The farmers' union. (Memphis, Mo.) 1891-1895, 1892-04-14
FLOUR CT TIE FUTUHEs

article predicting a revolution in mill
ing. II believes that white bread
mus: go, for The reason that it is not
conductive of good health From :,
scientific stand point he writes t!u"nuy
but dose not suggest the technical!
knowledge desired Ivy miIlatS Who
would act on his advice. lie would
have a new milling process, and suc.:
a one RS will not put iaillcrs anil
bakers Oh tie ali u,!c Of being in
league with doctors and uaIert;,kcrs.
rs to him they appear today.
The argument Of the article un,lcr
consideration follows:
What part has science III the max
Ing of bread? 10 what extent has
this staple article Of food been bene.
flied by Immense strides made il,
scientific knowledge. applicable to
ainn5: every other article? There
seems 4 Grea, lack Of knowledge of
the proper .';:,n position and nutritious
qualities of !loar, OF the process OF
fermentation. of the generation Of
G.tSStS III t1Ni!!a-. VI tilt tI'tt vi tiiS
absence of superal',adAnce OF any
certain ingredient in bread. 1t l.,
true that the bread of this country
Is whittier than t!la, of on: forefathars:
it may hc lir!ita: from the addition
Of art ticai baking powders and siml!al
compounds, but is it better, NOR,
wholesome. nutritious aud di.::cstiblc:
Compared with The making all til,
composition Of bread, which every
body CONSUMES, there is ten times az
nuc;, science emp! yea in the making
of beer
TIE ,iemant, has been m..le f,r
white l,rc;.',: fashion call, for it, .!it
= miilcrs has compiled. " 'rili;tlc.,l
Sk.i has come TO their assistance
aid every part Of the wheat w!alc:
would tend 10 .la:krn the flour is &c
ing removed with precision and
. tiiorc;l4 s,nes, which are simply wonl
crful. I;a: sioes this tend to E,;!le
the bread better? Does ii Giee III,
: wurilii.nan y greater return for hi:
l,arI earned loaf? Does this refine,
milling process give to I'll" convaicsc
ing invalid, to the growing child
more strength, and Eutrmcrt THAI
did lie old fashion dark bread. III,
answer to the foregoing question i
decidedly in tie negative. ln:leel
on the other hand. = is i:np',ssio!
to estimate the injury doAe hy IT,
elimination Of tn. most valuable, con
st;tu;es OF the grain. \ psominen
EnG.:s!, physician. when di>cuSsir
I this question, has recently said:
:. ~ heat and w,;;er cpa;a::! al tn
O clements necessary fox Fi1n, AN. fo
~ the hard working man too Wh2I
is; the u:an ,h:: can exist oH ou
+ present white },road an. w,te!
9 There Is all oil joke si'>,lt ,loctol
y being in league with uI.;le.tal1~r>;
i. woi;l'l rather appear that mi'',-:s an
if, were it not for theuo, anl fox til
D. white bct;i ! they are zn;,ious i'll pr,
Il Ius;no, the doctors would have lc.
. to 10. Separating the bran from IL
" ijur become f;..hion,,i, -; t!., ic
gam. Of the prescn. century. T.:'
- fashion created the dental profaas;o
i; which with its iarg, El:,nufactGrin
in',u !r;ts has grown up with IL
last Nv, generations. II has rca":lc
Is It's present magnitude 90 y E"caus
Of OBJ food IS s. dramatically deprive
ct OF lime, OF sails and pl:osphorlc aci'
=, the creators OF nerve, bone and tiss,
which especially is So signaiiv absci
al from our ulo.ctn white bread.
"r "N!iat We need is 4 reversal
70 The opinion VII domains viii
Il, star:'ly -four. W. further need
milling process that viii grind Il
berry 70 such fitness that the era
viii not ct IL a. ..rttant. Gu the maf
braGcc Ct the stomach an,l bowel
It is vel! '::owa ,'i,:t The e@r::. Il Il
r' wheat contains l l;s:ge p1::>ut:gc
I. as! a:l phospho:ic ac.d AMI also f..
II. indeed the germ contains almost /;
-. the fat Of the grain, ans: it thereto
becomes one Of TIE most importa
''e clements Of food. The sii lit i;acor
re ton Of the iio-r which is caused
~ 1t presence has, however, CONDEMNED
ana in the modern 81 stem Of drecssii
white -four i; is discarded. For mu
a the same reason the cciiu.ose a,
* the cere;.ii;:c. which are part Of I
=. bran, are also uuaiiyisab!y east .,
~ This cer..!:nc IS one OF the most il
]" portant Of so!uable aloum;noi,,,
er respects OF energy with which
attacks the strength of The grain 81
converts it INTO Il species Of sUg
lis called maltese or dextorsc. It ais
mt has distinct acton, which sets
a fermcnt whenever it is pccs2i
va thus largely assisting in the digcsti
III Of other articles with which it com
in contact. 1t acts on the food mu
in the same way us the salivar gas
MS juice. 1t is, in fact, One Of E,tur,
de wonderful aids to digestion.
IN. The bread made from whole whe
=, ss meal has Il richer, more palatal
100 taste than ordinary wheat bre.
Certainly its constituents, bel
-, those provided by nature, are cal,
-" lated to assist the digestive pow
w., and especially to counteract 4
Va" constipatea tendancy. For tie hca
4 ;" of the whole people, as well as up
w.. the grounds of economy, it wo,
~. Nv appear to be duty to better utii
y, w. the nutritious and digestive sibst:
~ ccs in the wheat.
=" The question Of proper food
' .J one that thinking physicians mi:
~. discuss. If it is a fact that, by
. .." simple reform in the grinding Il
~, une preparation of an article of such u
VIZ ,ersal use as flour, L great benz
- can be ei!ectually secured, no gre;.
"a = good can be achieved than by
wi couraging such reform. 1t is