Staunton spectator and vindicator. [volume] (Staunton, Va.) 1896-1916, 1899-04-13
How Health is Affected by Flour.

The following complimentary motto.
OF an Augusta county industry ap
peared in a recent issue of the Ameri
can Journal Of Health, published il
New York city, by J. R. Mason, NJ d
The American Journal of Health has
always sought to awaken, and to keeE
alive, interest in the subject of high
grade -four. The grave results that
follow the continual use of inferior
flour in the family kitchen, and the
injury to health that is caused there
by, must be prevented as far as posi-
ole. To make all housekeepers under
stand this, and remember it, is the
hygienist s duty. But it is not enough
to say once, or twice, that the use of
inferior -four does harm; we have to
keep on repeating the fact, and i'm
pressing it upon people. Too much
d -pends upoa the quality of the -four
used in the kitchen to allow of it's
being neglected, since it may be truly
said that We use flour almost every
time We sit down to the table if we do
not eat it in the from of bread, we eat
in some other form. How many dish
es, we may ask. can be prepared with
out flour? Comparatively few can,
and thus anyone will see that the
quality of the flour the housekeeper
buys must positively affect the health.
How true, then, is the saying of the
reat italian physician, Bertolini: IF
the blood is the life, flour is the health. y
1t certainly is, for the blood no more
than any other part of our physical
make up, can possibly be in frst-rate
unless it is thoroughly
by the best of flour. From
flour we obtain a great part of the nu-
triment our systems need, and if the
kind of -four we use has little nutri
ment in it, where shall We turn for
such nutriment? In other words, the
nourishment the high grade fours con-
tain cannot we'll be supplied by any
ether article of food. and as we cannot
hen replace the loss of it, our entire
;ystems will suffer and our health will
all off, if we go on with the use of in
erior, low grade flour. To show the
asst food value of flour of the highest |
'rade, We shall mention the product |
ffered BY J. Lee Koiner, of Crimora,
a. This flOnr illustrates just what |
7e mean, as 1t contains the highest
osslble percentage Of heterogeneous and
hosphatic substances, and the lowest
ercentage of starch. This fact Indi-
ates that this flour is richly nutri-
ons, and also extremely digestib,e.
nd hence boon TO people troubled
18th dyspepsia. To discover the
read making quality of this -four we
aked bread, biscuits and pastry from
:, and focnd that it produces the very
ghtest of bread, which is also marked
y perfection of color, and which does
OF sour in the least, no matter how
ing it is kept. To these superlative
of the flour offered by j. Lee
Joiner. we should add that it is of |
even quality.
The tests of this flour thus made by
IS were made with samples which we
fought in the market, just as any one
night purchase them. and they were
xactly the same sort of samples which
he housekeeper gets when she goes to
he grocer. The splendid results,
therefore,, that we obtained from test.
ng the flour offered by j. Lee Koiner
we're positive proof of it's super-excel
ence and absolute high grade quality
Recollecting the damage done to
health by inferior four-the indiges-
ion, the stomach arrangement, and
he general loss of physical vigor, can
he hygienic press insist too strongly
lpon the use, in all families, of high
grade flour only? The only -four to
>uy, then. if that which, as illustrated
~ the admirable product offered by J.
Lee Koiner. is always strictly high
grade, nutritious aid digestihle in the
greatest possible degree, and, in one
word, a perfect food.