228 On coarse Flour ^ 



fifths, in good wheat ; and this latter (with resin and 

 sometimes oil) is contained in the outer coat, or skin; 

 which is called offal^ by those who, by every means 

 in their power, detach it in the manufacture of fine 

 flour. Yet good and well made bread depends on the 

 admixture of both these substances, in due propor- 

 tions. In such proportions they must exist, to consti- 

 tute wholesome and good meal or flour. They exist 

 in the grain, in a state of mechanical mixture; and not 

 of chymical union. This union is accomplished in 

 grain, by the process of germination, or malting. The 

 result is saccharine matter, or sugar ; which, until this 

 union, was not possessed perfectly by either of the parts^ 

 The operations of fermenting, and baking the flour se- 

 as to form it into good and wholesome bread, produce 

 the like union, and effect. This account and analysis 

 ai'e taken from celebrated ^vriters. 



By this statement it seems to me, that the more the 

 vegeto-animal part is detached, in refining the flour, the 

 more the necessary proportions are destroyed, and the 

 less nutritive and healthful, this esculent becomes. 

 There is the less of the materials necessary to form su- 

 gar, which of itself is highly nutritious. Crews of ships 

 in distress, have been sustained on sugar alone, for a 

 great length of time. Nature has provided all the parts 

 of the grain to correct the qualities of each other; and all 

 to assist in the uses designed. The finer the flour, the 

 more of the aliment is deficient; and the more must be 

 required of the residuum for sustenance.* After the 



* An Infusion of bran or offal of grain, is highly nutritive ; 

 and the longer it is macerated, so as to avoid acidulating^ the 



