Waterbury Democrat., 1901-08-30
WHAT BRIToNs EAT.


 There can be no doubt that during the past decade food has undergone steady degeneration, and this cannot be without q demoralizing influence upon the human race. It will be Ho- tieed that by far the majority of cases Of stanpeTing swith food relate to the substitutionyofas d scheaper article rather than to the addition sof an injurious stbstance. The common h defense is that modern conditions of. life make substitution necessity. It is difficult to see the logic of such a defense-at least in number of Instances.
 It is urged, for instance, that jam or marmalade cannot be made without the addition of glucose which prevents the preserve from crystalizing. Now long before glucose was a household word jams and marmalade were made and very good they were, too, con sisting entirely of sugar and fruit. Tn the same way we are told that beer must be brewed from sugar and that brewing exclusively from malt pre- sents untold difficultiasgs Again gold en syrup, which used formerly to be the refined syrup of molasses, consists largely now of artificial sugar, which is doubtless a more marketable prod uct, but is not the same thing as cane sugar. Yet. again, we are told that the public demand perfectly white loaf of bIead,a the truth in reality be- ing sthat in1achinery has produced a roller flour which is an inferior thing to the now, we suppose, extinct, stone milled. four. Instances of this sort could be multiplied
 We could wish that all those keep inc lya nm fhni H, seriously to return to the excellent custom of preparing many articles Of food for themselves at home. Who does not admire the charm of home made bread, home-breweds beer, home made jam, and simply because they are known to be made from an hon est formula which has stood the test of time and from an honest formula which yield palatable product? Even in the country good old fash toned wheaton bread, with that fas- cinatfng brown color of rich wheaton | four, containing the entire nutritious portions of the berry and possessing | that delightful wheaten flavor, now | seldom, if ever characteristic of bread. l is difficult to obtain. The bakers loaf | is, as rule: a stasteleSS, insipid arti- | cle. which fequires q considerable ap- l petite before the idea of eating it can | be entertained No wonder that the 1 taste, for bread is steadily diminishing and undoubtedly less bread is con stunned than used to be the case. As l is well known, bread contains almost eevery element of food necessary for 1 existence, but we should be sorry for | the person who tried to subsist en- I tirely upon the modern uninteresting loaf made from blanched rolled mill flour
 | It has recently been stated that the degradation of the teeth so noticeable | among us now is due to roller milling having largely supplanted stone mill | ing We should not be surprised. The degradation of food is a very ser
 ious matter and is bound to lead 1 sooner or later to the degradation of | the eater. No movement could confer greater blessing upon the people than
 that which aimed at bringing about a return to the older and more rational methods of preparing food. Let us see more of the homemade article
 than we now see. Let us return to
 more palatable food and to food that 1 will do more good than the machine made stuffs and. the endless series of substitutes. In all the schools through out the land we would have the chil. Il dren taught the advantages of home made food. and how bread. fruit. jam | or even beer and cider can be made al
 home. It would encourage a spirit of industry, it would give us palata T ble and nourishing articles to eat and drink, and might have a very whole l some effect upon trose who seem dc q liberately to attenuate food as much as
 possible. or who pay no regard to 'fs
 naturally endowed palatabilityN Ths
 Lancet.