23.8 2.1 2.1 8.3 Lentils 56.0 25.2 2.6 2.3 11.5 Potatoes 21.9 2.50 0.11 1.26 74.0 Black truffles 16.0 8.775 0.560 2.070 72.0 Mushrooms 3.0 4.680 0.396 0.458 91.010 Carrots 14.5 1.3 0.2 1.0 83.0 Sea-kale 2.8 2.4 . . . . . (?) 3.0 93.3 Turnips 7.2 1.1 . . . . . 0.6 91.0 Cabbage 5.8 2.0 0.5 0.7 91.0 Garden beet 13.5 .4 . . . . . (?) 1.0 82.2 Tomato 6.0 1.4 . . . . . (?) .8 89.8 Sweet potato 26.25 1.50 0.30 2.60 67.50 Water-cress 3.2 1.7 . . . . . (?) .7 93.1 Arrowroot 82.0 . . . . . . . . . . . . . . . 18.0 Dry southern wheat 67.112 22.75 2.61 3.02 . . . . . Dry common wheat 77.05 15.25 1.95 2.75 . . . . . Oat-meal 63.8 12.6 5.6 3.0 15.0 Barley-meal 74.3 6.3 2.4 2.0 15.0 Rye-meal 73.2 8.0 2.0 1.8 15.0 Dry maize 71.55 12.50 8.80 1.25 . . . . . Dry rice 89.65 7.55 0.80 0.90 . . . . . Buckwheat 64.90 13.10 3.0 2.50 13.0 Quinoa-meal 56.80 20.0 5.0 (?) 1.0 15.0 Dhoorra-meal 74.0 9.0 2.6 2.3 . . . . . Dried figs 65.9 6.1 0.9 2.3 17.5 Dates 65.3 6.6 0.2 1.6 20.8 Bananas (?) 19.0 4.820 0.632 0.791 73.900 Walnuts (peeled) 8.9 12.5 31.6 (?) 1.7 44.5 Filberts 11.1 8.4 28.5 (?) 1.5 48.0 Ground-nuts (peeled) 11.7 24.5 50.0 (?) 1.8 7.5 Cocoa-nut 8.1 5.5 35.9 (?) 1.0 46.6 Fresh chestnuts (peeled) 42.7 3.0 2.5 (?) 1.8 49.2 Locust bean 67.9 7.1 1.1 (?) 2.9 14.6 Cocoa-nibs 11.10 21.20 50.0 3.0 12.0 Chocolate

The analyses are those of Fresenius, Letheby, Pavy, Church, and others.
From “The Perfect Way in Diet.”

Bread, Biscuit, and Rolls.

BEATEN BISCUIT.—No. 1.

One quart of flour, two teaspoonfuls of baking powder sifted with the flour, a quarter of a teaspoonful of salt, a large heaping tablespoonful of butter, milk enough to make a stiff dough. Beat with a rolling pin or in a biscuit-beater for ten or fifteen minutes until the dough blisters. Roll out about half an inch thick or less, prick well with a fork and bake in a quick oven.

BEATEN BISCUIT.—No. 2.

Two quarts of flour, three ounces of butter, a little salt and enough water to make a stiff dough. Beat with a rolling pin or in a biscuit-beater twenty minutes until the dough blisters or snaps. Roll out about half an inch thick, prick well with a fork and bake in a quick oven. This dough rolled very thin, cut with a large cutter, pricked well and baked in a quick oven makes delicious wafers to serve with tea or chocolate.

BAKING-POWDER BISCUIT.

One quart of sifted flour, three-quarters of a cup of butter, two heaping teaspoonfuls of baking powder, one teaspoonful of salt, enough milk to make a soft dough. Do not handle any more than is necessary. Roll thin, cut in small biscuits, prick with a fork and bake in a quick oven.

CREAM BISCUIT.

One quart of flour sifted, two rounded teaspoonfuls of Cleveland's baking powder, two cupfuls of cream and a little salt. Mix, roll out about a quarter of an inch thick, cut with a small biscuit-cutter, prick with a fork and bake fifteen or twenty minutes in a quick oven.

FRENCH ROLLS.

Two quarts of sifted flour, a pint of warm milk, half a cup of butter melted in the milk, a quarter of a cup of sugar, three or four eggs beaten light, a little salt, a half cake of compressed yeast, dissolved in a little warm milk. Make a batter of the milk and flour, add the eggs and sugar, beat hard for fifteen minutes. Cover the pan and set to rise, over night if for luncheon, in the morning if for tea. Knead well, but do not add any more flour. Make them into shape and let them rise again until light. Bake about fifteen minutes in a quick oven. For buns add cinnamon. Sift the flour before measuring, and measure lightly.

RAISED FINGER-ROLLS.

Half a pint of milk, half a pint of water, one-third of a compressed yeast cake, one