what is good, when improperly prepared. The best
flour is often made into bad bread by not suffering it to rise
sufficiently; by not kneading it well, by not baking it enough, and by
keeping it too long. Mixing other substances with the flour also injures
the quality of the bread in a very high degree. These faults have a bad
effect on those who generally eat such bread, but the injury is still
more serious to children and weakly persons. Where the flour is
corrupted, the use of it in every other article of food, will of course
be as unwholesome as in that of bread. The mere exposure to the air will
evaporate and deaden all flour, though the grain may never have passed
through any fermentation or digestion; as in the instance of wheat
flour, the strongest and the best of any other. For this reason, flour
which has been ground five or six weeks, or longer, though it be kept
close in sacks or barrels, will not make so sweet a loaf, nor one so
moist and pleasant, as that which is newly ground. Hence all bread made
in London eats drier and harsher than bread in the country, which is
made within a few days after the grinding of the wheat. All grains
which are ground, ought therefore to be used as soon afterwards as
possible. But this is not the most profitable to the dealers in meal, as
meal newly ground will not part so freely from the bran, nor
consequently yield so much flour, as when it lies a certain time after
the grinding; for this disposes the branny and floury parts to give way
from each other, and thus they separate easier and more completely than
when dressed immediately. The flour also then looks finer, but the bread
made of such meal is not of so good a quality as that made of meal fresh
ground. All sorts of grain kept entire, will remain sound and good for a
long time: but flour will in a comparatively short time, corrupt, and
generate worms. This therefore requires peculiar attention, or much loss
and injury may be sustained. The health of mankind depends in great
measure on the good or bad preparation of food, and on the purity of all
sorts of provisions: and grain being the most essential article of
sustenance, very much depends on the conduct of millers, bakers, and
mealmen. Those who acquit themselves honestly in these vocations are
entitled to a fair profit, and the goodwill of their fellow-men: but
such as betray the confidence reposed in them, by corrupting or
withholding it when needed, are undoubtedly