There is another popular article of food among us, which has a vital connection with bodily disorders and bad exhibition of character. Good in proper quantities and in its sphere, when made the largest and chief article of diet, for every meal, the one kind of food upon which we depend most for building up the wastes of our bodies, it indirectly does great damage. I refer to the ordinary fine flour bread made out of bolted wheat meal. It is proper to remember that the white flour from which our bread is chiefly made, and which is deemed the staff of life, is a purely artificial product—a selection from that perfect food combination which exists in wheat. A competent food chemist has compared the regular milling processes to one by which the fat part of an ox should be saved for food, and the lean part—the albuminous or nitrogenous portion—discarded and given to the dogs. The comparison is well based, since the starch of wheat, which is valued because of its whiteness, is a carbo-hydrate, chemically allied to the fat of meat; while the dark nutriment of wheat, which, because of its color, is discarded with the bran with which it is found in contact in nature, is a vegetable nitrogenous albumen, rich in mineral elements, and almost identical, chemically, with the lean or muscular tissue of beef. The process of bolting or refining takes from the wheat most of the phosphates and nitrates, the elements that are chiefly required for making nerves, muscles, bones, and brains. The phosphates and nitrates being removed by bolting, very little remains in the flour except the starchy carbonates, the heat and fat producing elements. The use of fine flour bread as a staple article of food introduces too much heat and fat-producing elements into the system, and where there is too much carbon or heating substance, it tends rather to provoke the system to unnatural and abnormal action, and instead of serving as an element to warm the body, its tendency is to burn or consume, heating and irritating all the organs, getting one into that state which is popularly known as “hot-blooded.” The fine white flour ordinarily used has two-thirds of the nitrogenous and mineral nutriment that God put in the wheat taken out. Unless these deficiencies are made up by some other foods, the exclusive use of fine flour bread will leave the nerves and bones poorly nourished, producing in some systems nervousness, dyspepsia, and all the physical ills that follow these diseases, together with impatience, fretfulness, and irritability. God intended that all the nutritive properties He put in the wheat should stay in it for purposes of symmetrical nourishment. Fine flour bread may be used for purposes of producing heat in the system, but it does not feed hungry nerves or starving bones.