FOOD PREPARATIONS. 359 
chievous irritationZin the intestinal canal.” He gives as his opinion that 
the middle course is the right one, viz., that bread should be made of 
moderately dressed, or ‘‘seconds” flour, rather than over-dressed ‘‘firsts’’ 
or under-dressed ‘‘thirds’”, 7. e. unsifted whole-meal flour. If whole-meal 
flour is used it should be sifted through a meal sieve. 
Liebig asserts that in certain cases the use of limewater improves the 
quality of bread. 
Tomlinson says that in the time of bad harvests, when the wheat is 
damaged, the flour may be considerably improved, without any injurious 
result whatever, by the addition of from 20 to 40 grains of carbonate of 
magnesia to every pound of flour. Both of these would act in nearly the 
same manner, by neutralizing any acid, such as acetic, that might already 
exist or be’generated in the course of fermentation. 
