That this has been a potent factor in producing much
of the invalidism prevalent in the world, the faulty teeth,
undeveloped muscle and general debility, is stoutly as-
serted by hygienists everywhere. It is true that the world
is full of men and women who lack backbone to carry
them properly through it, and sufficient healthy nerve to
enable them to resist the temptations that surround them ;
and that the impoverished " staff of life " on which they
have so entirely leaned has had much to do with this
condition, is coming gradually to be recognized.
After Graham flour had been some years in use, and
the truth of Dr. Graham's theory that the human system
BREAD. 89
needed all the elements contained in the wheat kernel
was established, certain mills began the use of the whole
wheat grain, and their flour being of equal fineness with
the white flours, has no possible objection except its
color. This as only a matter of education and experi-
ment will prove that it is easily made attractive to chil-
dren and that parents should lay aside harmful preferences
for the sake of their little ones, ought not to need urging.
This flour is made from the entire wheat kernel, except
the innutritions, indigestible outer skin or husk, which is
not food.
The original manufacturers have stated the case so
clearly it will not be amiss to quote from their circular as
follows :
" It is time people paused in this devitalizing system
of impoverished white flour eating, and began to intelli-
gently consider and weigh the consequences it is silently
but steadily entailing, not only upon themselves but upon
their children and their children's children. With such
a natural and nourishing food as this Flour of the Entire
Wheat within reach, it is a cruelty to feed children upon
white flour, entailing imperfect development and physical
degeneration upon them, as well as disease. Liebig long
ago predicted that this excessive starch flour eating would
result in disaster to the race, the truth of which is
now plainly seen in many directions, in the changes of
the types of disease from strong to weak — in the almost
universal exhaustion of nerve force, which never before
in history was so taxed as by the American people — ini
the great prevalence of nervous diseases — in the sudden
breaking down of persons apparently in the full tide of
health and vigor — in the worn and wearied look of the
people, especially the women, as can be seen by scanning-
the faces of any public assembly."
Finding no recipes for using the entire wheat, which
9© THE FAT OF THE LAND.
did not involve milk, eggs, butter or baking powder, the
writer made experiments in the various forms of un-
leavened bread, finding them unexpectedly satisfactory.
Any form of unleavened bread without shortening not
intended to represent crackers, is best eaten the second
day. Keep it covered in a jar or pail for twenty-four
hours then heat it in the oven, and it becomes as tender
as can be desired.
" Cold Blast Flour " and " Very Fine Graham '' are
made by the same recipes as given for entire wheat.
Page 35
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
That this has been a potent factor in producing much of the invalidism prevalent in the world, the faulty teeth, undeveloped muscle and general debility, is stoutly asserted by hygienists everywhere. It is true that the world is full of men and women who lack backbone to carry them properly through it, and sufficient healthy nerve to enable them to resist the temptations that surround them ; and that the impoverished " staff of life " on which they have so entirely leaned has had much to do with this condition, is coming gradually to be recognized.
After Graham flour had been some years in use, and the truth of Dr. Graham's theory that the human system
needed all the elements contained in the wheat kernel was established, certain mills began the use of the whole wheat grain, and their flour being of equal fineness with the white flours, has no possible objection except its color. This as only a matter of education and experiment will prove that it is easily made attractive to children and that parents should lay aside harmful preferences for the sake of their little ones, ought not to need urging. This flour is made from the entire wheat kernel, except the innutritions, indigestible outer skin or husk, which is not food.
The original manufacturers have stated the case so clearly it will not be amiss to quote from their circular as follows :
" It is time people paused in this devitalizing system of impoverished white flour eating, and began to intelligently consider and weigh the consequences it is silently but steadily entailing, not only upon themselves but upon their children and their children's children. With such a natural and nourishing food as this Flour of the Entire Wheat within reach, it is a cruelty to feed children upon white flour, entailing imperfect development and physical degeneration upon them, as well as disease. Liebig long ago predicted that this excessive starch flour eating would result in disaster to the race, the truth of which is now plainly seen in many directions, in the changes of the types of disease from strong to weak — in the almost universal exhaustion of nerve force, which never before in history was so taxed as by the American people — ini the great prevalence of nervous diseases — in the sudden breaking down of persons apparently in the full tide of health and vigor — in the worn and wearied look of the people, especially the women, as can be seen by scanningthe faces of any public assembly."
Finding no recipes for using the entire wheat, which
did not involve milk, eggs, butter or baking powder, the writer made experiments in the various forms of unleavened bread, finding them unexpectedly satisfactory. Any form of unleavened bread without shortening not intended to represent crackers, is best eaten the second day. Keep it covered in a jar or pail for twenty-four hours then heat it in the oven, and it becomes as tender as can be desired.
" Cold Blast Flour " and " Very Fine Graham '' are made by the same recipes as given for entire wheat.