ch the grains or farinacea may be presented to
us; and there are a few substances fit for food which do not properly
belong to either of these classes. I shall treat first of the different
kinds of food prepared from grain or farinaceous substances; secondly,
of fruits; thirdly, of roots; and fourthly, speak of a few articles that
do not properly belong to any of the three.

While, therefore, as will be seen by the remarks already made, I have
many things to say that the community cannot yet bear, it need not
escape the observation of the most careless reader, that I aim at
nothing less than an entire ultimate subversion of the present system of
cookery, believing it to be utterly at war with the laws of God, and of
man's whole nature.

CLASS I.--FARINACEOUS, OR MEALY SUBSTANCES.

The principal of these are wheat, oats, Indian corn, rice, rye, barley,
buckwheat, millet, chestnuts, peas, beans, and lentils. They are
prepared in various forms.

DIVISION I.--BREAD.

The true idea of bread is that coarse or cracked and unbolted meal,
formed into a mass of dough by means of water, and immediately baked in
loaves of greater or less thickness, according to the fancy.

Some use bolted meal; most raise bread by fermentation; many use salt;
some saleratus, or carbonate of potash; and, in the country, many use
milk instead of water to form the paste. I might also mention several
other additions, which, like saleratus, it is becoming fashionable to
make.

All these things are a departure, greater or less, from the true idea
of a bread; and bread made with any of these changes, is so much the
less perfectly adapted to the promotion of health, happiness, and
longevity.

Bolting is objectionable, because bread made from bolted meal,
especially when eaten hot, is more apt, when the digestive powers are
not very vigorous, to form a paste, which none but very strong stomachs
can entirely overcome. Besides, it takes out a part of the sweetness, or
life, as it is termed, of the flour. They who say fine flour bread is
sweetest, are led into this mistake by the force of habit, and by the
fact that the latter comes in contact, more readily than coarse bread,
with the papillae of the tongue, and seems to have more taste to it
because it touches at more points.

Raising bread by inducing fermentation, wastes a part of the saccharine
matter; and the more it is raised, the greater is the waste. By
lessening the attraction of cohes