 further information has been obtained, the only sane and safe policy is to eat a grcnt 
 variety of foods, some of which (though not necessarily the cereals), should be 
 uncooked, and to be careful to take a large enough amount of rather crude niiit.iiiil 
 to k«;p the body in good order. In an economical and wholesome dietary, vegit:ililc8 
 and fruits both raw and cooked should certainly occupy a rather larger place than t'l.y 
 ii.sually do at present, but there is also great need, especially when the question of cost 
 IS being considered, to use a certain proportion of coarse grains such as oats, barlc.v. 
 r.ve, peas and beans, besides perhaps utilizing more of the coarser parts of the wlic:it 
 kernel than are generally consumed at the present time. The writer has no sympiithv 
 with the ridiculous tirades which have been indulged in against higlily purifi.-d wlieat 
 flour which is certainly one of the very best, purest, clieapest, and most whol.sonie 
 of all food products, notwithstanding anything that has been said against it. It is. 
 howeven not an ide^il food, as it d.ics not contain all that is neoiled for the human" 
 body. But there is no object in seeking an ideal food, for it is both more nntur.i! ami 
 more pleasant to eat a variety of foods and thus to make up for the dcficicM.-ics ..f 
 each by the special good qualities of some other. It is no argument i-rainst an article 
 in our diet to say that it will not by itself support life vry long. Nor. in comparing 
 two articles, should one conclude that that one is best which would alone support life 
 the longest. We do n.it require the best single food, but the l)est combination of foods. 
 There is no rea.son whatever to set up the claim that the whole of the wheat kernel 
 should be eaten. Xo one would insist on the eating of a whole jieach, including the 
 skin and stone, or a whole fish, including the bones and entrails. We have as much 
 right to select the parts of a wheat kernel which we wish to eat as to select the parts of 
 a peach or a fish; but in the case of the wheat kcincl. the selection is not so easy or 
 obvious and should be mad<> only after careful c.\|)erinient.s have shown what is the 
 best course. In a diet consisting .-hiofly of fruits, coarse vegetables and bread, the 
 latter would rirobably (almost certainly) prove most satisfactory if it were made from 
 highly purified wheat flour,— as concentratinl nourishment as possible. But with ,i 
 diet consisting almost exclusively of eggs, milk, butter, cheese and meat, it would 
 probably be btist to use only very coars.' bread, containing nearly as much bran as is 
 naturally present in the wheat kernel. Every article of diet must be consid.Tcd as 
 pr.vt oi a system, and the quantity of each xhuh should be taken will depend on the 
 ii.iture and on the quantities of the other foods consumed. 
 
 While wheat is not usually includoa in the term " coar.se grains ", some references 
 to It will be made in this bulletin, although the prime object here is to call attention 
 to some cheap, economical and particularly whoh'^ome foods which have hitherto 
 received very little attention. In the ordinary household the coarser part of wheat 
 are seldom usod. oats are almost unknown except in the form of oatmeal, which is not 
 made from whole oats, and which is eaten iw a rule in small quantities once a dav or 
 .ess olten. Barley when used at all is in the f,.rm of pc arl or pot barley, from wiiieli 
 the outer coatings have been removed. Hvc i> scarcely ever eaten, and corn, peas and 
 licans arc much less cniploye<| than they should be. 
 
 There is alt(gcthcr too much conservatism in the attitude of most people to- 
 wards new foods. .Many .if ns never i.ass tiic childhood stag.' where we refer to onr 
 own ordinary diet as " proper meat " and think that other people have "curious things 
 to cat ". Indeed it is not uncommon to c.uisidcr that those whose diet differs from ours 
 are not altogether sane in the choice of their food; hence ridicule is often thrown ..n 
 the Chinese for eating rice, the English en account of their roast beef, the .^icotch 
 lor their oatmeal, the Irish for their potatoes, the New Englnndcrs for their so-gv 
 
10 
 
 i;i-wn l,roml and tl.- Frenoh Cuia.ii.u.s for thoir p.-^s. Tnstoad of ridiculing tlip 
 hivo.r.t.. foods of other ra.-ps, it would l.o much wiser to adopt thcni as fur as po,- 
 ^il.lc, and we should be Letter off in many instances if wc ate some of the " curiou. 
 rhinjrs often enough not to regard as odd at all. 
 
 Jt is the hope of the writer that this bulletin will serve a useful purix.se in callins 
 attention to some particularly whol.^on... and e<'onomieal cereal foods which should be 
 tound on our tables, and which can nearly all be obtainc.i without nmch ditfi.'ultv, 
 ev.n though some ot them are not at present offered for sale by ordinary dealers. 
 
 WHEAT. 
 
 This cereal has certain advantages over all the others which make it particularly 
 iittractive. ai.d on that account it has won a deserved popularity and is even used to 
 c.xc.'ss. It rc.|uires less care and initiative to produce good foods from wheat than it 
 d..e> to employ a variety of cereals, even though the latter plan be much better for 
 
 lie:iltli. 
 
 Some of the most valuable constituents of wheat are situated in the outer laver* 
 ■ t the kernel just under the bran proiier, and it is a very interesting question how 
 iiiuch ,.t the wlu-at kernel should be included in the ordinary diet of human beiu". 
 I he ^ubje.-t IS not appropriate for discussion in this bulletin and it mav tln>refore 
 suthcc to remark that the whole wheat grain when ground in a hand mi'll produces 
 (nenl of rather too coarse quality f,,r regular use (except in small amounts) and that i 
 certain degree of separation of the bran is essential if one desires to make ordinarv 
 bicad. Such separation is inipracti.'able when a small mill is used. In regular flour- 
 iMiiking the entire elimination of the bran is commonly aimed at, although a limited 
 quantity of this substance may advantageously be eaten by many people who-e diet 
 13 o: very restricted range. Bran is, howeve.. rather indigestible and rather irritating 
 in Its ordinary tl.iked condition and should not be taken in excess. The so-called 
 ••wh(de wheat" tlour does not contain the whole of the wheat and ordinary rolled 
 wheat IS also a partial wheat product, as some of the bran is removed before the 
 urain is rolled. ShrcMlded wlieat, however, contains the whole of the wheat and proves 
 that when bran is finely enough ground it makes good food. 
 
 Coarsely ground or finely ground whole wheat can be used instead of any other 
 gram meptioned in the ie,-ipes given in the next section of this bulletin, but it would 
 be more desirable as a rule, from the point of view of diet, not to use wheat in the 
 ways there described. .Most of us take t.io large a proportion of this cereal in our 
 daily food, so that it is advisable to devise methods for using less of this and more of 
 other grain.s, rather than to jioint out new (xissibilities in the use of wheat. It would 
 be a pity to lose white bread out of our diet end there is no rea.son why we should do 
 so if we aie careful not to eat it to the exclusion of proper amounts of coarser foods. 
 However, if we were at any time .leprived altogether of wheat flour it would be worth 
 while, if any kind of hand or power grinder were available, to use a certain amount 
 nt ground wli,at for porridge, and also to n:ake tea bis.-uits and .'ookies from very 
 tine meal, if the othe necessary ingredients could be obtained. For suitable recipes 
 >ee the next section of this bulletin. 
 
 OATS. 
 
 Next .o wheat, Canadians undoubtedly use as food more oats than any other grain 
 although the quantity consumed is not large; for scarcely any one, ex.ept a small 
 nuiiilx-r of iieople of Scotch origin, employs this cereal in any other form than ax 
 porrblge. While ordinary rolleii oats and oatmeal make excellent ix.rridge, tlie writer 
 has found that the liulless or naked oat, such ua the variety called Liberty, Ottawa 
 
11 
 
 4*^0, which he has recoiitly iiitrodm-fd. iiiiiii-ln- ^i prnrluct of di^riiK-rly hiiilici- iImvcjui 
 than anything obtainable coniiiuTciall.v. Tlu' riiisnn ,if this |iiiil>iil)ly is tliat wiitii 
 the hull is removed from th« ordinaiy ,mt tin' skin is also taken off, and lliat in .>r 
 near the skin the best of the flavour is Im'aicd. Tliis is a suppiKiticui only, hut stcui? 
 a |)lausible way of explaining the suiH'rior <iualify of the gmund iiulicss oats, j'hesc 
 oats as tliey come from the threshing nia<-liine are fri-e from luills except for a feu 
 kernels which owing to unrilM-ness or soin.- other enuse ludsely retain their hull. liy 
 suitahle treatment these can be separated iiut and a pri)duet obtained ijuite free from 
 hulls and chatf. This has only to i)e ground in an ordinary luiiid mill to in:ike excel 
 U-nt meal, llulless oats have long been useil as nii important article of di<'t in some 
 IKirts of China, but up to tiie present tliey are almost iinknov u in ('aii;idii. It is 
 hoped, however, that the introdui'tiou of sucii a gi>od Viiiiet> as tije {.iLcriy will 
 stimulate the growing of this valuable cereal. Farmers in outlyiny districts arc 
 strongly recommended to secure some of the seed ami to (;,■,,«• t.iis oiit both for family 
 use and for feeding to young animals. 
 
 There is probai)ly no cereal product which can lie produiMil entirels .in the farm 
 without tlie aid of complicated machinery, which is inon- de^,irable or valuabh- than 
 the ground, huUess oat. Xot only dues it make porridife of the finest i|uality, but it 
 is also excellent when baked in the form of otiteakc ,>r coolies. 
 
 BAKKKY. 
 
 Extremely little barley is used in Canada as human food, mid there is no reason 
 why the quantity should not be largely increased. Barley is sold almost .xelnsively 
 as pot or pearl lu.rlcy, which gives the purdiaser the itiiier part only of (he barley 
 kernel, the hull, skin and outer parts having bi'en worn off by imicbinery. Tlw pro- 
 cess of preparation is lengthy and re(|uires a good deal of jKiwer, and hence the est 
 of the pearl barley is rather high, cs|K'cially as the amount manufactured is small. 
 Doubtless if it were prod' .'d on a larger scale it could !«• made somewhat more 
 cheaply. It is rather surprising that in a country wiicre so much rice, certainly one 
 of the naist tasteless of foods, is cati'ii, so little jiearl barley shoulil be consumed, as 
 this can be emplo.ved for every purixisc for which rice is used and, in the opinion »( 
 the writer at least, produces far more tasty dishes. I'ot or jH'arl barley can, of course, 
 be ground in a hand mill, and will thus furnish good material for i«)rridge or other 
 purimses, but this would Ik- neither a cheap nor a coarse food and could not be classed 
 in tilt same gnmp with hulless barley, (iround barley under the name "Cream of 
 Barley" has lately come into notice. This is vi>ry good, but k-ing a |)uritie<l, milled 
 product, does not need siu-cial consideration here. 
 
 Hulless barley is unknown in the Caiiiidian household, and is a cereal which 
 should be emplo.ved in our diet. There are at least three varieties of hulless barley 
 grown to a certain extent in Caiuida, and a fair ipiantity of this grain is produced in 
 Alberta, where it is used particularly for feeding to .voung pigs. Hulless ,>r naked 
 barley, like the hulless oat, gives up its hull ii. tin' threshing inachim' and with very 
 little difficulty can be prepared for grinding. It is not so easy to grind as the oat, 
 but can be mamiged in almost any hand mill. To obtain fine meal the material mav 
 have to be put .hrough the mill threi' times. Coarsely ground hulless barley iinikes 
 excellent porridge. The skin is distinctly more conspicuous than that of oats, but it 
 does not appear to be in the least degree irritating to the human system. The writer 
 has repeate<lly made his whole breakfast on barley |)orri<lgc only {with sugar and 
 I'ream), and has found it a very satisfactory forni of nourishment. Such har'ey would 
 make nn interesting and valuable addition to the diet of most households and when 
 once the demand for it was creati'd, it shonhl be obtaitiablc at a very low price in.I.cd. 
 The v.-riter has a large number of new vnrii'tics of htilless barley under test and hopes 
 8ocn *o be able to introduce one or two sorts which will be sup«n-ior to any of those 
 
12 
 
 now under cultivation. There should be a distinct future for huUess barley, both in 
 the household and for feeding to farm animals. The commercially available varieties 
 at the present time are Hullese White, HuUess Black, and a Himalayan barley which 
 is usually called Guymalaye or by the extraordinarily corrupt name Guy Mayle. 
 This latter variety is the best and the most commonly cultivated. The Hulless Black 
 should be avoided on account of the danger of ergot being present. Wtiile barley is 
 less subject to this disease than rye it is known in some parts of Canada and the erpot 
 can only be detected witli great difficulty when it occurs in a dark, hulless variety. 
 
 RYE. 
 
 As human food, rye is one of the least interesting grains and it is scarcely likely 
 that it will ever be used to any considerable extent in Canada where other cereals are 
 available. Rye bread is largely eaten in northern Europe, but a taste for it is difficult 
 to cultivate, except when it contains a very considerable proportion of wheat flour. 
 Even then it would not be eagerly sought after by most people unless they were accus- 
 tomed to it from childhood. 
 
 INDIAN CORN. 
 
 While this grain is used very largrely in human diet in the s<iuthern parts of the 
 United States and elsewhere, it is not very much employed in Cnnada. The ground, 
 purified meal, although it is somewhat different in composition from wheat, is too 
 much like that staple cereal to present any very great advantages. 
 
 Sweet corn during the latter part of the summer furnishes a delightful vegetable 
 which is extremely wholesome if taken in moderate quantities. It is, however, com- 
 paratively indigestible. The ripe graii. of either the sweet or the ordinary varietioi 
 .•an be ground and used in cho .same way as ground oats or barley, though the ripe 
 sweet corn does not seem to possess quite so much nourishment as the plump and more 
 starchy sort.s. 
 
 Indian corn is rather a coarse food, distinctly more coarse tlian oats, and might 
 not be desirable if used in large quantities, but it should certainly be tried in house- 
 holds where coar.«e food has hitherto received too little attention. In tho warmer 
 parts of Canada, almost any variety of Indian corn will ripen; and certain varieties, 
 such as Quebec Yellow, will furnish a good yield of ripe grain in most seasons in 
 districts farther north than Ottawa. The famous variety known under the name of 
 i^quaw hai been grown for a very long time on the western plains and will usually 
 ripen quite far north. Though Sqaaw corn gives a smaller yield of seed than must of 
 the other varieties, its extreme earliness is important and its quality (for use when 
 ripe) is first class. People who ai-e not f<rmers and who have comparative!' little 
 land available for the growing of their own veritable foods should not neglect .ndian 
 corn. 
 
 PEAS. 
 
 The consumption of a larger quantity of peas by the English speaking races in 
 Canada would certainly be advantageous, as the pea is one of tho most nourishing of 
 all grains and is usually found to be very wholceome and palatable, though it may not 
 agree with everybody, especially when taken in rather large quantities. The com- 
 monest use of peas is iu soup, the seeds being either split first of all, or being added 
 directly to the soup in whole condition. Peas which arc of good cooking quality entirely 
 disintegrate in about an hour in the boiling so.:j), and add greatly to its quality and 
 food value. Whole peas can also be boiled and served in the same mnniier as beans 
 
13 
 
 are often prepared. It is worth while to save for soup-niakiiig the water in which tne 
 peas have been boiled. For cooking purposes the irrcfjularly shaped, jjreenish, garden 
 peas, or the round, usually yellowish, field pens may be tised. Neither type can be 
 depended on always to cook easily. Some lots soften very quickly while others remain 
 hard for a long time. 
 
 Pea meal is occasionally used for porridge but for cookies or tea biscuits it is not 
 remarkably good. 
 
 BEAXS. 
 
 The ripe bean like the ripe pea is much less used than it should be in most parts 
 (if Canada. On account of their susceptibility to frost, beans cannot be grown over 
 quite as large an area as peas, yet there are early maturing varieties such as " Yellow 
 Six Weeks " and " Norwegian Ottawa 710 " which will ripen in most of the well- 
 settled areas of our country. In districts here early frosts are not feared, the white 
 varieties such as Navy and White Pea are probably the best to cultivate. For the 
 home garden, the bean is particularly desirable as, by a suitable choice of varieties, it 
 can be utilized both when green and when ripe. Beans can be used in any way in 
 which peas are employed and furnish, like pens, food very high in protein. At the 
 same time, it must be noted that beans cannot be eaten very freely by every one nor 
 can they be regarded as a complete substitute for meat, though undoubtedly many 
 people by adding beans to their regular diet could reduce the quantity of meat con- 
 sumed. 
 
 Probably the best ways to use beans are either boiled and served like potatoes, with 
 a meat course, or else baked as a supper dish. They are also excellent when added to 
 soup. Bean meal cookies or tea biscuits are not very desirable. 
 
 Beans, especially those grown in tropical countries, sometimes contain, in the raw 
 state, a poisonous substance, which, however, is decomposed and driven off by cooking. 
 While there is no danger from the ine of Canadian beans when well cooked, it is a 
 good plan to reject any water in which raw beans have bt^en soaked. 
 
 RECIPES. 
 
 The following paragraphs are intended to show some of the ways in which th« 
 various grains can be utilized for human food. Porridge is one of the best torms in 
 which ground oats, barley, Indian corn and rye can be served. An interesting, varied 
 and very economical breakfast diet can be provided in that way. Whole pe- and 
 beans ar. i).,rticularly appropriate as a dinner dish or in soup. Baked beans wii >ork 
 (and molasses if desired) make a good supper dish. Almost any grain, finely gi .und, 
 can be made into cookies or tea biscuits, though the addition of a certain proportion 
 of wheat flour is almost essential. 
 
 GRAINS COOKED WHOLE. 
 
 Peas, beans and jHJt or pearl barley are very good when boiled whole and served 
 with a meat course. Pearl barley is also excellent for puddings. Ilulless barley is 
 less satisfactory. Oats, rye, etc., can also be cooked whole, but they should usually be 
 ground before cooking. 
 
14 
 
 No special directions are newled for the ordinary boiling of tluve grains. The 
 following is a good recipe for baked beans (a famous New England dish) :— 
 
 Boil the beans, with some salt, fat pork, until they begin to crack; then put 
 them into a covered baking pan or crock and place some of the pork in the mass. 
 -Most people prefer to add a little sugar or molasses at this stage. Bake at a 
 n:o(lorate heat for two hours or more, taking care that the beans do not 
 become too dry. 
 
 SOUP. 
 
 Any coarsely ground grain makes a useful article to add to soup. Peas and beans 
 iire jieriiiips l>est adapted to this puriwse, esi:)eeially because, when they are of good 
 ••ookjn^ 'luality, t'ney do not even neied to be ground but can be put whole into the .soup. 
 Boiling for an hour or two causes them to disintegrate. Of course, other grains can 
 also be use«l whole in the same way, but they are generally more satisfactory if added 
 in coarsely jiround condition. 
 
 PORHIIXJK. 
 
 For this purpose the grain should be ground to a rather coarse meal, unless a 
 very smooth porridge is preferred. The n;pal should be cooked for from one to two 
 hours. A good plan is to boil it for a while the evening before it is wanted, then place 
 the pot in a firelew cooker and fini^h the boiling in the morning. Ground hulless oats 
 make perhaps the best porridge but hulless barley, Indian corn and other grains are 
 iilso very good for this purpose. 
 
 OAT TAKE. 
 
 This is a si)eeial kind of flat cake made entirely from ground oats and quite 
 unlike anything I'repared from any other kind of grain. As a rule, oat cake is made 
 by adding salt, a little butter or other fnt. and some water to the fine meal. The dough 
 is rolled out very thin before being put into the baking pan. 
 
 When using most kinds of meal, it will be found necessary or advantageous to 
 add a certain quantity of ordinary flour to the dough for cookies. The following 
 formula givies good results with almost any kind of fine meal : — 
 n cups of meal. 
 J cup of white flour. 
 
 i •' 
 
 1 egg. 
 
 Add a little salt 
 the sugar and fat 
 
 butter and lard or other fat. 
 sugar (brown, white or maple). 
 
 unless the butter contains a gw)d deal. Max the beaten egg with 
 Mix the flour and meal. Lastly mix all ingredients together. 
 The dough is usually rather difficult to handle but can be rolled out and out into 
 shapes on a board well covered with fine meal or flour. Bake from 10 to 30 minutes, 
 according to the heat of the oven. 
 
 Whole wheat cookies of good quality <'an lie made from the following reci|)e, with- 
 out the use of any flour at all : — 
 
 2 cups of fine wheat meal. 
 A cup butter and lard nii.xed. 
 i| cup sugar. 
 1 egg. 
 
 The dough should be stiff but it may perhaps require the cdu'ltion of a very small 
 amount of water in some cases. 
 
15 
 
 TEA UISCIITS. 
 
 Good ten biscuits can be made fioin finely ground wheat, witli-ut the iiddition .,i 
 nny flour but when fine meal made from other grains is used it is desinii.l.. to emplov 
 about equal parts of this meal and of wheat flour. The foliowinK bix nit fonnula i- 
 very satisfactory: — 
 
 1 cui) of fine meal. 
 
 1 cup of flour. 
 
 '2 teiisiioonsful of baking i)owder. 
 
 J cup of butter and lard mixed. 
 
 Mix t.)gethei the i.ieal, flour and bakin<7 powder and a<ld a v.r\ little salt 
 decidedly j.-alty butter is beins used. Then add the fat and mix :iiorouRhly, 
 
 unle>> 
 Lastly 
 
 KoH and cut on a (loured boiirri. 
 
 add enough water to make a rather slack dough. 
 Bake about 1(1 minutes in a very hot oven. 
 
 If pure wheat tea biscuit.s are desired, two cups of fine wh.-at nu-al can U^ us.-d 
 w-ithout any flour. The resulting biscuits are somewhat c.arse and not verv light, but 
 ot good flavour and <|Uite palatable. 
 
 BRR.\n. 
 
 Almost any kind of fine meal can be added to broad to the extent of about one- 
 Muarter of the weight of the flour, without much danger of making the bread too hc-.w 
 k IS the ..pinion of tiie writer, however, that better satisfaction will usually be ..l.taiiied 
 by retaining on our tables the white bread of which most people arc f.md, and using 
 other grains in the form of porridge or boiled whole or put into soups, cookies „r tc-i 
 biscuits. A more pleasant, varied and wholesome diet will thus be obtained than by 
 attempting to include coarse foods among the ingredients of bread 
 
 MILLS FOR THE GRTXDINCJ OF VARIOUS ORAIXS. 
 
 Most farmers who are well established have some kind of power mil' which can b, 
 used for the grinding, either coarse or fine, of the different grains discussed in this 
 publication. For ordinary householders or for farmers who have not any larsre inachiiic 
 some form of hand mill is necessary. The writer does not know of any su.-b mill niadj 
 m Canada. The best one he is ac.juainted with is specially manufacturc<l for house- 
 hold purposes by Wilson Erothers, 43 Delaware street, Easton, Pa., I'.S.A. This mill 
 is quite inexpensive. 
 
 Oats are very easy to grind. The other grains re<iuirc mi>re effort. For the pi.,- 
 duction of coarse meal, such as would generally be preferred for porridge, one ..peration 
 IS usually sutiicient; but for the finest meal such as is desiral.le if cooki.-s „r tea bis- 
 cuits are to bo made, it will probably be necessary to put the material through the mill 
 three times.