It knew that the white commercial flour of wheat, by whatever “new process,” or under whatever brand, was a robbed, impoverished food, and that attached to the bran or husk—which is excluded as it should be—there is a layer of nitrogeneous substance which goes to the cows and horses. It deemed it a pity that human bodies and brains should be deprived of just what it most needed for perfect support—this wheat nitrogen, so rich in the useful minerals without which there is no adequate up-building of every tissue. So it devised a method of removing all the woody, branny, siliceous coats from the grain without wasting one atom of the nutriment. Seeing that ordinary mill-stone grinding tended to heat and impair the flour, it devised other and better methods of pulverizing. To-day, as for years past, their whole wheat flour is not a coarse, harsh, branny mixture, like what is called “Graham,” but a perfect, natural, nourishing bread-food, with nothing taken from it that is useful, and without the obnoxious addition of grit from rapidly revolving millstones, or the woody fibre and silex which form the protecting, innutritious shell. Thus the theories of the value of bread from the entire wheat berry, advanced by Dr. John C. Warren, of Boston, in 1825, and subsequently urged by Dr. Sylvester Graham, were taken up by the head of the Health Food Company, sustained in part and exploded in part, while the small residue of truth really existing in the Grahamite philosophy, modified and improved by exact experiments and by scientific methods, has at length been made of real value to the human race instead of continuing to be a source of possible, and often of positive injury, by virtue of the errors originally attending it. The perfect, branless flour of the entire grain is called the COLD BLAST WHOLE WHEAT FLOUR, and is, beyond question, the most perfect bread-food in the world.