_Buckwheat_ is very rich in nitrogenous substances, and as we eat it, in
the form of cakes with butter and sirup, so heating a food, as to be only
suitable for hard workers in cold weather.
Indian corn has also a very small proportion of gluten, and thus makes a
bread which crumbles too readily. But it is the favorite form of bread,
not only for South and West in our own country, but in Spanish America,
Southern Europe, Germany, and Ireland. It contains a larger amount of
fatty matter than any other grain, this making it a necessity in fattening
animals. In a hundred parts are eleven of nitrogen, sixty-five of
carbo-hydrates, eight of fatty matter, one and a half of saline, and
fourteen of water. The large amount of fatty matter makes it difficult to
keep much meal on hand, as it grows rancid and breeds worms; and it is
best that it should be ground in small quantities as required.
_Rice_ abounds in starch. In a hundred parts are found seven and a half of
nitrogen, eighty-eight of starch, one of dextrine, eight-tenths of fatty
matter, one of cellulose, and nine-tenths of mineral matter. Taken alone
it can not be called a nutritive food; but eaten with butter or milk and
eggs, or as by the East Indians in curry, it holds an important place.
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