The Farmington times. (Farmington, St. Francois County, Mo.) 1905-1926, 1909-01-22
WHAT MAKES
GOOD BREAD


pulverize the hard grains between
stones, TO moisten the meal thus made,
press Il into cakes and dry 1t In the
sun. This was the original unleavened
bread. Only the application OF fire
TO cakes accidentally fermsnted by
moisture and temperature was neces.
sary to produce the modern stan Of
life.
Good bread will, alone, support life
Indefinitely. Thousands OF our sturdy
foreign laborers maintain good health
and strength chiefly on coarse bread.
had an opportunity lately to examine
Dutch laborer, about 10 years old,
who said he had lived all his life on
rye bread and coffee, and he was In
perfect health-ln spite OF the coffee.
Thomas Parr, an English farmer,
lived more than $50 year on coarse
bread, cheese, small beer and whey"
The bread was probably rye, wheat
being then used only by the wealthy.
Bread has one advantage over nuts
as the chief staple food-bulk. The
stomach is not absolutely necessary
10 the digestive process; II is merely
q receptacle for the mass OF food
taken at a meal, but has added the
capacity for reducing the mass to
fine liquid before passing 1t on to the
intestine or second stomach, where
the work OF digestion Is completed.
German axperimenter some years
Il u. l..r
after which II lived for several years,
regaining most OF its lost weight.
The stomach has also developed the
capacity for converting protoid, Of
which flesh, nuts and grains largely
consist, into soluble peptone. the sub
stance from which all the tissues are
built. The same process Is continued
in the intestine, II all the proteid is
not broken up and made soluble In
the stomach. The conversion OF
starch into sugar by the action OF the
saliva, begun In the mouth, continues
In the stomach TIL the mass becomes
saturated with the hydrochloric acid
OF the gastric fluid. secreted by the
stomach, after which any starch re-
naming must run the risk OF fermen.
tation before It's digestion is com.
pleted In the intestine.
Experlmenters who have lived on q
nut and fruit diet for short times
report Craving" for other foods:
md this is the invariable experience,
for a time, of those who adopt the
scientific" diet. Now n man of ma
ture years and on whose word | can
rely. who has been living on the sim.
pie diet for seven months. working as
merchant, full hours, informs me
that this craving" has entirely disap-
peared. Another, manufactures.
says that he now, after about three
months, enjoys a meal of whole
wheat bread and peanuts or OF prunes
as well as he formerly enjoyed, while
eating, mixed meal. and of course
never regrets Il afterwards as he for
merely regretted overenting. The
Italian laborer, working hard phys.
ically on rye bread. macaroni, garlic
and beer. has no craving for oysters
or pie or pork
The merchant above referred to
coming home from church or opera
late, and would eat a second supper
and suffer.
II all the elements necessary for the
body's nutrition are supplied. there
will be no desire for some unnatural
food. We know that one who is eat
ing a few slices of whole wheat, rye
or corn bread and fruit at separate
meal. can not suffer for lack OF any
nutritive element, even II he eats nc
nuts or does not drink the glass Of
buttermilk before retiring.
Oats Is the richest OF the cereals
II contains more fat and more min
eral salts than wheat, but its starch
cells are encased In coarse cellulose
flbers, 80 that II must be very thor
oughly cooked to make Its starch d.
gestible. The rolled oats are pref
cradle to the steel cut.
Rye contains less mineral matter
than wheat, but Its starch ia equal
to that OF rice. Artificial digestive
tests slowed It to be IL times more
dlsestible than wheat starch. 1t fol
lows that the objections urged against
fine wheat starch bread do not appl,
to rye bread. The starch of rye bread
is practically dlgested beyond the dan
ger OF Fermentation. No doubt thiI
explains the superior health OF thos'