31 



oil your flour board. When it is li^lit enough, but not toO' 

 hght, take it again to your flour-board, work it into loaves, and 

 set it to rise in pans for the stove. Have the right degree of 

 heat for three quarters of an hour, and your bread will be fit for 

 any table in the land." 



What Bread should be eaten ? Mainly, for common use, that 

 which will contribute best to the perfection of our physicaj 

 frame and the promotion of health. The practice, so common 

 now in our community of using but the finest wheat is a grave 

 mistake. In this age of high intellectual culture and endow- 

 ment, it is pitable to see the puny body and sickly countenance 

 s(» marked as tlie characteristic of the present generation. An 

 analysis of wheat gives a large proportion of gluten which forms 

 fat and muscle, at the expense of bone, a building without a 

 frame. Our forefathers were a muscular, vigorous race, wliich 

 was mainly due, no doubt, to their coarse and homely fare. It 

 has been said of their sons ''All their bones were made of In- 

 dian Corn." When we return to the custom of coarse bread 

 with milk for our children, we may reasonably hope for some 

 improvement in tliis direction. Fine flour from any grain is not 

 as nutritious and healthy as the coarser grades. The French 

 chemists have found in their analysis of wheat bran a product 

 which they denominate '"cerealine" which is found to dissolve 

 all other kinds of food when subjected with it to warmth and 

 moisture, and consequently is a great aid to digestion. This is 

 proved by the use of Graham Bread, in which the bran is re- 

 tained. Equally reprehensible is another practice of some, 

 either from mistaken notions of economy, or detestable mean- 

 ness, in giving their help bread, heavy and sour, or so dry that 

 it becomes literally true that "In the sweat of thy face shalt 

 thou eat bread." It is a positive sin ; for no man under such 

 circumstances, with the moral certainty of seeing such a loaf at 

 every meal could offer up the petition '-Give us this day our 

 daily bread." 



Who should know how to make bread ? Not only every 

 house-keeper and cook but every young lady in whatever rank 



