Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1875-07-23
For the VERMONT FARMER.
What Shall We Eatl

What Shall We Eatl
Iu the PHILOSOPHY of Eating" by DR..
Bellows, the author gives the following
classification of food /: First, carbonates, that
class which supplies the lungs with fuel, and
thus furnishes heat to the system, and sup
plies fat, or adipose matter. Second, nitrates,
that class which supplies the waste Of mus
Gle. Third, phosphates, the class which sup.
plies the bones, the brains, and the nerves,
and gives vital power both muscular and
mental.
Wheat.meal is far more nutritious and
fitted to build up the system, than superfne
-four, which is bereft of about one.half Of
the tissue making elements. DR.. Samuel
jackson, Professor of the Institutes Of medi.
cine in the University of Pennsylvania, whose
opinions as a physician and Psychologist,
are held in such high estimation in this and
other countries, says THE phosphate of
lime is an essential constituent of all grains.
1t is further an important nutritive principle,
and recent experiments, have proved it to be
an indispensable element in the construction,
not of bones only, but of all the animal It's
sues. A deficiency of the phosphate Of lime
in food is q common cause of i'll. health, OF
defective development, and retarded growth
| in children. In the conversion Of wheat in
to flour, the phosphate of lime is rejected
with the "bran and middlings" and in con.
sequence this necessary element of nutrition,
contrary to the arrangement by nature, is
not obtained from our fine wheat bread"
OS. Hubbell, NJ. d., distinguished phar-
maceutist, of Philadelphia, furnishes the fol-
lowing anslysis of the -four and bran Tor bolt
ed partl which he receives from the mill,
where he sends his wheat for grinding
From every 100 pounds of wheat, about 76
pounds of -four and 20 pounds Of bran. The
-four, he adds, contains of tissue making ele-
ments (gluten, albumen &c) LOS ; Of phos.
pilates and other salines 90; total 2.35
per cent. The bran contains Of tissue max
ing elements, $40, salines, phosphates, &c,
7.05 total 1918 per cent. That is, for
purposes of nutrition the bran Tor bolted
part) is nearly fve-fold richer than the -four /;
or being oue-fourth the weight Of the -four
it has as much nutritive value as the -four
itself, in every bushel
DR.. Bellows states that "animals and per.
sons have been fed on pure starch, or sugar,
or fat alone, and they gradually pined away
and died" He adds, "the nitrates in all
the fine -four bread person can eat, will
not sustain life beyond fifty days. But those
fed on uuboted -four, would constantly thrive
and fatten and grow stout and strong for an
indefinite period"
A French writer informs us, that in Paris
the experiment was recently made, testing
the superiority of wheaton meal bread, (un'
bolted flour bread) over common starch bread
Zine -four bread) thus Two dogs Of like
ago, and apparent strength and vitality, were
fed ; the one on starch bread aud water alone
lie pined away and died at the end of forty
days. The other was fed on wheat mea
bread and water alone, and at the end o
forty days, he had gained strength and fesl
several pounds in weight.
OF all grains wheat is considered "the stat
of life" 1t is unquestOnably true that Goo
made wheat in the very best proportions, h
build up and nOursh the system, and man
in his pride and folly, has rejected that par
which contains all the bone, muscle and brain
making material viz the bran. The result
is as clear as it is inevitable.
The absence OF the most nourishing ele
ments of the wheat, and the retention of the
carbonates (heaters) only, engenders fever
. aud very many Of the diseases thu now s.
grievously afIlict the human race and caus
premature sickness and death
: Avoid and reject starch bread. Nothing
, is more evident, than, that in using bolte,
starch -four, we sacrifice the most importan
elements Of the wheat, merely to please tn
eye-possessed of false taste. Starch
though valuable element in our food t
: supply animal heat, is destitute in itself Q
} the essential elements to sustain life for an
! length of time. That the evil effects of usini
food, composed principally of the carbonate
: (heaters) such as bread from white flour, but
. ter, pastry, confectionery, &C., are almos
y incalculable, is testified to by many Of tn
most learned, scientific and medical men c
! our times, who affirm, in truth, that one
3 fourth of all our children die prior to tn
t age of seven, and One-half prior to the age {
!, seventeen All for the lack of food con
n tanning phOsphates and heterogeneous elements
: and those who live to grow up to maturity