Staunton spectator and vindicator. [volume] (Staunton, Va.) 1896-1916, 1899-03-30
How Health is Affected by Flour.

The following complimentary notict
OF an Augusta county industry ap
peared in recent issue of the Ameri
can Journal of Health, published If
New York city, by j. r. Mason, M. D
The American journal of Health has
always sought to awaken, and to keen
alive, interest in the subject of high
grade flour. The grave results that
follow the continual use of inferior
flour i'll the family kitchen, and the
injury to health that is caused there.
| by, must be prevented as far as posi-
Ole. 10 make all housekeepers und er-
stand this, and remember it, is the
hygienist's duty. But it is not enough
TO say once, OF twice, that the use of
Inferior flour does harm; we have to
Keep on repeating the fact, and i'm
pressing l5 upon people. Too much
depends upon the quality of the nuur
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 he prepared with
out flour? Comparatively few can.
aud 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
sreat Italian physician, Bertolini: If
the blood is the life, -four is the health. -
1t certainly is, for The blood no more
than any other part of our physical
make up, Can possibly be in first-rate
condition unless it is thoroughly
nOuriShed by the best Of flour. From
flour we obtain great part of the nu
triment our systems need, and if the
kind OF flour we use has little nutri
ment in it, where shall we turn for
such nutriment? In other words. the
nourishment the high grade flours con-
tam cannot well bo supplied by any
ether article of food, and as we cannot
then replace the loss Of it, our entire
systems Will suffer and our health will
fall of, il We go on with the use of in
ferlor, low grade flour. To show the
vast food Value of flour of the highest
grade, We shall mention the product
offered by j. Lee Koiner, of Crimora.
Va. This flour illustrates just what
we mean, as 1t contains the highest
possible percentage Of nitrogenous and |
phosphate substances, and the lowest |
percentage Of starch. This fact midi |
Gates that this -four is richly nutri- |
tious, and also extremely digestibIe. |
and hence boon to people troubled |
with dyspepsia. 70 discover the
bread making quality of this flour we
baked bread, biscuits and pastry from
it, and focnd that it produces the very
llShtest Of bread, which is also marked
by perfection of color, and which does
not sour in the least, 10 matter how
long it is kept. TO these superIatiye
luaiitiye of the fl ur offered by J. Lee
Aolner, we should add that it is of
perfectly even quality
The tests of this -four thus made bv
is were made with samples which we
oought IN the market, just as any one
night purchase them, and they were
Exactly The same sort Of samples which
ue h0usekeeper gets when she goes to
he grocer. The splendid results,
hersfore, that we obtained from test
ny the flour offered by j. Lee Koinerl
were positive proof of its super-excel
ence and absolute high grade quality.
hecollectlng the damage done to
health by inferior fiour-the indiges.
lOn, the stomach arrangement, and
he general loss of physical vigor, can
he nyglenlc press insist too strongly
lpon the use. in ell families, Of high
grade Hour only? The only -four to
NY. then. if that which, as illustrated
y the admirable product offered by j.
lee koiner. is. always strictly high
grade, nutritious and digestihle in the
greatest possible degree, and, in one
word, perfect food