332 J. Dauglish on Fermented Bread. 
large praporncn of meat, while the diet.of the other is chiefly 
bread. In Scotland, however, the laboring man is capable of 
grain. But while he endeavors to secure. both these portions 
for his flour, he takes the greatest care to avoid as much as pos- 
sible, by. fine dressing, etc., the mixture with them of any part 
of the true external coat which forms the bran, knowing that it 
will cause a most serious deficiency in the color of the bread 
after fermentation. | 
It is generally supposed that the dark color of brown bread 
—that is of bread made from the whole wheaten meal—is attrib- 
utable to the colored particles of the husk or outer covering of 
the grain. But such is not really the case. The colore parti: 
cles of the bran are of themselves only capable of imparting 4 
somewhat orange color to bread, shine is shown to be the fact 
when whole wheaten meal is made into bread by a process where 
America for removing the outer seed coat of the wheat grain 
without injuring the grain itself, by which it was propose be 
save that highly nutritious portion which is torn away, adhering 
to the bran in. the ordinary process of grinding, and lost to ee 
man consumption. The invention was brought under the notice 
of the French Emperor, who caused some experiments to be made 
the experiments, and of the inventor himself, the brea 
brown instead of white. The consequence, of course, has 
as the invention has never been brought into practical oper 
on. s 
