The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-09-28
through western and central Asia the
traveller sees this process going on now

4 4 =
For thousands OF years, and still N
Eastern countries, the flour for the maj.
ing OF bread was obtained by pounding
the wheat with a pestle In a rude mortar,
or grinding 1t between small millslones
which women turned ~ hnma; B " a ny
cure the separation OF the bran from
the flour. so that we must suppose that
tho world had -nothing better, than gra-
recent times.
Nearer to our own time came the
cradle for harvesting wheat, and the
large millstones run by water power or
.ments for Sitting tho different grades OF
-four and separating the finer PARTICLES
from the bran and 5coarser grades. But
within the last half.century all these
the wheat is now harvested by machinery
which cuts and binds y without inter.
ntion Of hand, and thrashers are used
Which ~ - "a Srers Would
have been week In ACCOMPLISHING, 1t
would be simply Impossible to gather
the large, harvests Of the present time
without this machinery.
The process or grinding also has been
revolutlonizcd TO even a greater extent.
The carefully made and costly millstoncs
Of fty ago are nov
them is accomplished by rollers. which
mash the kernel. and separate the flour
from tho bran with far greater perfection
than. was ever done before, and Instead Of
having this done in the picturesque way
side mill. Is now mostly nccompllshed at
great milling centers like Minneapolis,
Mimi, and Rochester. N. Y.
lnrly enough is that Of the explosion Of
these great flour mills. the hrstsof which
occurred in Minneapolis some yenrs ago.
when q series q them went up into the
thing in the vicinity and shook the very
foundation OF the city. BY subsequent
study and experiment i was found that
the confined atmosphere OF n mill Is 40
combustible that when It has accumulated
TO a certain extent and by some chance
means is lgnited, 1t flashes Into blaze
powder. Since these INST explosions 4
elaborate means liberalization to prevent
the accumulation Of the impal pablc -four
dust have had to be Introduced every.
place, like most other things. Is an un-
controllable evil. IS
The Increased use OF wheat Hour Is
largely occasioned by the chcapness with
wheat wheat is A carried from Chicago % Liver
pool at IL cents bushel. and -four for &
a NTH Of 8 cent q pound: while IRON iron,
Chicago to New Ycrk wheat is carried 1ea \,
readilys@is the grain of the Northwest
brought to the doors OF the artisan OF
the cost OF living for town md country
reduced to an approximate level. $50 ~
Grea tbs America. But when an Amer,
can surveys the statistics Of the world
secondary place North America still holds
IN supplying The world with wheat, since L
Europe still produces more than twice u
as much as North America ~ We give the Il
figures: < 1t3sils 81 , ,5$
North America I. ~. !. !, 8. Isl l2ooop
South America ~ - " ~,
Europe T. ~ 20 oto
Asia .5s 9 ~, a.o,vo
Africa 20 90 n"
Australia so,'-t,V"O
II &c TX
NJ There is no doubt that wheat bread with
good butter on 1t more fully supplies ne
wants OF the human system than any
need OF butter or some other fat Is oc-s
Scasioned by the lack OF that element SO
necessary to the human system IN most
or the cereals. though corn ana ana toa ATS
good scent loaf Of bread contains as
much nutriment as would be found IN any
OF the various breakfast goods now SO
in the wheat loaf itself We have Sthe
-four. In which the whole wheat kernel.
bran and all Is ground stoeether;g I INA.
from whole or entire wheat -four, from
which q considerable portion OF the bran
has been removed and the -four ground
little finer. and the standard patent hpnr,
In which the bran ss all left out. and ne 4
germ OF the wheat is removed. so as 70
preventing the -four from beco ming ra hclf.
OF these kinds Of bread the first 5t~o Z
contain somewhat more Of the albuml-s
are so necessary for building up tho
human body, but, owing TO their partial
sindigestibilty, It Is asquesiion Whether3
they really furnish more nutriment thnn
do the finer grades Of -four Experiments
have failed to show that there Is very
much difference in actual &nutrttive value =
between these three nours.
The question between bakers bread and
the homemade loaf is largely one %
Theoretically bakers bread can be pro-s
duced more cheaply and OF a more UNI
form quality where It Is mat de IN large
quantities by.a !, sklllilll manipniator fo Or
bake bread unless 1t can be- done by
using n fire which has been kindled for
other purposes but 1t Is a satisfaction
to know tina the homemade loaf is made
from I Tho. best -four and has been raised +
4 with the best yeast and So contains no
harmful ingredients and Is moreover. OF
full weight things OF which one cannot
.bc certain In the loaves which come from
= ne S)ihSI - lupIS lily.
whose housewife is skillfnl in this high
est Of ali the arts Of cooking. the produc-s
ton Of a light. well-baked and most
fpalatable and nutritious loaf of bread.
and happy is the country whose broad
acres yield in abundance harvest of this
most ancient, most widely disseminated
and most valuable cereal
80 l Y
Here is good recipe for white bread:
Sift together five and one-half cups
-four. one tablespoonful sugar, one ten
spoon salt.
Two cups milk scalded and cooled, s
Add one-haf cup yeast to the milk.
Stir tho LIQUID. temperature Is degrees,
into the dry with n knife. Knead until
there are air bubbles ut tho edge OF tho
dough. Cover in a temperatures Of rs de-
grees and let stand three and one-halfs
hours. 1t should be twice as large ms at
first. Pass knife around the dish and
cut down TO get out the air bubbles
Shape and allowtto rise again to twice
the size.
n,ut iol,~ IA n q ~ I'm &