Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1875-02-17

live hundred pounds Of fine flour gives 10 the
body thirty pounds Of the bony element, while
the same quantity Of bran gives one hundred and
twenty-five pounds This element Is lime, the
phoaphate of lime the indispensable element OF
health TO the whole body.
Now do not understand that | would have you
Grahamtes, far from 1t for animal food Is
necessary to the proper sustcnance Of human life.
And further II is the inner coating Of the bran Of
wheat that IL most rich in phosphates, aud goes
of with that part which is termed " fine mid
dlings ~ and we require our flour 10 be boltcd
with too fine bolt Indeed the proper use OF
these middlings IL one Of the most economical Of
any Of the various ways that we can use wheat
indian corn Is full a. rich in food nutrimont as
wheat and generally at about half IL cost, and
many and excellent are the ways IL can be cooked
50 as to meet the most iastidious taste Corn and
rye combined forms the cheapest and the very
best bread that II h possible To conceive, and any
one who has hahitually set before him, rs ar
article Of food, the old 3" rye and Indian loaf,
made as It should be- need not go hungry, espcc-
tally II accompanied with bowl OF milk and
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 brain, thereby arresting
disease and building up the constitution Is TO eat
and digest more bread made out Of whole grain
whether wheat, rye, corn, OF any other But We
must get an appetite for eating more and power
for dgesting more, not 10y the artificial and lazy
method OF drinking bitters, or stimulants and
taking tonios, but by moderate, continued and re-
munemtive muscular exercise in the open air
every day rain or shine and that we may eat
more Of it, the bread must be good, cheap and
hcathiul And how shall we make bread thus
We viii take wheat flour, and try with that first
Now ID has been established, as an almost indis-
putable fact that all yeast and ferments are Of no
very particular use except 10 make the bread
light and. cellular and anything that will accom-
plish this, and not add anything deleterous to the
bread, would doubtless make excellent bread 1t
is an old saying that necessity is the mother Of
NlHN.N
the memouhe-and fast passing away as one Of
the lost arts-tho old "riz bread that was one
Of the institutions Of fifty years ago, and the mis-
cradle limitations Of the present day Of that glor
Gus bread Is one Of the great causes Of the disuse
of wheat bread
To expect to have a nice palatablc bread, after
decomposing the grain so that stencil arises
from IL that Is almost unhcarble, and by this
process create a ferment to make It light, must,
without any possible chance 10 the contrary, des-
troy all the fine flavor contained naturally in the
flour, and disgust every one who attempts To eatt
Hop Yeast is somewhat better as IL ferments
quicker and acComplishes what rs desired before
The flour is So badly decomposed, but one has 70
he educated mp or down 10 Il before one readily
takes 10 such bread Sometimes ] think, every.
thing we do or like is mostly owing To our bring
Ing up, and presume IL Is true as relates 70 hop
yeast, and sponge bread.
There is way of making n very nice looking
bread by libeuting throughout the mass car
uonc acid gas by the action OF tartarc acid on the
u-tAipouttto OF SouNt luuN producing cuefNtsttuct
but this bread soon becomes dry and tasteless, ana
farther taItaric acid IN fact, has no healthy ac-
ton on the system supplies nothing which 1t
requires, and cannot be desirable element
to have in bread but ON the contrary, should
be stunned by all who have the least regard
for the well-beng Of those who depend upon us
To supply them with bread
This, and various other reasons Of no particular
need to be mentioned here have caused many
to seek for something that would have the
desired effect and at least be harmless, II not an
actual benefit, and the acid phosphate that Prof
Ilorslord, OF Harvard University eliminated in his
scientific researches, accompiishes all that is de
sired, all this and more, as the phosphate acid
when combined with bi-carbonate OF soda forms =
phosphate Of soda, which Is q neyer-failing con
stituent Of the blood, and the phosphate Of lime
IS Indispensable 20 the growth and heathiui de-
yelopment Of every part Of the body
BY this method, we have a soft, light and very
excellent bread. its lightnoss being made by the
very elements Of nutrition which add 10 its guam
uty as well rs It's quality; besides this, it has the
great recommendation that IL reduces the art OF
brcad-making almost 10 an exact science, no that
almost any one can make good bread and farther
and better, it can be eaten warm or cold without
distressing the most delicate stomach Therefore
In this We have a sweet nutritious bread Of the
very best character within the reach Of ALL and at
the same time It is not expensive, one quart OF
flour will, by this process, make two large loaves
OF bread, ut cost not exceeding six cents per loaf
and allow one-fourth Of this price for the making
each loaf being four by seven inches and four or
five inches deep. And douehnuts that are Of ex-
ceont quality and which will be soft and moist
several days can be made with Prof Horsford'
preparation; and this last quality, remaining
moist, is one OF the best that any bread or cake
can have.
What kind Of food has the most nourishment,
and costs the least, is a question Of great prac-
teal importance
Butter at forty cents per pound, is Of equal
value with beef and pork at ten cents per
pound. one pound Of flour at four cents per
pound, contains as much nutriment three
pounds OF roast beef which at ten cents per pound Is
thirty cents that is, ten cents worth of flour goes
as far as seyenty-fiye cents in roast beef A pint
Of white beans and costing four cents, contain
[ more nutriment than three pounds Of beef OF
all the articles Of food that generally eaten.
| the cheapest and most nourshing are bread but
ter, cheese, sugar, beans, potatoes and rice Corn
and rye generally cost about one-half as much as
wheat flour, and when we use either Of these,
bread is currespondingly so much cheaper and at
the same time, full a. nutriciousj and he proved
these assertions by an interesting tabular state
mont
Now a few words in regard TO grain as against
meat as food. | believe 1t is not generally known
that Il takes about ten pounds Of corn to make a
/ pound OF beef OF pork Nevertheless such is tho
case. as has been fully determined By careful ex-
| perments.
/ Its also an established fact that one pound Of
] corn contains more than twice as much nutritious
matter as a pound of average butcher meat Thus
meat furnishes in an only "a parts in 100 Of solid
matter To ga of water. while corn contains gO
parts In 100 Of solid matter and onlv 10 ~ water
some may sav thev prefer tbe hecf and rorL no
| cause IL makes them warmer than corn broad
But if this were admitted Inc adherence i'm favor
Of animal food could moi he as great az ten IA
one 1t Is not 10 be admitted however Corn
meal contains II parts in 100 of the heat-forming
principle and meat only little over IA parts In 100
1t NAV be said that beef and pork tastes better
than lohnnv-calle or the puddinr But not 10 Ia
those who are accustomed 10 the Greater nse al
corn-besides it is a species of Cannbalism in bu-
man society that makes person relish flesh and
blood with all the filth that belongs 10 every mart
OF them; and also tends TO make brutes Of rs
and any one who sneers at this. cannot hell
showing their dogmatic dorgishness by showing
b bc v OF i ny bt 'Se IN as showing
show.
end om g me nan u1 r t6s IRON aq
same conclusion in respect to the character OF
% e 1r lHoS ,0r h our s. .SonH ana
the best effect it is highly gratifying to learn that
eo1s are the @ e Des ana ann os nS'
prepared in several ways so as to be most delicious
there fle n Is no. need bomv from me
emotions Of gratitude and admiration toward the
ylded iood lor mans good and for his enjoyment,
It will be gratifying to notice that when the
s soyp % and b he s11enhg d INTO me mdness Of