Prescott journal. [volume] (Prescott, Wis.) 1861-1871, 1870-12-14


" That is. for purposes Of nutrition.
the bran ia more. than four fold richer
than the fl ur or (b,.ing one fourth The
weight of the Il ,ur) 1t has as much Ualae
as the -four itself ST.. if feed IN nc
cordauce with custom. give my stock
better food than nay family.
The analysis Of the wheat grain
| in its cntireiv-Is So identical With that
of flssh. bluol, and milk, that 1t repre-.
sen,s the best type Of nutrition knowa
TO man.
..Ths wheaton bur Of the miller
! unfortunately for health and economy of
Z nu,ririon-cnnsists chiefly of wheaton
starch. while IA "a ,-h forming clement of
! the grain, with the blood anl bone pro.
/ ducing constituents. are chiefly rejected,
! in the bran. and solimn usel for human
food, through traditional ignorance and
prejudice.
The wasteful rejection of the phos
! phatic and saline e.eInents Of wheat is
/ founded on no adequate reason. and is
like many OF our likes aud dislikrs, the
result Of erroneous impressions.
Whole wheat fur is GuubIy nutri-
tons. and can b, eaten Only IN dinsiaish-
ed quIntity, or sIrfeit will he the result. p"
| Wore every family in the Iand TO pond
err well and carefully heed the remarks
of DR.. Hu5beII, they would know com
parativeIy nothing of dyspepsia. If the
| bran that is fed to the stock or thrown
away was ali Incorporated in our food,
calharlic. would seldom be necessary in
the family, and Hostet,er's BIlters would
only occasionally DO in demand.
We are not unaware Of the fact that
this theory has been bsiure the public for
many years; and in the estimation of
man, the atIraciWeness of beautiful fias
-four has exploded ii. This has been the
case, how ever, only with two classes of
our readers: Those who judge Of the
value of bread 10y its Whiteness, and
those who have been cheated by the mill
err, who his palmed off "shorts," and
tho sweepings of the mill mixed with in
ferior f,ur, and called pure wheaton
meal
We very much regret being compelled
TO testify against the millers; but they
seem to think it no sin 10 cheat man
who Is 'willlng to ca. BRAN" And the
bakers, too, nre very unreliable. Thsy
promise YOU pure Graham bread;" but
after few bnkings it iegeneratcs to the
shorts" depriying you of large share
! both of the fine flour and the bran. The
only way to test our theory is to pur-
chase clean, well filed, pure white wheat !;
go with it i'll person To good mill; see
that it is emptiel into the hopper, and
ground with buhr stones "picked" for
grinding com, flor you should have the
bran cut up fine AID not brushed off in
scales, as bran is usually removed and
then he surs that your bag or barrel il
under tho spout, 10 get your meal before
it passes into bolt screen or any otiIer
device for separating, cleaning or re-
fining -four. You will then get a pure
article which will satisfy you that pure
wheaton meal 10 superior 10 fine hDur.-
1t is superior in its flavor, in its nourish
iny properties, anl IN its cnlivening and
inyicorating influences IN mind anil body.
The next lesson To learn is the best
means of turning this -four into bread.
| pu Idings, 81. :; for much of the best part
Of the fl ur is often destroy ed by leavcn,
yeast, bak,ng powder, etc. The plan OF
making puro. n"urIshlns bread is so sim
pie. a. at few will either believe our state
menls or even make the experiment. =
| Tho fact j. that SO inncll labor aud mvs-
/ t.ry have oncIrc'ed n loaf ol bread. thnt
| it IS diff ul, TO helovs that tho beet Of
bread can be made 50 easily aud with -
/ little labor.
We request the reader 70 trr his FOL
loving experiment:
|. Obtain just such wheat meal as ne
have described. .-
2 Procure from tho tinman or some
stove dealer a dozen or two squire lin
cups much larger n, the top than the bot
tom. They ara made in frames large
enough in their aggregate superfcss To
! fill up an ordinary stove oven.
g.. ocaid your msnl with milk or wat
er-Ihe former we prefer. AID no,hi z
but the ord nary quantity ct salt, 10 suit
your taste. Some even omit salt; Nc
believe ii requisite. Stir tho meal mud
mix or winter to- batter little thicker
than is usual for buckwheat cakes. Fill
your tin cake cups within qusrter of All
inch of the brim.
4. Have your stove oyea, or your
Dutch baking oven. hot enough TO roast
beef or 10 bake pork aud beans. Then
put in your cups where tie heat on bot
tom and top will be about equal, and in
ten or fifteen minutes you will have hot
cakes, light, fine favored, and toothsome
and in every respect supe. Tor 10 anything
produced by the chemicals of apotheos-
ries, or baking powders of the grocer, OF
the fine yeast os the brewer.
+ |: will cost the readers family but liz
tie to maks the trial. If the conditions
arc all attended 10, we have no doubt ne
10 The result. The family that has at
every meal pure wheaten meal, in the
form of bread. musll, pudding. hot cakes,
or rolls. prepared and mlxed Hs above
indicated. will not only enjoy better health
than those who patroulzc bakers apoths
carries or grocers. but will find that their
bread costs them fifty per cent less than
n