24 THIRTY CENT BREAD 



four grades known as "patents," "straights," 

 "clear," and "low grades." The "patents" to-day- 

 are worth $io a barrel, the "straights" are worth 

 $9.50 a barrel, the "clears" are worth $9 a barrel, 

 and the "low grades" are worth $7.50 a barrel. The 

 rejects are worth only what we can get for them. 



The nourishing quality of the low grades, which 

 cost $2.50 less than the "patents," is immeasurably 

 superior to the nourishing quality of the more highly 

 milled, and therefore more expensive, patent flour. 



When patent flour is quoted at $10 a barrel whole 

 wheat flour is quoted at $7.50 a barrel — just $2.50 

 less. 



By milling all of the wheat, as is now done in 

 Europe, we not only increase the quantity available 

 for human consumption, but we automatically reduce 

 the price. If we turned the whole of our 750,000,000 

 bushels of wheat into 217,704,092 barrels of whole 

 wheat flour the cost at this rate would be $544,260,- 

 230 less than the cost of producing as many barrels 

 of white flour. 



The rejected three bushels out of every unit of 

 eight bushels consist of brown bran, yellow germ, 

 and white or gray middlings. Without these three 

 rejected products no flour will support life. With 

 them man and his children can live indefinitely, even 

 though he eats little else. 



Thus in time of stress a change in our milling 

 system, which would retain these rejected products, 

 would not only increase the total quantity of wheat 

 products for human consumption by nearly 38 per 

 cent, and reduce the cost by 25 per cent., but it would 

 immeasurably increase the food value of the whole, 

 converting a one-sided, denatured, and inadequate 



