Hopkinsville Kentuckian. [volume] (Hopkinsville, Ky.) 1889-1918, 1903-02-20
THE COMING FLOUR.
People Coming to Reason and Discard
ing impoverished White Flour ter
One With Some Nutriment.
The ScnseIess Fad on the Wane---The "Frank'
lin Flour" the verilabIe "slafi Of Life"

things. Every little while the pub
lie get into their heads some new
notion, ard not only with regard to
what they put on the outside OF
themselves but even that which
they put into their stomachs, aud
this is the strangest part of all. We
can readily understand how even
sensible people may adopt peculiar
tiles of dress, but how they can
carry such notions into their
stomachs is beyond ordinary com
prehension.
A few years ago-not more than
a dozen or 6Eteen-there appeared
upon the horizon the white -four
fad. The old-fashion AoIr was
dropped ike a Live wire, and
millers all nver the country tumbl-
ed over themselves to get into the
market with the new white flour,
and the old stones went into the
street. The process had a high
sounding foreign name, and the
Hungarian roller -four has been
substantially the only product for
decade. There were those who
even then said that the fad flour
was not based upon hygienic prin-
cples but upon sentiment, and that
it only yasing craze and would
not stand the test of time. Time has
proven them true prophets, though
they may be without honor in their
own couLt try. In the great struggle
to achieve whiteness and please the
eye all thought of the body was for
gotten, and the result is very
natural sequence and what was
predicted, the imProverishment of
the race. In this effort to tickle
the optical nerve, the body has
actually starved, until to day, as
people, we are afflicted with at hous-
and and one ills, the most preva-
lent being constipation and
nervous diseases, directly trace
able to an impoverished -four.
It makes demand for
laxatives, cordials and nerve tonics,
but it is dlsastrously deyitalizing
to the human race. Neither animal
nor man can subsist long on one
sided diet, one which overfeeds one
set of tissues and starves another.
This is exactly what the white flour
does; it loads you with starch, and
while producing certain kind Of
flesh, it is robbed of the gluten and
salts, and all blood and nerve bone
making elements y hich the wheat
contains. There is no principle OF
physiology which bases quality OF
TODD upon it's whiteness Color is
only a sediment. and there is nei-
Their rhyG nor rea on IN applying
it to -four or any o,her article of
food. Wheat has always been
called "the staff If life" ia the form
! of bread, but if robbed Of It's most
essential ingredients it is a
slender staff to lean upon.
The entire wheat contains in
about the same proportion all the
fifteen or more elements found in
the human body, and this coinci-
dence shows that the Creator in
tends wheat to be the natural food
of man. For the first time we have
flour that gives US practically the
entire wheat reduced to an even
| fneness. The Franklin Flour of
the Entire Wheat, made at Lock
port, N. Y, by the Franklin Mills,
is such a -four. 1t is the whole
" heat Just as nature made it, with
the nutritious woody husk removed
is made by new process and is far
superior to anything in the line Of
flour yet produced. 1t is far better
than Graham, which contains the
coarse, irritating outer husk or
bran, is heartily endorsed by the
medical profession and makes
sweet, wholesome and nutritious
bread. It is light and spongy and
retains for long time its moisture,
, unlike Graham or other breads.
/ While it costs a trifle more, yet it is
cheaper, tor the same amount of
flour makes more bread and goes
farther, and when health is consid-
cred there is no comparison. 1t is
not "fad" -four, but is sensible
-four, is based upon hygienic prin.
/ ciples and has come to stay because
it will stand the test of time.