Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1875-02-24
Food: Its Economical Relations.

By j. EDWIN I..L=rEE, OF NORTH MONTH"; ItH
The relative value of diff rent kinds OF
food which enters into every day use, is Il
subject of the utmost Importance to Us.
and ANYTHING that may say or do to draw
Your attention to the same in any of lis Va
rIou> bearings and cause You to think and
consider how YOU may not only better. but
with les expense supply Yourselves with
necessary bat substantial food in it, most
attractive form shall have done more
than | can hope or expect.
bread and butter are about tie only AZ
ticl,.~ of food of which we never tire for Il
Snulr ,llv from early childhood to old age.
AMI why l. this so? Because bread contains
I'LL of the elements that tired and hungry
humanity require, and being in its sim
lllrst form. and in the condition most c;,~i
iv a>simlatcd by the digestive organs,
then cturc it ut once enters the system. and
restores the equilibrium of the same, thus
satisfying the requirements of nature.
Now Il pound of wheat Hour or Indian
corn meal contains three times IL much
food or nutrimcnt a. Il pound of beef or
pork and if the bran were added To the
Hour it would be increased tif cen per cent
but. unfortunately, We throw away this
and by 50 dong we discard the very par
lhat Give sou ltinc>s to the teeth. strength
70 the bones, and vi~or to the brain: in
fact thu, which j. mos needed for the full
-u-tcnance of our norm Il con itiun.
| Five hundred polmd> of me flour "iyc>
o the body Thirty pounds of the bony rit'
mrn. while the same quantity of bran
lives one hundred and twenty five pounds
lhs element is lime. the pho> lh1te ot
| | m. the Indispensable element of health
to The whole body.
Now do not understand that | would
have YOU - Grahamitc~. = far from it for
animal food is necessary to the proper >us-
tenanc, of human life. And further. it is
the inner coating of the bran of wheat
tn Il is most rich in pho>phatc>, and goes
off with thru part which is termed - fine
middlln =; and We require our flour to
lie boltel with to- fine Il bolt Indeed,
the proper use of these miLdling- is one
of the most economical of any If the Va
riou> ways that we can Use wheat
Indian corn is full rich in food nuri-
mrnt a> wheat and generally at about
half Is cost, and iianv AMI excellent are
he ways it can be cooked 50 IL to meet
t lr most t:,>tdi0u> taste Corn and rye
mbincd form the cheapest and the very
pe>t bread that il is possible to conceive.
and any one who has hab tutlly set before
him. rs an article # food. the old rye
and lnli1n loaf made as i; should be.
need not 20 hungry. especially if accom-
panied with Il bowl of milk and Il slice OF
cheese; and brown bread and butter is not
bad to take when one is hungry
And now to enjoy ourselves and give
strength to the body, bone and BRAN.
thereby arreStiny disease and buildin" un
the constitution, is to eat and dirr>t more
Dread made out of whole yrain-whethcr
heat. rye. corn, or any other But we
must ct an appetite for eating more, and
a power for diTesting more: not hy the
artificial and lazy method of drinking bit
t"rs. or StimulantS. and taking tonnes. bl.
! bv modt rate, continued amt rcInunt lailvr
| muscular exercise in the open air every
| ". rain or shine; and that we NAV eat
III ne OF It, the brta must be good chean
:tud hcalthful. And how shall we make
! b cad thus? We VIII take wheat flour
N try with that fist. New it has been
established rs IN almost ndi>mtnble fact
that all Yeast and fcrmcnts are of no Yer,
particular use except to make the bread
night and cellular and any thng that will
accomplish this. and not add anvthinn
| ,!eleterlOus to the bread. would doubtless
make excellent bread. | is an old saving
that ''ncces>ity is the mother of invent on. :
and probably this was the cause of the
memorablc-and fast passing away Is one
OF the lost ;rts-the old ''riz bread" that
was one OF the institutions of fifty vc;tl>
ago, and tie miserable limitations OF the
present day Of that glorious bread is one
OF the great causes of the disuse of wheat
bread.
To expect to have nice, p;,latablc
bread. after accomplishing the grain so that
a stencil arises from it that is almost I'M
bearable, and Ivy this process create fer
ment to make it light, must, without any
possible chance to the contrary, destroy ali
the fine flavor contained naturally in the