The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1896-04-08

Bread is proverbially called the staff of
life, because it acts as prop to strengthen
and hold us up, as when we stretch out the
hand and grasp stick or cane and lean
upon it for support. 1t is also the general
belief that men can live on bread and
water, without any other nourishment
whatever. Be that however, as it may Of
bread in general, it is not true of white
bread, which will not support animal life
alone, as French psychologist proved (by
an experiment.. He fed hogs upon white
bread exclusively, and they all died in 80
days, whereas others, fed upon coarse
bread, not only all lived and did well, but
did not even show any signs OF falling of
in the least.
This is an eye opener and subject Of
far more importance than most people,
perhaps, are aware, involving the health
and physical!well- being OF mankind, with
out which life becomes misery and death
is welcomed before the allotted three score
years and ten.
To understand the subject we must first
know what white bread really is. II is the
handsomest bread that comes on the table
aud the favorite of most housewives but
the most wanting, of all the breads, In
those substances which make bread the
staff of life. White bread is made OF wheat
flour, which is subjected to so many bolt
ings in the process OF making IL white that
very little of the wheat is left-only the
starch of the grain. This is not properly
an Ingredient of food, but OF a glucose
nature, to hold particles together while
the other various substances contained in
the grain, such as carbon, TO make warmth,
and nitrogen, to make Matchmaking the
bread wholesome and nutritious ARE
driven out. The consequence of this is
we are fast becoming patton of dyspep-
tics, disease greatly to be dreaded in all
its consequences, making life wretched
burden.
Nothing, the scientists say, is more
conducive to dyspepsia than the use OF
innutritious food. Dyspepsia is the pro-
genitor of rheumatisms, and OF whole
brood Of distressing ailments, AMI Of the
early collapse of the human system. The
strike for better quality of bread,
even at the sacrifice OF its color and text
ure,is strike in the right direction. We
sh all gain 10 sweetness and nourishment
what we lose 10 appearance, and besides
shall gain in health and ability to labor
b. til with brain and muscle. II the pub
lie demand it, they will get from The
manufacturers flour md bread made from
whole wheat but as long as they are will.
ing to accept flour and bread which o
little more than starch, their purveyors will
continue 10 supply it. Keep the white
-four for fancy cookery-wedding cake,
pastry, and other dyspepsia breeding con
coctIons-but for every day service de-
mand the life and Misunderstanding whole
wheat.
The New York Herald lately referred to
the reaction now setting in against white
bread in this country and Europe. One OF
its correspondents very sensibly look this
moderate view OF the suhj"cl:
There Ia evidently ahappy medium to be
found between bread that is too white and
the too entire bread that certain enthusiasts
wish to impose upon US as the ideal Of
bakery, and which, by containing great
deal of bran, Is useful 10 persons whose
Intestinal function but are not what they
should be, is ONO advantage to healthy
persons. The country bread, pain de
menage, which was formerly % extern
svely used, is both nourishing and agree
able to the taste, and we regret very much
that this bread has gradually disappeared
from use in large cities as being an inferior
article.
The God given food, we believe, is just
there, and that 1t is the best for us just as
He made ii, aud we cannot improve on it.