The daily union. [volume] (Washington [D.C.]) 1845-1857, 1848-09-26
To the Editor of the Union

To the Editor OF the Union:
DEAR SIR: observe in the Weekly Union of the 9th
inst an extended and favorable notice OF my unbraning
process and beg leave to express to you my thanks for
the interest you manifest In the Improvement, and the
prominence you give In your Wdey-ccuiaed ana IN
huential journal.
As you have kindly published the several extracts from
the valuable report OF Hon Edmund Burke to Congress
tention part Of the comment therein made (see page
1867 comprehended in the following paragraph: at may
be, however that the advantages OF removing the bran
ing less nutritious, il well known the finer and the
bolted the -four it is thought less easy OF digestion
the analysis of Professor Johnon the proportion of the
different parts of the grain stands thus:
1000 lbs of whole grain contains 2s lbs.
" fine flour 40 40 20
The bran is therefore, much the richest in this princi
pe and the whole grain ground together is nearly one
half richer than the -four"
The above conclusion was very naturally arrived at
from the supposton that the bran produced from my sys
identical, in its component parts, with the bran
produced by the present mode of manufacturing -four
which Professor Johnston Analysed, common to the mills
weighs from IA to l6 lbs. to the 60 lbs of wheat The
bran produced by system only weighs pound and
from the specimens you, that the wheat berry has
two distinct coverings the external and Internal These
are united by glunous substance. These coverings
differ essentially from each other The external covering
which denomnate the bran possesses the bitter prnc
pie, or Preventative property, and furnishes very small
proportion W any OF nutritious substance The internal
covering which cncloses the farna constitutes chiefly
the faformng principle of the berry and this is both
sweet and nutritious, and gives to the flour the yellow
cast indicative of strength richness. The bran pro-
duced by the ordinary mode of milling composed of the
external and internal coverings with portion of the
arina adhering to the latter combined. The large
proportion of nurment which Professor Johnston
found in the bran he analysed could not have been
in the external covering, III the farna or meal ad
herring the inner surface of the internal covering 1t
is evident therefore, this large per cent of nutritious sub
stance found in the internal covering enclosing the
acure this quality of the berry nearly all lost to the
-four save that which unavodably pulverzed with the
external covering, in the process of grinding Upon my
system is entirely saped and is ground up with the far
naceous part without the admxture of the bitter principle
That which is vaueless food he external coverng)
is rejected with all the impurities usually adhering it,
and purer and better article of flour is pro1uced super
added to this there is acquisition of 10 to Is per cent
of healthy food for the consumption of man. hitherto ap
proprated for the brute 1t will be seen therefore, that
tar from any advantages being counterbalanced
not only secure the appearance complexion in the
-four but absolutely all, nearly all the nutrition found
in the berry.
fear, sir have trespasseG too much upon your col
and your patience There several other pacu-
lars to which am inclined to advert but will defer to
some future PERIOD when it will give pleasure to- fur
nish in detail some beautiful and interesting facts,
which wise and benetcent Providence has thrown
around this the most important article OF food for the
support OF the human family.
am, very respectfully, your ohedient servant,
BooNsBoRo' Md, Sept Is, 1913.