CHAPTER II.
CEREALS WE OUGHT TO EAT (Reprinted from _The Farmer's Wife_, by permission of the Webb Publishing Company.) "Save wheat!" This great slogan of our national food campaign has been echoed and reechoed for six months, but do we yet realize that it means US?
We have had, hitherto, a great deal of wheat in our diet.

Fully one-third of our calories have come from wheat flour.

To ask us to do without wheat is to shake the very foundation of our daily living.

How shall we be able to do without it?
What shall we substitute for it?
These are questions which every housewife must ask and answer before she can take her place in the Amazon Army of Food Conservers.
Is it not strange that out of half a dozen different grains cultivated for human consumption, the demand should concentrate upon wheat?
One might almost say that the progress of civilization is marked by raised bread.
And wheat has, beyond all other grains, the unique properties that make possible a light, porous yet somewhat tenacious loaf.

We like the taste of it, mild but sweet; the feel of it, soft yet firm; the comfort of it, almost perfect digestion of every particle.