Milford chronicle. [volume] (Milford, Del.) 1878-1974, 1889-10-04
Look to Your Health and to That
of Your Children.


All intelligent physicians know that
the Patent White Flour, now so much
used by all classes because it is white,
ferments easily and quickly and does not
require much kneading or workings
not a suitable food for men, 5o0mcH and
children that 5goHld haze good health,
rigorous organizations and long Ljts.
Upon this subject Dr. Stillman, in a new
work just published, writes as follows:
Bread made from Whole Wheat Fl0W-
is the best single food for man known to
science white flour and white bread is
an impoverished and unwholesome food.
Recently a fresh impetus has been given
to this subject by flour made from the
whole wheat auddesignated HH0le Wheat
F2oNy, and bread made from it is now
everywhere used by the most cultivated
and intelligent people. The HealH Food
CombaNy, of New York, has done excel
lent service to the people of that city by
introducing the bread, made from Hhole
Whcqt Flour into the best hotels and the
most intelligent circles ofthat great city 8"
We fndin H0sO Craps Gyo7o, an excellent
publication by The Orange Judd Com
pany, the following
'In 1000 parts of the substance ofwheat
there is III parts Of ash left after the
wheat is burned, while white flour has
only Al parts of ash; an impoverish-
ment Of about Il tbs of the wheat, leaving
only til Of the substance ofthe wheat
Wheat has So parts of phosphoric acid,
white flour only 81 parts, a loss Of 18th of
strength of the wheat
Wheat has 90 parts of lime, while
white flour has only part The same
is true also as to the soda.
Wheat has Is parts of sulphur, while
white flour has absolutely none
a distinguished physician of Massa-
chusetts in lecture before the New
Hampshire State Medical Society states
how the foregoing facts were first brought
to his attention. He says
81 became alarmed at the decay of my
children's teeth-I queried de ntists and
others as to the cause, and settled down to
the conclusion that there was something
wrong in the bony elements of their food.
Subsequently DR.. Nichols, editor Of the Bos-
ton Journal Of Chemistry, brought to my
notice some comparative chemical analyses
of wheat and flour, showing the great def
cheney of the latter i'll mineral ash. was
then using in my family a celebrated brand
Of -four called Peerless" I took the flour
to one State Assayer, Prof Sharples, of Bos-
ton, aud had him analyze it. He reported
withdrawal OFFS per cent. of the mineral
ash in wheat" Aud he further says 81 still
thiyk that, had not had this analysis made
aud paid for it, should not have been so
thoroughly convinced as am now ofthe
terrible impovenshment in -four"
Dentists, whose addresses we have, report
as within their observation a marked change
from the chalkv, soft, solid condition to the
firm, hbrous, tough texture Of the dentine-
the arrest of the decay of teeth, etc, by
change in diet from white -four that ofwhole
wheat-in some instances, the change has
been observed in the space of only three
months,
In the report of the Scientific Commission
of the United States to the Vienna Exposi-
ton, published by our government upon
Vienna Bread li'yeE RorSo,dl, the follow
ing is stated
THE peasantry Of Austria and Hungary,
aud indeed of Europe in general, prefer their
bread made from the whole flour, because of
its nutritive value-beeause the laborer can
be sustained on such bread, and cannot on
the white heconsiderations of these con-
ditions led the Late Baron Liebig to remark
as follows
''The significance Of the nuritive salts in