We have already entered very fully into the characteristics of wheat, the best-known member of the class.

Oats are unquestionably the most nutritious of all the cereals, and contain a fair proportion of all the alimentary principles. It is impossible, however, to use it as the sole article of diet for any length of time, or even with the addition of milk, on account of its tendency to produce skin eruptions due to the irritating qualities of one of its ingredients termed "avenin."

Maize is hardly known in this country except for its preparations of hominy and corn-flour, although toasted corn-flakes bid fair to become as popular as they richly deserve.

Barley is rarely used except as barley water, which, contrary to accepted opinion, contains only a little over a half per cent. of nutriment, the rest being water.

Rice is rich in starch, poor in protein, fat, and mineral matter, but is particularly easy of absorption.