Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1917-08-30
WHEAT BREAD RIVALS.

In the making OF all forms of bread
except light bread. flour other than
wheat flour are on a par with that
substance. In the making of risen
bread wheat is without a competitor ex-
cept rice.
Breads are not eaten for their pro-
tein, yet it is his o substance, other
wise of secondary Importance. which
has given wheat h call among flours
food supply OF the world. 1t is the in
soluble protein called gluten in wheat
and rye bread which cntangles the gas
bubbles from yeast growth n causes
the bread to rise.
Since risen bread is the handiest OF
foods and since there Is not enough
wheat and rye 1t is worth while know
ing whether oat, barley. buckwheat and
corn flour can be Incorporated with
wheat flour to produce light bread. Can
he starch and other food materials
in other flours be mixed with wheat
-four so as to get the physical advan-
tageS due to the gluten of the latter?
1t is we'll known hat most of them
can be. So excellent is the combination
of corn flour and wheat flour hat the
mixture came near putting wheat flour
bread out Of existence and some Is
years ago congress passed Il law plac-
ing a tax on such mixtures. 1t was then
LlOI IdSSU lldI "a NOtl dItO IA
wheat made a good risen bread. While
congress has never revoked this law,
that is not a reason why any woman
should not make her own mixture and
bake it into bread. 1 rather doubt
whether a court would convic Il baker
who made his own mixture. baked 1t
into bread, m stated in bold type on
the bread just how much OF each in
gredient the bread contained. 1t might,
however, be necessary for the associa-
ton of bakers to fight the case on
broad constitutional grounds.
AS to rice, oat and barley flour. it is
generally held that a good bread cam
not be made from flour containing more
than 10 per cent of these flours. AS to
the validity of some Of these statements
there is much room for doubt. Skilled
bakers have not made their report as
yet.
Taste is the principal objection. and
taste is a very uncertain matter. We
are accustomed to the negative taste OF
white flour bread. We ave sought
taste for it by adding butter, gravy.
molasses, sugar and other Savors Taste
is changing rapidly. A fair humble Of
people now prefer flavors given wheat
bread by bran, raisins and nuts. The
call for brown breads is increasing. The
use of the more positive Favored rye
bread is increasing. We may be ready
for breads with more oats, barley, corn,
rice, Or potato flavor.
The loss is a considerable one, you may
guess.
Despite their seeming absence, the blue
birds are still with us, of course. but they
are so quiet and retiring and domestic i'm
their habits during. this period that the
casual observer will have some difficulty
In locating them. Their delicious MUIR
muir is not heard while the youngsters are
being trained. except at rare intervals,
which leaves a dismal vacancy in the
woodland chorus.
But when their offspring are sufficiently
matured to be able to cast about on their
selves again. AS today. they are back on
the job, which brings us JOY once more.
Their plaintive song may be heard fire.
quently in the morning and evening. and
often a group Of them will be seen upon
a wire or fence. practicing their newly
learned art.
In the last moments of fan. when winter
is hard at hand, these bluebirds will con-
gregate i'm large numbers here and there.
and will leave only when bitter cold is
upon them. They do SO r~egretfully-for
the regret is clearly expressed in that
song, successfully Initiated by no human
nor his agency.