268 ECONOMY OF THE HOUSEHOLD. 



proportion were found to hold generally, six barrels of 

 southern flour would be about equal to seven of northern. 



973. Flour in its natural state contains from twelve &quot;to 

 sixteen per cent, of water, but it will take up about half 

 its own weight of water in addition, so that a hundred 

 pounds of good flour make about a hundred and fifty 

 pounds of bread. 



974. It is an important fact, that the bran which is 

 generally so carefully sifted out of the flour, is rather 

 more nutritious than the fine flour itself. The oily parts 

 of the grain lie mostly near the surface. The less finely 

 bolted flour is undoubtedly more nutritious and whole 

 some than the finest and whitest samples. 



975. Rye flour, though it does not differ materially 

 from wheat flour in composition, is yet unlike it in some 

 respects. Its color is not white, but a grayish brown ; the 

 bread made of it is not so porous as that made of wheat flour, 

 nor the dough so tough. Its starch cannot be washed out 

 like that of wheat flour. Rye bread may be kept fresh and 

 moist much longer than wheat, perhaps on account of 

 the peculiarity of its gluten. 



976. The preference of wheat to rye arises from taste 

 or prejudice merely. They have nearly the same nutritive 

 value. Barley also contains about the same proportion 

 of nutritive matter. Rye flour when mixed with an equal 

 quantity of Indian meal, will make a very palatable and 

 healthy bread. 



977. The general principles of bread making apply 

 alike to all kinds of flour or meal, but Indian meal, though 

 in composition and nutritive properties not differing much 

 from wheat flour, does not make equally spongy bread. 



978. The most common modes of cooking the meats 

 we set upon the table, are simple boiling, roasting and 



