changing starch into maltose and dextrin. The action thus prevented is represented by the following formula:— STARCH. MALTOSE. DEXTRIN. 10 C₁₂H₂₀O₁₀ + 6 H₂0 = 6 C₁₂H₂₂O₁₁ + 4 C₁₂H₂₀O₁₀. The germ thus treated is ground to a fine meal, of which one part to three of ordinary flour, forms Hovis flour. Other ‘germ breads’ are also in the market. In the making of _Frame food_ the bran is boiled with water under high pressure. The watery extract, containing the mineral and part of the nitrogenous constituents of the bran, is evaporated to dryness, and forms the basis of various preparations. It is doubtful if this food possesses any great value. =Brown bread= is a somewhat vague expression, meaning either an admixture of bran or of germ or of both with flour, or bread made from whole wheat flour. In each of these cases the loaf would be brown. The bran is rich in fat as well as in phosphates. It acts as a mechanical irritant, ill borne by delicate stomachs, but very useful where a tendency to constipation exists. The excess of nitrogenous matter in brown bread and its richness in fat, do not prove its greater nutritiveness, as it is present in a condition in which only a portion is absorbable from the alimentary canal into the circulation. The harder wheats, such as Sicilian wheat, contain a larger percentage of gluten; and from them _macaroni_ and _vermicelli_ are obtained, which are nearly pure gluten. They are very nutritious and useful foods. _Semolina_ is prepared from wheat, the millstones being left sufficiently apart to leave the product in a granular condition. In _malted_ breads, a syrupy infusion of malted barley (malt extract) is added to the flour. Malt extract contains in addition to malt sugar (maltose) and dextrins, a ferment (diastase) which, like the saliva, is able to convert starch into the soluble substances, maltose and dextrin (see formulæ above). The action of this ferment is stopped by the temperature of baking. Hence even when the malt extract is allowed a considerable time for its operation on the dough, only about 10 per cent. of the starch in the loaf becomes soluble, as compared with 4 per cent. in an ordinary loaf. =Oatmeal=, obtained from the common oat, contains very little gluten, and so cannot be made into vesiculated bread. It contains a large proportion of other nitrogenous material and of fat. As porridge and oatmeal cake it forms a very nutritious diet. The husk ought to be carefully removed from the meal intended for human food, as, although very nitrogenous, it acts as a mechanical irritant. Groats consists of oats from which the husk has been entirely removed. The substitution of rolling for grinding in preparing oats for food and the application of heat during the rolling process, have made oatmeal more digestible, as in Quaker, Provost, and Waverley oats. =Barley= contains very little gluten; on this account, like oatmeal, it does not admit of being made easily into bread.