| Show expressions drom FROM THE PEOPLE THE STAFF OF LIFE ller I 1 editor deseret news A serious illness of several months dum duration tIon last year forcibly impressed me to study the probable causes of sickness anh and a careful calef ul perusal of several medical and hygienic works convinced me that a great proportion of human ailments aliments nave have their origin in what we eat the adoption of a change in diet making my meals almost exclusively of grains fruit or ve vegetables tables with whole wheat flour bread as the principal accompanying article has proven highly beneficial and a feeling of gratitude impels me to try and im part art to others some of the information 1 have gained with the hope that they also may be benefited thereby A newspaper article must necessarily be brief I 1 will therefore condne my remarks at present to the chief article of diet BREAD 1 J I 1 do not claim originality in the statements I 1 have to make in fact the ideas are nearly all culled from scientific writings mostly from an excellent work entitled health in a the household by S W dodds MD NID I 1 which may be obtained irom from the book stores of this city god has bounteously provided man in the products of mother earth everything needful to keep him in perfect health first among them all is WHEAT till THE KIG kid OF GRAINS chemical analysis shows that it contains fifteen elements combined in proportions exactly adapted to supply the fifteen similar elements clementh composing composing the human body it has been clearly demonstrated that less than one pound of good wheat per day with pure water will health healthfully sustain a robust laboring man mau d during url uri his lifetime and the probabilities s are that on such natural natura 1 pd diet let iet he amigh might t live at leat least the one hundred and twenty years which god has said mans days should be genesis vi it is strange str auge ange yes marvelous marv elous clous that this same wheat which our beneficent creator has f furnished urnis lied fot foi the renewal of the natural waste of our bodies is 19 in the usual process of converting it into flour I 1 DEri beri lIVED OF TWELVE ESSENTIAL essex essen ELEMENTS and reduced to a starchy substance containing only three elements carbon earbon oxygen and by hydrogen iro e h the rich supplies of silica sodium ur sulphur phosphorus calci calcium umi nitrogen and other elements thad thac are found ili in the bones teeth hair nails ulus uius muscles cles cleb and blood are gone used perhaps to help teea feea teed feed V the filthy pig pis in whose unclean flesh we eat at secondhand second hand that chica we foolishly discard from the pure anre wheat in other words the usual process of bolting the white flour of commerce takes from the wheat most of the phosphates and nitrates that are chiefly required for making neives muscles bones and brains and aud very little ic maius malus except the starchy carbonates unless these deficiencies are made tip up by some other foods the exclusive use of such flour will leave the nerves and bones bonea poorly nourished producing in some individuals nervousness dyspepsia and all the physical ills that follow ollow these diseases introducing too much heat into the system productive of irritability and otherwise affecting the moral nature god intended that all the nutritive properties he put in the wheat should stay in hi it for purposes of symmetrical nourishment one reason why children fed chiefly on this impoverished flour bread feel hungry all the time and demand so much food between meals is found in the fact that their bodies are insufficiently nourished their bones and nerves not receiving the nitrates and phosphates they need are suffering from hunger eora Fora for eor a similar reason nearly all civilized people nowadays now a days have nave acquired unnatural appetites for greasy articles like butter batter meat sugar salt spices and other condiments and stimulants A physiologist named magendie Ma gendle fed aiu alu umber of dogs on bolted flour bread they ail died within forty days actually starved although the food was ample in quantity other dogs fed by him at the same time on bread from froah whole wheat flour or meal continued to live and thrive god has said all grain rain is ordained for the use of man anil and of beasts 0 to o be the staff of ilae life nevertheless WHEAT FOR man MAX I 1 think 1 have haye shown that man has converted the staff of life into a broken reed it is generally su supposed that those persons arc strict og observers of the word of wisdom who faithfully abstain from the use of alcoholic drinks tea coffee tobacco etc to that extent tiley they deserve commendation men dation but I 1 maintain that any who make their staff of life out of the robbed wheat flour fall fail to live up to a proper observance of that divine revelation extracting from the wheat any part that is nutritive is almost as bad as converting it into whisky both are arc perverted uses of the king of grains unfortunately there is very little of this WHOLE WHEAT FLOUR now manufactured in utah but it is probable our millers will endeavor to furnish it if the people eople demand it this flour should go be made f from rom the best qualities of wheat thoroughly cleaned and it should not be heated and thereby have the lite lile burned out of 01 it in the process of grinding to 0 make good bread is one of the finest accomplishments any lady can be possessed of I 1 THE WORD lab LAD LADY ril ill is derived from fro in the beautiful saxon word raaf loaf dij dig meaning loaf giver giyer how appropriate thereto therefore re that every lady should be able to make good mood rood wholesome bread dorher household lold following is a well tried recipe for making yeast sponge laud jaud bread which if carefully care fully lully attended to will invariably result la in producing a palatable and healthy article TO MAKE YEAST peel four large or six small potatoes and put them nto a saucepan put with them a doudle double handful of hops tied in a coarse muslin bag cover and boil until the potatoes begin to break and fall apart take the these se out with a perforated skimmer leaving leavin in the hops still boiling in the water mash the potatoes fine with a potato beetle and work in four tablespoonfuls f uis whole wheat flour and two tablespoonfuls white sugar kni INI moisten this gradually with the boiling hop tea stirring it to a smooth paste when all the tea has been mixed in set it aside to cool while still slightly warm add four tablespoon tablespoonfuls tuis of lively yeast not brew brewers erso and turn all into an earthen jar keep this in a warm place until it ceases to bubble up calien when quite light cover the ijar jar jan c af closely ay and remove to a cool ce cellar celiar ar stir well from the bottom each time before using and after taking out what you want avant replace the cover th tightly it should keep good for two weeks at least but do not use it if it becomes dull colored or som soui i BREAD MAKING make a sponge by taking three pints of warm water a cup of yeast and enoch whole wheat flour to thicken habille elave llave the water no warmer than blood heat leat then then stir la part of the flour add the yeast and enough more flour to make a batter that will pour from the but not too thin beat till smooth arid then set to rise n a warm place in all but the very hottest weather make the sponge in the af afternoon ter noon or in n time to mix the bread before bedtime if the yeast and flour are good and the temperature just right the sponge should be light enough in three hours or less time when ready sift ruto into juto the mixing 1 bowl a clean woo wooden den tray if you have it three quarts of whole wheat flour or enough to form a dough you can mould moulds the sifting is important before you begin to mix take out a pint of the flour to work in at the tho last if needed then make a well in the centre of the remainder pour in the sponge and gradually mix in the flour being eing careful not to get 11 the dou dough ivil too stiff nor yet too soft AS soon as it will leave the sides of the tray lift to a breadboard bread board and knead thoroughly for twenty minutes then sprinkle a little i flour over the bottom of the tray and lay in the kneaded bread cover with several folds of old linen and leave in some moderately warm place to rise over night in the coldest weather warm the floura little before you mix and when you vou set the bread to rise it may he be well to throw a folded blanket over it next morning the bread having risen to twice its first volume is waiting A SECOND KNEADING if this can not be done immediately you ou will have to set it in a cold room ie iest lest st it get too light and bread that has risen overmuch is never sweet the only really safe rule is to knead forab for about but fifteen afif teen minutes as soon as the batch is ready mould into small loaves this amount of dough will make five or six put them into pans cover cove roand and set in a warm place in half an n h hour 0 r or when they have risen to double their former size place in a L moderately warm oven do not forget this last item as the bread should swell a little before the surface hardens folio iv with a steady heat and bake about forty minutes or more larger loaves would require an hour perhaps reduce the heat towards the last fast and finish with an evenly browned crust not the least bit scorched As soon as done doue stand each loaf endwise leaning a stone jar or upright object on the table this will admit the air on all sides leaving the crust d dry and brittle not soft and tough alen vohen thoroughly cold wrap in a clean cloth and lay in the breadbox cut the next day superfine and wholesome white bread is the result of this process salt is not an essential article but it may be added to the yeast or flour in making bread to suit the taste of those who want it the foregoing recipe operates equally well with any good white flour but the whole wheat flour is of course the best to make GRA GRAHAM FLOUR BREAD the yeast and sponge should be prepared as described all the rest of the process the same except that three quarts of graham flour is Is used the dough should not be quite so stiff as for the other and it does not require quite so much kneading but be sure you give it enough after baking is fairly started the oven should bea little hotter than for white bread and i bake a little longer reducing the heat towards the last this is considered by some more healthy than the other bread because its tendency is the opposite of constipating it is highly essential to procure the graham flour fresh ground as it is apt api to become stale and unpleasant in taste the surest way to obtain it perfectly fresh would beto be to geta get a supply of first class wheat perfectly cleaned and bridd it yourself your yourself serf lna ina in a coffee mill it is said that the healthiest of all bread is made by simply stirring course wheat meal anci anti and very cold water together making a thick matterand batt erand baking in covered pans in a hot oven or in a D 31 mcallister sa it lake city march 18 aw |
