Our Daily Bread

Much rye bread vras eaten ín tñis country in the beginning of the century, and much rye and Indlan - a heaJthful compoand that disappeared when stoves superseded the huge brick oven in which the jnaize ingrediënt was rendered digestible by being eookedaJlnight, The snowy -wheaten loaf , as the staple bread of the land, dates onïy boek to the cultivation. of the wheat field of New York in the eaily part oí this century; and siumltaneously uhere seems to arise a "fashion" of white bread. The using of bread made from any less than "the best Genesee flour" was thought a mao-k of po-rty. Abo-at 1S40 thei appeared about au even distribu tion of dyspepsia throughottt the ncrthern and enstern states, more especially amoiig those well-to-do people who used only the "best Genesee." One investigator announeed that the root of the niischief lay in robbing the whéat of its best elements in the proeess of milling, and taking away its outer coating. This man was Sylvester Graham- a momomaniac on his ovn hobby, but he ren.dered an important service ti the science of alimentation, though the epithet "bran bread" was derisively applied to the sort that still bears his name. a