The Palatka daily news. (Palatka, Fla.) 1884-1888, 1885-09-30

the cons t.t,l-i.t5 ia ~ named vary much
with if4r'ni grains, and much oven be-
tween different vAriet:as If the same grain.
Tho >"-c.ii.s',! strength Of wheat, the quail
ity wisic give, it lightncs-, Is causei Ivy tho
gluten; la winter wieat this varies from &
to II or - ic: cent Tho Hours that arc
rich 1T ~tarch. known - pastry ilOurs,' do
not easily mako light bread. Lastly the
nutritive -ait| of wheat, the phosphatos, are
the same a, that fount in meat, namely,
compounds of phospiioTic acii with lime,
potas n, non an / ma ;uoSil. Tle-o con7tit-
uents mako up tho pee:el shcat grain. and
these, with !ua All iit;on OF water and of
ALT, AMI with no subtraction from them rs
IN the ordinary process Of milling. make
good bread.
From what are We to make this bread2
Net from coarse, unboltei a1nr; not from
boltel flour rIiXal with bran, s.lc,l rs i,
often ialm@i of Oh tho con sumer a era
ham houv." Sucn bread IS fit only for the
stomachs az hcrbveroUS animals A good
bread can only te produced from Il good
Hour 4 COOL flour must contain all tho
nutrilnent and none of the inert siIiciou9
coverings Of Ike grain The best -four then,
Is miuie from peeled w!ioat, j. e., wheat
from which the outer bran coats have been
remove before pulyerizing it.
But such Il pur viii not be white And
whya Rec.u-o it contains tho gluten and
tho phnSplatc5 which form the exterior
Shell "f TIN, grain. The gluten ana phos-
phate' are essential, of the most nutritious
bread
Now what do get in The fine white -four
which IS the popular thing with most con
sinners: We get gott fool but which
has been piuEdersti oc partof the phosphates
AMI tho gluten, AMI one which i therefore
lbs nutritious an less strengthening than
that male OF t'in whole GRAIN loss tEo siIc-,
coating, th2 peo;'J whoat HoIr. Tho whitest
bread l. mainly c"mpo5ol of starch, and
starch. "Ail' a valuable fool, is not one
which IS sufficient in itself to furnish the
iteni bread Ma"o'itIo proved, once FOR all,
that treai made from the entire wheat was
mora nutrition tAtn tnat mate from r.
hti9t II ~ lie IL dnGS upon white broad,
and they died; Ie lei Othec Iogs upon
hral mai, from Tho whole grain, ana they
iIvetl IN e. 81 ioat.r.
iii iri-aatf Of aii Europe h,;bituaily eat
brown hr'"' TIM, bread made from the
whole. wheat Gra,n-anI tho no OF this
bre ii IA, extend Il L. Il great number Of tho
ma! IL '-,it-so especially iii France where
thy ''itv" a IuicN -onao OF what is good To
1a'- HifhtT u recent visit to that country
WI stree by IT, great sev;iinnco OF !
brown "f".li AMI line a"-anco 81 white IN all
piach- ut-ria OF Shri France is one of |
"hh ttf',at Wheat pro tlrtns countries, pro- |
''rc.h- III is; nearI, three -:omrtiIs rs much |
u W. art, a-il 1'o eco tohy al 70 a III u,ins |
~ > "'a'''' gram J. Fety con .rlertblt-
- 10 u q ''il'''f .. men Tours are IN
t ,i III ~ N'.' no y. ". " W. Entire
" h'''o :, Hhch H1nf' Tho Hour marked !
~ IN ir"i"NS'r ". u EreWef'r census
report = ''ii'tll'r; the "i"@i'i w ,ao -Four
B. an Il 't'T; TIE '1'nitIi tHot>oI ltulleI a. -
~ ~ ';''' " meat 1 another. The ahradicd
'Eit' a. MAJ. Tic wheat germ, tho wheat
iiaN'' amt "ai flakes "f various n1'.ar7, the
H'o't'h u "'.,e y l. g. i:2rlHY F'pr ~
"a! "Xs'ei'h' rF''P'rti'"l5. because they are
i'"t 3thfci', tai 81" scientifically prepared.
certain riuciti N cf the oyo i required
-, i..l+,.l.it ~, "
a.. ,.i-, ,-t,.,. I'll - - |
i, -l;.-ht my .ij,a,. md II ~, =, e..