Rye ranks next to wheat for bread making, and is equally nutritious. It yields less flour and more bran than wheat, contains more sugar, and is darker in color. Its gluten has less tenacity and it will not make as light and spongy bread as wheat flour, hence is little used in this country. Rye flour should contain a little of the bran, as this has a pleasant, aromatic flavor. The “Black bread,” so extensively eaten in portions of Europe, is made of rye flour. It is dark, heavy and sourish, but like all rye bread, has the property of keeping moist a long time. Two parts of wheat with one of rye flour makes wholesome and palatable bread. Barley. This grain is less nutritious and less digestible than wheat, but contains more sugar and more of the phosphates, and is also cooling. It will not make good bread, but is sometimes used for the purpose, mixed with wheaten flour. PEARL BARLEY is the whole grain freed from its hulls like rice. It is used in soups, etc., and is sold by all grocers. In the best qualities the grains are large and well rounded. It is sold in bulk and in pound packages. Oatmeal. Oats are substantial, nutritious and wholesome, being rich in gluten and fat. Oatmeal for the table is made from kiln dried, large, white oats, freed from the husks. Alone it does not make good bread. If long used as a sole or chief food it is reputed to overtax the digestive organs, heat the blood, and produce eruptions of the skin. Many claim, however, that these effects are due solely to insufficient cooking of the meal or porridge, and there are excellent preparations in market which have been well cooked by steam and afterwards dried. Besides these there are various brands of Scotch, Irish, Canadian and American oatmeal, “Crushed,” “Rolled,” “Granulated,” etc., also oat “AVENA,” “FARINA,” etc. GROATS are the whole kernels of oats deprived of their husks. The consumption of oatmeal has vastly increased within five or six years, and is rapidly becoming universal. Salt only _after_ cooking. If added before, salt tends to harden the meal and prevent its swelling. Buckwheat. This grain may be classed with wheat as regards its nutritive qualities. It contains thirteen or fourteen per cent. of water, about fifteen per cent. of gluten, and sixty or sixty-five per cent. of starch. It will not make good fermented bread, but its delicious cakes are an essential and attractive feature upon American breakfast tables everywhere, especially in cool weather. It is sold in bulk and is also put up in three and six pound packages. Rice.