Cereal grain

“ Very early in his history man learned the value to himself of the seeds of the cereals. He discovered that they may be kept a long time without injury; that they contain a great amount of nutrition for their bulk; that they are easily prepared for food; that, when planted, they give largest return. Thus, we see, the advantages the plant mother had developed for her young, man has turned to his own use. That the food put up for the young plant is so protected and constituted as to endure unhurt for a long time gives the cereal grains their keeping quality. ”

“ The body can digest and absorb sugar and starch more completely than any other kind of food.
All civilized people have a favorite cereal. The Chinese and Japanese use rice very extensively, and this grain is growing in favor with us. White people generally prefer wheat, which is an excellent grain that has been used by man for thousands of years. It has been found in ancient Egyptian tombs, and it is so retentive of life that it has started to grow after lying dormant for several thousand years. Truly it is a worthy food for man.
The table of cereals should be carefully studied. ”

“ Cereals and cereal products play a very important part in the food problem, for the prosperity of a country depends on its grain crops and the people of all classes are dependent on them for food. This is evident when it is known that they form a greater proportion of the food consumed than any other single food material. In their widespread consumption, they have many and varied uses. In truth, a meal is seldom served without some cereal food, for if no other is used, bread of some description is almost always included. ”

“ One of the most beautiful, and at the same time useful, crops in the world is that of maize, which feeds not only vast numbers of human beings, but also countless flocks and herds, the latter eating the green stalks as well as the ripened grain. The United States alone produced no less than 2,523,648,312 bushels of this cereal in 1902, as against 987,000,000 bushels of wheat, and 670,000,000 [326] bushels of barley. Now, maize has a very tough stalk, often 10 feet high and an inch thick, which cannot be cut with the ease of wheat or barley. So a special machine has been devised to handle it. ”

“ It must be remembered that these percentages are given for the whole grain, and that the amounts of the nutrients in the manufactured product depend upon the process employed.
Manufacture of cereal food materials. [12] —The primitive method of making the material in the grain available for use was by grinding the grain between two stones, or by pounding one stone upon another, and this method is used by the Mexicans and certain of the American Indians to this day, human muscle being the power employed. ”

“ All the cereal grains, as millet, rice, maize, rye, barley and oats are utilized more or less by the inhabitants of the countries where these are cultivated, but wheat is the most suited for the purpose of making the best qualities of bread. Wheaten flour contains in slightly varying proportions, according to the kind of wheat from which it is manufactured, starch, gluten—a grey, viscid, elastic, nitrogenous substance, consisting chiefly of vegetable fibrine—sugar, gum, mineral matter and water. ”

“ MILLET as a cereal food finds practically no use in the United States; in fact, in this country it is grown almost exclusively for cattle food, the stalk of the plant being large and juicy and containing a considerable amount of food. The seed of this plant furnishes the smallest grain known for use as food, and because of its size it is very hard to gather. ”

“ If strict economy is necessary, Professor Sherman points out that the amount spent for bread and whole grain cereals will increase and that for butter and eggs decrease, since the cereal foods give the highest food value for the least money. ”

“ But much less potash than phosphoric acid is exported in the cereal grains, much more being retained in the straw, whilst the other products of the rotation—the root and leguminous crops—which are also supposed to be retained on the farm, contain very much more potash than the cereals, and comparatively little of it is exported in meat and milk. ”

“ A car-load of grain placed on the Company's siding is in a few minutes elevated into steel storage tanks and elevators having a capacity of 135,000 bushels. As it is needed, the grain is carried by an endless belt conveyor through a runway nearly 450 feet long and about 50 feet in the air, to the milling rooms, at the rate of 2,000 bushels an hour. From this point the wheat and barley pass through successive stages, and 48 hours later, as Grape-Nuts and Postum, they leave the factory, boxed and crated and ready for the table. ”

“ In the United States, corn is the name applied to the seed of the maize plant, which is a highly developed grass plant that forms the largest single crop of the country. The seeds of this plant grow on a woody cob, and are eaten as a vegetable when they are soft and milky, but as a grain, or cereal, when they are mature. Corn is native to America and was not known in Europe until Columbus took it back with him. ”

“ We may now understand why potatoes, rice, beans, pease, buckwheat, millet, oats, and other nutritive cereal grains, abounding in starch, cannot be made into light and porous bread, although they are well calculated for being made into wholesome puddings, and why they only form crude, 61heavy, insipid cakes, when made into dough and baked, and not light porous loaf-bread. ”

“ Barley has been cultivated from the most ancient times; in fact, its cultivation can be traced as far back as man's occupations have been recorded. The grain of this cereal has also played an important part in the advancement of man, for, according to history, some of the present weights and measures originated from it. Thus, the Troy weight grain is said to have been first fixed by finding the average weight of a barley grain, and the inch of linear measure, by placing three grains of barley end to end. ”

“ Raising Cereals.—In some regions the soil and climate are especially suited to raising cereals. For instance, Canada, Minnesota and North Dakota are adapted to raising spring wheat, and this constitutes their chief crop. On the other hand, Kansas is especially suited to raising winter wheat. Illinois and Iowa are the great corn states, because of the particular adaptation of the soil and climate of the corn belt to the production of this cereal. The growing of cereals is more widely extended than any other branch of agriculture. ”

“ Flour or meal produced from barley, maize, or rice, cannot be employed satisfactorily for the manufacture of bread unless a considerable portion of wheat flour is added, and in countries where these grains are the staple food of the people they are as often eaten as porridge or mash as in the form of bread.
On examining a grain of corn from any of the numerous cereals used in the preparation of flour, such as wheat, rye, barley, etc., it will be found to consist of the husk, or exterior covering, which is generally of a dark colour, and the inner part, which is more or less white. ”

“ The production of cereals is the most important branch of agriculture, comprising corn, wheat, oats, barley, rye, buckwheat, and rice. Since the building of the trunk railroads, by which the western territory was given access to a market, the progress of cereal production has been extremely rapid, nor does there seem to be any observable slackening. With the introduction of improved varieties of spring wheat, cereal production is being pushed further up into British Canada and our own Northwest. ”

“ The best-known cereals are wheat, rye, barley, oats and maize. Of these wheat comes first, and in this country scarcely anything else is employed at the present time for bread-making, although at different times other grain and vegetables have been pressed into service, generally, however, in times of scarcity and famine, when the quartern loaf has risen in price to 2s. There is a vast difference in the price of bread now and at the beginning of the eighteenth century, when also the quality was decidedly bad. ”

“ Preserved green corn, unless it is packed and cooked in its own milk and juices, is of very little value, as it is only in that mode of operation that the preserved articles will retain the peculiar flavor and sweetness which the cereal possesses when fresh gathered from the field and cooked in the usual way. ”

“ Machinery has been perfected for the milling of wheat so that the digestible portions are separated from the indigestible and a superior human food prepared. Wheat flour stands supreme among the cereal flours and it is likely to maintain this position, still it is undoubtedly in the development of industrial processes that we shall find the solution of the problem of economically converting corn and similar products into human food which will be palatable and nourishing. A good beginning has already been made in the manufacture of starch and glucose as well as breakfast flakes from corn. ”

“ LESSON CXXXVII MODIFICATIONS OF PLAIN WHITE BREAD BREADS OTHER THAN WHEAT.—As mentioned previously, wheat is the most popular grain in this country, largely because we are most used to it, not because it is a better food than other cereals. The use of different starchy materials and grains, especially the whole cereals, is advised to give variation not only in flavor, but in nutritive content. Yeast breads containing cereals other than wheat are more satisfactory in texture and in size of loaf when they are made by combining some wheat with the other grains. ”

“ Some varieties thrive in the hot countries, others flourish in the temperate regions, and still others mature and ripen in the short warm season of the colder northern climates. In fact, there is practically no kind of soil that will not produce a crop of some variety of grain. Since grains are so easily grown and are so plentiful, cereals and foods made from them furnish a large part of the world's food supply. Indeed, about one-fourth of all the food eaten by the inhabitants of the world, when it is considered as a whole, is made up of cereals. ”

“ Certain articles of food are essential in planning a palatable, adequate diet. These are whole grain cereal foods, milk, and egg yolk.
The first of these groups, the basic group, includes foods, convenient to use every day, which are susceptible of wide variation in preparation. They furnish more than half of the protein, all of the calcium, nearly two-thirds of the phosphorus, and more than half of the iron needed per day by a normal adult. ”

“ A standard wheat should be hardy, strong in the straw; not easy to shell and waste, prolific, thin in the bran, white in flour, and the flour rich in starch and gluten. The earliness or lateness of a variety affects its liability to disease.
Much may be done by every farmer to secure a variety suited to his soil from his own fields. Let a watchful eye observe every remarkable head of wheat—a very early one, a very long head, any which have an unusual sized grain, or is distinguished for any excellent property. ”

“ Thus the cereal crops, when grown in rotation, yield more produce for sale in the season of growth than when grown continuously. Moreover, the crops alternated with the cereals accumulate very much more of mineral constituents and of nitrogen in their produce than do the cereals themselves. By far the greater proportion of those constituents remains in circulation in the manure of the farm, whilst the remainder yields highly valuable products for sale in the forms of meat and milk. ”

“ Take, for instance, the single product of Indian corn which forms one of the staples of Kentucky. It is the most natural and spontaneous of our cereal products. It ought to give in our country an annual yield of 1,500,000 bushels, or three times the whole wheat crop. It is little inferior to wheat in nutrition, and costs less than one-half on the seaboard and much less than one-half on the farm. It can be cooked by those who consent to learn how, into many delicious forms of human food. It is the most valuable sustenance of animal life. ”

“ Among the enemies we should not forget to mention various weeds that spring up in the fields and endeavor to choke out the legitimate occupants of the soil.
The nutritive value and chemical composition of wheat grain are important points worthy of consideration here, because this general article is to be followed by one upon the culinary aspects of the grain treated. The market value of a flour largely rests upon its appearance, while the nutritive value depends upon the results determined by the analytical chemist. ”

“ Nearly all of the important domestic animals that are used as food are fed upon it exclusively, and a large percentage of the population depends upon it—directly or indirectly—for very existence, which is conclusive evidence that a failure of this important cereal means starvation and bankruptcy to many, which the failure of the wheat crop would not effect.
Corn Bread.—Sift half a pound each of corn meal and flour, add a scant teaspoonful of salt and a tablespoonful of wheat baking powder. Beat together one ounce of powdered sugar, two eggs, and one ounce of butter ”

“ The particular materials that give the corn kernel most of its value are the oil, the protein and the starch. For the production of corn oil—for which the demand is large—a corn that has a high oil content is, of course, particularly valuable; while for the production of starch or for the feeding of bacon hogs, a relatively higher percentage of other materials is desirable. It is apparent, therefore, that races of corn should be bred for a particular content, depending on the disposition to be made of the grain. ”