Our Daily Bread

Mxich rye bread was eaten in this country in the beginning of the century, and much rye and Indiani - a he&Ithful compouud that disappeared wlien stoves superseded the hiijpe "orick oven in whicli the maize ingrediënt was rendered digestible by being cooked all uight. The sdowj' wheaten loaf , as the staple bread ol the land, dates onty back to the cultivatían. ol the wheat field of New York in the eai-ly part oí this centuryt and simultaneously thexe seems to xise Êk "iaehlon" of white bread. The ulngr of bread made trom anything less than "the best Qenesee flour" was thought mark of poverty. Abont 1840 there ppeared abbut au even distributlon o: dytspepsia throughout the northern onc enstern tates, more especiajly amoug thooe well-to-do peoplft who uaed only the "bst Oeneaee." One investdgator aimotinced that the root of themlachlM lay In robblng the wheat of Ha best elementa in the procesa of milllng, aai taking way ita outer coatisg. Thia man vu Sjlreetcr Qraham - a moxmanlao on bis om hobby, but h ren dered an important serrlce to the sel nee of alimentetion, though the epl thet "bran bread" waa deriairel pplied to tb aort that atiU beara Wa aune.