f 339 ] 



tion, and confequently more wholefome. This 

 fermentation makes it much better, inftead of fpoil- 

 ing it; and it is not more reafonable to fuppofe, 

 that bread (hould be fpoiled by this method of fer- 

 mentation, than wine is fpoilcd, becaufe it is pro- 

 duced from the fame kind of fermentation. 



What food is fo proper, fo refrefhing, as bread ? 

 Nothing cloys fo little. If the fermentation be too 

 great, the bread may be a little acid ; this is a de- 

 fect; but even this defe(5l does not make it lefs 

 wholefome for many conftitutions : and M. Lim- 

 GUET is miftaken, in admitting, that of all digeftible 

 fubftances, there is none more, hurtful, * more hard 



* of digeftion, or more heavy in the ftomach;' he 

 alfo adds, that * it occafions the blood to be thick 



* and corrupt ; and one of the moft celebrated 



* aphorifms in phyfic is, that the indigeftion pro- 



* duced by it is certain death/ — Thefe aflertions 

 have been too carelefsly advanced on the teftlmony 

 of fome perfons who have examined the effeds of 

 bread very fuperficially. Of the flour or bread which 

 is produced from grain, there is none of which 

 one may eat a greater quantity, that digefts more 

 eafily, or which corrupts the blood fo little. Thick 

 blood is the cfFedb of too ftrong an adtion of the 

 vcflels, or too quick a circulation ; bread does not 



quicken 



