The Morfit Process Bread

It is. ut ihst sight, ;i anoma whu-u roakea oheap brown bread fche rich inan's lood, mul the leaa oourishing and more èostly white bread the poor inan's food. The explanation, however, fs peitfeetly simple. Tlu-niiliolted mea], from wiiich bran bread íh niMdi', according to present proceagew, contains :i Quantity of soulea resulting froru tlic cruahing of the hard, flintj onter-coating Óf the wheal berrjr. Tlie iiicclianical action of these scales in passing througti the systcm sots up ;i mild irritation, ae do sm;!l seeded fruits, -iiu ii as ilgs am! tomatucs, and the pesult is that the food Is huri'led alung ilirougli the organa of digestión, and inuch of its nourishment is wasted. The weU-fed rich, who are the better for a gentle and natural laxátive, flnd thisgood for thfir health, bui the stmèöer -toiiKuhs of the poor rieed no sueh cncoiiragement, and their poeketa cmiinot stand the waste. ('onsequciitly thev are econoiuii'ally lijrht in using the liiiilier prifittd white bread il' iliis effect rould i avoided, both cich and poor would t i i id their accounts in using bread made from wheat rather tlian (rom wheat llour, and tlie furtherlng of the Bread Reform O&ffne of London, hifh i iKiw agitating the rabject. Tliis league, which is a purely aocomrneroia] body, indoroas tin: product of wliiit la eaiied the Mocflt procesa of grinding, íuid reporta Lhat Uu bakers of London nöw sell eacb week some 15,000 loa vea of bread hiade froni tiiis tneal. The ifisttnctive feature ff tliis nu-al is that il is limls granular, and the laxativo effec'l uf ordinarv luown bread is thiui avoidad. l?ut, on tlie othei' hand, it is cheaper, both 11 its first cqst and its elleets, than bread made from bolted mea] oí flour, Wlii-at la as nearls a perfect natural t'ooi) as niük; it contalns in itself evetything neéessary to supporl lile, lint white bread usee only the cent ral ];ut of tlie herry, wliieh Ís nearly all stiirch, aml the procera of bolting rejecta the outercoats, whioh are chief ly rlch in the gluten and albumen wbioh make muscular flesh, and the mineral and phosphatíc salts which nouriah the liones and lirain. The Morftt mea! retains srerythdng of the betry except the hu.sk, and it is, consemiently, a much better 1'iKhl than the inore sightly white bread. This, however, would seem to be a case for the application of 1 he oíd adage, "handsome is that handsome does." and wliat is the practical effect of the application of this theory of the bread is abiindantly shown by Magendie's experitnent with dogs fed mi botta kinds of bread. Thosc red on white bread alone died In fort y days, wbilethose led on brown breid werein perfeci health so long aa the test. svaa carricd on. Tl lis general effect winil.l donbtless be rcproduced in man, and s special reason to believe tliat the general use of whole meal bread ainong U9 would nnahle Ufl to lieconic proud rather of the best teetb than of the best dentista in the world. Bnt tliere is so littlc fn -y and so much tinnlile in pnshing au idea of this kind that there is little hope that the Morfit meal will le put on sale, unless a bread reform league is organized on this sidc of the water.-