Polynesian., 1854-09-23
fhe Use Of Flour,

wheat -four. These effects, however, have been
long well known TO physicians and tie ideas ad-
vanced in the following extract from the work on
the Preservation of Health, by DR.. J. c. Warren,
though not entirely new, shoald serve to draw
public attention to subject of vital interest TO
| cry one.
The cerealia were perhaps the earliest, tie most
general, and the most valuable articles of human
food. Wheat, rye, barley, oats and maize are EN-
ployed IN different countnes according to the prOJ
critics of the soil and the taste of the inhabitants
Wheat seems to be more extensively used than
either of the others, and perhaps the most paa-
table and the most digestible. This grain is not
used entire. 1t consists of, principally, two sub
stances coverings, part containing. and the
flour or part contained. In the early ages of the
world, these were probably employed together; but
art has been directed to their separation and has
reduced The -four as nearly possible to the state
of an impal pable powder.
Flour, taken apart from its coverings, has most
constipating property. Its great use by the inhab
ltants of towns and cities WILL therefore, 90 far to
explain why constipation is so general. The sep
aratiOn of the coverings from the -four as usually
practlsed, seems TO counteruct the intentions Of
nature, which undoubtedly destined them to be
employed together. The external skin of the grain,
thus thrown away, contains important properties,
and instead of being in a great measure rejected,
1t should be altogether preserved and ground up
Win TIE HOuT. Ills SUBSTANCE, WHICH Is KNOWN
by the name of bran, is the part which prevents
the flour from producing costiveness.
About the year 1875, | began TO use bread in
which the bran was retained and after having en-
ployed 1t considerable time in my own family,
ventured 10 recommend it to Others For some
time 1t was ridculed under the name of sawdust
bread but finally, in a very slow way, 1t came to
be employed by large number Of persons, Its val
liable properties were ascertained and admitted,
and 1t has now come into general use.
Some years ago 1t occurred to me that as the
brown wheat bread was beneficial on account Of
coarseness, but was not sufficiently active in all
cases, It might be well to use the wheat in coar-
ser state, and without making it into bread. /
therefore directed some wheat to be ground in a
coffee mill, and after boiling three or four hours,
little salt having been added, it was found very
paatable. This substance had a better effect in
preventing constipation of the bowels than any ar
ticle of food | have ever met with, after many
years of observation and inquiry.
The preparation of it consists in washing clean
in cold water, then in boiling from three to four
hours, adding water from time to time, sufficient
to bring it out with about the consistence of hon.
my or boiled rice. The longer it is boiled the
more agreeable it is, but less effectual. A moder
ate degree of fuidity (or instance that of boiled
rice or hominy) renders it more laxative.
Superhne flour bread, as has been stated above,
is not healthy article of food for animals.
Animals so far as have observed, do not like, and
for the most part cannot live upon fine bread,
whereas many animals, even carnlvorous, can sub
sst on coarse wheat bread. Dogs, according to
the French physiClogists, die after feeding about
three weeks on fine bread but will live on coarse
bread an indefinite time. Birds are very fond of
coarse bread and of cracked wheat homlny, which
they eat with avdty, and 1t agrees with them.
There is reason to believe that the yertebrated
imals generally can be subsIsted on coarse bread
but not on fine. Many persons object TO coarse
bread, that it is not agreeable as fine. This SEN
timent is the result of habit, for those ho have
been accustomed to use the coarse bread for rea-
sonable time, find it sweeter to the taste and more
satisfying to the stomach than the other. II seems,
then, unfortunate that fine -four, an article OF food
which is deficient IN some principle necessary to
its healthy action on the animal economy, should
have been so long emp Dyed, and so widely spread,
the population ofcites, and, in truth, among
great mass of people elsewhere.
Since nave made use of the coarse wheat,
have had frequent communications on the subject
with professional friends, as we'll as with many
other individuals, and find that generally they are
satisfied of its valuable effects
In concluding this subject it must be stated that
of all the articles of food which, in the course of
fifty years practice, have had occasion to rec
ommend for the prevention of constiPated state
of bowels and its consecutive evils, this cracked
wheat is the most effectual.
Now that the properties of coarse wheat bread
are extensively admitted, it appears wonderful that
authors and practitioners should not have brought
forward at an earlier PERIOD TO the public knowl-
edge and for the public use, properties so very val
liable.
New or fresh-ground -four always requires more
kneading than -four which is six twelve months
DID, 1t contains more moisture and in mixing re-
oures less water or milk than old flour.
Saleratus or soda is extensively used IN making
bread especially where the flour Is sour or mUsty,
and it serves to correct the taste. But there Is no
doubt that the use of soda saleratus as well as
of sour flour Is very injurious to the system. They
irrtate the lntestines, and tend TO bring constl
patton and costiveness and lay the foundation for
many other diseases. la all such cases sweet
-four or wheat meal should be preferred where 1t
can be procured, and the results arising from the
use will very soon be apparent.
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