The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1863-01-31
No. r..
From the Ameri' an Agrieul,uris'.
Middlings, Shorts, etc.


| Several contributors 70 the cxhibi-
tion Of Corn Bread, intilnatcd that
rye flour is quite us good rs heat ior
mixing with corn meal for the manu-
iacture Of cheap, sweet and whole
some bread. This is probably true,
excepting as respects color, and that
should be . secondary consideration.
One contributor has commended wheat
middlings as better .lhan fine -four,
saying that the last running from the
bolter above the bran was intended,
but suggesting modestly that we might
substitute q more suitable term. That
would be impossible. Middlings 10
just the word. Ii means neither very
coarse nor very fine, but half way be-
tween the extremes. As applied to
the products Of wheat, it has been
long used to designate that which il
finer and OF lighter color than the bran
but darker and coarser than the -four.
The products of . busliel Of wheat are
sometimes distributed by the miller
into as many as seven grades. In or
binary boiling for family use, seldom
are more than four grades male, ana
lofIener perhaps but three-the -four,
THE middlings and the bran. If, on
this pr nciplc Of distribution, the mil
Ter should return, for bushel Of wheat
25 lbs. Of -four, 20 lbs. Of middlings,
IL lbs. Of bran, it would lie evident
that some Of the -four, and come Of the
finer parts Of the bran had gone to-
|gether to make the middlings. This
shows what middlings are; but to as
certain their value, as food, We need
Ito examine the kernel " wheat, TO SEQ
Of what its several parts are composed
and which Of the parts 60 to make up
the middiings after grinding. First,
there is the body of the kernel. con-
sisting very largely Of starch. This
lie surrounded by 3-fold coating, out
er, middle, and inner. The outer coat
ing is little else than hard, woody
scales; the middle contains much glu-
ten; and the inner, which is quite thick
is almost wholly Of gluten; while the
enclosed interior as we have said
above, is principally starch, having
little gluten disseminated among its
particles.
Now it is manifest, that il we grind
and bolt wheat so as to make but two
grades-fine -four and bran, the entire
substance of the skin goes with the
bran, and never finds its way into the
bread tray; whereas, If we u axe some
twenty pounds to the bnshel Of mid
IDLE grade, We save the glutinous inner
coating; and whatever Of food value
there is in the middle coating is saved.
These, together with little Of the
fine -four, make up the middlings,
darker in color, but more palatable
than the flour, and Of far greater value
as food, because they contain moro
gluten, this being the only substance
| in wheat which supplies material tor
the tissues Of the body, especially for
1.-The muscles.
Bread made Of wheat middlings, or
Of these with one half corn meal, gives
to the human form more perfect de-
velopment, more health, strength,
symmetry and beauty, than that made
from fine -four, and would sustain life
much longer, If used as the only food.
The finest bread is not the best for
common use. The whitest is not
That which contains most Of the mat
ter Of which bone, sinew and muscle
are made, will make better developed
men and women. Especially will it
be 50, If we supply it to our children
lin The growing period. We therefore
vote for full supply Of middlings,
and for good share Of corn meal In
the batch. Wheat contains hardly oil
enough to make il the best constant
food. Corn contains rather too much.
Mixed in equal portions, they are about
right. Let ne honor the brown LOAF
We ahould forOcf the whim that white.