21 



value and healthfulness of white bread 

 and that made from whole wheat, rye, 

 etc., calls for thoro investigation, as, in 

 fact, does the subject of bread making gen- 

 erally. 2 If Funk's recent researches, which 

 seem to show that the vitamines or vital 

 substances of the wheat kernel are found 

 only in the husk or pericarp, are substanti- 

 ated, there can be no doubt as to the de- 

 sirability of using more of the wheat berry 

 for bread. In regard to the argument as to 

 waste, however, it should be remembered 

 that the portion remaining after the proc- 

 ess of "bolting," is not wasted at all, but in 

 the form of wheat bran is utilized com- 

 pletely for feeding cattle, etc. 



Another statement that should be care- 

 fully investigated is that put forth by advo- 

 cates of prohibition, that the manufactur- 

 ing of beer entails the extensive waste of 

 food materials and should therefore be 

 stopped during the war period. 1 hold no 

 brief for beer, its makers or users, but I do 

 prize the truth, and if the opponents of beer 

 drinking have no better argument than the 

 above, I fear thev will get little support or 

 sympathy from thinking people. As a mat- 

 ter of fact, the only cereal used in beer 

 making is barley, and this not only consti- 

 tutes the main use of this cereal, but as a 

 result of this use, over a third of the bar- 

 ley employed is made available for the 

 special feeding of milch cows. According 

 to facts ascertained by the U. S. Govern- 



: Hoover, whose statements are bound to com- 

 mand our deepest respect is quoted as saying 

 that in Belgium the effort to use more than 81 

 per cent, of the wheat grain in making bread 

 was followed immediately by an increase of a 

 thousand deaths. "After that," he said, "we 

 did not dare to mill more than si per cent, of 

 the grain." 



