Bread and water

“ One ounce of Flesh-substance, Two ounces of Fuel-substance, and Ninety grains of Mineral-substance, To twenty-two ounces of Water.
The most extensively and generally used of all the articles of human diet is bread. It has been fittingly called “the staff of life.” Now it is a curious and remarkable fact that bread contains in itself just the same principles as milk; but it is of course drier, and has proportionally more fuel and less flesh-making substance. The flour, from which it is made, is composed of a stiff, sticky paste, and a fine white powder, well mixed up together. ”

“ In a corner the water is kept for daily use, with the dirty water alongside. In this room the bread is kneaded, cooking and baking are done, the cow is milked, and all sorts of operations are carried on. ”

“ They toil under a burning sun, half-naked and bare-headed, or in the winter under drenching rains and piercing cold, with naught else to protect them from the weather than a straw thatch, or cloak; and without other aliment at times than a lump of Indian-maize bread, and a mess of humble pottage, or, at others, the same bread, and a raw onion, with water from the brook as their only drink. ”

“ They make bread for six months, and bake it with dried cow-dung. In winter they break this bread with axes and steep it in water for four-and-twenty hours before they can eat it. Brethren, have pity, see how people suffer around you! ”

“ The principal of these are wheat, oats, Indian corn, rice, rye, barley, buckwheat, millet, chestnuts, peas, beans, and lentils. They are prepared in various forms.
DIVISION I.—BREAD.
The true idea of bread is that coarse or cracked and unbolted meal, formed into a mass of dough by means of water, and immediately baked in loaves of greater or less thickness, according to the fancy.
Some use bolted meal; most raise bread by fermentation; many use salt; some saleratus, or carbonate of potash; and, in the country, many use milk instead of water to form the paste. ”

“ Take then such a quantity of meal, in a perfectly clean and sweet bread trough, as is necessary for the quantity of bread desired, and having made a hollow in the centre, turn in as much yeast as a judgment matured by sound experience shall deem requisite; then add such a quantity of water, milk and water, or clear milk, as is necessary to form the meal into a dough of proper consistency. Some prefer bread mixed with water alone; others prefer that which is mixed with milk and water; and others think that bread mixed with good milk is much richer and better ”

“ The process of maintaining animals with suitable food for the production of milk or flesh is similar. The combination of flour, water, salt and yeast, by heat, first mild and then intense, into a loaf of bread is a good illustration of a change of qualities by rearrangement of the elements of a substance. ”

“ Add to this the want of bread, which is extreme. For several days past, a considerable proportion of the people have been without bread altogether; for though the new harvest is begun, there is neither water nor wind to grind the grain. ”

“ Take a slice of stale bread, cut as thin as possible, toast both sides well, but do not burn it; when cold soak it in cold water, then put it between a piece of old linen and apply, changing when it gets warm. ”

“ Thus we may conclude that bread made from corn, wheat or barley, the flesh of their flocks and herds, together with that of wild animals caught in the chase, fruit, wine, milk and honey, formed the basis of their daily food, differing no doubt in details, according to the location, climate and other circumstances. ”

“ We all know how difficult it is to obtain pure milk and butter, or pure bread from pure flour, or jams made with sugar from fresh and good fruit. Bread may be made from flour which has passed through no less than seven processes,—a sad contrast this to the old home-made bread, the product of home-ground meal, whole and sweet as nature made it. ”

“ If whole-meal bread is ordered of the English baker, he throws a handful of bran into this same flour; and the brown loaf looks tempting enough, but both it and the white one are alike tasteless and insipid, and destitute of nutritious qualities. What is really wanted for good bread is just simply the entire contents of the grain, as nature, who after all knows best, has given it to us. ”

“ I have made daily bread for myself and my daughter with pick, shovel, and barrow, in a dark coal-mine, in the same county where I was once the head of the ancient gentry, and where I saw the noblest in the land proud to break my bread and drink my wine. ”

“ To speak first of food, which nature requires most. This land abounds in singularly good wheat, rice, barley, and various other grains, from which to make bread, the staff of life. Their wheat grows like ours, but the grain is somewhat larger and whiter, of which the inhabitants make most pure and well-relished bread. The common people make their bread in cakes, which they bake or fire on portable iron hearths or plates, which they carry with them on their journeys, using them in their tents. ”

“ THE RICE
It is our very teeth that we sink in the earth, in this plow that we plant there; and even now our bread eats there as we shall eat. At home, in the cold north, it is the sun who kneads our bread; he ripens the field as the open fire cooks our pancakes and roasts our meat. ”

“ In the first place, much can be effected by keeping on hand a good supply of the various bread-stuffs. Good raised bread, of fine flour, must be the grand staple, but this may, every day, be accompanied with varieties of bread made of unbolted flour, or rye and Indian, or Indian alone, or potato and apple bread, or rice bread, or the various biscuits and rusk. ”

“ Of all the artificially prepared articles of food which come upon our table, therefore, bread should be that one which, as a general fact, is uniformly preferred by our children and our household,—that one, the absence of which they would notice soonest, and feel the most,—that one which—however they may enjoy for a time the little varieties set before them—they would be most unwilling to dispense with—and which, if they were driven to the necessity, they would prefer to any other dish, as a single article of subsistence. ”

“ It would be difficult to ascertain at how early a period in the progress of society, mankind, in the preparation of wheat for bread-making, began to put asunder what God has joined together, and to concentrate the more purely nutrient properties, by separating the flour from the part commonly called the bran. The Bible speaks of fine flour or meal, as a portion of the meat offerings of the temple, but it is not probable this approached very near to the superfine flour of the present time. ”

“ And the thousands of individuals in our own country of every age—of both sexes—of all situations, conditions and circumstances, who within the last six years have been benefited by using the coarse wheaten bread, instead of that made of superfine flour, are living witnesses of the virtues of that bread. ”

“ Indeed, so much attention has been given to these matters that at present the three important processes relating to bread-making--the raising of wheat, the milling of flour, and the manufacture of yeast--are carefully and scientifically performed. These industries, together with the commercial manufacture of bread, occupy an important place in the business of practically all civilized nations.
4. Among people who are not highly civilized, bread forms the chief article of food and often almost the entire diet, even at the present time ”

“ Unbolted flour, altogether more wholesome than the fine wheat, and when properly prepared more palatable—rye-flour and corn-meal, each affording a thousand attractive possibilities—all of these come under the general laws of bread-stuffs, and are worth a careful attention.
A peculiarity of our American table, particularly in the Southern and Western States, is the constant exhibition of various preparations of hot bread. In many families of the South and West, bread in loaves to be eaten cold is an article quite unknown. ”

“ The daily food, as a rule, consists of a piece of hard stale bread, dipped in salad oil. The bread is bought from a barrow in the street, and consists of the stale unsaleable loaves collected from various bakers' shops in the neighbourhood. ”

“ Wheat, or bread, is, in the outer world of nature, what good is in the inner world of spirit. And as well in the winter night of trial and adversity is bread grown, as in the winter of external nature. The bright wine of truth we crush from purple clusters in genial autumn; but bread grows even while the vine slumbers. ”

“ So, in civilized lands, bread, potatoes, and vegetables, are mixed with more highly-concentrated nourishment. This explains why coarse bread, of unbolted wheat, so often proves beneficial. Where, from inactive habits, or other causes, the bowels become constipated and sluggish, this kind of food proves the appropriate remedy. ”

“ It has the further advantage, over all other flour, that it requires in its preparation few culinary utensils, and neither sugar, yeast, eggs, spices, soda, potash, or other et ceteras, to qualify or perfect the bread. ”

“ The miller and the baker divide and subdivide; and instead of flour for bread, and the bran that remained, according to ancient practice, whereby the beggar as 145well as the prince was pleased, bread became a mystery, and we no longer knew what we were eating.”
“Our misfortune, in regard to bread, is, that we eat it too fine; we decline the use of barley in bread, having hardly enough for beer. Oats and pease are rejected: at length we reject even wheaten flour,—unless we are supplied with the finest parts only!—What will befall us in the end?” ”

“ In all probability, as we have already seen, the first generations of our species, who became acquainted with the art of making bread, continued for many centuries to employ all the substance of the grain, which they coarsely mashed in their rude mortars or mills. And even since 59mankind began, by artificial means, to separate the bran from the flour, and to make bread from the latter, the more close and discerning observers among physicians and philanthropists, have perceived and asserted, that bread made of fine flour is decidedly less wholesome than that made of the unbolted wheat meal. ”

“ The bread throughout the land is made of such grain as the soil yieldeth; nevertheless the gentility commonly provide themselves sufficiently of wheat for their own tables, whilst their household and poor neighbours in some shires are forced to content themselves with rye, or barley, yea, and in time of dearth, many with bread made either of beans, peas, or oats, or of altogether and some acorns among, of which scourge the poorest do soonest taste, sith they are least able to provide themselves of better. ”

“ Coarsely ground wheat 71meal, even when the bran is retained, makes decidedly sweeter and more wholesome bread than very finely ground meal. When the meal is ground, it should immediately be spread out to cool before it is put into sacks or casks:—for if it is packed or enclosed in a heated state, it will be far more likely to become sour and musty. And I say again, where families are in circumstances to do wholly as they choose in the matter, it is best to have but little ground at a time; as the freshly ground meal is always the liveliest and sweetest, and makes the most delicious bread. ”

“ While the various preparations of animal food constitute so important a portion of human aliment, the quality of bread will be greatly disregarded and neglected, and people will continue almost universally to be cursed with poor bread. ”

“ Rendered timid by the repeated failure of crops, the poor people would set aside a part of their land to sow together oats, barley, and wheat, in the hope that whatever were the season something would come up which might serve for the rough black bread which was their main food. ”

“ Of bread, the fifteenth century had several descriptions in use: pain-main or bread of very fine flour, wheat-bread, barley-meal bread, bran-bread, bean-bread, pease-bread, oat-bread or oat-cakes, hard-bread, and unleavened bread. The poor often used a mixture of rye, lentils, and oatmeal, varied according to the season and district. ”

“ One of the best kinds of bread for sickly people, is made of wheaten flour, the coarse or husky bran being taken out, but not finely dressed; otherwise it would be dry, and obstructing to the stomach. The inner skin or branny parts of wheat contain a moisty quality, which is opening and cleansing, while the fine floury parts afford more nourishment. ”

“ The law with English breads and cakes of whatever nature appears to be to work in all the flour the dough can hold, and pudding must be a slab, and bread compact and dense to satisfy the English palate. Dripping is the substitute for butter, and the children eat the slice of bread and dripping contentedly. Fat of any sort is in demand, the piercing rawness of an English winter seeming to call for heating food no less than that of the Esquimaux for its rations of blubber and tallow. ”

“ The great advantage of eating pure and genuine bread, comprehending the heart of the wheat with all its flour. Shewing how this may be a means of promoting health and plenty, preserving infants from the grave, by destroying the temptation to the use of alum and other ingredients in our present wheaten bread. ”

“ You ought to see the bread we bake on Wednesdays and Saturdays! It's no wonder their poor papa can't get rich, he has to buy so much sugar for us to preserve with. We have our own wheat ground for flour,—but then there's that much less to sell. ”

“ Such are milk, honey, eggs, nuts, cereals, a few roots, legumina, and gums, and the countless variety of fruit, which are man-food par excellence. Our various kinds of bread, though artificially prepared, as well as other farinaceous dishes, are derived from an edible grain which is neither repulsive nor indigestible in its original state.
"To the second or adapted edibles belong different vegetables which are rendered palatable only by the process of cooking, as cabbage, beans, peas and lentils, and various roots and leaves. ”