BREAD AND BRAN

The question of the physiologically preferable mode of milling wheat cannot be regarded as a new problem raised by the war. It is an old issue which was brought anew into prominence by the shortage of bread grains throughout the countries whose food supplies were directly menaced by the great conflict. Every bread-eating nation clings to bread as long as possible. The immense significance of this fact is emphasized by the official estimate of the part which wheat plays in the dietary of the American people. Thus it is stated¹ that, excluding the widely consumed breakfast foods, macaroni, spaghetti and similar products, and referring only to the three common flours, patent, entire and graham, they supply one fifth of the protein and one quarter of the carbohydrate of the average dietary. The government specialists remind us that in times of stress even greater reliance is placed on bread, and