The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1874-08-05

The Green Grass Grows in the meadow, 90
spread over it thin layer of Bearine, and the
tiny blades VIII shoot upwards, and grow far
more luxuriantly than before. Try The same
experiment upon your hair and the effect is still
mole marked; the hair grows vigorous and
seems to find in Beariue all the ingredients to
support its life. aug5d&w1w
To STEAM BOILER OwNERs.-Have your
boilers insured and inspected by the Hartford
Steam Boiler Inspection and Insurance Com
pany. During the year 1873 the company made
1893 inspections, the number of defects dis
covered was II 1888, of which 1892 were regard
ed as dangerous. All boilers are thoroughly in
spected, both internally and externally, before
policies ale issued. Apply to w. S. Chamber
lin, General Agent, 10 Pemberton square, Bos-
ton, or to S. N. Hartwell, Preble House, Port
land.
Do LEWIS ON WHEAT" wheat contains
of the carhonates, or heat and fat producers,
sixty-nine per cent: Of the nitrates, or I uscle
Makers fourteen per cent; of the phi )sphates,
or food for brain and bones, two per cent.
These proportions constitute for temperate
climate. and with moderate degree of exer-
cise model food. So if wheat were eaten in
its natural condition, without boiling, itwould
supply all the needed elements of the human
body, and would sustain life for an indefinite
period. But, in the process OF boiling, large
portion of the nitrates end phosphates are re-
floor will sustain life only few weeks.
A man may perform hard labor on wheat and
water for years; but give him as much SUPER
fine hour.bread as he can eat, and add, if you
please, butter and sugar, and he will starve to
death.
Several O. the menageries have starved their
bread-eating animals by feeding them on white
bread If they had fed them upon boiled
wheat, and occasionally upon wheat without
grinding or cooking, they would have flour
ished.
Crushed wheat, or a flour made of wheat
without boiling, is likewise very grateful and
heathfuL
The ordinary process of making superfine
flour results in the loss of the most nutritious
portion of the wheat Under the microscope a
grain of wheat divides into three principal lay
ers-the hull, or bran proper, which is not
nutritious; the gluten, which lies next within
tie hull, and which is the most nutritious part
of the grain; and the starch; from which the
ordinary wheat-tour is made. Usually the
gluten is removed with the bran in the ordinary
process"
The public is rapidly learning to understand
and appreciate the important truths contained
in the above statement OF DR.. Lewis. The pop
ularty of prime white wheat, properly manfac-
tured, with all of its nourishing elements re-
tanned, is fast incre asing; and of such prepare
tions the cru, hed white wheel made by +. e.
Smith & Co., Atlantic Mills, Brooklyn, N. Y,
is gaining widespread reputation to which,
from the choice quality of wheat used and its
perfection of manufacture, it seems well de-
served. This firm also publish little pamph-
let on the use of wheat, giving much valuable
information on food and health, which, we are
told, is sent free to all who desire it. Their
crushed white wheat is sold by grocers general
ly in Portland.