The substances mentioned in the above table are all needful to sustain the life of man and beast. If we compare the body to a steam engine, then we can see that its whole framework is built out of the proteids, mineral matter and water. The starch and sugar and fats constitute the fuel used to heat the boiler and make the engine move. Strictly speaking the proteids are also used somewhat as fuel, as well as for framework. It is easily seen from this that in order to be healthy we should try to give ourselves food containing a proper amount of building material to repair the breakage and wear and tear in the engine, and also give ourselves enough fuel to make the boiler do its greatest possible work. For if we do not have sufficient building material we break down, and if we do not have sufficient fuel we lack energy. Food thus properly proportioned is called a "well balanced ration." A well balanced ration per day for the average human being is as follows: Proteids, - - - - - - .40 lbs. Starch, - - - - - - - 1.00 " Fats, - - - - - - - - .40 " Mineral matter, - - - .10 " ----------- 1.90 lbs. The above is the amount of nutriment necessary, and in addition to this there should be sufficient bulk to keep the digestive organs healthy. We are just now entering upon the era of intelligence in relation to our food. It seems strange that this intelligence should first be applied to our domestic animals rather than to man. As soon as the farmer discovered that to make his animals pay better he must give them the right proportions of building material and fuel for energy, he demanded that the agricultural chemists give him directions for mixing and preparing their food. But how few of the cooks in our land understand in the slightest degree this necessity for the proper proportions to our food! When they do we may look forward to entering upon an era of serene good health, when we shall have strength to bear and ability to do. In answering the following list of questions you may be obliged to consult with the miller, or feed-dealer, but it is to be hoped that you will gain a clear conception of the parts of the seed used in making foods from cereals. 1. What is graham flour? How does it differ from white wheat flour? 2. What is whole wheat flour? 3. What is bran? 4. What is cracked wheat? 5. What are shorts, middlings, or canaille? 6. Which of the above are considered the more nutritious and why? 7. What part of the corn kernel is hominy? 8. What is corn meal? 9. Is corn bran considered good food? 10. What is gluten meal? 11. What is germ meal? 12. Why is corn fattening to cattle? 13. How much of the oat grain is contained in oat meal? 14. What is a cotyledon? 15. Show by sketch or describe the cotyledon in the chestnut, the walnut or hickory nut, and the bean. 16. Describe or show by sketch the position of the germinal portion in each of these.