CORNELL 



/ 



IReabinosCouise for jfarmecs' Wlives 



Published Monthly by the College of Agriculture op Cornell University, 



PROM November to March, and entered at Ithaca as Second-class Matter 



UNDER Act op Congress op July lO, 1894. L. H. Bailey, Director 



Martha Van Rensselaer Supervisor. 



SERIES IV. 

 THE FARM TABLE. 



ITHACA. N. Y.. 

 NOVEMBER, 1905. 



No. 17. 

 FLOUR AND BREAD, 



FLOUR AND BREAD, 



BY ANNA BARROWS. 



THE assertion of the Psalmist that " all flesh is grass " is very 

 nearly literally true, even when we restrict the word " grass " 

 to what the botanists know as the grass family of plants ; for 

 to this family may be traced the origin of all the cereals, wheat, rice, 



Fig. 154. Bread ready for the tins 



corn, oats, barley, rye and millet and even the sugar cane. Foods of 

 animal origin are chiefly but secondary products from the grass family, 

 since our domestic animals subsist mainly upon the grasses. 



Our word cereal is directly derived from the name of the Greek god- 

 dess of agriculture, Ceres. This origin indicates the importance of the 

 grains even in ancient time. The ready growth of some member of this 

 family of plants in all inhabited parts of the world has made the cereals 

 the main dependence for food of both man and beast from time 



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