Mrs. Frances Mann, of Otterbein, Indiana, is our lady this issue and she gives us a letter and an article. I am sure you will find it both informative and interesting. Thanks Mrs. Mann. Send us your articles on the History of Bread and Corn ground on stone burrs Elmer likes mush. AUNT LENE.
I enclose an article. You can print it or not, or leave out what you want to. I have become very much interest ed in feeding ourselves better. DC. George Scarseth, national head of Research of American Farm Bureau Federation, says, 'You can have starvation on a full belly'.
I have heard so many wives complaining about their husbands' steam engine hobby. If they would get interested in some hobby that ran along the side of his, they would both be happier.
There is a feeling of satisfaction in turning out your own home baked bread and in knowing that it contains the ingredients that will help your family to enjoy life more abundantly.
The baking does not take much time because you can start it while you are doing your breakfast dishes and bake it while you are eating lunch. The art of bread making seems as important, if not more important, than some of the hobbies that women pursue at home.
I should have liked to have told some of the history of bread and how bread changed history. I would have liked to have told of corn ground on stone burrs and what could be done with it. I thought it would make the article too long.
To all the wives who fuss at their husbands for having a Steam Engine Hobby-
To all the wives who are interested in the Steam Hobby-
To all the men who like to eat-
To all who are interested in do-it-yourself projects-
To all who are interested in better quality, high value food, and a better way of life-
Buy stone burrs and grind your own wheat and corn, or if that is impractical, contact a thresherman who has stone burrs. The flavor, high food value, and healthful quality of the Whole corn or wheat is retained. Nothing is taken out of the grain and nothing is added. Bake your own bread and taste the difference.
The action of stone-grinding fragments the germ of the grain and mixes it with all the other parts. Stone mills can grind flour containing 100% of the nutritious elements (germ, vitamins, and all). It is the cold crushing of the wheat berry between slow-moving stones that results in a flour that is not sticky and rancid. Commercial white flour has no germ in it because the high speed steel mills gum up the whole grain and heat the germ to rancidity.
All of our threshermen friends have a pretty clear picture of a grain of wheat. It contains a small embryo, or germ, at one end, from which the wheat plant sprouts and which is one of the richest known sources of B and E vitamins. The inner bulk of the grain, or endosperm, is composed of starch, a small amount of protein, and almost no vitamins or minerals (the endosperm is what you buy in the lifeless white flour of commerce). The outer layer, or bran, contains large amounts of vitamins, minerals, and good quality protein.
A grain of wheat is a miracle containing 17 minerals and 10 vitamins. The vitamin E which is discarded with the germ in the milling of white flour, is the element in wheat which we can least afford to lose. 'E' occurs mainly in whole grains and in green leaves, especially lettuce and alfalfa.
Can't you smell that delicious odor of whole wheat bread baking? And oh! to taste it-a natural whole wheat bread containing all the original vitamins and mineral salts of the wheat erry-a hand-kneaded loaf made of fresh stone ground 100% whole wheat flour.
If you are reducing, one slice toasted at each meal will really satisfy and you won't eat so much.
Bread is the staff of life. Have a good staff.