BREAD. 115 
century. ‘‘Triticumina ” bread is prepared from the entire 
wheat grain, including its cerealin; but Dr. Hutchison, who is 
the best modern authority on foods, and their nutrient values, 
declares his belief that no dietetic salvation can be obtained by 
the use of whole-meal Breads. ‘I am no believer,” he says, 
“in the brown-bread fallacy.” 
The phosphatides of cereals contain phosphorus, and nitrogen ; 
their compounds are essential constituents of all the nuclei (or 
central vitality) of cells in bodily structures, and therefore they 
are prominent ingredients in nerve tissues. The chief restorative 
phosphorus-principle is known as lecithin: it is procurable 
from the cereals, from eggs, apples, and other food sources. 
For some unhealthy conditions of the skin, with tetter, or 
ringworm (through a predisposition to develop its mycelium), 
sluggish sores, and other signs of defective nutrition, a diet 
consisting chiefly of whole-wheat meal, with fresh, ripe, sound 
fruit, and fresh, succulent vegetables, will prove curative; and 
at the same time some of the fixed oil expressed from the wheat 
germs will heal the sores by its outward application. Bread, 
mixed with sea-water, is now used in Philadelphia for some 
forms of indigestion. The finest wheat meal, when cooked with 
fruit, is famous against chronic constipation ; but whole-wheat 
meal prepared as Bread by simple baking is less nutritious than 
fine flour similarly prepared. The roller mill has of late dimin- 
ished the dietetic value of our Bread, because the finer the 
flour the less nutriment it affords. Furthermore, defective teeth 
result from a lack of grain sufficiently coarse to require some 
masticatory grinding. Savages usually possess magnificent molars, 
mainly because of their Bread, which is composed of grain — 
roughly pounded between stones, and retaining much of the 
coarser parts. A 
Rye contains less gluten even than barley, and thus yields 
with leaven a heavy, close-grained Bread of darkest colour ; 
its bran, however well ground, is never absorbed. The latest 
equivalent to the Pumpernickel, or black Bread of North 
Germany, is the English “ York Night Bread,” so called because 
it must be baked throughout a whole night. Rye grains contain 
a peculiar odorous substance, and make a sour-tasting, dark 
Bread, which is apt to cause diarrhcea with some persons ; these 
grains are liable to the attack of a parasitic fungus, and to become 
“spurred,” being then poisonous to the spinal cord. Bread 
