Bread From Bolted Flour and From Entire Wheat Flour

Packard Horace, M.D.
JAMA. 1913;60(12):925-926. doi:10.1001/jama.1913.04340120051025.
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To the Editor:  —I have admired very much the high stand which The Journal has taken relative to pure foods and pure drugs, and its high standard in everything relating to the medical profession. I am writing now to call your attention to the injury which has been done through a recent editorial (Jan. 4, 1913, p. 50) relating to the use of bolted wheat Hour for food purposes and giving quasi-approval of it as an article of food. This has been seized on by the flour-millers in the Middle West and they are making use of it to their business advantage. I will admit that if one has the opportunity of reading your editorial all through, the last part rather annuls the first part and leaves the question "astride the fence." I have been trying through writings and lecturing and such influence as I have


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