The Olneyville tribune. (Providence, R.I.) 1893-189?, 1893-12-02
Substitutes for Wheat.

SuDstuutes TOT Nnedts
The fact is pointed out that in
most countries, even including our
own, wheat production does not keep
pace with the increase OF population.
Under these circumstances con-
stantly Increasing price OF wheat
might be looked for. This would
naturally he the result If other causes
were not in operation leading to the
substitution OF other articles of food
in place Of wheat. The old saying,
"bread is the staff OF life," is not so
entirely true as it used TO be. In city
and country alike, though wheat
bread is as common as ever, it is not
by half so large part or the three
daily meals as il used TO be. We can
well remember the time when pota-
toes were far more sparingly used
than they are now. Once they were
common only at the midday meal.
Then potatoes had TO be served for
breakfast. Now on thousands OF
tables they are found three times a
day. OF course this increase OF po-
tatoes serves TO lessen the amount OF
bread eaten. Other vegetables also
come in for large share OF the daily
food of the majority OF the popula-
ton We are healthier, 700, for the
greater variety OF the nutrition fur
nished. 1t is common TO have on
many tables, both in city and coun-
try one two, three, or four kinds OF
vegetables besides potatoes Under
such circumstances the amount OF
wheat bread consumed is less than it
used to be. Other grains, too, take
the place OF wheat, notably the oat,
which in nutritiye value Is fully the
equal Of wheat, and rice, which is
nearly so. Beans also are far more
generally used than formerly, and
their use Is greatly increased when
ever potatoes are dear. The bean is
even a better all-arOund nutrition for
man than is the average wheaton
fOur, albeit the new processes, which
use more OF the gluten and darker
parts, make a more nutritiye food
than does the white, starchy flour of
olden time.
Perhaps what most stands in the
way OF increasing the consumption Of
wheat is the larger proportion Of
garden vegetables and the smaller
fruits that are now consumed. These
are SO healthiul that without doubt
people who eat fresh vegetables and
small fruits freely are far better
nOurished than they coui1f be on the
old diet Of starch, -four, bread and
meat, mostly pork, both OF which had
the disadvantage OF being especially
hard to digest AS the country grows
older we are probably learning TO use
less meat or any kind, as with in
creaSing scarcity OF la~l meat prod
ucts become naturally more eXpen-
sive. We have often urged the
thought that the more extensive use
OF wheat as food tends toward a
higher civilization. Yet we cannot
say that there is, on the whole,
poorer nutrition 10y the substitution
Of other foods than wheat, which is
taking place in this country. In the
first place, what wheat we cat does
us more good than formerly since
we use more Of its strengthening
clements which formerly went into
iue IcllSt dS Cdbllc lCClS' VIC uctu
less wheat, getting the best OF it.
The substitution Of oats, beans, peas,
garden vegetables, and fruits are also
gains, though we can hardly say rs
much for the potato. That is too
largely starch TO be either easily di-
gested or very nutritious But in all
other respects the substituti0ns are
mainly beneficial, and especially the
greater amount OF fruit that will help
make all our food more digestihle. 1t
is likely that natural causes will for
many years TO come keep wheat above
the present or recent low ranges of
prices; but If it raises wheat TO an
excessive price, it is comforting to
think that there are many ways in
which we can use considerably less
wheat than we do now, without sut-
fering in nutrition thereby either
physically or intellectually. -Ameri-
can CultivatOr.