The Farm Table. 



615 



Studies on the Digestibility and Nutritive Value of Bread at the Maine 

 Agricultural Experiment Station, 1899-1903, by C. D. Woods and 

 L. H. Merrill. Bulletin No. 143, Office of Experiment Stations, 

 U. S. Dept. of Agriculture, Washington, D. C. 5 cents. 



Studies on the Digestibility and Nutritive Value of Bread at the Uni- 

 versity of Minnesota in 1900-1902, by Harry Snyder, 1903. Bulletui 

 No. 126, Office of Experiment Station, U. S. Dept. of Agriculture, 

 Washington, D. C. 5 cents. 



Cereal Breakfast Foods, by L. H. Merrill and E. R. Mansfield. Bulletin 

 No. 84. Agricultural Experiment Station, Orono, Maine. 



2. THE FLOUR. 



Bread is best made of wheat flour because the grain contains so much 

 gluten, a substance which when moist catches and holds the gas formed 



Fig. 156. The best flour is the most economical. If the bread is poor, let 



flour take the blame. 



by the growth of yeast, much as beaten egg whites entangle air. Meal 

 is grain coarsely ground ; flour is a fine product. 



Our average markets offer us four types of meal and flour made from 

 wheat : 



Pastry Hour is made from the soft, starchy, winter wheat of the South- 

 west, and is often called " St. Louis " flour. It is best adapted to any 

 doughs which we wish to be especially " short " or tender. Pastry flour 

 feels smooth and soft, and if clasped firmly in the hand will retain its 

 impression. 



