PURE AND IMPURE FOOD. 



" What a Man Eats He Is." 

 Edited by C. F. Langworthy, Ph. D. 

 Author of "On Citraconic, Itaconic and Mesaconic Acids," "Fish as Food," etc. 



SCHWEITZER BREAD. 



A combined system of milling and bread- 

 making has been recently introduced in 

 Paris, the object being to convert ioo 

 pounds of wheat into ioo pounds of bread 

 at a low cost and at the same time fur- 

 nish bread of a superior quality. It is 

 stated that official analyses by the National 

 Agronomical Institute and by the muni- 

 cipal laboratory of Paris demonstrate that 

 the Schweitzer bread contains more nutri- 

 tive material than ordinary bakers' bread. 

 The bread, known as family bread, pain de 

 menage, is sold to the working classes for 

 about a cent a pound less than ordinary 

 bread. 



Just as coffee is better if freshly roasted 

 and ground, so, it is claimed, bread is bet- 

 ter if made from freshly ground wheat. 

 The flour in this mill, which is a part of 

 the establishment, is ground only in quan- 

 tities sufficient to meet the daily needs of 

 the bakery. 



According to Consul W. P. Atwell, "The 

 wheat arrives in a boat, which is moored 

 in the canal on whose bank the bakery in 

 Paris stands ; elevators hoist it into bins, 

 whence it is carried by an immense ele- 

 vator to the top of the mill and turned 

 into the different cleaning and separating 

 machines. After all foreign substances 

 have been removed and the grains of wheat 

 have undergone a thorough brushing and 

 washing, they are clean and shiny. To pre- 

 vent the possibility of dust remaining in 

 grooves of the wheat kernels, the grain is 

 run through a Schweitzer appliance, which, 

 seizing each grain lengthwise, splits it ex- 

 actly in the groove. 



"The wheat thus cleansed passes into the 

 mill, composed of flat, circular steel grind- 

 ers, grooved in such a manner that they 

 accomplish the decoration of the kernel 

 and its granulation into meal at the same 

 time. These grinders are movable, but do 

 not touch, so that, instead of crushing the 

 wheat and producing a very fine flour, a 

 considerable portion of the outer and harder 

 part of the wheat, containing gluten and 

 other nutritive properties, is retained in the 

 flour. The bran alone is expelled. 



"Attached to the mill are the works for 

 kneading the meal, water, and yeast into 

 bread. All of this is done mechanically, 

 the works being separated into 3 stories. 

 Special yeast is prepared in the upper story 

 in rooms heated in winter and cooled in 

 summer. The yeast, flour, and the salted 

 and filtered water are carried down by ma- 



67 



chinery into kneaders having the form of 

 half cylindrical tubs, rotating on 2 pivots 

 placed in the axis of the kneading troughs, 

 so the tubs may be placed at a lower or 

 higher angle in order to accelerate or re- 

 tard the kneading. 



"One person can attend to 2 Schweitzer 

 kneaders, regulating the distribution of the 

 dough, and thus the kneading of 2,000 

 kilograms (4,409 pounds) of dough an 

 hour is accomplished. The steel arms of 

 the mixing and kneading machinery, some 

 of which are stationary and others mobile, 

 stretch and work the dough much better 

 than hand power. 



"The wheat, salted water, and yeast au- 

 tomatically enter one end of the tub, and 

 dough in an endless skein of pale yellow 

 issues from the opposite end. This dough 

 finally falls on tables on the ground floor, 

 where it is weighed and made into loaves 

 of every shape and size. Small wagons 

 are charged with the shapes, which then 

 go to the raising room. Each floor has a 

 fermenting room kept at an even tempera- 

 ture. 



"The dough after rising is carried by 

 wagons into the baking room, where it is 

 placed in Schweitzer ovens heated by gas 

 from retorts arranged in such a manner 

 that the gas does not enter the oven, and 

 the heat is so regulated that the baking 

 operation goes on automatically. 



"In connection with this model estab- 

 lishment is a laboratory for the chemical 

 examination of the samples of wheat sub- 

 mitted for purchase. Mr. Schweitzer has 

 mills, ovens, and kneaders of various 

 dimensions that may be worked by ma- 

 chinery or hand power. The latter system 

 enables the farmer to grind his own wheat 

 and make his bread from an unadulterated 

 and wholesome product. It is regarded as 

 particularly adapted to the colonies." 



JAM BRICKS. 



According to the London Daily Tele- 

 graph; "Commercial journals in the United 

 States are just now directing much atten- 

 tion to the vast development that is taking 

 place in California and elsewhere in the 

 manipulation of fruit pulps and jam, and 

 it seems that something like a revolution 

 in the enormous industry is by no means 

 an impossibility in the near future. Some- 

 thing of the kind has been foreshadowed 

 in this country, and observant visitors to 

 the great exhibitions of groceries and con- 



