Sunbury American and Shamokin journal. [volume] (Sunbury, Northumberland Co., Pa.) 1840-1848, 1847-07-24
on THE NUTRlrlvE QUALITIES OF
r9E ma EAD NOW IN USE.
BY PROFESSOR JOHNSON.


that whole meal -four is really more nourishng
40 well a. more wholesome, than fnc white
flour 40 food for man.
The so;d parts Of the human body consists,
principally. Of three several portions the fs,,
the muscle, and the bone. These three SUBJ
stances IRE liable to constant waste in the living
body, and therefore must b. constantly renewed
from the food we consume containing these 3
substances almost ready formed The plant is
the brickmaker. The animal voluntarily intro.
duees these bricks into his stomach and then
involuntarily ily-through the operation OF the
mysterious machinery wthin-picks out these
bricks, transports them 10 the different parts Of
the b'dy, and builds them into their appropriate
places As the miler'a, hs mill throws into
the hopper the uuground grain, and forthwith
by the involuntary movements Of the machinery
receives in his several sacks the fine flour, tie
seconds, the mddnes, the pollard, and the bran
20 in human body. BY still more refined separ.
alton. the fat 10 extracted and deposited here,
the muscular matter there, and the bouy mate.
rial in third locality. where il can not only be
stored up, but where its presence is actually at
the moment necessary.
Again, the fluid parts Of the body contain the
same substances in Q liquid from, on their wy
10 or from the several parts oithe body in which
they are required. They include also portion
Of salt or saline matter which is dissolved in
them, az we dissolve common salt in our soup,
or Epson salts in the pleasan, traughts with
which our doctors delight to vex us. The ca.
line matter is obtained from the food.
Now, it is selfeviden, that food must be the
most nouri.hng which supplies oil these ingre.
dents Of the body most abundOnlly on the whole
or in proportions most suited oihc actual wants
Of the individual animal 10 which il 10 given.
How stands the question, then, in regard to
this poin, between the brown bread and the
~h,e-the foe -four, and tho whole meal Of
wheat!
The grain Of wheat c9nsi,,s oftwo parts with
which the miller is familiar--ihe inner grain
and the skin that covers il. The inner gives
the pure white -four; the skin, when sepsrs.
tee, forms the bran. The miller canno, entire.
ly peel of the skin from his grain, and thus
some Of it is unavoidably ground up with his
-four. BY sitting. he separates it more OF less
completely his seconds, middlings, &c, ow.
ing their color to the proportion of brown bran
TINT has passed through the sieve along with
| A,ur. The whole meal. % il Is called, of which
the so-named brown household bread is made,
consists of the entire grain ground up together
-used as il comes from the the mill. stones un-
sifted, and therefore containing oil the bran.
The first white -four. therefore, may be said
to contain no bran, while the whole meal con.
tains all ,ha, grew naturally upon the grain.
| What is the composition Of these two portions
Of the seed How much do they respectively
contain of the several constituents Of the animal
boly! How much Of each 10 contained also in
the whole grain!
l. The .fat. OF this Ingredient thousand
pound. Of the
Whole grain contain 90 lbs
Fine Flour 90"
Bran 60"
So that the bran s much richer 10 nt than the in.
terror portion Of the grain, and the whole grain
ground together (whole meaD richer than the
finer rar, Of the -four in the proportion Of near.
ly one half ..r.
2. The muscular matter. hsve had no
opportunity ss yet OF ascertaining the relative
proportions of this ingredient in the bran and
fine -four of the same sample OF grain. Nume.
rous experiments, however, have been made in
my labarstory. to determine these proportions
in the fine -four and whole seed OF several va.
rie,ies of grain. The general result of these
is. that the grain uniformly contains . larger
quantity. weight for weight, than the 6ne -four
extracted from it does. The particular result
in the case of whes, and Indian corn were q.
follows "A thousand pounds ofthe whole grsir
and Of the fine -four contained of muscular mat
ter respectively
Whole grain. Fine Flour.
Wheat 256 lbs. 100 lbs.
Indian Corn l40 ITO
Of,he material out OF which the animal mus
cle 10 tote formed, the whole meal OF grain O
wheat contains one. .hlh more than the fines
-four does For maintaining muscular slreneth
therefore. il mus, be more valuable insu equs
proportion. n ,....a ......, ,.., e.,,.. ~.
8. Bone material end Saline matter. q
{ these niossal constituents. ss hsv msy bs cs
. led. the animal body. . thousand poonds Z
bsss. whole @ssl and &no -four contain Fespes
/ tlVelV.-