THE Western Star AND WALLACE COUNTY GAZETTE PUBLISHED Tuesdays and Fridays FRIDAY, OCTOBER 9, 1908. BREAD.

Western Star, 9 October 1908, Page 2

THE Western Star AND WALLACE COUNTY GAZETTE PUBLISHED Tuesdays and Fridays FRIDAY, OCTOBER 9, 1908. BREAD.

The Lancet is generally, regarded as a miecWcal journal and nothin© else, but in a recent number it break's new ground, and in a strong article condemns the British loaf as insipid and anaemic—that is to say, tasteless and wanting dn certain clementy which are required to make blood and consequently to keep Woman beings in perfect health. The Lancet goes further, and declares that the staff of life as made in the Mother Country is not only insipid, but also lacks the ingredients of vitality. The natural taste of bread as used by our ancestors was a kinfd of nutty flavour, • for the flour, used in those days contained certain vital portions of the wheat grain whidh are now discarded. Even those who are still in the prime of life are 'well aware that the flourmill of to-day is very different from that of thirty or forty years ago. The mill of the past was of course, a 'very much more crude piece of machinery than the present day onie, but the former yielded a nutty brown flour and a nutty brown loaf, with a particularly sweet and wholesome taste. The wheat from which the old-fashioned loaf was made was ground between stones, and contained the germ of the wheat, which is perhaps its most valuable part. Nowadays broad is expected to look quite while. In the past the correct colour was a pale brown. It is said that toast is used to a very much greater extent than formerly, because the public weary of the taste of thejr white bread. Well-made toast is more digestible than bread, and it is also noticeable that very many people endeavour to get the crustier portions of the ordinary loaf. New bread is generally believed to be indigestible, but according to such an eminent authority as The Lancet, it is not necessarily so ; its softness an(d elasticity merely make -jt too easy to swallow, and as a result it is very seldom masticated properly. The British miller regards whole-meal bread as modficinaJ, and thinks it will never be generally accepted as an article of diet. Here, undoubtedly,, the judgment of the British miller is sound, for all who have tried whole-meal wheat food know, oft. to be medicinal, and value it accord iugly. The roller mills of to-day aa o quite capable of grinding, any. grade of flour that customers demand; the mischief they cause lies m their adaptability of turning out tie finest, whitest and most indigestible meal, whereas the old millstones could only produce an honest digestible flour