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aud in the hairs at the end of the kernel, and the finely 

 broken fragments of the hairs themselves, all of which are a 

 detriment to the flour. 



The ideal flour, so prepared that all the objectionable 

 elements of the kernel are removed while all the nutritious 

 parts are left in, is prepared by subjecting it to a process 

 which removes the husky outer coating of the kernel before 

 the grinding takes place, and then grinding the flour with- 

 out separating any of the proteid portions of the grain from 

 the starch, thus conserving all the nutrition in the grain ; 

 the product thus obtained is known as the "flour of the en- 

 tire wheat." The bread made from this flour is of a light 

 brown color, is more moist, richer in flavor and lacks the 

 dry and unsubstantial character so common in white bread, 

 especially that made by bakers. Having personally used 

 bread made from this flour for the past fourteen years, and 

 having compared it with many other kinds, I am prepared 

 to say that I cannot find its equal in nutrition or flavor. It 

 must be said, however, that something depends on the 

 method by which it is made, and for that reason I have ap- 

 pended the most approved method followed in its prepara- 

 tion. It will be seen that it is more easily made than any 

 other kind of bread. Unlike most bread it does not deteri- 

 orate with age if properly kept, up to a reasonable limit of 

 time. I have taken it on camping expeditions and had it 

 keep for a week with no necessity for renewal and no loss 

 of flavor. In 1891 I met a gentleman at Lake Worth, who 

 had spent three weeks in Florida. He was a chronic 

 dyspeptic and could eat no other bread than this. He had 

 brought a supply of it with him and had used from it during 

 the three weeks of his stay, and was then obliged to go home 

 because his supply was exhausted. If the bread becomes 

 dry it is only necessary to wrap it in a moist cloth and place 

 it in the oven for fifteen minutes, when it resumes its usual 

 condition. It also makes the most delicious form of toast 

 imaginable. 

 It should also say that this bread is not so palatable when 



