i 34^ J 



tffcd: of bread, both as to noiirifhment, and as an 

 antifeptic, preventing the putrid efFeds of other 

 food. There are others who eat it under a variety 

 of forms, and, if they eat lefs bread, may confume 

 an equal quantity of flour; and again, there are 

 others who do not eat enough, and that is perhaps 

 the occaflon of thofe difeafes which carry off fuch 

 numbers. Thofe diftrids which confifl chiefly of 

 dairy farms have lefs need of bread than others; 

 and for the fame reafon, the inhabitants of moun- 

 tainous countries Ihould eat more. 



But Monf. LiNGUET fliould take notice, that it 

 is becaufe milk is of much the fame nature as 

 bread, that it yields a nourifliment partly vege- 

 table and partly animalized, and that it alfo con- 

 tains a fubftance (imilar to that valuable glutinous 

 quality of wheat. 



And M. Mapker, whofe declfions are a law in 

 chemifl-ry, has difcovered, that the curd of milk, 

 joined to thofe particles which contain only the 

 ftarch, would be one of the befl: means to render it 

 capable of making good bread. 



What fl:ill proves farther the fuperiority of wheat 

 above all other farinaceous grain, it is necefl^ary to 



make 



