. The new hydropathic cook-book : with recipes for cooking on hygienic principles : containing also a philosophical exposition of the relations of food to health : the chemical elements and proximate constitution of alimentary principles : the nutritive properties of all kinds of aliments : the relative value of vegetable and animal substances : the selection and preservation of dietetic materials, etc., m. 52 Hydropathic Cook-Book. Oats—Oatmeal—Groats—Porridge—Stirabout—Barley. es of the Upper Mississippi, and on the marshy margins of thenorthern lakes, where it rises up from a muddy bo
. The new hydropathic cook-book : with recipes for cooking on hygienic principles : containing also a philosophical exposition of the relations of food to health : the chemical elements and proximate constitution of alimentary principles : the nutritive properties of all kinds of aliments : the relative value of vegetable and animal substances : the selection and preservation of dietetic materials, etc., m. 52 Hydropathic Cook-Book. Oats—Oatmeal—Groats—Porridge—Stirabout—Barley. es of the Upper Mississippi, and on the marshy margins of thenorthern lakes, where it rises up from a muddy bottom somesix feet under water. Oats {Arena Sativa) have been extensively used as food bythe people of Scotland, and to some extent in this and othercountries. It is one of the hardiest of the cerealia, and p re-Fig. 25. fers a rather cold climate. The mostcommon variety is the ivhite oat (). The black oat and several otherkinds are also more or less is prepared by grindingthe kiln-dried seeds, deprived of theirhusks and outer skin. Groats are the(grains deprived of their is made into bread or cakes,mush, porridge, stirabout, etc. As anexclusive diet, it is less constipatingthan rice, but more so than is more easily cultivated, andwill mature through a greater range ofclimate than any other grain. It grows rapidly. In Lapland it is. IlEAD OF OATS. Fig. 26.
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