Yellow Bread 309 



inveigh bitterly against His Grace, the Bishop of Quebec who, 

 they say, has enticed them away from home under pretext of 

 sending them to enjoy the milk and honey of the land of promise. 



Men have always liked corn and the dishes made from it. 

 In the dining rooms of their university clubs the hot corn 

 sticks and muffins are always first choice. Women restaura- 

 teurs, like Ella Barbour, Jane Davies, Miss Kirby and Miss 

 Allen to mention only a few of those who are doing a thriv- 

 ing business feeding New Yorkers and Mary Love, whose 

 tea room in Columbus, Ohio, draws nearly as many of the 

 politicians as the Capitol, never fail to have hot corn bread of 

 some sort for their men customers. It's the men who make a 

 restaurant pay. 



The secret of good corn-meal mush and, believe me, it 

 can be very good lies in having water-ground meal to start 

 with. Don't let the grocer's clerk persuade you that the kind 

 he sells done up in cartons and put out by some breakfast- 

 food manufacturer is just as good. It isn't. Probably the clerk 

 is an Irishman, and no Irishman has the proper feeling for 

 corn meal. They import it into Eire, but they feed it to the 

 pigs and the fowls and feed themselves on soda-bread. The 

 fact that Irish bacon and Irish eggs fetch high prices in the 

 world's markets, and Irish labor a poor price, apparently has 

 not taught the peoples of the twenty-six counties anything 

 about nutrition. 



Water-ground meal is, as the name implies, corn meal 

 which has been ground by stones turned by water power. It 

 matters not at all whether the agency for gathering the power 

 is a wheel in the brook or turbines. Either way, water power is 

 slow and rhythmic. The slow turning of the tedder does not 

 overheat the meal; the millers' refining processes do. And over- 

 heated meal has lost its flavor. It loses something else by the 

 refining process; this is the germ which contains the fat and 

 most of the mineral values as well as a good part of the sweet 

 taste. The refiners extract the germ from which they make 



