BREAD AND ITS COMPOSITIONS. 



barley-water, with a quarter of an ounce of isinglass or gelatine 

 and a little sugar, and boil all together for an hour, adding warm 

 water occasionally as it boils away ; pour the barley-water on a 

 dozen sweet almonds pounded fine, and mix well ; then strain. 



Lime-water and Milk Lime-water, two teaspoonfuls to 

 half a tumblerful of milk; add a little sugar to taste. This com- 

 pound will often be retained when the stomach rejects all other 

 kinds of food. The same may be said of milk and soda-water in 

 equal proportions. 



Artificial Ass's and Goat's Milk Take half an ounce 

 of gelatine, and dissolve it in half a pint of hot barley-water; then 

 add an ounce of refined sugar and pour into the mixture a pint of 

 good, new, cow's milk. 



Milk, Rum, and Gelatine Dissolve in a little hot water 

 over the fire a pinch of the best gelatine; let it cool; mix with it in 

 a tumbler a dessertspoonful of rum and fill up the glass with warm 

 new milk. 



BREAD A1STD ITS COMPOSITIONS. 



Value of Unbolted Flour By our system of grinding, 

 bolting and separating wheat our fine flour contains but a little over 

 half the quantity which has been provided for the wants of our 

 systems in this important grain. The almost universal use of fine 

 flour, instead of unbolted flour, is doubtless a fruitful cause of not 

 only disease, but imperfect development of the system and its 

 organs; in fact it is quite certain that here is to be found one of the 

 most fruitful causes of consumption. And it would be far better 

 if physicians would feed their patients with unbolted flour and 

 thereby supply the phosphorus that is found in this kind of flour, 

 than to give them the various phosphates directly from the mineral 

 kingdom for preventing and curing consumption. 



In the process of bolting flour, the dark portion is separated 

 almost entirely, and yet this is the nutritious portion of the grain 

 and that which in a great measure nourishes the muscles and gives 

 strength to the system ; whereas the white or starch-portion of the 

 grain is of but little use except as a heat-producing agent; and in 

 this respect it is far inferior to fat or oil, and most of the oil in 

 wheat is contained in the dark or external portion of the kernel. 



Dr. Bennett says: "Now, if there is a well established fact 

 emanating from experimental analysis, it is this: that superfine or 

 very finely bolted wheat-flour will not alone sustain animal life. 

 This fact has been repeatedly demonstrated by Magendi, the great- 

 est physiologist who ever lived. Having ascertained that the 

 muscular and nervous tissues, including the whole brain or 

 cerebral mass, was composed of nitrogenous matter, he readily con- 

 cluded that starch or the fecula of wheat would not alone sustain 



