As has already been said, the composition of Indian corn meal made by the old-fashioned method of grinding and removing only the bran is practically that of the whole grain itself. The composition of degerminated maize meal (Indian corn flour) is shown by the following average data: Moisture, 12.57 percent Protein, 7.13 „ Ether extract, 1.33 „ Ash, .61 „ Fiber, .87 „ Starch and sugar, 78.36 „ Calories calculated on the moist meal, 3,837 The above data show that the refined Indian corn meal has lost more than three-fourths of its fat, a large portion of its mineral matter, and also a very considerable proportion of its protein, due to the separation of the bran which is extremely rich in protein and the germ which is rich both in oil and protein. A mere glance at the data shows that this refined Indian corn meal is much less nutritious than the natural meal in so far as its content of tissue-forming bodies and its faculty to furnish heat and energy are concerned. In other words, the calories are very much lower than in the natural corn meal. This is another reason for urging our people to return to the consumption of the old-fashioned material. =The Adulteration of Indian Corn Meal.=--Owing to the cheapness of Indian corn in so far as is known there is no adulteration practiced. The refined Indian corn flour itself is sometimes used as an adulteration for buckwheat flour, wheat flour, and other cereal flours, but has not itself been subjected to adulteration. =Corn Bread= (_Indian Corn Bread_).--Corn bread is a very common diet among all classes of people in the southern states and also to a considerable extent in the north. Owing to the lack of agglutinating powers of the nitrogenous constituents of Indian corn flour, corn bread cannot be aerated or raised, as is the case with wheat bread. It is often eaten in an unleavened state. It may be partially leavened by the usual agent, namely, yeast or a chemical baking powder. Two varieties of bread are very commonly used, namely, that made of white flour or meal and that made of yellow. There is apparently no difference in the nutritive values of these two kinds. Some consumers prefer the white loaf and some the yellow.