A word explanatory of the term is expedient here. Without entering into technicalities of chemistry or dietetics, we set the case before the non-scientific reader in the words of A. H. Church, M.A., F.R.S., Professor of Chemistry in the Royal Academy of Arts in London.

"Whole wheaten meal" [which we call "flour"] "is now specially prepared by grinding the whole grain without effecting any subsequent separation of the resulting product into various grades according to degrees of fineness or coarseness. A true brown bread or true wheat-meal bread may be obtained with this meal. In such bread all the nutrients of the grain will be present, the albuminoids, the oil or fat, and the mineral matters existing in larger proportions than in bread made from fine white, or even from 'seconds ' flour. The nitrogenous matters which are not albuminoid will, of course, also be present in larger proportion in the whole-meal bread."

The best brands of whole-wheat flour in this country are made from the grain after the outer husk or bran has been removed.

It is hardly necessary to say to the intelligent housewife that the white family flour in popular use is three-quarters starch with a fraction of malt sugar. Our chemist remarks, without comment, that "one pound of fine wheaten flour cannot produce more than one and two-third ounces of the dry, nitrogenous substance of muscle or flesh."

We eliminate by "bolting," the most valuable elements of this, our principal farinaceous food.

The introduction of whole-wheat flour into our kitchens is the result of a resolute effort on the part of our wisest lecturers upon food and the methods of preparing the same for human consumption, to open the eyes of parents and caterers to the necessity of building up natural forces by natural agencies. In other words to teach those who feed growing bodies and sustain the forces of bodies already matured how to supply us with food convenient for us.

Bread made of whole-wheat flour is palatable as well as whole-some and deserves its growing popularity.