_Wild rice_ is used by the North American Indians. The seeds are longer, thinner, and darker, than the cultivated rice. It is coming into favor as a side dish but it is served more particularly at hotels in soup and with game. As previously stated, rice contains a larger proportion of starch than any other cereal and the smallest proportion of protein. Next to rice, in starches, comes wheat flour; yet whole wheat or graham flour contain half as much again of protein. Because of the quantity of starch in flour, potatoes, and rice, it is obvious that one should not eat freely of more than one of these at the same meal, else the digestive organs will be overworked in converting the starch into sugar, the liver overworked in converting the sugar into glycogen and back again into sugar, and be overloaded in storing it up. By far the best plan is to eat but one cereal at a meal. Rice contains no gluten, hence it cannot be raised in bread. Unhusked rice is called paddy. The “vitamins” of rice are in the covering. A German investigator, working to discover the cause of the disorder of nutrition known as “beriberi” occurring in those who used polished rice freely, found that in those who used _un_polished rice, from which the outer husk had not been removed, the disease did not appear. He gave the name of “vitamin” to the substance in the outer husk, which prevented the disease. While these substances were discovered while working with rice, they have since come to include other substances which affect the nutritive value of food. The term “vitamin” has since been given to other apparently necessary elements in foods which seem to determine their nutritive value to the system. These necessary elements, “vitamins,” may be the spices and flavors used in the food, and sometimes, perhaps, may be the flavors resulting from the action of benign bacteria, as those which give the delicious flavor to butter and cheese. Food, however nutritious, is lessened in its value to the system unless it appeals to the senses by its mode of preparation, seasoning, serving, and freshness. Sternberg insists that the senses of smell and taste determine chemical changes in foods with greater sensitiveness than chemical tests. Dishes unskillfully prepared are not relished. Some chemical change has occurred which the senses detect and these dishes are rendered less wholesome, lacking the necessary “vitamin.” Distaste, loss of appetite, and even nausea and vomiting may occur. Sternberg calls attention anew to the fact that the science of cooking is a complicated one and is a matter of taste in the widest sense of the term, that vitamins may largely be produced in the preparation of the food. _Corn_ (maize) is a native of America and has been one of the most extensively used cereals. The chief products of corn are hominy, corn meal, cracked corn, samp, glucose, corn-starch and laundry starch. Alcohol is also made from it.