To inquiries made preparatory to drawing up a report on the Distribution of Cereals in North America (Department of Agriculture, Biological Survey), Mr. C.
How may the universal consumption of cereals be accounted for?
Although protein is the most expensive of the food substances, the kind of protein found in cereals is one of the cheaper varieties.
All the cereals that have been discussed up to this point require cooking; but there are many varieties of cereal food on the market that are ready to eat and therefore need no further preparation.
An old method of cooking cereals or starchy foods is called browning, or toasting, and it involves cooking them by dry heat.
The next thing to consider in the purchase of cereals is their cost.
The fat that occurs in cerealsbecomes rancid if they are not carefully stored.
Cereals contain very little water in their composition.
Oatmeal and other cereals may be used in the same way as rice, and bread containing any of these moist cereals will remain moist longer than bread in which they are not used.
While it is safe to say that cereals are chiefly valuable for their starch, the tissue-building material in some grains, although in small proportion, is in sufficient quantity to place them with the protein foods.
Whenever cereals are served, whether alone or in combination with other foods, the result is an economical dish and usually an easily digested one, unless, of course, the food with which they are combined is expensive or indigestible.
Mention the cereals that you would use in winter and tell why you would use them.
The food substance found in the greatest proportion in cereals is carbohydrate in the form of starch.
Certain foods which in the raw state contain very little water, such as the pulses and cereals when cooked absorb a very large quantity; this is particularly the case in making porridge.
The outer part of the grain of cereals is the richest in mineral constituents, white flour and rice are deficient.
Oatmeal and othercereals are sold in packets as being partially cooked.
The cereals and pulses can only with difficulty be eaten raw.
Besides being the center of the great trade in corn and other cereals of Eastern Europe, its great banks exercise increasing international influence.
On these estates there is usually less farming or raising of cereals carried on than there is of stock raising, which seems to pay better.
Sometimes one sees for hours a fairly good grazing country, and, where water is available, some cereals are raised.
When cereals are eaten cold, they require a little more liquid.
Cereals should always be cooked in a double boiler; and soaking over night in the water in which they are to be cooked, where it is not possible to secure the necessary time for long cooking, will prove a distinct advantage.
Cereals should be soaked over night in the water in which they are to be cooked, and a few hours' cooking in the afternoon will injure very few cereals destined for the breakfast table the next morning.
A wise housekeeper will use the uncooked cereals when she has no maid.
In the hot weather, cereals may be cooked the day before using, moulded in custard-cups, and kept in the ice-box over night.
Leftover cereals should be covered with cold water immediately, in the double boiler, and kept in a cool place until the next day.
Cereals other than rice may be used, especially cerealine.
Different sorts of cereals are not always easily distinguishable by the layman and therefore I will draw your attention to conditions in meadows, where a corresponding phenomenon can be observed in a much simpler way.
Virgil has left us some knowledge of the requirements of methodical  culture of cereals of his time.
Remains of cereals are found in the graves of Egyptian mummies, in the mounds of waste material of the lake-dwellings of Central Europe, and figures of cereals are to be seen on old Roman coins.
It is proof also that cultivated cerealsfrom the earliest times must have been built up of numerous elementary forms.
The cereals and fruits and even the flowers and leaves in the funeral wreaths of Rameses and Amen-Hotep are the same that are still now cultivated in Egypt.
From these several observations and experiments it may be seen, that it is not at all easy to keep the common varieties of cereals pure and that even the best are subject to the encroachment of impurities.
Closing this somewhat long digression into history we will now resume our discussion concerning the origin of the method of selecting cereals for isolation and segregate-cultivation.
The origin of the cultivation of cereals is to be sought in central Asia.
Similar results are attained by the examination of the cerealsfigured by the Romans of the same period.
This inference is supported by the researches of Solms-Laubach, who found that in Abyssinia numerous primitive types of cereals are still in culture.
It further proves that the mixed conditions of the cereals was known to man at that time, although distinct ideas of specific marks and differences were of course still wholly lacking.
At present the duty on cereals imported into Norway is merely nominal, averaging about 2-1/2 per cent.
The great fall that has taken place in the value of Russian cereals is apparent from the fact that, notwithstanding the depreciation of the paper currency of the country to the extent of about 25 per cent.
One who has tasted meat or cereals cooked between hot stones in earth mounds knows that, as regards palatable cooking, there is something to learn from the savages.
Cereals which have been "refined" of their husks present a highly starchy food, and unless they are properly balanced by base-forming substances, trouble is sure to follow.
With cerealsit makes excellent hay and soiling-food.
Corn is king of the cereals and the most important crop of American agriculture.
Up to the present time cereals have been necessary for the production of an article of great importance in the prosecution of the war.
Cereals and fresh vegetables, our cheapest foods, would be needed for the carbohydrate portion of the dietary.
They are required for another purpose altogether, and the only way in which they will help the food supplies of the country is by setting free cereals which have now to be consumed in the production of a necessary article.
It has long been known that an exclusive rice diet sometimes causes beri-beri, a form of general neuritis, and that a diet of dry cereals and preserved food in time gives rise to scurvy, but the reason was a profound mystery.
Iceland no cerealsripen at an annual temperature of + 4°.
The cultivation of cereals and plants must have preceded their migration from the grass plains into the forest areas of Western Asia and of Europe.
The cereals in the primitive period were still unknown, if in fact they existed, and the hunt for game was too precarious ever to have formed an exclusive means of human support.
There are reasons, therefore, for supposing that the cultivation of cereals by the Aryan tribes preceded their western migration, with the exception perhaps of the Celts.
When the Latins, and their congeners the Sabellians, the Oscans and the Umbrians, entered the Italian peninsula probably as one people, they were in possession of domestic animals, and probably cultivatedcereals and plants.
Still, after allowing for these poorer tracts, there remains an immense area of land which is fit to raise cereals and some subtropical crops such as cotton.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "cereals" in a variety of sentences. We hope that you will now be able to make sentences using this word.