Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1917-07-23
War Bread
DR.. L. c. Reese.

War has now also come to US, not unex-
rected Our loyalty and patriotism will
make US willing and eager. and the prime
instinct Of all living creation that of self
preservation will compel US to stand to
work. to fight all united side by side.
shoulder 10 shoulder TO bring it to sue
oessful end.
The shortage Of cereals and especially
wheat has forced the warning nations, in
order 70 husband their supplies and to Sc
cure an equal distribution TO rich and poor
alike. TO abandon the ordinary bread
which they used to eat in peace time. to
dictate the composition of the war bread
20 he produced and to regulate its trade.
Soon we shall have to follow the same
course We might even have been forced
20 do so. when peace remained with us,
for the wheat crop Of last year was small,
and the prospects Of this years harvest
are not good As are now also bound
10 help our allies by supplying them with
as much Of the foodstuffs which they are
in want Of as We can possibly spare, we
must raise as big crops as we can, and
most likely we must also buckle in a lit
tie So let US SEQ what we can do in re-
gard 70 bread, the main staple article OF
our food.
white. light and fine wheaton bread and
IN no other country the bakers make bet
ter, mere wholesome, palatable and easily
diFested loaf Besides. a small amount of
IL
consist OF wheat -four is produced and
chiefly consumed by those in the COM
mun.tv who came 10 use from middle and
eastern Europe where in their youth pure
rye bread formed their daily fare; some
graham and other whole meal and brown
breads are made for the fastidious.
As in England. France and Italy also
wheaton bread forms the main article Of
diet for the people, we may be able TO
profit from the experience which
they gained hitherto in regard to their
in peace time white bread similar to
ours. though the ordinary loaf was not 50
luxurious as our own. The Italian bread
appeared to me always very dark and
coarse
The Italian government ordered for war
bread an S per cent extract -four OF
wheat; the French use a IS per cent -four,
and the English give the millers and bak-
ers choice between an 81 per cent. -four
and a mixture Of rs per cent. extract
and 5 per cent. OF substitute -four,
made from corn. rye. harley. oats. etc.
For those who do not know the parlance
Of the miller may explain that per cents
OF extract OF -four indicate, in per cents
Of the wheat milled the total quantity OF
the -four obtained therefrom which can be
used for white bread produced by means
OF the fermentation process.
The wheat berry is composed OF the fol-
lowing parts:
l. The Bran. the outer cover protecting
the inner parts Of the grain and forming
on the average about 1875 per cent of its
weight. II consists mainly Of indigestible
fibre containing a large amount (about
one-half OF the total quantity in the
wheaO OF mineral matter.
. The Germ. intended to sprout to the
new wheat-plant and forming on the
average about LIS per cent. Of the weight
OF the berry. Il 10 rich IN proteid matter,
fat, CARBOHYDRATES and mineral matter.
g. The Endoeperm. the white inner kerr
mel Of the wheat, acting as the storehouse
OF the nutrtment for the young plant,
while IL il stlli unable to obtain the nour-
ishment itself from the surrounding soil
and air and forming on the average
about IS Der cent Of the berry. It con-
eists Of carbohydrates. mainly starch, the