118 FARM HOMES, LNXDOOES AKD OUT-DOOES. 



makes the healthiest bread for the human family the 

 majority of investigators favoring the whole grain. 



Prof. Thurber says : "In fine flour the percentage of 

 starch is much greater, and that of the albuminoids and 

 earthy matters less, than in the whole grain ; conse- 

 quently this is not so nutritious as a flour which more 

 nearly represents the wheat itself. Pure l Graham ' flour 

 should consist of the whole wheat ground fine, but much 

 that is sold under this name is merely bran and shorts 

 subjected to a second grinding. Properly made, Graham 

 flour is very nutritious, but, owing to the amount of 

 crude fibre it contains, it irritates the bowels of weak 

 persons. " 



New ways of grinding have been invented, by which 

 simply the hull or bran is removed and the wheat then 

 ground, which makes a fine, and at the same time, a 

 most nutritious flour. And this must be the flour to be 

 chosen by those who hold in the hollow of their hands, 

 so to speak, the health of the family. 



Without waiting for the new processes any farmer can 

 have his wheat ground into genuine, honest Graham, 

 reserving a portion of the grist for " fine flour " for occa- 

 sional use, or for any unfortunately " weak persons " in 

 the family with whom Graham may disagree. 



Boiled Wheat. Wheat boiled or steamed until it cracks 

 open, and eaten either cold or warm with good, rich milk, 

 and sugar, if liked, makes an excellent breakfast dish, 

 and also a good dessert for dinner. 



Wheat Mush. Coarsely ground wheat stirred into 

 salted boiling water, cooked for twenty minutes, and 

 served with milk and sugar is, as Dr. Nichols declares, 

 "one of the nicest and best forms of food, and very 

 hearty. " A good sized steel coffee-mill might be used 

 for "cracking" the wheat, as enough for half a dozen 

 persons can be ground in five minutes. 



