The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1875-04-29
The Bread We Eat.

The Bread We Eat.
The nutritive properties of the bread
we eat are well worthy of consideration.
The solid parts of the human body con-
slst principally of three portions
fat, the muscle and the bone, and these
three substances, being liable to constant
waste, must be renewed from the food
The fluid parts of the body contain these
substances in liquid form, on their way
to or from the several parts of the body,
where they are required. They include
also portion of salt or saline matter
which is also obtained from the food.
Now it is evident that the food which is
best calculated to nourish the body is
that which contains all the ingredients
which are required to form it's solid and
liquid parts. The three substances most
| needed exist plentifully in vegetable
food.
There is much difference between the
fine flour and whole meal of wheat when
their nutritive points are carefully ex-
amined. The grain of wheat consists of
two parts, the inner grain and the skin
that covers it. The inner gives the pure
white flour, the outer, when separated,
forms the bran. The miller cannot en-
tirely separate the bran, but by the aid
of machinery he does so more or less
completely; his seconds, middlings, etc.,
owing their color to the proportion of
bran contained in them. The whole
meal, of which brown household bread
is made, consists of the entire grain
ground together-used as it comes from
the mill stones, unsifted, therefore con-
tanning all the bran.
The first -four, therefore, contains
scarcely any bran, while the whole meal
contains all the bran as we'll as the -four.
How much do they respectively contain
of the several constituents of the human
body and how much is contained in the
bran?
From analyses made by the late Prof.
Johnston, OF England, 1000 of the
Fat, zbs
Whole grain of wheat contains. ............28
Pa. 'Ao0l ~
From this it appears that bran is much
richer III fat than the inferior part of the
grain, and whole meal is richer than the
fine flour in the proportion of nearly one
half
From experiments made with wheat
and Indian corn it was ascertained that
1000 pounds of the fine -four contained
OF muscular matter respectively
Whole Grain, Fine Flour,
Tbs. lbs. |
Wheat. ...... ..............158 1870 |
Anuuah corn. ........ ...............I4 no
1t will be seen from this that the whole |
grain of wheat contains one-fifth more of |
the material out of which animal muscle
is to be formed, than the finest -four
does.
OF bone material and saline matter,
which may be called the mineral constit- |
uents of the animal body, 1000 pounds
of bran, whole meal, and fine -four con-
tain, respectively
Lbs.
whole meal
lhe hour. .................. GO
From this it appears that in regard to
this important part of food necessary to
man and domestic animals, and especial
ly to the young who are growing, and to
the mother who is giving milk, whole
meal is three times more nourishing than
fine Hour Western Rau0L.
A BIT JEALOUS. Yesterday as an old
couple from Canada were wandering
through the City Hall market the man
became SO deeply engaged in WATCHING
two handsome ladies that he failed 60 r
reply to his wifes inquiries. She saw What v
allied him, and catching him by the coat
calls she Slung him 6 kerWhOp' against a u