APPENDIX to the CHRONICLF,. 



115 



~ Both these causes operate most 

 powerfully in the coarsest of all 

 wheaten bread, that which is made 

 of the whole produce of the graiii 

 without any separation. Specimens 

 of this bread have been produced 

 to your committee, and appeared 

 palatable, wholesome, and nutri- 

 tious. But though bread of this 

 sort may be introduced with great 

 advantage, where the wheat is well 

 harvested and of good quality, and 

 in such cases the saving may be 

 computed at not less than one-third, 

 yet your committee are induced, by 

 several considerations, not to recom- 

 mend this as the only mode of pre- 

 paring that species of grain. They 

 are informed, that in some cases 

 where wheat has been very ill har- 

 vested, or is much damaged, it can 

 only be made fit for use by a separa- 

 tion of the outward coat or husk ; 

 the coarse bran which is retained in 

 this kind of bread, contains less 

 nutriment than the other parts of 

 the grain, and may render the food 

 not only less palatable, but kss like- 

 ly to agree for a time with persons 

 unaccustomed to it, than the bread 

 now recommended, from which the 

 coarse bran is excluded. It may 

 also be apprehended, that if no flour 

 or meal of a finer sort than the whole 

 meal were allowed to be made, it 

 would prove a considerable discou- 

 ragement to one of the most useful 

 methods of economy, the use of 

 bread made of other kinds of grain 

 mixed in diSerent proportions with 

 wheat; such mixtures, though ca- 

 pable of producing excellent bread 

 when the grain has been so dressed 

 as to exlcude the broad bran only, 

 are rendered less palatable by the 

 introduction of that article. It is, 

 however, of the greatest import- 

 ance, that as large a portion of the 



j^raln should be introduced into feed, 

 as is consistent with the use of wheat 

 of different qualities, and with the 

 mixture of wheat with other grain. 

 This appears to be effected by the 

 use of what is called an 8.?. 6d. 

 seamed cloth, or a patent cloth 

 No. H, which excludes only the 

 broad bran, weighing about 5lbs. 

 or 61bs. in a bushel of wheat. Bread 

 of this description includes all the 

 finer parts of the wheat, and ex- 

 cludes the outward husk. It is little 

 inferior, except in colour, to the 

 white bread, and is far superior in 

 every respect to the bread contain- 

 ing none of the finer parts, which 

 forms the food of those countries 

 from whence London is supplied 

 with flour. In point of economy, 

 this species of bread comes nearest 

 to that which is made of the whole 

 meal, producing an addition of 

 somewhat more than one-fifth to the 

 bread which would be made in the 

 ordinary mode from an equal quan- 

 tity of wheat. This calculation is 

 made on a supposition, that, in the 

 ordinary mode of dividing the grain, 

 the whole of what is called weigh- 

 ing stufl", comprising the seconds, 

 thirds, and middlings, as well as the 

 fine flour, is made into bread or bis- 

 cuit. Supposing the quantity of vari- 

 ous kinds of grain consumed in bread 

 in England to amount to nine mil- 

 lions of quarters, and that one-third 

 of this quantity is made into fine 

 bread, the saving which will be made 

 in nine months,by the use of the kind 

 of bread here proposed, will be no 

 less than 450,000 quarters, or about 

 three weeks consumption of that, 

 part of the kingdom. When the 

 reality as well as the necessity of 

 this saving is made apparent to the 

 people, it may be expected that 

 their good sense will easily reconcile 

 12 



