The Montgomery advertiser., 1909-03-30
ABOUT pLnAcHnD rLoun.


 After october l next 1t will be un- lawful to sell fin Georgia flour that has bean bleaohed by nitrogen peroxide and we will all have to return to the brown bread of oiden times." remarks The Albany Herald. Tho Commission CT of Agriculture of Georgia has issued an of,ciai order as follows:
 Under section -2t of the food and 3i. 1906. 1t is required that all rulings shall be made to conform to the na- tional government has fssued-a ruling that flour blsachsd by. nitrogen perox- ide ts an adulterated product under sos # Ssa .a:a sns dsSss S S .s Hour bleachsd by nitrogen peroxide will be Illegal in the state of Georgia on and after October 1, 1909.
 This gives manufacturers and deal ers six months in which to dispose of the stock on hand and to make any changes that may be necessary for the future. We suppose of course that the new regulations will apply to all the States and Territories. SO that be- fore the year ends there will be no more ''bleached four'' to be had.
 And we are persuaded that the change win be very much for the bet ter. What The Herald says about re- turning "to the brown bread of olden times." ought not to be looked on as an undesirable change, all things consid- cred. though the term brown bread" is hardly appropriate. The fne flour of the present day, whether it has been whitened by dressing as 1t is called. or by bleaching 1t with the nitrogen propagation, contains practically noth- inG but the starch of the wheat. and we have the assurance of those who ought to know that much of the indi- gestion and other stomachic troubles of the present dny are caused by liv- ing almost exclusively on this starehy bread.
 Under the old way of milling the best part of the wheat was preserved The ordinary mills bofted the flour into heads" "seconds" or "rniddlings" and "shorts." leaving the bran to escap pc at the end of the bolting-reel. The head flour. if the milling was properly done. was white enough and fine enough to make bread which might have satisfied any one with the right conception of good and wholesome diet The bread thus made lacked much of bsinx brown, yet 1t contained some of the most strengthening and wholesome constituents of the grain. and if made by one who understood cookery 1t was better in every respect than that made of the modern bleaohed flour. In late years the principal efforts of the mill lers have been directed. first. to getting all the starch possible out of the wheat; and. second, to making the flour as white as possible. Whatever may be said about 1t. the bread thus made is not as good as that made of the -four that was ground and bolted in the old way.
 Just what effect the process of bleaching -four by the nitrogen perox- ide process may have on health and di- gestion we are not prepared to say, but evidently that kind of -four is mol considered best for human consumption or the government would not interfere to prevent it's sale. However that may be, we are convinced that no harm. but much good, will come to the bread eaters if they can get bread made from flour by the old process of milling. A return to that diet might reduce ths drug trade to some extent but 1t would also reduce some of our ailmens.