THIRTY CENT BREAD 35 



§ 14 — BARLEY, RY:e, RICB 



Of barley we produce annually nearly 200,000,000 

 bushels. This at once goes through the pearling or 

 refining process, which gives us our "pearled" barley 

 or' denatured barley of the market place and robs 

 us of 20 per cent, or 20,000,000 bushels. 



If one should say that this is not so, for the reason 

 that a large quantity of our barley crop is malted 

 for brewing purposes, the situation only becomes 

 worse and the loss, as far as human food is con- 

 cerned, is not only doubled but trebled. 



We would have annually at least twenty-five 

 pounds of barley for every man, woman and child 

 more than we already have if we reformed our bar- 

 ley milling system. 



Of rye we produce annually 40,000,000 bushels, 

 most of which goes into whiskey. If we do to 

 whiskey in war time what the Russians did to vodka 

 we will save for every man, woman and, child an- 

 other unit of twenty-five pounds of one of the best 

 bread grains that ever came from the shell. 



We really know nothing of rye bread in the United 

 States. The silly, anaemic thing that is sold in our 

 bakeshops as rye bread is not rye at all. It consists 

 of 90 per cent, patent flour and 10 per cent, rye flour. 

 With the characteristic flavor and virtue of neither 

 wheat nor rye to recommend it, it is not wonderful 

 that its colorless personality appeals to no one. 



Of rice we produce, approximately, 30,000,000 

 bushels, a large part of which finds its way into beer. 

 All the rest is polished. By consuming natural 

 brown rice we save 20 per cent, of the grain, includ- 

 ing its most indispensable elements. This saving 



