PURE FOOD. 



329 



destruction of 108,000,000 bushels of valu- 

 able food bearing nutriments. When we 

 consider that this impoverishment of food 

 product is just 18 per cent, loss of life giv- 

 ing power to humanity, the results are 

 startling. If these statements are correct, 

 the waste of a few years becomes an impor- 

 tant factor, for the reason that it affects not 

 only the brain and muscle of the active 

 working force of the world, but the children 

 who are weakened and illy matured by eat- 

 ing bread made from superfine white flour, 

 from which the phosphates and other nu- 

 tritive elements of the wheat have been re- 

 moved in the process of manufacture, 

 thereby reducing its tonic value as muscle 

 maker, and brain and nerve force fully 18 

 per cent, from the standard of 100. 



These facts are plainly seen by the follow- 

 ing table, which shows by careful analysis 

 the comparative values of a standard barrel 

 (196 pounds) of each variety of flour: 



Ingredients. 



Franklin 



Flour of the 



Entire Wheat. 



Average of 



Two Samples of 



White Flour. 



Water 



12.47 pounds. 

 2.96 " 

 27.81 " 



15098 " 

 1.78* " 



21.36 pounds. 



Fats 



1.64 " 





18.68 



Carbohydrates 



Ash 



153.61 

 o. 7 it " 







Totals 



196.00 pounds. 



196.00 pounds. 





* Of this 0.98 pound is phosphoric acid, 

 t Of this 0.45 pound is phosphoric acid. 



Dr. Cutter, of Harvard University, has 

 said: "The gluten of cereal foods is their 

 nitrogenized element, which is their life- 

 sustaining value, and this in the white and 

 foolishly fashionable flour is almost entirely 

 removed, while the starch, the inferior ele- 

 ment, is left behind and constitutes the en- 

 tire bulk and inferior nutriment of such 

 flours. To use flour from which the gluten 

 has been removed is almost criminal." 



The Franklin Mills, Lockport, N. Y., are 

 making a fine flour from the entire wheat, 

 which contains all the elements of nutrition 

 needed to build up and sustain every part 

 of the human system and thus preserving it 

 to a ripe old age. — The Evangelist. 



HYGIENIC BREAD. 



The government report of the Alabama 

 agricultural experiment station is devoted 

 to a practical subject of interest to every 

 man and woman, and of especial interest to 

 the cook and housewife. It is a paper on 

 " Flour Considered from the Standpoint of 

 Nutrition," by Lucien M. Underwood, 

 whose essay is as valuable as it is enter- 

 taining. We lately called attention to the 

 distinction between white flour and flour 

 from the whole wheat, and their respective 

 food values. In our contention that the 

 most valuable portion of the wheat kernel 

 was lost in the preparation of the former, 



we are supported by Mr. Underwood. We 

 would like to reprint entire his paper, but 

 must confine ourselves to a very succinct. 

 but comprehensive, statement, which places 

 the matter in a nutshell, and which should 

 receive the unprejudiced attention of every 

 person interested in his own welfare, and 

 that of the children of his household es- 

 pecially. Mr. Underwood writes: 



The nutritive food elements of the wheat 

 kernel increase from the interior outward. 

 In the ordinary process of making flour, in 

 which whiteness is regarded as a mark of 

 the greatest purity, all the inner covering 

 and much of the nutritive outer layer of the 

 kernel is bolted out, and only the inner, 

 whiter portion, containing more starch and 

 less proteids, is left. In other words, the 

 finer and whiter a grade of flour is, the less 

 likely it is to contain the most nourishing 

 elements of the wheat. 



" The ideal flour, so prepared that all the 

 objectionable elements of the kernel are 

 removed, while all the nutritious parts are 

 left in, is prepared by subjecting it to a 

 process which removes the husky outer 

 coating of the kernel before the grinding 

 takes place, and then grinding the flour 

 without separating any of the proteid por- 

 tions of the grain from the starch, thus con- 

 serving all the nutrition in the grain; the 

 product thus obtained is known as the 

 ' flour of the entire wheat.' The bread 

 made from this flour is of a light brown 

 color, is more moist, richer in flavor, and 

 lacks the dry and unsubstantial character 

 so common in white bread, especially that 

 made by bakers. Having personally used 

 bread made from this flour for the past 14 

 years, and having compared it with many 

 other kinds, I am prepared to say that I 

 cannot find its equal in nutrition or flavor. 

 . . . It is more easily made than any 

 other kind of bread. Unlike most bread, it 

 does not deteriorate with age, if properly 

 kept, up to a reasonable limit of time. I 

 have taken it on camping expeditions and 

 had it kept for a week with no necessity for 

 renewal and no loss of flavor. 



" The peculiarities of bread made from 

 flour of the entire wheat, as a food. are. of 

 course, due to its flour containing all the 

 nutritious elements .of the wheat. It thus 

 adapts itself to the needs of the system, and 

 builds brawn, bone, and brain. It is», there- 

 fore, specially valuable for young people 

 whose bodies are growing, or for those 

 whose brains are in the process of growth 

 and expansion. We treat our domestic ani- 

 mals better than we do our children by 

 giving the children the flour from which 

 the best and most nutritious elements have 

 been separated, and then giving these same 

 nutritious portions to pigs and cattle." The 

 flour referred to and commended by Mr. 

 Underwood is that produced by the Frank- 

 lin Mills Co., Lockport, N. Y. — Home 

 Journal. 



