The Placer herald., 1874-07-04
HOUSE AND FARM.

WHE ,T.-Wheat confirms OF the cal bon
ates. or heat and fat producers, sixty-nine
per cent ; of the niirates, or mus lie makers,
fourteen per cent; # the phosphates, or
food for brain and bones, two per cent
These proportions constitute, for temperate
climate. and with moderate degree of ex-
ercise, model food So if wheat were
eaten in it's nainral condition. without bolt
ing it, it would supply all the needed ele-
ments of the human body, and would sus-
tain life for an indefinite period. But, in
the process OF lolting, large proportion OF
the nitra'es and phosphates are removed; $"
that bread made Of superior -four will sus-
tain life only a few weeks.
Perhaps the most palaiable way in which
wheat can be eaten is when boiled whole
and eaten with little cream. For myself
l have never eaten any food so sweet and
satisfactory to the palate as boiled wheat.
When visiting some frien Is in Georgetown.
Ky. many years ago, was invited to dine
with Professor Thomas, of the college To-
Gated in that city. Mrs. Thomas served as
dessert boiled wheat with cream and sugar.
AT that time | had never eaten it. The
company (which was large one) unanimous
ly voted ,hat they had never eaten dessert
so delicious. have tried it many times
since, and am always surprised that an
article Of food so cheap, so easily prepared,
and every way so desirable, should not find
general favor.
A man may perform hard labor on wheat
and water for years; but give him as much
kro Il ha of nd adj
if you please, butter and sugar, and he will
starve to death.
Several of 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 fourished
Cracked wheat, or -four made of wheat
without boiling, is likewise very grateful
and healt!ful
The ordinary process of making superfne
-four results in the loss of the most nutri
tious portion of the wheat. Under the mi
croscope grain of wheat divides into three
principal layers-ihe hulI or bran proper
which is not nutritious, the gluten, which
lies next within the hull, and which is the
starch, from which the ordinary wheat ton
is made. Usually the gluten is removed
with the br; in the ordinary process.
A mode of preparing wheat and Other
grain for grinding into -four has been in.
vented in Basel, Switzerland, the object OF
which is to retain in the white -four the nu-
tritive properties which have heretofore beer
lost by the separation OF the bran. This
process, invented by Herr f. Weiss, of
Switzerland, has been received with favor
BY scientific and practical men of Europe
1t consists simply III moisiening the wheat
in solution of caus,c soda in water, one
hundred and forty pounds of the liquid
being required for two thousand pounds OF
grain The solution is prepared bv dssol|-
ing six and two-thirds pounds Of causlic
soda in one hundred and hirythree pounds
of water. The sleeping, which occupies
about fifteen or twenty minutes, can be done
IN watts similar to those used by brewers.
The causlic solut on oosens the hull. so thar
it may he removed by the slightest friction.
leaving the gluten with the body of the
grain The -four thus prepared is as white
as the present superhne, and contains all the
highly nurilve properties of the Grahan
and bran breads. - DiO LeWis in To- Day.
HAY AND STRAW Reports of the ha.
crop over the State do not Indicate that the
crop will he much in excess of last year.
Much less grain wilLbe cut for hay than has
generally been cut, and very large quantities
of hay, both natural grasses and alfalfa
have been DESTROYED by the high stages OF
a.
think it safe to say the hay crop of this
year will not muth, if any, exceed that OF
last year. These considerations and the ex
perience of the past Winter should induce
every farmer to save his grain straw for hi,
cattle, young horses and sleep to run t"
during the rainy season 1t costs but It'll,
to stack the straw while threshing in sucl
a manner that it will shed the rain, and be
of great value to the stock during the
Winter season. Let no straw be destroyed
by fire under any circumstances. in this
State, where straw grows without rain from
April TO time of harvest, it is much more
valuable as feed than where showers art
frequent during that time. If cattle or
sheep have FREE access TO good wheat barley
or oat straw during the Winter or rainy
season, there is 10 danger that they will
not do well not only during the season, bur
they will do much better during the follow
ing Summer. 1t is interesting and surpris
ing to those who have not witnessed it to
see how much little straw will Lelp out
band of ca'tle during the " inter, and how
much sooner those that have it become
beef in the following Spring. g.-Sac Record.
UTILIZING FRUIT.-The Bulletin in re-
cent article remarks:
A new way of utilizing refuse fruit has
recently been adopted, which promises the
best results. 1t is the conversion of all the
low grade apples, pears, pums. and all the
unsaleable small fruits into .yellies. Apple
cores. fragments cut from unsound fruit,