| Show FOH While White In this country Inventive gen geru genius g n Iti ius scorns to be bent on providing thus thu th public with wIlls all kinds of oC adulterations In food It Is pleating to rend read rea of oC efort In III France to supply the people nutritious and digestible bread at the thu pos pOll possible slide sible cost A society has haB hut b n formed In for or that purpose luro c nail and accord according InK hag to an Interesting account In Popular Science It Is meeting with II a well sushI tie de deserved served success s The Th account which Is furnished by b tho th United States consul at III SAS says The bread known as pain do Is III sold suld to the tho classes at about abou Hi H 1 pence l il i coins per pound consid less legs than the usual price The rile Tb establishment Is la a building a aIron of Iron and antI stone about aboul feet reet long sit sll situated tinted on a canal casual and ant constructed at ata a 1 cost of about rounds pounds sterling Tho Thu ho wheat wheal arrives In a n bout which Is moored In u II canal hoist It II Into Inlo bins whence it Is curried by un nn Immense elevator to tho the top tOll of at atthe o the time mill and turned tUried mb Into the tho cleaning and separating At Af After Attel Atter ter tel all foreign substances been beon removed and the time grains trains of oC wheat have hav undergone a thorough brushing and washing they are arc clean ana amid shining but hut the grooves of oC the tho wheat sometimes retain a 1 little HUh dust duet This Is completely eliminated by b y a Schweitzer appliance which seizing each grain lengthwise splits It exactly In the groove Thu Thui wheat thus Ihus cleansed passes Into Inlo the time mill composed Of oC flat tint circular steel grinders grinder grooved In such sucha a manner that they the accomplish the time de tie of or the kernel and amid Its Into Inlo meal at nt the sonic name time These e grinders mire lire movable but do not nol touch so that t Instead of ot crushing the tho wheat anti and producing a n Hour flour In iii which the tue starch only emily Is retained thug the outer and harder har er portion of the tho wheat wheal con Ion containing gluten and other nutritive le properties la Is retained In the flour The bran alone la Is expelled Attached Attach I to the mill are lire the tIu works of ot tin lh meal water and amid yeast Into bread brouil All 11 this Imis t Is it done tione mechanically II thu tho I lie works being separated lulu throb thure lIn stories yeast east U is I prepared inthe In Inthe Inthe the upper story slon In rooms healed h In lii win winter wintel tot tel and cooled in ill summer The yeast Hour and Inti tho the suited water are arc carried down by IY machinery Into In him Inthe the form of oC tubs rotatIng Ing lag on two pivots placed In the axis of oC this the HO so that the tho tubs tub may lila B be placed at nt a lower hewer or higher angle In order to accelerate or retard the kneading Tho The wheat salted sailed water scaLer and anti yeast eAst automatically enter one ono end of rut the tub anti and dough In nn ftp endless skein of or pale italo yellow elloV Issues isUe I ues from the opposite end The dough finally tails falls on tables on the where It I Is weighed and made madl Into iOta bread of ot every eer shape hal aunt and dimension In Lion with this model mo el establishment U Is a aIR laboratory IR for tor the chemical cI of It the Cample of ot wheat for purchase These Theil are lire upon arrival and pasted l through a sieve III eve by bya Ii b bI Iia a I small mill null which de tie determines Immediately the nutritive vol tine tIme of ot the grain In gluten and anti nitro nitrogenous nitrogenous genous matter France I ralle has bee haul hall experience In the put paSt ns as to the length to which a poorly fed ted people IJ will go when aroused d to an aner er r and the tho efforts to supply the staff of or life lite pure pUN anti and lint nt III reasonable re figures may rany m In that country countr at Bt lot be he b re ro regarded ai as a n matter of or protection to the state and Its Institutions In Belgium the conditions created crea by b a scarcity of or provisions was WAI some years cars ngo ago mot met by b cooperation among the workingmen workIng men themselves by br which prices were ma mn materially reduced and cooperative cool ocl dies et eti then formed now no flourish nourIsh and amid the people are benefited thereby In this country countr with Its Ita Immense resources II the n for or strict economy my traT In the thus production of St food tood stuffs has bu m not t yet b n alt lt But nut greed ha has hall In Instead stead been R permit to place on the food markt m man many ny v la M and to n Ingredient tenta at high pries prieM This Thin should wl mint 1 lH A movement for or pure flure food tood at a reasonable cost COI Is le as ns much iM led her a 8 as In the countries where the maintenance ot of a n more dense lallon presents quite a |
