114 MEALS MEDICINAL. 
This disorderly episode must refer to the time when (as Alice 
learnt Through the Looking-glass) :— 
“The Lion and the Unicorn 
Were fighting for the crown.” 
Prown Bread in which raisins (stoned, and slightly chopped) 
are mixed, makes a nice loaf which is gently laxative. In the 
United States Graham Bread is made with milk, and white flour, 
for afternoon use, whilst for the morning Graham flour is em- 
ployed, with Porto Rico molasses added. Boston brown Bread is 
manufactured from mea] of yellow corn, Graham flour, salt, soda, 
sour milk, Porto Rico molasses, and butter; it is first boiled in 
a covered mould, and then baked uncovered so as to form a 
crust. Brown Bread and cherry pudding, is the English analogue 
of the thick German cherry cake, eaten cold. The bran which 
is included in wholemeal Bread contains a considerable amount of 
albuminoid nourishment, as “ cerealin,” this being allied to the 
solids of milk. It is a soluble nitrogenised ferment, which has a 
powerful action on starch, converting it rapidly into dextrin, and 
other similar bodies, thereby actually malting the bread. White 
wheaten Bread does not contain enough of this albuminoid 
matter to make it a complete human food; therefore it has 
been sometimes proposed, and practised, to retain the bran, 
grinding its silica, and cellulose into a very fine dust; but the 
realization of this method has proved a failure, and has properly 
met with the unqualified condemnation of all scientific men. 
We leave the bran to the animals, which have hitherto consumed 
1t: “Some of them, like millers’ horses, are not without evil 
efiects from the magnesium phosphate, in the bran-forming 
calculi within their intestines.” Moreover, the husk of whole 
meal, when used in making Bread, is less digestible than the 
inner white flour of wheat, whilst the undigested particles 
will irritate the lining coats of the intestines when passing 
along. “ Therefore,” says Dr. King Chambers, “white Bread 
is generally chosen in preference by shrewd working-men who 
wish to make their money spent in food go as far as it can.” 
But it must be allowed that our fine white Breads of to-day, 
from which all the husk is excluded, and which do not contain 
the lime, are less favourable for building up the bony structures 
than was the Bread of rye and barley which was pretty general 
throughout several English counties early in the nineteenth 
