The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1903-04-15
GRIND OUR OWN FLOUR.
Every Housewife Her Own Hliller, II
She SO Wiahes.

naS Eecently Deen invented Wnlcu Gu
ables every housewife to be her OWE
miller, and Governments experts, who
have been, experimenting with it. say
that it is a wonder. The -four it pro-.
fduoes makes bread that is decidedly
more palatable, as well. as more nutri-
tious, than ordinary -four.
The machine, which costs only sbont
SO, ia remarkably simple. 1t he's q
small hopper on top, into which you
pour enough wheat (purohasable at 81
a hnsheN &c furnish 3 days supply Of
-four. The grain falls downward and
passes between two corrugated disks,
which revolve, when you turn q crank
and do the grinding exactly on the
same principle as the old-fashioned
mill stones. AS it is ground the re-
s~ultaut product drops into recepte.
cles beneath and you have only to
open three drawers in order to find in
one Of them fine flour, in the second
coarse -four for graham bread, and in
the third bran.
The bran, which represents the
woody outer coat Of the wheat-kernel,
is valuable as chicken feed and for
other purposes. AS for the coarse
-four, you may transform that into
the fine product, il you will put it
through the mill onoe more The
fine -four is all ready to be made into
dough and converted into loaves Of
good bread.
But the bread from this -four. is far
superior to chat made from the ordi-
nary -four one buys. In the first
place the -four is fresh and this is o.
most important difference.
Prof. a. W. Wiley, chief chemist
Of the department Of agriculture, says
that fresh ground -four. is as far su-
perior 60 the stale. everyday article,
put up in bags, as freah ground ccfee
is better than the other. In chat re-
spect alone the bread from such home
ssrreual haouri is q revelation.
There is another point, however,
and q very important one. The flour,
which tie housewife grinds for her
self, with the aid Of the machine, con-
tains important nutritious elements
which are left out Of ordinary -four.
Incidentally to the "bolting'' process
at the mill the -four is passed through
"bolting oloths," as they are called,
and the germ of the wheat grain (its
richest part, naturally,) as well as
most of the gluten cells, which are
concentrated nutriment, are literally
sifted out.
But the germ and the gluten cells,
which have disappeared from ordinary
-four, remain in The product which The
housewife grinds for herself, and their
presence is manifested by . slight
yellowish tint in the .fnes "vhent
meal" that comes from the little ma
chine. SO strong is prejudico against
the unfamiliar, especially where things
to eat are concerned, that some peoss
pie are sure to object to this tint,
simply hecause they are used 70 snowy,
white bread; but they have only to
trythe yellowish bread baked from
this hems-mads flour ii order TO be
convinced that il, is far better than.
the.oommon sort. Pretty soon, in-!
decd, they will have end eat no other
kind. IS
Wheat. grains protected as they are
by their woody outer coat will pre-
Eserve tho freshness Of their contents
Indefinitely, but once they are ground
che starchy PARTICLES become oxydi.ed
and loss their delicate flavor 70 N!::A
palate. Hence the Importance Of hav-
ing the -four always fresh-a fact
which would long ago have obtained
general recognition we're il not that
people generally have been accustomed
fcra generation TO eating bread Of stale
-four. s /
Nobody wants to eat stale bread. IF
the difference were realized few per-
cons would care to eat bread Of stale
Hour. But ns g secondary point-less
Important 20 everyday Americans who
enjoy ailiseral food supply and who
eat muol, meat--the inforiority Of the
ordinary white flour in nourishing
power ia worth considering. The mill
process lesyes little besides the starch
Of the gr.ln, which liz aesfnl only as
fuel - run the body engine, sitting
ont aud removing those elements
which make muscle and blood. Il
breaks the. "staf OF. life" in the mid
dle-or, at best, converts it into .
mere crutch.