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169
taking a slice of bread, including a fair amount of
crust and crumb, I find the average to be 38 per
cent. Bread is, therefore, when made of wheaten
flour, more nutritious than has been generally
supposed. Many imagine that there is a great
difference between fresh and stale bread, in regard
to the percentage of water; but this, also, is a mistaken
view, as the stale bread only contains about 1
per cent. less.
When I sent in my former Report, it was a
question to be determined by the magistrates as to
the admissibility of using rice-flour with bread.
Now, without in the least denying either the wholesomeness
or the pleasantness of rice, it must be
remembered that it only contains one half the
nitrogen of wheaten flour, and gives to bread the
power of holding a slightly larger percentage of
water. It has now been settled by one learned
magistrate, Mr. Ellison, that the admixture of rice
could not be sanctioned without a declaration to
that effect.
Again as to alum in bread. Although it was
admitted by most of the bakers who had been summoned
(and convicted) that they did put alum into