The Cecil Whig., 1881-11-26
TIE WitEATEN LOAF.

'N ftti i'Aih tNl ltSii i'p "i-iSil nave ptfi
made t. introduce bread made of tie
whole whrat int" general Use III England
and the United States have signailS fail.
cl. 1t does not matter that We are toi,
/ tat the best PARIS of the grain are /, :
moved by the holting process, and VIII,
~.tnuld % to build up human tissue 4.
frti |" domestic animals. In the lacr q
lis >Tateint III Tia" poor man. The !ahuiIt !,
ntn. ln,!> that Ton hlm there is more luu,.
| white bread than III brown bread, a.,
,'e ilci In,tu iin,ia the brown bread Il II, =
c 'S>ity "n his SumpiTous table. bccat>,
1t is not concentrated rood Both an,
night aud both are wrong.
" hen grain of wheat is placed undel
the microscope 1t presents an appearance.
a"t unlike that of the cocoanut Il Is
covered Will. IL Hbrous, siliciou, coat lu!
"t crCvices where insects and dirt ca,
nide. This coat when removed is tuun,
absolutely destitute OF nutritlvc matter
Beneath this coat are tive layers sur
rGu!.Ging white central portion. Th,
utter layers contain subtances which al,
suited to repair the waste OF bony ana
nervous tissues. The inner layer is COM
posed chiefly "f gluten, which repairs the
waste of muscular tissue. The central
white portion is composed of starch cells
md this keeps up the heat Of the bod,
NV il w could have bread made OF the
whole grain tlenude,i Of It's outer silicious
coat. wt should have something to repair
the waste of every bodily tissue, proyid-
I'd the lineness of the particles were such
that the digestive process could asSimi-
ate it. But as wheat is usually ground
the five outer LAYERS. being hard ant
ii"rny, are broken into angular fragments
instead of being ground into !iue lrowdel
,l:i prove IA source ot irritation to the
..!imentary canal. II " hicil for this reason
iii y do not lemain long enough to be iii
.eSted. In England ne reduction of the
whole grain is eiiectc,! uy means of stee,
anllS. which have been recently intro
laced 10y u society calling itself thu
= Bread Reform Lea"ue. the object %.
which is to make such Il bread as will
contain all the nutritious portions of til.
grain. and only these. and by precept anu
example t. press this bread upon the ac-
ceptancc OF the poor. The children Ct
the English poor are sil gularly suhiect 10
bone disorders, induced 10y the absenc,
rom their i'od, which is chiefly bread ui
line flour, Of bone producing elements.
Where bread of this description is SUP
ipIementcd by abundance OF meat eggs
aud milk its deficiencies in gluten AM,
ii" pho>phatcS are to Il degree made W.
Across the DO, der in Scotland these bone
disorders are unknown.
In Sicily the laboring classes work
we'll on 4 vegetable diet, the staple aiti-
cle of which is bread made of we'll
Northwestern Province can walk fifty or
sixty miles :. day with no other food than
'chapattieS,' made of the whole meal
with little 'ghce or Garam butter.
Turkish and Arab porters, capable %,
curry ing burdens of from 400 to COO
iniu,S. live on bread only, with the oc-
cA>i"nai addition of fruit and vegetables.
The Spartans and Romans of old time
lived their vigorous lives on bread made
of wheaton meal In Russia, Sweden.
Scotland and elsewhere, the poor live
chiefly on bread, always made from some
whole meal-wheat, oats or rye-and the
peasantry OF whatever climate ST. fed al
ways compare iavorably with the English
poor, who live chiefly on white bread.
The yeomen of EIizabeth's time. who
drew their bowstrinss to their ears and
sent clothyard shaft whistling through
Il barn door at eighty yards. ate meat
about once week, and lived the rest OF
the time on whole-meal bread and
cheese
5" far back as the time of Pliny some
hIhd "i flour We're prepared first by re-
moving the outer coat, and then by
VI o31iiiS vi SItiitlli8 llle gram To au I'M
palpabie powder. In this country the
Wheat is usually cleaned more or less be-
lore grinding. but the Silicious coat is
not removed until the buting process
carries 1t away with the outer LAYERS of
the gram. There is an improved method
"i preparing flour which is slowly making
its way. and which promises to give the
masses at some future time bread rich
IN all the nutritious elements OF wheat
and destitute of all irritating PARTICLES.
neither ui Siliciuus matter or of uupul
NcilZed nutritious matter. In the prepa-
ration of this flour, milIstones, bolts and
>ieveS are entirely avoided, and the re-
ducti n OF the grain to an impalpable
powder is effected by the explosive power
ri cold compressed air. No bread made
OF the whole grain is or can be rs white
as that made OF only the interior or
portion of the berry, and the
prejudice of the masses is SO greatly in
!av"r OF the = snowy loaf that the
brown loaf makes its way slowly into
favor; but with growing intelligence on
this subject our people will learn to
choose wisely that which is bread, that
which is really the staff of life" and
/" regard the snowy loaf as among deli
"acleS pleasant to the taste. but made
'Iuate t. meet the wants of the wasting
tissue.