[ 227 3 



On coarse Flour, b?'own Bread, and the Force of Habit, 

 as it relates to Escideiits. By Ricliard Peters. 



Read March 8th, 1808. 



In execution of our plan to throw out thoughts and 

 facts on a variety of subjects, as themes to elicit from 

 others more vahiable information, I send the following; 

 as the subject does not appear to have been mentioned 

 in any communication. I have seen it scientifically and 

 ably treated, in some foreign books, to a^ hich I have 

 not now access. I have long practised on the opinion 

 I state ; but if the opinions of others are different, I shall 

 not eat my house-hold bread, or brown biscuit, with the 

 less zest, or contentment. I am so little refined in my 

 palate, that I prefer good and well raised rye bread, to 

 any other. So that I have no great chance of success, 

 in either my precepts or example. If those who can 

 get no other bread are to be found in this country, I should 

 be happy to comfort them, in a situation which is to 

 me a matter of choice. I have always accounted a good 

 common ship biscuit a treat ; and prefer it to those sup- 

 plied for the cabbin. However home spun this propen- 

 sity may be deemed, it has been one to me gratifying^ 

 and promotive of health. ?o 



It has always appeared to me that the preference 

 given to bread made oi superfine fiour, was a mistake in 

 our dietetic system. 



Grain consists of mucilage or starch, and animalized 

 matter; called by the French chy mists vegeto-anlnuiL 

 Of the former there are three, and of the latter t^xo 



