The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1878-04-18
THE E WE a


\ late writer in m English journal has
rot himself 10 consider the kind aud Giality
~ h1o-i the people Of ENGLAND eat -
srlie,t is enc OF general interest. lie
i,-Ug,,i ~undcHiably that the staff OF J. o >
isi . broken reed TO- can upon IN thr-a dc
lor-T-t drvs. When grain was rreunl ~
wind or water power II was ground -..rEg
-rf IN mall quantities; now il is ~ }
whalgssu, aud the grinding Is rapid. 4
ihet We suffer n small evil fror
"a. of too much wheat being ground in I'
nu % l and TOO little in The spring. Four
iIa Ground coffee. loses flavor. aud taste
i... rad lagets n craving for condiiaeHb
and rnulaula. Has it been noticed tina
IN the countries where the peasants br7Iis'
their own cora and bake their own llOu
bread IL the staple food, even though fruit
Vegetable. fish and meat be abundant
The reason is that good bread supplies in it
self the n%ourishing properties of many kind
of food. IL contains alhumeu. ibriue
gluten; it makes bone, muscle. blood en-
tissue. The wandering Arab lives ahno,.
entirely upon bread. with n few dates ms
relish and this not because meat is sca-r
in his part II the world. but he feela "a
need for it. He would soon have to at,
his diet though. il an e~nterprising wlio.'
sale flour producing company We're TO set IA,
it, mills in tho desert. Nowadays th
axiom that bread Is not enough of itself
feed Il young Christian has penetrated int
the most poyerty.stricken quarters SO tina
We see the unsigbtly mess of ~treacle, til
quarter inch of dripping. or the dendlie
yellow grease, in the making of which n
COW ever had n share, materially dOled On
for the qualification of little urching vN
could bite at plain bread heartily euoigN
if 1t were good. All this heaps wasteful -
panse on the households of the poor, wher,
bread. instead of being the chief article -
diet, is being eaten less and less. This >
being noticed in France, which till now h:-
been n great bread-eating country. Wori
mon and servants have come to want mGa'
twice n day soldiers grumble at getting
nothing but plain roast and boiled n star
fordshire miner knocks down his wiz f.
having served him roast veal three Sunday
running. notwithstanding his statement that
he was sick of that meat and thus q cry
being rnised for variety in food, we hav'
schools Of cookery trying to teach ou4
women how to sophisticate honest joint
with unwholcsomc sauces. Our people
overfeed themselves and drink too much
rs a consequence without deriving iron,
their mixed dict n 1.-THE of the sinep.
which their fathers drew from sound bread.
Would IL surprise our modern discontinued
wOrkingInnn to hear that the yeomen OF
Elizabeth's reign, who drew their bow
strings to their cars, and sent n cloth.yard
shaft whistling through u barn door ut
eighty yards, ate meat about once n week,
and lived the rest of tho week on bread and
cheese And rs for servants, what would
Belgrnyian for nan think of the Jenmes of
the last centur the Jeames who often had
to do battle for his master with highway
men, and who was n tough fellow, though
his nourishment was beef on Sundays only
and n Thin nttffDu unpyN ~, nthnr lat.- ,t.ttI
bread-but good bre d. A bread diet is not
advocated, only the puuication of bread,
it may be rosto-.. 20 its proper func-
ton rs the staff of life To those who can i'll
afford fancy props. Let those who please
buy dear meat and bad but Tor; but let those
who would desire to live Ian. ely on bread
be enabled to do SO. 1t might be done if
half the attention which is paid to checking
the adulteration of beer were bestowed on
stopping the poisoning of the loaf. Beer
has become pretty good from being con
looked after. The great brewers
have n character to lose n prosecution
would ruin them, Anybody can get good
beer by purchasing it in the cask direct
from the brewer but anybody cannot
secure good flour by getting it direct froI,
wholesale millers, who are on their guar,
and refuse to supply any but the trade
The well who patroni2e fancy hrea
Mt fancy prices, are treated to rs mur
adulteration in their flour as the ToU
their breakfast rolls are whitcnod wit,
alum, which is an %astringent, hindcripg IL,
digestion, and which also, be it noted, &c
MS n corrosive on the teeth, causing IT,
enamel to decay prcmaturcly. The rich
however, have only themselves to blame
their bread is not pure wheaton, for puG
wheat yields n grayish loaf, and, if white
ness and ~spongincss be insisted upon, the
can only be obtained at the expense p
quality. Those who seek to escape fruu
adultcratcd bread by eating brown br"u
are very often cheated by admixtures u
rye and pea flour In England it i The nj!
lers who are mainly responsible for adultui
at.ons. In this country the difficulty arv
from the use of stale flour, flour mad" fro
inferior qualities of grain and the AIT, o.
the bakers, who take more pains for IL.
appearance of their loaves than for ,h,i.
quality. People who occasionally 20 mi
the country, where they get bread mad
from freshly-ground lou by housawiy,
who understand their business, are wonder
stricken at the difference between til.
farmers bread and the bakers. But /
must be admitted hat the art of breul
making, even in the country. is in man.
places a lost art, and the traveller VIII
should undertake to subsist on breadvalou,
would nave n rough time of it. 1t is ais
too tue that the arts of the town hayI
fou "a their way into the country. All IN,
de- { Tious substances that take the place ut
yeas in securing lamentations and promot
in Whiteness are for sale in country stores.
ard ind thousands of customers. 1t is
almost too much to expect That a- a people
we shall ever be permitted 10 eat good
bread again.