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NEW FOOD GRAINS — PROSO AND KAOLIANG

JAMA. 1915;LXV(26):2241-2242. doi:10.1001/jama.1915.02580260035018.
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We are accustomed to novelties in drugs. Scarcely a week passes without the heralding of some new synthetic chemical compound, plant ingredient or animal tissue constituent to which therapeutic potency is attributed. It requires not only a clear memory but also a critical judgment to cultivate a progressive and proper attitude of mind in the midst of such incessant therapeutic suggestions. Far rarer are the proposed innovations in the domain of foods. Now and then some unusual fruit or nut or green vegetable is brought to the attention of the public; but our "staple" crops persist unchanged in popular favor. Corn, wheat, rye and potatoes each have a preferential place in dietary esteem in different localities, depending on tradition and geopraphic and economic conditions. The praises of millet seed and sorghum grain as human foods have a truly novel ring, however, even in these days of possible shortage in the

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