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Excerpt from Breakfast Foods: Their Chemical Composition, Digestibility, and Cost The grains commonly used in preparing the breakfast foods in this country are oats, wheat, and corn, and, to some extent, barley and rice. The foods prepared from these may be roughly divided into four classes: (first) the uncooked. (second) the partially cooked, (third) the cooked, and (fourth) the malted and cooked foods. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.