The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1871-01-05
BREAD FROM WHOLE WHEAT
NO MORE MILLS.
From the N. Y. Times.

mill stones and millers which means
simply, that the bread is to be made from
the unground wheat. There is not so
much surplus material, or indigeStible
matter in wheat, as people generally
suppose, judging as they do by the ap-
parently large proportion of bran, etc,
discarded in making flour. In point of
fact, not five percent. of grain Of
wheat need or should be wasted where.
IS, in most cases, only about seventy-fve
per cent, or eighty, at furtheSt, of the
nutritious portion of the grain is utilized
in producing flour. Thus there is an &C
tual loss on our part, of from is to 20 per
cent. on the aliment naturally provided
for u.s. That all this is sacrificed to APP
pearances, merely that the flour shall be
of dazzling whiteness, is clear from the
circumstance that even these discarded
particles of bran and other coatings of
the kernel, are esteemed as fattening
food for cattle, and made into bread
which is equally healthful, economical
and palatable.
The making of bread by this new Sys,
tenn is threefold process, viz: washing
the wheat, fermentation, and the final
admixture and aavoring. The grain is
put in vessel, covered with water, and
stirred until the lighter grains and ex-
traneous particles are either dissolved or
left floating on the surface. The mass
is then freed from the water and put in
to cylinder like nutmeg crater, whose
revolutions remove the outer skin of the
grain. This is all that is really necessa-
ry to remove. Next, the wheat thus
eleansed is immersed in twice its own
weight Of water, heated to seventy five
degrees, to which has been added one
part of half dry yeast, and FIVE or six
ounces of glucose to two hundred parts
of water. A days exposure to this bath
secures the necessary degree of absorb
ton and fermentation, and the color will
also have been extracted from the exteri
or surface of the grain. The water be-
ing then removed, the wheat will be
not far from white in color. Next the
stiffened mass is put through rollers
which mash it into glutinous pulp, and
mix regularly through the whole bulk all
the remaining particles of skin or bran
The dough, for such it now is is then
put into q trough, favored with water In
which salt has been dissolved, and Civ
en- an opportunity to absorb more water
if necessary, and then thoroughly knead
ed by hand. Nothing, now, is needed
but to treat it just as -four dough is treat
ed, and when sufficiently light, hand it
over to the oven.
This certainly is not q complicated
process; nor is it costly or difficult It
insures to the eater the entire nutriment
of the wheat, and its preparation prom
bo+ iva l. 80
dirt. It is possible that the result nay
not be bread of brilliant whiteness, but it
will be genuine, unadulterated bread for
all thnt. But another important feature
of the new discovery is one which will
commend it to all thrifty housewives and
frugal swains. BY the process indicated
above not far from one third more bread
can be obtained from given quantity
of wheat han under the existing system.
VARNIsH FOR SHoEs-Put half a
pound of gum shellac, broken up IN
small pieces, in quart bottle or Jug :;
cover it with alcohol cork it tight, and
put it on a shelf in warm place shake
it well several times day, then add
piece ofcamphor as large as hens egg,
shake it we'll, and in few hours shake
it again, and add one ounce of lamp
black. IL the alcohol is good, it will all
be Dissolved in three days; then shake
and use. Ii 1t gets too thick, add alcohol,
pour out two or three teaspoonfuls IN
saucer, and apply it with small pant
brush. If the materials are all good, it
will Dir, in about five minutes, aud will
be removed Only by wearing it off, giving
gloss equal to patent leather. The ad
vantage of this preparation over others
is, it does not strike into the leather and
make it hard, but remains on the surface,
and yet excludes the water almost per-
fectly. The same preparation is admira-
bic for harness, and does not soil when
touched, as lampblack Preparations do.