100

From this analysis we observe that the nitrogenous matter is to the
carbonaceous in the proportion of one-sixth, which is the composition
of a perfect food. Besides taking part in this composition, the bran,
being in a great measure insoluble, passes in bulk through the bowels,
assisting daily laxation--a most important consideration. If wheat is
such a perfect food, it must follow that wholemeal bread must be best
for our daily use. That such is the case, evidence on every side
shows; those who eat it are healthier, stronger, and more cheerful
than those who do not, all other things being equal. Wholemeal bread
comes nearer the standard of a perfect food than does the wheaten
grain, as in fermentation some of the starch is destroyed, and thus
the proportion of nitrogen is slightly increased.

The next question is, how shall we prepare the grain so as to make the
best bread from it? This is done by grinding the grain as finely as
possible with stones, and then using the resulting flour for
bread-making. The grain should be first cleaned and brushed, and
passed over a magnet to cleanse it from any bits of steel or iron it
may have acquired from the various processes it goes through, and then
finely ground. To ensure fine grinding, it is always advisable to
kiln-dry it first. When ground, nothing must be taken from it, nor
must anything be added to the flour, and from this bread should be
made. Baking powder, soda, and tartaric acid, or soda and hydrochloric
acid, or ammonia and hydrochloric acid, or other chemical agents,
must never be used for raising bread, as these substances are
injurious, and affect the human system for harm. The only ferment that
should be used is yeast; of this the French variety is best. If
brewer's yeast is used it must be first well washed, otherwise it
gives a bitter flavour to the loaf. A small quantity of salt may be
used, but not much, otherwise it adds an injurious agent to the bread.

BARLEY BANNOCKS.

Put 1/2 pint of milk into a saucepan allow it to boil; then sprinkle
in barley meal, stirring it constantly to prevent lumps till the
mixture is quite thick and almost unstirrable. Turn the mass out on a
meal-besprinkled board and leave to cool. When cool enough to knead,
work it quite stiff with dry meal, take a portion off, roll it as thin
as a wafer, and bake it on a hot girdle; when done on one side, turn
and cook on the other. The girdle is to be swept clean after e