Evening star., 1915-11-20

"In the first place. we ought to
know that the kind of bread we eat
makes a great deal of difference, and
when you buy bread you want to
ask yourself whose bread it is. and
is it properly made? There are cheap
kinds of bread that are not well
made, and such bread is very COM
mon today. OF course, IL that satis-
fies your demands, IL you are salts
fed with that by all means take 1t.
But what / want to impress upon
your minds is this-that II you went
downtown and went into a drygoods
store and asked for piece of silk to
make garment, you certainly
would not accept a ten-cent print.
"I have always said in writing and
speaking on this subject--it has
been the one thing l have always
tried to impress on women-that we
are not careful enough about what
we eat. We spend too much time on
what we wear and too little on what
we eat tApplause)
"There Is a saying among a great
many people that you can tell those
who have lived in England lthe
English) by their attention to their
stomachs. l don't know whether
know-that if we looked little
more carefully after our stomachs
we would surely have fewer Of the
doctors visits. There is nothing
truer than that.
There are one or two things OF
especial importance; and the very
tion to is the matter of we'll baked
bread. And please set that away
somewhere in your mind. that 1t Is
always a most important thing to
consider when you buy loaf OF
bread. No matter in what condition
your loaf Of bread may be. when
you go to eat 1t you will find out.
and ! am just going to show you
how you will know if it is properly
baked, and will cut this fresh loaf
Of bread here. {Cuts open loaf OF
bread.) Now, when you take that
loaf of bread and press It down like
that demonstrating with loaf), and
well baked. I'll venture to say that
nine out of every ten loaves OF
bread that you buy that you eat you
can't do that with-because l do
absolutely know what l am talking
about when I say that:
you say now. probably, like my
bread soft and real fresh,' but I'll
tell you why you shouldn't eat bread
Of that kind. You know that in or
der to get good bread you must have
good materials; you must have the
proper processes Of yeast fermenta-
tion: you must have a good oven
and also somebody who knows how
to bake 1t right. Those are the four
distinctive things.
We'll. now then. in order to have
your bread good, even after good
materials have been provided. 1t is
essential that it be properly fer
mented, and. in addition. 1t Is neces-
sary that the fermentation be thor
oughly killed by the process OF ba1.-
ing. Unless your fermentation is
killed your bread is absolutely not
fit for the stomach. That is why
the American stomach. in general, is
paying such a penalty. II there is
one thing more than another that
induces indigestion. and all this III
health and things that follow In its
train. 1t is this matter of improperly
bpl<ed bread. and you couldn't put
9nvthine into your stomach that is
--o-e Injurious to you- II your fer
~entation is not killed your yeast
plants are still alive. and when they
get to a certain degree of heat, or
warmth. they start UP to live and
crow again. and they also start to
ferment. You have indigestion, you
have a physician perhaps, you never
have peace and comfort, and l am
sure you do not all realize under
erch conditions that all YOU need to
know is that your bread is not prop
err Daheu.
Now there Is another point
would like to bring out, and that Is
this: II you take and customarily
eat bread twenty-four hours old you
will find that II has more food value
par unit and you have better df-
gestion. II was certainly very
great surprise to me the other day
when I WAS informed that all the
leading bake shops in Washington
are forced to send out wagons three
times a day in order to meet the de-
mand in Washington. 1t had seemed
to me that Washington was far
enough north not to have that taste
for warm bread.
"As said before, when a person
puts this kind of bread into his
stomach indigestion results: and
when you are putting 1t into your
stomach day after day, why. 1t is
difiicult for your system to digest all
the time and you cannot possibly
take care Of It. But II you want to
have your digestion remain unfrn-
paired and be. able to eat as you
should, then by all means have bread
well done. The bread we bake today
In much more digestible tomorrow
morning than 1t Is today. Because
YOU don't need to mastlcate that
fresh bread-it goes down solid
you scarcely take time to eat tit
slides right down without much or