aught be more deleterious than this in the long run?
With
reference to " Stan-Myln" (Saxon, "Stone-Mill") flour, a firm of
leading millers (at Kingston-on-Thames) draw attention to the fact that
in the composition of stone-ground bread the wheat-germ itself is of a
deep golden colour ; and, as this is ground by the fraying action of
the stones into countless minute particles which mingle with the starch
of the flour, it must considerably modify the whiteness of the total
product: (a paraphrase this in some sense, of the Scriptural query—"
What man is there of you whom if his son ask bread, will he give him a
stone 1 "). These manufacturers, stone millers, of sixty years
standing, add : " We buy wheats of the finest quality only, for
Stan-Myln flour, whilst paying scrupulous attention to their '
condition,' and blending." This may account for the absence of anything
like a rancid flavour, such as has been observed in certain other
breads, some of which are made from the germ obtained from roller
mills, merely ground, and mixed with ordinary flour, and other
material. " "Up to the present we have not received a single complaint,
as to any taint in our bread, such as would be caused by the presence
of rancid germ-oil." " By our process we add nothing whatever to the
flour; and ' Stan-Myln' bread is in every particular what one remembers
fondly in boyhood,—the good old-fashioned, home-made bread of forty, or
fifty years ago, when roller mills were unknown: except that this bread
of ours is now made from a better average class of wheats, more
carefully blended, than the miller of those days used." Personal
recollections of our own certainly bear out the statement;
