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.
WHY STONE GROUND MEAL IS BETTER!
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.
