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112
words, that they should he assimilated. The coarseness
of the flour, and the ease with which the bran
separates, makes the necessity for the complete admixture
of the whole meal the more imperative, as otherwise
the resulting bread may become bran-cake; then
again, the laxative powers of bread so made are such
that considerable waste of food may be occasioned,
and all the theoretical value of the whole meal lost;
I say theoretical because although it is true that the
nitrogenous constituents are far more largely present
than in ordinary flour, it does not of necessity follow
that they should be absorbed. No. 218 contains 1.72
percent. or nearly 1¾ percent. of Nitrogen; multiply
this by 61/3 we have 10.88 or nearly 11 percent. of
Nitrogenous-food. Whole-meal bread requires much
more butter to make it palatable, and in this sense
can scarcely be called economical. Deprived of its
husk, the meal is more nutritious, as it is also less
aperient.
Two samples of ordinary Brown Bread were of
good quality. They were not made of whole-meal
flour. No. 197 was curious, in that it became covered
With mould Within a very short time.
Four Butters were genuine.