Breads (Loaves)

"I wish it were in my power, by much and earnest speaking and writing, to induce every housekeeper to make brown bread - that is, bread made of unbolted, usually called Graham flour - a staple article of diet in her family. I only repeat the declaration of a majority of our best chemists and physicians when I say that our American fondness for fine white bread is a serious injury to our health. We bolt and rebolt our flour until we extract from it three=quarters of its nutritive qualities, leaving little strength in it except what lies in gluten or starch, and consign that which makes bone and tissue, which regulates the digestive organs, and leaves the blood pure, the brain clear, to the lower animals. Growing children especially should eat brown bread daily. It supplies the needed phosphate to the tender teeth and bones. If properly made, it soon commends itself to their taste, and white becomes insipid in comparison. Dyspeptics have long been familiar with its dietetic virtues, and, were the use of it more general, we should have fewer wretches to mourn over the destroyed coats of their stomachs. It is wholesome, sweet, honest, and should be popular."

----- From page 175-176 of the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.