but
nevertheless the health of the army improved so greatly as to be a
subject of surprise. The officers and the physicians at last publicly
declared that the soldiers had never before been so robust and healthy.

According to the eminent Prof. Liebig, whole-wheat bread contains 60 per
cent more of the phosphate or bone forming material than does meat, and
200 per cent more gluten than white bread. To the lack of these elements
in a food so generally used as white flour bread, is undoubtedly due the
great prevalence of early decaying teeth, rickets, and other bone
diseases. Indeed, so many are the evils attendant upon a continued use
of fine flour bread that we can in a great measure agree with a writer
of the last century who says, in a quaint essay still to be seen at the
British Museum, that "fine flour, spirituous liquors, and strong
ale-house beer are the foundations of almost all the poverty and all the
evils that affect the labouring part of mankind."

Bread made from the entire wheat is looked upon with far more favor than
formerly, and it is no longer necessary to use the crude products of the
grain for its manufacture, since modern invention has worked such a
revolution in milling processes that it is now possible to obtain a fine
flour containing all the nutritious elements of the grain. The old-time
millstone has been largely superceded by machinery with which the entire
grain may be reduced to fine flour without the loss of any of its
valuable properties. To be sure, the manufacture of fine white flour of
the old sort, is still continued, and doubtless will be continued so
long as color takes precedence over food value. The improved processes
of milling have, however, enabled the millers to utilize a much larger
proportion of the nutritious elements of the grain than formerly, and
still preserve that whiteness is so pleasing to many consumers. Although
it is true that there are brands of white flour which possess a large
percentage of the nutrient properties of the wheat, it is likewise true
that flour which contains _all_ the nutritive elements is _not_ white.

Of flours made from the entire grain there are essentially two different
varieties, that which is termed _unbolted wheat meal_ or _Graham_ flour,
and that called _wheat-berry, whole-wheat_, or _entire-wheat_ flour. The
principal difference between the two consists in the preliminary
treatment of the wheat kernel before reduction, Graham flour cont