SUPERIORITY OF BROWN BREAD OVER WHITE, ETC. 
183 
her daughters daughter” romping, one of these 
days, and that I shall be there to see. And finally, 
reader, if I can no longer enjoy any of the arts of 
romping, I hope I may live yet a while to advocate 
the cause of all the dear girls who feel a disposi¬ 
tion to let out their youthful elasticity in such in¬ 
nocent and healthful a manner as this much con¬ 
temned. because “ ungenteel,” amusement. 
Reviewer. 
SUPERIORITY OF BROWN BREAD OVER WHITE. 
In the month of June, 1847, when breadstuff's 
were nearly at their maximum, in Great Britain, 
and bread sold at from 1 \d. to Is. Id. the 4-lb. 
loaf, an article was published in England “ On the 
Nutritive Qualities of Bread in Common Use,” in 
order to show the fallacy of common opinion, by 
embodying the leading points of a paper written by 
that able, analytical chemist, Professor J. Johnston, 
then of Edinburgh. From the period that the older 
organic chemists announced that all the constituent 
elements of the human and animal frames were 
built up, and supported by, the assimilation of cer¬ 
tain specific matters contained in the food with 
which each was furnished, it became a primary 
object with them to subject every article of such 
food to severe analysis. Bone , muscle , and fat 
constitute the three chief materials of animal 
structure, the blood being the vitalized fluid which 
contains, and conveys through appropriate channels, 
those elements that are destined for their ultimate 
supply. 
Bread ranks among the chief of the nutrimental 
substances destined for the support of the human 
frame; and therefore, particularly at the time of the 
late or anticipated scarcity, if became an imperative 
duty not merely to secure to the public a genuine and 
pure article, but to point out the means by which 
pure wheaten meal could be most economically 
prepared, and so manipulated as more effectually 
to nourish the body and promote its general health. 
The professor announced that the best and most 
nutritious bread could not be made from the 
“ whites,” or household flour; but only from the 
“ whole meal,” consisting of the entire wheat grain 
ground up in one way, and used as it comes from 
the millstones, unsifted, and therefore containing 
all the bran. He also showed by calculation that 
1,000 pounds of such whole or entife meal contains 
of the elements of 
Muscular matter, - 156 lbs. 
Fat,. 28 “ 
Bone material, - - - -170“ 
354 
Whereas, in fine flour, are found 
only, of 
Muscular matter, ... 130 lbs. 
Fat, - - - - . - 20 “ 
Bone material, - - - - 60 “ 
210 
If, then, the real elements of food, converti¬ 
ble by assimilation into muscular flesh, fat, and 
bone, superabound to the extent of 144 lbs, in 
whole meal, the preference ought to be given to the 
meal, and, as an inevitable consequence, to pure 
brown bread, when compared with the white, 
tasteless, artificial compound, made by the white 
and “ fancy” bread bakers. Some allowance must, 
however, be made for constitutional variations; for 
it is proved that, in many instances, bread which 
contains all the coarse bran becomes flatulent and 
too laxative, in consequence, perhaps, of irritation 
produced by the mechanical action of unreduced 
scajy particles. In such cases, the best “ one-way,” 
or grist flour, obtained from the mill, with the sepa¬ 
ration of the rough bran only, should be sub¬ 
stituted. 
ALABAMA WHEAT—EARLY CORN, ETC. 
Will your northern readers believe me, when I 
tell them, as I how do, that I saw to-day, March 27th, 
a field of wheat all fully headed out and in bloom? 
To all appearances now, it will be ripe enough to 
cut in three weeks, if the weather is warm. This 
early maturity will insure it aganst all danger from 
rust, and that is about the only danger of failing in 
a crop in this part of the country. This piece con¬ 
tains three acres, and is upon the farm of Dr. N. 
B. Cloud, whose name is familiar to many of your 
readers, as the man who actually makes manure in 
the south, and uses it, too, and by which he has 
raised the most cotton to the acre that ever was 
grown. 
As soon as this wheat is harvested, Dr. Cloud 
will furnish an account of it, and how he started 
with 300 grains of seed, sent him in a letter. It 
bids fair now to make 40 bushels to the acre. Dr. 
C. ’s post-office address is, Lockland, Macon Co., 
Ala. I advise my southern friends to procure seed 
of him. To any subscriber of an agricultural pa¬ 
per, I will engage that he will most cheerfully send 
a little in a letter by mail, if they will write to him, 
and not forget to pay the postage. 
For several days past, I have seen many plows 
at work among corn, which was up so as to show 
the rows half a mile or more, and which the hands 
were “thinning to a stand.” 
Cotton. —I have seen many hundred acres of cot¬ 
ton up, but as the thermometer this morning, after 
sunrise, was at 34°F., I presume that it is thinned 
to death. 
This part of Alabama is fast coming to the time 
when ali flour eaten here will be made on the many 
streams that drain the soil, on which will grow the 
wheat. Low prices for cotton may yet prove as 
great a blessing to the state as high prices have been 
a curse. &olon. 
Tuslcegee, Ala., March 27, 1849. 
Save the Urine. —The urine from cattle is worth 
as much as the solid droppings. Any farmer can 
easily secure the whole, both in summer and win¬ 
ter, by having a bed of turf or vegetable matter 
deep enough to catch and retain the liquid. The 
watery portion soon evaporates, while the solid mat¬ 
ter, amounting to about 12 per cent, is incorporated 
with the turf and held till needed for use. 
Rice the Toughest Plant in the World.—’ 
Rice, according to the observation of a southern 
planter, can stand more grass , more water , more 
shade , more rough work , and come nearer dying , 
and then come to life again, than any plant in cul- 
, tivation. Drought is its worst enemy. 
