Cut thick slices of Graham, or whole meal, or white home-made bread, and bake them to hard rusks in a slow oven. Break up the rusks and put them into a jar, a Gourmet boiler, or an earthenware-lined milk - saucepan with cold distilled water enough to make into a thick jelly when cooked. Stew slowly for three to four hours, and strain through scalded muslin or very fine hair sieve.Mix with warm milk as required.
The rusks may be made twice a week and stored in airtight tins, but the jelly must be freshly made each morning.
This food, by the long and thorough cooking of the cereal, contains all the elements necessary for the formation of strong and healthy flesh and bone tissue, good blood, hair, nails, teeth, skin, &c. - in short, everything required to keep an infant in the best possible condition. The Graham or unleavened bread is by far the best, as yeast or powder raised breads are likely to upset a child's digestion. Neither constipation nor diarrhoea need be feared on this food. It is valuable also for invalids and the old.
On the very important subject of bread Mr. Albert Broadbent, F.R.H.S., read an admirable paper last autumn at the annual meeting of the Vegetarian Society, in which he referred to certain remarkable statements made by Mr. T. G. Reed at the meetings of the British Dental Association to the effect that modern bread causes the destruction of tooth tissue, and that wherever roller mills are in operation carious teeth are found instead of sound ones. Mr. Broadbent did not think it was necessary to return to the old stone mills, if we take care not to disturb the natural balance of the wheat berry constituents by separating out the starch and making our bread of that to the exclusion of other valuable parts. He went on to say, 'Wherever we find a race of men retaining primitive milling customs, or livingon uncorrupted grain food, we find their teeth strong, and there is an absence of decay. Mr. Albert Carter, surgeon dentist, related, in "Natural Food" some few years ago, some investigations he had made in this connection. He found the natives of Punjab and North-West Provinces - whether Hindoos, Sikhs, Punjabees, Afghans, or Goor-khas-had splendid teeth. He went to the banks of the Ganges and examined the Brahmin skulls. He failed to find one showing general dental decay such as he was acquainted with at home. In Ceylon he found that, while the native Cingalese had good teeth, the children of European parents had dreadfully bad teeth. In Australia it was the same; the aborigines had splendid teeth, while the Melbourne dentists were hard at work repairing disease in the Colonial-born portion of the population. Edwin Cox, Licentiate in Dental Surgery, R.C.S., in "Degeneracy and Preservation of the Teeth," ascribes teeth degeneracy to the use of white bread. This is undoubtedly a serious and important subject, and must continue so while we consume more bread than any other one food. Bread should be of the very best kinds available, and when it is made from the best kinds of wheat it forms an almost perfect food. For many years I have observed the beneficial results that have followed the use of good whole meal bread; with it there is scarcely any toothache or neuralgia, and constipation is scarcely possible. The teeth are made stronger and less tender, owing to the proper supply of lime and phosphates contained in whole meal.'
The following poem is by Mr. A. J. Munby, a contemporary and well-known Surrey poet, and belonging to the days that are gone. I read with great pleasure one day this spring this spirited description of a class that has almost disappeared; brass cans and lively ponies rush now along our lanes :-