The philosophy of eating. By Albert J. Bellows, M.D.

36 TWO NEW PLANS OF BREAD-MAKING.

Two New Plans of Bread-Making
Have been devised by scientific men, both of which
have been quite extensively tried. One by Professor
Horsford, of Cambridge, and the other by Moge
Mourids, of Paris.
The plan of Professor Horsford is explained in a
little book published in 1861, and entitled "The
Theory and Art of Bread-Making." It contains many
valuable suggestions, and many important facts in regard to the sacrifice of indispensable elements in the
process of grinding and bolting wheat, -the effects
of fermentation, the difficulties of bread-making, &c.,
which, though not professing to be original, were some
of them new to me, and from which I have derived
great advantages in the preparation of this treatise,
especially as they refer to the work of Mr. Hand, and
other sources from which I could obtain important
additional information. But the professor's "plan for
bread-making" is open to very grave objections, and,
involving as it does the life and health of those who
adopt it, certainly demands a candid, but critical and
faithful chemical and physiological consideration.
My first objection to the professor's plan is, that it
does not attempt to restore the muscle-making elements
of the flour, of which it is mostly deprived by the process of bolting, but leaves out these important parts as
a sacrifice to a ridiculous caprice of the community- a
whim, on account of which, flour deprived of its most
important elements of nutrition, and those which give