The Montgomery advertiser., 1903-04-12
GRIND YOUR OWN FLOUR
EVERY HOUSEWIFE HER OWN
 MILLER, IF SHE so WISHES.
Wheat Grinding Machine with which
 Government Experts are Experi-
 smenting-Flour It Produces is i Far More Palatable, as Well ]. as More Nutritious, than the Ordinary Kid.

washington Special. ttt
 Why not grind your own -four? A ma chine has recently been invented which enables every housewife to be her own miller, and Government experts. who have been experimenting with it.. say fhat if Is a wonder. The flour it produces makes bread that is decidedly more pal atable. as well as more nutritious. than ordinary -four.
 The machine. which costs onfy about &. Is remarkably simple. It has small hopper on top, into which you pour enough wheat (purchasable at Il bush eD to furnish a days, supply Of nour The grain falls downward and passes De- tween two corrugated disks, which re- volve, when you turn crank. and do the grinding exactly on the same prfnci- pie as the oId-fashioned mill stones. As it is ground the resultant product drops Into receptacles beneath and you have only to open three drawers in order to find in one of them. fine flour, in the secs pnd course flour for graham bread, and in the third bran.
 The bran, which represents the woody butter coat of the wheat-kernel. is valua- bie as chicken feed and for other pur- poses. As for the coarse flour. you may transform that into the fine product. 1T you will put 1t through the mill once more The fine flour is all ready to be made into dough and converted into loaves of good bread.
 But the bread from this four is far su- perior to that made from the ordinary flour one buys. In the first place the flour is fresh and this Is a most import ant difference. Prof. H. w. Wiley. chief chemist of the Department of Agricul- fure. says that fresh ground flour is as far superior to the stale. everyday ar- At-t. tv, hxc coffee is better than the other. In that respect alone the bread from such home ground flour is a revelation.
 There is another point however and a very important one. The flour which the housewife grinds for herself, with the aid of this machine, contains important rlu tritious clements which are left out ot ordinary four. Incidentally to the bolt ing" process at the mill the flour Is pass ed through 'bolting cloths,' as they are called. and the germ of the wheat grain Cts richest part. naturally.) as we'll as most of the gluten cells. which are con- centrated r.utriment, are literally sifted out.
 But the germ and the gluten cells. which have disappeared from ordinary flour. re- main in the product which the housewife griends for herself. and their presence Is manifested by a slight yellowish tint in the fine wheat meal' that comes from the little machine. So strong is prejudice against the unfamiliar. especially where things to cat are concerned. that some people are sure to object to this tint, sim- ply because they are used to snowy white bread; but trey have only to try the yell Jewish bread baked from this hocie-made Hour in order to be convinced that 1t is far better than the common sort. Pretty soon, indeed they 'yill eat no other.
 Wheat grains protected as they are by Their woody outer coat will preserve the Freshness of their contents indefinitely. but once they are ground the starchy particles become oxydized and those their delicate flavor to the palate. Hence the Importance of having the flour always fresh-a fact which would long ago have obtained general recognition were it not that people generally have been accus- toned for a generation past to eating bread made of stale flour.
 Nobody wants to eat stale bread If the Difference were realized few persons would care to eat bread of stale flour. But as a secondary point--less important to every day Americans who enjoy a liberal food supply and who eat much meat-the in- feriority of the ordinary white flour in nourishing power is worth considering. The mill process leaves little besides the starch of the grain. which is useful only as fnel to run the body engine. sitting out and removing those elements which make muscle and blood. It breaks the staff of life in the middle-or, at best, converts lt into a mere crutch.
 This new method of bread ma king Beems likely to extend it's usefulness far beyond the narrow limits of the private household Already in Paris a single establishment, with machines operated on the principle of those described. but con- Etructed on huge scale. is turning out o,0OO pounds of bread per diem. Yellow wheat bread is superseding white wheat bread in the French metropolis. and the people are delighted with the change
 Meanwhile our own war department is