Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1869-07-22
aalisffIiamnssolts.

| What Kind OF Bread We Ought to Eat.
y A good dealof attention is being di-
reeted to the subject of bread making,
and it is hoped that some good will ulti-
mately come of it. 1t is now pretty
well understood and taught by the sd-
cans of science, that bread made in the
ordinary way, that is by raising it with
yeast and sitting out the bran, is not
nearly SO nutricious or wholesome as is
.required for the best nourishmento of men
and women. The finest and whitest
wheat -four has the lowest nutritive val
ue, instead as has generally been believ-
ed, the highest. Fermenting with yeast
necessarily sours certain quantity of
the flour, and thus further reduces its
nutritive value, besides es,deteriorating its
quantity. Let us see how tits that fine
white flour is less nutritive than the
| flour made of the whole grain. The
most valuable ingredients of wheat, as
an article of food, are not alone its gluten
and starch, but what the chemist calls
the nutritive salts. These are known
under the general name of phosphates,
and consists of phosphate of lime, potassa,
magnesia, and iron. Now the best
chemical analysis of wheat, detects in
1000 parts, q parts by weight of nutri-
tive salts, while in the most refined
wheat flour there are only 5.5 parts by
weight of the nutritive salts, or 15.5
parts by weight less of nutritive salts
than are found in the whole grain
What has become of them? On an
analysis of the bran, we find that 1000
parts by weight, contain from 53 to 81 OF
nutritive salts. Analysis detects in 100
parts ofthese nutritive saltsov 40 parts
of phosphate of lime and magnesia, and
-
potassa. If these substances had no
value in the economy of the body, it
would not matter that they are thus alb
stracted, but they play a very important
part in the formation and growth of the
bones, and also in the noarishment and
action of the nervous system, especially
its most important organ, the brain. We
must have them from some source, or
else suffer. Soft bones, curved spipes,
dwarfed and imperfectly developed
nervous systems, and weak brains, result
from deficient supply of nutritive salts
4 IN the food of the young. 1t is true; this
supply is somewhat made up to those
who eat largely of meats, fish and oysters,
but it il. doubtful ifthjs soHrce isasgeed
as from the grs In dfreet 1t has also been
observed that those who use good brown
bread instead of Willie, have less craving
for meat and can often dispense with
it altogether lit will be perfectly, inn
possible for the vegetarian movement to
succeed, unless those who drop flesh
adopt the use of.bread from the whole
meal of wheat, but with this, thousands
can dispense with flesh altogether, and
be much better for it. The supply of
nutritive salts is exceedingly important
to children, and experience teaches
that they do exceedingly well onsbrown
bread and milk, with fruit. There is no
better substitute for the mothers than
wheat-meal cruel and little milk
We have known many mothers to use il
for their children with great advantage.
When wheated flour is made into gruel
by proper cooking, the nutritive salts
which, in boiling is carried off in the
bran, is dissolved in the water in which
it is cooked and retained in great part,
even if the cruel is strained so as to
separate a portion of the bran.
With all this science in favor, then of
whole meal bread, why is it not more
universally adopted? Mainly on account
of the prejudices in favor of white bread
1t is an esthetic argument, and not q
physical one. The argument, however,
we have often observed, has less weight
with cultivated and uncultivated per-
sOlS. DTluRet, WuO hHOWS nOlllnQ oil
science, and the servant whose brain is
less developed than the body, turn up
their noses at brown bread, while the
cultivated clergyman, doctor, or profess
sor is always glad to get it, and would
rejoice to always have it on his table,
| 1t is prejudice of ignorance, not of intel
| ligence, and we ought to be ashamed of
it. We like our potatoes our steak, our
fish, and many kinds of food done brown,
let US include bread in the list also. 1t
would add to the national health, add
to the nutritive value ofan acre of grain,
do away with the use of physic, give US
better developed bones, decrease the
necessity of flesh food, and improve
much the play of the brain, the organ of
most value of any in the body, and also
give us greater enjoyment of our food
Herald of Health.
A DELIGHTFUL LEGEND.-Ther is
charming tradition connected with the
site on which the temple OF Solomon
was erected. 1t is said to have been
occupied in common by two brothers,
one of whom had a family; the other
had none. On this spot was sown field
of wheat. On the evening succeeding
the harve est, the wheat having been