1895 



GLEANINGS IN BEE CULTURE. 



869 



dare to claim this. If. then, there is no salva- 

 tion by clinging to hard, unyielding law, it must 

 come through the grace of Christ Jesus. 



for there is no other name under heaven given 

 unioiij;- men, wliori'by we riinst be saved.— Acts 4:12. 



BATTLP; CKEEK, MICH. 



I have heard of people being linlf baked; but 

 I do not know that I ever heard any mention 

 of their being twice baked. Huber says the 

 zwieback {tsweebok) that our family are all so 

 fond of simply means twice baked — from zwei, 

 two, and backen, to bake. You see, Huber is 

 studying German. Well, this delicious bread, 

 which is getting to be so popular of late, is 

 called zwieback because the bread is baked in 

 the usual way, and then sliced up and baked 

 again; and this last baking should be a slow 

 process, occupying several hours; and to get 

 the best and most wholesome product, not 

 only should every bit of moisture be expelled 

 from the bread slices, but the starch should 

 be mostly converted into dextrine; then the 

 patient, if he is sufiFering from Impaired diges- 

 tion, should eat it without drinking any liquid 

 whatever. I complained to Dr. Lewis that it 

 took me so long to finish my meal. Said I: 



"Doctor, why can't I moisten it with a little 

 hot water? it takes so everlastingly long to eat 

 even a little piece if I chew it as you direct, 

 until it is a soft and creamy food; that is, when 

 the juices of the mouth have to furnish a lubri- 

 cant." 



He replied something as follows: 



'"That is just exactly what I want you to do. 

 Take plenty of time to eat your meat and 

 zwieback both, to masticate them to comple- 

 tion and mix them with the secretion which 

 nature produces on purpose. We want the 

 digestion to be carried as far as possible while 

 the food is in the mouth, and thus relieve the 

 worn-out or impaired stomach and bowels." 



By the way, it has been suggested that the 

 reason why Carlsbad, Germany, has such a 

 reputation as a health-resort is that the people 

 there subsist mostly on their famous zwieback. 



The Battle Creek folks manufacture three 

 kinds— that made from white bread, rye bread, 

 and from whole-wheat flour. Dr. Lewis gives 

 the preference very strongly to the whole- 

 wheat flour. By the way, we have a flour-mill 

 just five miles from here, where they have 

 recently put in an apparatus for making whole- 

 wheat flour. After testing a great many kinds 

 of health foods, I am forced to decide that 

 bread (or, rather, zwieback) made from whole- 

 wheat flour, comes the nearest to beefsteak of 

 any thing I can get. If you are suffering from 

 indigestion, get some of this whole-wheat flour, 

 and have some good bread made, without any 

 sugar or baking-powder. Slice it up, and dry 

 the slices, as I have told you. If you want a 

 sample of the very best, get some of the Battle 

 Creek product. You can get a small sample by 

 mail. May be you will decide, as we have 

 done, to buy it rather than to take the trouble 

 to make it yourself. They buy a special brand 

 of wheat, the best that can be got. It is most 

 carefully cleaned, and thpn ground with the 

 very best apparatus for making the whole- 

 wheat flour. The bread is then made by ma- 

 chinery of the very best improved kind. All 



the kneading and hard work is done by a steam- 

 engine. It is then baked in a coke-furnace 

 that does it just to a dot. Then the loaves are 

 sliced up by appropriate machinery, and baked 

 again by being placed on large trays of netting. 

 These trays revolve slowly so as to be several 

 hours in getting once around; and during these 

 several hours, each tray is exposed to just the 

 right temperature to dry it to the best advan- 

 tage. The result, instead of the ordinary dry 

 crust, as some mightcall thezwieback, is a crisp 

 and delicious dry bread that crushes in your 

 mouth like the most delicate crackers or wafers; 

 and one of the nicest things about the zwieback 

 is that it will keep indefinitely if you will only 

 keep it dry. If the weather is damp, and you 

 can not keep it in a dry place, give it another 

 baking, say once in several days. In this way 

 it may be kept indefinitely. I understand they 

 ship it clear down to Florida.* 



You may be at first inclined to call their food 

 products expensive: but please remember that 

 every particle of moisture is expelled, so you do 

 not pay any thing for icatei- as you do in buy- 

 ing canned goods, loaves of bread, fruit, or 

 almost any thing else. Again, the cooking is 

 all done on a large scale by appropriate ma- 

 chinery. If you want to get along in your 

 housekeeping, without a hired girl, or a limit- 

 ed amount of help, using food already cooked, 

 it is a very great saving, especially when it 

 results in saving your wife from laborious 

 housework. Again, it is most wholesome. 

 The same may be said of their delicious grain 

 product called granose. In making this, the 

 very best and nicest choice wheat is steamed 

 and parched, the parching being done with 

 steam as well as the cooking, if I have got it 

 right: and this cooking process is carried on 

 several hours, so as to make every portion of 

 the grain as easy to digest as thorough cooking 

 can make it. Then it is passed through rollers 

 that spread the wheat grains out thin like Sar- 

 atoga chips on a small scale. Last, it is thor- 

 oughly dried, so it will keep like the zwieback, 

 indefinitely. This is a delicious food to eat raw, 

 without any cooking whatever. I have just 

 had a taste of it when moistened with milk, 

 and it seemed to me the very embodiment of 

 something both delicious and nutritious. I 

 think Huber agrees with me, by the way in 

 which he manages a bowl of granose and milk. 

 But I am for the present forbidden the use of 

 milk. 



There were so many machines and so many 



[There are quite a few people who have found 

 that they can not eat oysters; at least, oysters and 

 crackers as usually served do not agree with them. 

 Let all such substitute zwieback for the ordinary 

 oyster-cracker of commerce and note the result. If 

 you think our ordinary crackers are made of good 

 healtliy materials, let some of them get old, and see 

 what they smell like; tlien give zwieback the same 

 treatment. At the usual reiaii prices I know zwie- 

 back costs a little more tlian tlie crackers. In our 

 market oyster-crackers retail at S cts., while the 

 Battle Creek zwieback is 10. But I think you will 

 agree with me that a pound of tlie latter contains a 

 good deal more food tlian a pound of crackers, be- 

 sides being ever so much more wholesome. Again, 

 if the housewife has plenty of time, and not much 

 to do, she can manufacture the zwieback so it will 

 not cost nearly as much per pound as the crackers. 

 Please remember the best kind of wlieat flour costs 

 less tlian :i cts. per lb.; and the cost of every thing 

 required to make the bread or tlie zwieljack, if you 

 choose, aside from labor, sliould not be more than 3 

 cts. Of course, you can buy crackers when there is 

 not time to make bread. But it is a good deal 

 cheaper, and ever so much healthier, to let good 

 home-made bread take the place of crackers in the 

 family; and I tliink you will agree with me that 

 zwieback, made of wliole-wheat flour, is more tooth- 

 some, Ijesides being ccerxo much more liealthful. 



