The Portland gazette. [volume] (Portland, Me.) 1818-1824, 1822-10-08
Domestic Economy.
ESSAY ON RREAD

Bread, or something resembling it, makes part Of
the diet OF all nations. Hence il is empatically de-
nominated " the staff Of life" 1t may. however, he
used too freely. The late eminent Doctor Foheryil
was ofopinion (and perfectly agree with him) that
most people cat more bread than is conducive to their
health do not mean to nsinuate that bread is IN.
wholesome, but that the best things may prove hutfu
when taken 10 excess surfe of bread is more dan
gerous than any other food The French consume vast
quantities of bread but its bad effects are prevented by
their copious use of soups and fruits.
bread contains nourshment, but its USE as an art-
Gle OF diet does not solely depend on the quantity of
nutnment II contansbu in assure on its fitness
as vehicle for conveying the nutritious PARTICLES
through the Intestinal tubes. Hence it follows that
ne finest Of bread is always the best adapted for
answering the purposes OF nutrition
lhe richest food will not nourish an ANIMAL unless
the alimentary canal IS sufficiently dstended. dog
has been fed on the richest broth yet could not be kept
alive, while another which had only the meat boiled
10 chip and water throve verv we'll This shows The
FOLLY oil attempting to nou.ish on alimentary pow
ders and other concentrated food
The great art therefore, of pairing food Is blend
the nutrye part OF the amen with sufficient qua
tity oil some light farnaceous substance in order to I'll
up the canal without overcharging Il with more nuti
tIous PARTICLES than necessary for the support O
the animal. This may be done either by bread OF
other farInaceous substances of which there grea
variety as will appear from the sequel
PEOPLE imagine, the finest flour contains the great
the most proper for making into Bread but this by nc
means follows The finest flour comes the nearest &c
starch. which although it may occasionally prove good
medicine makes bad bread. Tor certainly the most
healtnul bread.) Family bread, which j. made by
grinding down the whole grain and only senara,ng the
coarser bran is without doubt the most whoes some.
The best bread ever remember TO have eaten was
called nsslin Bread and consisted Of wheat and rye
ground or mixed together of about equal parts Thi.
bread when well raised. and well baked eats light, is Of
pleasant TASTE and easy Of digestion.
All the different kinds of grain are occasionally made
INTO bread some giving preference to one and
another, according 10 early customs and prejudice
some prefer bread made of the finest wheat -four
while others prefer mixture have been credibl,
informed that great proportion Of the bread used il
the New Engl land states, is mixture Of equal parts
wheat rye and Indian and it is thought by the Physi
clans q Inhabitants of those that more strength
enlng and substantial loaf cannot lie formed and
heartily agree with them.
1 believe there is person who has made the hu
man system his study but will readily agree that breat
made Of different kinds of grain is much more whole
some. than when made OF one only their qualities
serve TO correct another. For example whea
hour being OF starchy nature is apt to occasion con
stipation-Bread made altogether Of rye meal on tn.
other hand often proves too slippery for the bowels
and Indian, also too hard and cold. Yet due pro
portion of EACH makes the best bread. Bread made
of barley mixed with peas beans is verv nourishng
| great part Of the bread consumed. is by children
II IS always ready and when the child calls for food
piece of bread is put into his hand. Of MANY chill
dren this the principal food but it is far from be i'm
the most proper. Children often troubled witt
acdihss of the stomach and bowels, great quantities O
worms &c. MI OF which, too free use Of bread hs 10
10 produce. IN countries where children live auos
altogether upon potatoes and other vegetables cooke
~ various ways. ihcs are much iolus, and health