The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1868-09-24

| We have written upon this subject before,
but as bread is the staff of life, a repetition
may not be out of place or useless. On some
subjects-and especially upon those of a SIM
pie nature-the people need line upon line
and precept upon precept and here little
and there little, and then they will hardly
| give heed Some things are so simple that
they are overlooked and not thought worthy
of a moments attention,an yet they may be
| very important and useful. 1t is well known
| to chemists and PSYCHOLOGISTS that the very
| finely bolted and white -four which is so
much sought after is far less nutritious than
what is termed middlings, or unbolted flour.
The most nutritious ingredients of the
grain-the wheat phosphates and gluten
are removed to obtain the desired whiteness
Why is whiteness in bread so much desired !?
is there any particular beauty in this white
ness? Why is it better than a good rich
brown, or other color for bread? Now this
fancy for whiteness in bread is all in YOUR
eye. If the natural color OF the wheat were
fashionable, or generally seen and recognized
IN bread, we should look upon a Loaf of white
bread or Whit. biscuit as being afflicted with
consumption. And in truth, half baked
bread looks sickly TO us now. Neither cooks
nor professionals bakers. keep their bread
long enough in the oven, and the latter saw
that people will not buy bread thoroughly
baked, and the former have a sort Of a pride
OF LAYING their bread look white aud delicate
But TO our subject OF whole-mea bread, DIR.
Henry McCormie, an eminent physician of
Belfast, Ireland, In some interesting remarks
upon this question says: what 1 want TO
see everywhere is the preparation of whole
meal bread-bread including the bran-phos-
pilates, so essential to good bread and the
nurture Of our flesh and bones" and he
might have added Of our brains. He does
not think the working classes, TO whom il is
so important, will ever take TO il fully until
the more instructed classes set the examine
That is,no doubt true, and hence the great
importance OF setting the example. II is es-
sential 10 the interests of society at large, and
10 the welfare OF each individual, both the
rich and the poor.
We have noticed that our Irish population
ahN liNiNuidA doouh Auth 1neY
want the finest and whItest -four and gener-
ally eschew brown bread. But few ever pur-
chase brown loaf OF the bakers and but lit
tie Indian meal do they ever carry into their
dwellings, and if any, it is used for making
what we believe they call "runround" or
roundabout which is better known among us
as mush or hasty-pudding. We should think
they would listen to the advice of DIR. Nc
Cormie, one of their own countrymen, and a
gentleman of great requirements. His opin-
ions upon this subject are entitled to great re-
spect, and we urge his countrymen who have
pitched their tents this side of the Atlantic
to heed what he says. Men who labor as
hard as the Irish do ought to have the best
and most noulishing bread, and this is male
from whole-meal and not from that from
which the most wholesome part has been ex-
tracted. Let the laboring class remember
this. Aop1co,.