Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1916-04-06
eHITTENDEN COUNTY TRUST CO..
WHITE FLOUR'S ODD STORY
How wholesome Dark Tread Has been
Supplnntcd by the Innutritious
stun in Vogue.

the foods at the dinner of n color quite
different from their natural hue, with a
leaning toward white. To match the
Wilderness of the tablecloth he would have
the bread white He called a Hungarian
miller into conference and ordered flour
ground especially for the occasion.
Such a thing never had been heard of
hefore--a perfectly white flour Produced
from the ground grain of the wheat -four
naturally took on the commingled colors
of the grain and therefore was dark.
Eut paddinEton wanted it whlte-snow
white.
1t was n hard task for the miller. but
after many efforts he succeeded in pro-
ducing the desired results by selecting
only the white. lfeless, starChy portions
of the grain and discardnS all others.
This being accomplished. the cpicure was
delighted. The rest of the color scheme
was easy. As he had expected, his din
ner proved the novelty of the day. and
The bread was a tremendous hit.
This was the first white bread ever
eaten in the history of the world. AS the
wheat grain was dark, SO bread had been
dark from the days of Abraham. To pro-
duce white bread would have been con-
sdered impossible unless Il white grain
could be grown But the Hungarian mill
cr's ingenuity succeeded i'm bringing forth
white flour from yellow grain. BY
making the flour from the starch cells
extracted from the endosperm of the
wheat he obtained "A hreadstuff that was
of the color and nearly the consistency of
powdered chalk.
The white bread fad, as it was then
called. spread like wldire. All the smart
g 1,..
bread made it's app carance on the tables
of the ultra Questionable all over Eng
lard. No one liked it so well as the old
fashioned blood art bone producing
bread. But people often sacrifice very
much of taste and health for fashions
sake. That was the way it was with
white bread. 1t didn't taste 50 good and
it wasn't so satisfying as the old-time
slices on the white tablecloth, and no 9TH
or kind Of bread was permitted at dinner
in stylish London. Flour mills had to he
overhauled and reconstructed New ma
chnery had to he installed with equip
ment especially adapted for making -four
/ from the starch cells of the wheat grain.
Now the main element of nutrition in
wheat is gluten, and gluten is dark. The
least nutritive part of wheat is starch.
and starch is white. 1t follows, there
I fore that the darker the flour. within
reasonable limits. of course. the more
gluten it contains and the more nutri-
tiouS it is and the whittier the -four the
less gluten it contains and the less nu-
tritouS ii is. The white flour contains
supcrabundance of starch. When YOU buy
white flour you pay your money for
starch. When You buy dark nour-hy
,a,,. ol,,,. =. ,,,,,,,,. r,,,,, -, - ricr oroor,v
,l,,, ,,, ,.,. ,.,,,,,, ,,,.,,,,,, fn,. ,utrinent
t,. . ,.i.b ,ho .,o,. 81 ,,.hi, q
o.,...
/ ,,,,,,,,, ,,...- ,,.,.o., 49,, ., ,,,.oo. ao,,
''' " "' IT.
" ,'-.,,o -
49, .,'..,.,. 80,
:. ,.,
80" ~ ,,t,, -,
~ 49,.
10 ANS wy u
-, ,.,,., .
'''. '.,.'e' 80 ''' - 49,, -
"''''' Wv '''', - ''
We, i,'"~!"0 ~ '''''' .,-,. $500.
'-r'N '''" - ' ~
"''l'o -, any ''' ' ,'''s
phase VI 1t '''"Sn II, '''"". "'."
Hpre"n "'S"'''' a. '"'' "'''e ~ '''' -.
- hlshV ne '"'''''9'" '""' NV
""u'" il"N' H''" '''io '''' ''.'"
'l"'"'e '''e nv" III gu" " "''''. '''' -
'"eH nave P'"Ne' '"e'ii'o'Nc' '''''' "''' u"
Su'H i'l'uei''S' Pu' N''e '''e Va "''''
pre"" "aS an cN'cP'i''' W '''o NV 81
} 'c'S' III i'lo9t VI inc ''Ni'i%ed i"''o''o
ne German PedHa'''H' ne II 9''" ~
.'''ir circuit are sum ''I"''E W '''e Wv
iNisora'lhS pl'''h preau i'''"e VI rye
anu ''''i'' NC