There is no doubt that a number of foods containing malt are valuable to assist in converting starch into dextrin or sugar, just as pepsin is an aid in the digestion of protein; but eaten indiscriminately, there can be no question that it is more important for the teeth, stomach, and intestines to perform their natural work and thus keep their strength through normal exercise. While they are not “predigested,” as claimed, these foods are, as a rule, wholesome and nutritious. They are cleanly, and made from good, sound grain, and they contain no harmful ingredients. Some contain “middlings,” molasses, glucose, and similar materials, but these are in no way injurious and have value as foods. The dry, crisp, ready-to-eat foods are especially advantageous because of the mastication they require. This insures plenty of saliva being mixed with them to aid in digestion. A dish of such dry breakfast food, well masticated, together with an egg, to furnish a larger proportion of protein, makes a wholesome breakfast. * * * * * [Sidenote: Cereal Coffees] According to investigations made by the United States Agriculture Experiment Station, cereal coffees are made of parched grains. A few contain a little true coffee, but for the most part they are made of parched wheat, barley, etc., or of grain mixed with wheat middlings, pea hulls, or corn cobs. There is no objection to any of these mixtures providing they are clean. The cereal coffees, as seen by Table VII, contain no more nourishment than the true coffee, but they are probably more easily digested; only a very little of the soluble starch passes into the water unless the kernel is ground. Coffee and tea are not taken for their nutrition, but for their stimulating effect on the nerves; and, if stimulation is desired, the cereal coffees fall short. TABLE VII COMPOSITION OF CEREAL-COFFEE INFUSION AND OTHER BEVERAGES