“Still, after this extensive experiment had been made with such happy results, and after so general and full a testimony had been given in favor of the coarse wheaten bread, when large supplies of superfine flour came in from America, and the crops at home were abundant, and the act of parliament in relation to the army became extinct, most of the people who had before been accustomed to the use of fine flour bread, now by degrees returned again to their old habits of eating fine bread. Many of the nobility, however, continued to use the coarse bread for a number of years afterwards. General Hanoward, Squire Western, Squire Hanbury and others living near my father’s, continued to use the bread for a long time, and some of them still used it when I left home and came to America, in 1816.” The testimony of sea captains and old whalemen is equally in favor of wheaten bread. “I have always found,” said a very intelligent sea captain of more than thirty years’ experience, “that the coarser my ship bread, the healthier my crew is.” A writer in Rees’ Cyclopædia, (article Bread) says—“The inhabitants of Westphalia, who are a hardy and robust people, and capable of enduring the greatest fatigues, are a living testimony to the salutary effects of this sort of bread; and it is remarkable that they are very seldom attacked by acute fevers, and those other diseases which are from bad humors.” In short, as I have already stated, the bread of a large portion of the laboring class, or peasantry, throughout Europe, Asia and Africa, and the islands of the ocean, whether leavened or unleavened—whether more or less artificially prepared, is made of the whole substance of the grain from which it is manufactured: and no one who is sufficiently enlightened in physiological science to qualify him to judge correctly in this matter, can doubt that bread made in the best manner from unbolted wheat meal, is far better adapted to the anatomical structure and physiological powers of the alimentary organs of man, than bread made of superfine wheat flour; and consequently, the former is far more conducive to the health and vigor and general well-being of man than the latter.