The aegis & intelligencer. [volume] (Bel Air, Md.) 1864-1923, 1894-10-19
ADJUSTMENT NECESSARY FOR GOOD
TEETH, BONES AND MUSCLES.

poorly developed jaws of the rising genera
ton.
Today our children are fed largely upon
bread cakes, pie crusts and buildings made
from the finest white superfine flour, which
can be ground or rolled and bolted from
wheat and rye. A careful analysis of these
grains shows that Immediately beneath
the hull lies the dark portion of the ker-
mel, which is hard, firm and very difficult
to grind or roll into fine flour, and more
or less of it is quite sure to remain in con-
tact with the bran, and in boiling the rest
of it is mostly separated from the fine
-four. Now, this dark portion thus dis
posed of contains in excess the very sub
stances required to nourish the teeth, bones,
muscles and brain-namely, the gluten
and observation-disclosures the central or
white portion of the grain contains an ex-
cess of starch, which is easily pulverized
and by boiling gives the superfne white
-four.
The superfine white flour is composed of
an undue portion of starch, which where
in proper proportion, as it exists in the
grain, is useful in supplying heat and fat
producing material, but it does not con-
tain enough teeth, bone, muscle, brain and
nerve nourishing materials to sustain an
imal life for any considerable length of
time. Consequently superfine white -four
will keep in barrels and bags for a long
time without being disturbed by insects,
worms or must, whereas the unbolted meal
will not keep for any great length of time
without becoming unpleasant to the taste.
Magendi, one of the ablest Psychologists
who have ever lived. demonstrated by ex-
periments that animals fed exclusively
thA Grang ,oI L.
few weeks, whereas those fed on unbolted
-four thrived. During the study and prac-
tice of medicine for over 80 years the worst
cases of scurvy have ever seen occurred
in girl or 6 years old, who for some
weeks would eat nothing but toast made
from superfine flour bread 1 only rescued
her from death by requiring her mother
to mix mashed potatoes with the -four from
which her bread was made
Imperfect development of the teeth,
bones, muscles, brain and nerves is the in
evitable result which follows if children
are fed largely on superfine white flour
cooked in any form, and deformity, dys-
pepsia and debility in after life. If par
ents care for the present health and devel-
opment and for the comfort of their chill
dren in after life, they should never let
any supertine -four or bread or cakes made
from such -four enter the house where their
children dwell. 1t is difficult to imagine
the immense harm to the present and ris-
ing generation which Is being done by
the use of supertine white flour, and the
whittier the poorer it is. 1t should be ban
ished from use, and it is being banished
steadily by Intelligent and liberal minded
people who are not slaves to habit and
fashion. | have known Il man when trav-
cling to walk mile to get "A loaf of gra-
ham bread rather than eat white bread.
To those who have been accustomed to eat
graham bread, cakes, ETC., white bread is
tasteless and without substance and alto
gether unsatisfactory.
Wherever people live ON unbolted wheat
or rye flour or meal they have good teeth,
bones or muscles. I well remember, when
in Egypt in 1884, at Thebes, the little Arab
girl who, with vessel of water upon her
head, ran over the sand, stones, rocks and
hills as we rode upon our donleys to visit
the tombs of the kings, for she had splen-
did teeth, sparkling eyes and IA beautiful
and well developed waist, symmetrical in
form and graceful in every movement.
On visit to the house of our Arab drago-
man, or guide, to look at some curiosities
which had been obtained from the tombs
of the ancient Egyptians, we saw two wo-
men grinding ut a mill and making the
kind of flour which that young girl ate.
There were two millstones, perhaps 1S or
90 inches in diameter, standing in a tray,
with IN opening through the center of the
upper one for pouring In the grain and at
opposite sides erect handles The women
took hold of these handles and turned the
upper stone around and around and back
and forth, and the flour, or meal, came
out between the outer edges of the stones.
l said to our guide: "We have not had q
bit of good bread in Egypt, for at the no
tells at which we have stopped they think
that they must furnish superflne flour
bread for foreigners to eat. Now, want
you to make us loaf of bread from that
flour and bring it to our hotel tomorrow,
and will pay you for your trouble" He
did so, and it was the best bread we had
in Egypt.
1t Is wonderful to see the improvement
in health, development and vitality which
frequently ensues with delicate, sickly
children and even old dyspeptics, who have
been living largely upon unbolted wheat
or rye flour bread or pudding. But If the
stomach and bowels are weak from the
want of proper nourishment, or if they are
irritable or infiamed, then for a limited
time, or until they gain strength and
health from the use of this more nourish-
ing food, it is necessary either to sift out
with a coarse sieve the coarsest of the
bran from graham -four or to obtain flour
which has been ground from wheat which
has been hulled before grinding, which can
be had in some Of our cities. II this eau
ton is not needed by those beginning the
use of graham or unbolted flour, It will
not infrequently, in the cases named above,
prove too irritating at first and its use
abandoned and condemned but for strong,
healthy children and adults this -four,
bran and all, is just right, as the Lord in
tended it.-Dr. John Ellis in New York
Tribune.