The Staff Of Life

Two thouaand years ago Hippocratee, ' the " i'atber of medicine," vfho dependMl far moro on correct dier ana gáaeral régimen both ïor the prevention and removal of dmèaéai thac he did on medicine, particularly commended tho nnbolted wheat meal for bread. The anoient wrestlera, who were trained fór great bodily power, ate only the coarse wheaten moal bread J to preserve tho strength of their limbs. Í Pliny tells na tliat the Spartans, dm-ing the period wjien they were most ï-einnvk' able for bodily rigor and persohal powers, i know no other bread for three huniuad í years. Near the close of the last century, ■'hen England and Franco woira wfcgiog war with each other, tho Brftish Parliment passed a luw, to taki effect for two years, t bat the army at home tOionld ' be snpplied with bread made IVom nnbolted wlieat meal, solely for the purpose of making tlie wheat go as far as possible. At first the soldier were exceedingly dis' pleased with this küid of bread and refused'to èat it, bnt af ter two or three weeks they pret' erred it to fine flour bread. The resnlt of the experiment was that the health of soldiere improved so ranch and so manifestly in the course of a few months that the ofiicers and physicians of the army pnblicly declared that the soldiers were never before so healthy and . robust, and that diseascrs of many kinds ; had almost entirely disippared from the army. For a whüe the use of this bread i was'almost universal in public iusti tu tions I' and in private families, and it was pronounced by the civic phjjiiciana by far the most healthy bread that could be eateu. ïlie testimouy of sea-captains : and whalemen is equally in favor of j wheaten bread. " The coarser my ship bread is, the healthier is niy crew," 6id a very intelligent sea-captain of over 30 years' experience. TIkí inhabitants of Wostphalia, who are a liardy and rcjbust ! people, capable of enduring the greatest ! fatigues, are a living testimony to the ! salutary effects oí this soit of bread ; and it isrei'navkable that they are very seldóm attacked by acute iovers, and those other diseases wldch arise from bad humors. ; In fact the laboring class throughout j Evu'ope, Asia and AS rica use bread made j of the whole grain : happily for them they cannot afford to buy tine flour. The most intelligent class of people in our laa-ge cities have bread made of unbolted wheat on their tables every day, and depend upon it ; bilt in country i places the idea prevails that it is cheap I and coarse, and that to feed a guest on j Graham bread would be inhospitality. ! Nothing can be fnrthev from the truth. i Our flrst-class hotels have regularly on their bilis of faro " cracked whoat," j " homminy," "oatmeal mush ;" and ; some ttdvanced teachers . of hygiëne are ! beginning to hope that the reign of fine flour is passing away. Ti i preparing af lides of f ood from the whole wheat, very much of their paiata! bleness dcpends on tho marnier in whioh j they are compoiuided. Bread of unbolted vi' should be moldeil soft aini hake;l qtdtC liHvd. It ma i'! jusi ns bread of iine lloiir is raised, with yeast, j with sour milk and soda., with yeast powI der, or, best of all, most palatable and ïmtritious, be mixed with milk and water in equal proportions and bakod in " gem pftns in a very hot oven. This is the most wholesome form in wliich wheat