357 



* Of this 98 pounds is phosphoric acid. 

 t Of this 0.45 pounds is phosphoric acid. 



It will thus be seen that Dr. Cutter of Harvard University, 

 was not very wide of the mark when he used the following 

 language with reference to the flour we commonly eat. We 

 quote from the American Medical Weekly, and use his italics : 

 "The gluten of cereal foods is their nitrogenized element, 

 the element on which depends their life-sustaining value, 

 and this element is, in the white and foolishly fashionable 

 flour, almost entirely removed, while the starch, the inferior 

 element, is left behind and constitutes the entire bulk and 

 inferior nutriment of such flours. To use flour from which 

 the gluten lias been removed, is almost criminal." 



The flour of the entire wheat is recommended by a large 

 number of prominent physicians who have made a study of 

 nutritive foods ; and either this or similar grades of flour are 

 used at all first-class sanitariums where invalids are built 

 up in accordance with the most advanced ideas of nourish- 

 ment. 



In order to make this bulletin as practical as possible, we 

 add a recipe for using the flour of the entire wheat, since 

 the process is somewhat different from that followed in 

 ordinary bread making : 



"For making bread from the flour of the entire wheat, 

 take two quarts of unsifted entire wheat flour, a little less 

 than a quart of warm water, one-half cup of sugar (or less if 

 desired), one-half cake of compressed or ordinary dry yeast, 

 and a little salt. Dissolve the yeast in part of the water, 

 mix sugar, flour and salt and add the yeast and the remain- 



