POPULAR EDITION 
OF 
INFANTS' ANl) INVALIDS’ 
CEREAL FOODS 
UNDER THE MICROSCOPE. 
BY 
EPHRAIM CUTTER, A.M., M.D., 
OF NEW YORK (LATE OF BOSTON), i 
Extract from the address of Dr. Abraham Jacobi (Professor of Diseases of Chil- 
dren in the College of Physicians and Surgeons, N. Y.), as President to Stale Medical 
Society of Nero York, P'eb. 8 th, 18S2 : 
“ I wish this article could be distributed in a hundred thousand copies, 
reprinted in every secular paper, read from every platform andvpulpit of the 
land. For it is time that fraud should be stopped and a nefarious trade 
suppressed.” 
{From the. American Medical Weekly,) 
PUBLISHED BY E. S. GAILLARD, A.M., M.D., LL.D., 
New York, 1882. 
COPYRIGHTED. 2 
FORMULA. 
EACH FLUID DRACHM CONTAINS 
grains free Phosphoric Acid (P05) 
3 grains Phosphate of Lime (3CaO P05) 
| grain Phosphate of Magnes P05) 
jl- grain Phosphate of Iron (Fe2 03 P05) 
| grain Phosphate of Potash (3K0,P05) 
Total amount of Phosphoric Acid in one 
fluid drachm, free and combined, 7 grains. 
It contains no pyrophosphate, or meta- 
phosphate of any base whatever. 
(LIQUID.) 
FOR DYSPEPSIA, MENTAL AND PHYSICAL EXHAUSTION, NERVOUS- 
NESS, DIMINISHED VITALITY, URINARY DIFFICULTIES, Etc. 
HORSFORD’S 
Prepared awarding to the directions of Prof. E. N. HORSFOSD, of Cambridge, Mass. 
There seems to be no difference of opinion, in high medical authority, of the 
value of phosphoric acid, and no preparation has ever been offered to the public 
which seems to so happily meet the general want as this. 
It is not nauseous, but agreeable to the taste. No danger can attend its use. 
Its action wil* harmonize with such stimulants as are necessary to take. 
It makes a delicious drink with water and sugar only. 
W. A. HAMMOND, M.D., late Surgeon-General U. S. 
Army, said that under the use of arsenic and Horsford's Acid 
Phosphate, a young lady rescued her reason who had been 
rendered insane by a dream. 
Dr. M H. HENRY, of New York, says: “Horsford’s 
Acid Phosphate possesses claims as a beverage beyond any- 
thing I know of in the form of medicine, and in nervous 
diseases 1 know of no preparation to equal it.’’ 
Dr. REUBEN A. VANCE, of New York : “The pre- 
paration on which I place the most reliance is Horsford’s 
Acid Phosphate.” 
The late WINSLOW LEWIS. M.D.. of Boston, said : 
“ Having in my own person experienced those ills for which 
the Acid Phosphate is prescribed, I have found great relief 
and alleviation by its use, and most cheerfully attest my ap- 
preciation of its excellence.” 
Prices Reasonable, Pamphlet jiving further particulars, mailed free on application to Manufacturers, 
Physicians desiring to test it will be furnished a bottle free of expense, except 
express charges, if they mention this book. 
Maiinfactorei iy tie RUMFORD CHEMICAL WORKS, Providence, R, I. 
SEND FOIt DESCRIPTIVE CIRCULARS. Infants’ and Invalids’ Foods, 
BY 
EPHRAIM CUTTER, A.M., M.(p. 
246 WEST 44th ST., NEW YORK. 
Highly Important and Extensively 
Advertised Cereal Foods under 
the Microscope. The Genuine; 
The Spurious ; The Worthless 
and The Fraudulent. Therapeu- 
tic, as well as Dietetic Facts of 
Great Value to Physicians and 
their Patients. By Ephraim Cut- 
ter, A.M., M.D., Harvard and Uni- 
versity of Pennsylvania. Author of 
Bolyston Prize Essay, 1857 ; Delegate 
from Mass. Med. Soc. to U. S. Phar- 
macopoeia Convention, i860; Hon. 
Mem. California and New Hamp- 
shire State Medical Societies ; Asso- 
ciate Member Philosophical Society 
of Great Britain and of the Societe 
de Microscopie Belgique ; Principal 
Med. Dept. Am. Institute of Microl- 
ogy ; Author of “The Clinical Mi- 
croscope,” and “ Introduction to the 
Use of the Microscope,” and of many 
Medical and Scientific Papers, etc., 
etc., etc.* 
The great difference existing in the 
character and quality of cereal foods 
(wheat, corn, oats, rye and barley), of- 
fered for sale, has attracted the attention 
of all close observers. Some of these 
advertised “foods ” are perfect and genu- 
ine ; some are defective and injurious; 
while many are worthless in composition, 
and even fraudulent in preparation. 
These demonstrable facts are highly im- 
portant, of course, to physicians, who use 
such foods so largely and so well in the 
treatment of many diseases ; but they are 
of equal importance to the members of 
every community. To mothers who, 
above all, are chiefly charged with the re- 
sponsibility of the diet of their children, 
and especially of those undergoing the 
suffering and dangers of teething ; to 
fathers who, however busily engaged, are 
deeply interested in the safety and com- 
fort of their families ; and to the millions 
who, suffering from indigestion and dyspep- 
sia, seek anxiously for relief and cure by 
the use of foods best adapted for their 
condition. To all of these, the truth in 
regard to foods, as revealed by that unerr- 
ing teacher, the microscope, must be vitally 
important and interesting. 
Fully appreciating the great importance 
of having demonstrated, to the Public 
the unquestionable truth in regard to the 
exact value of cereal foods, showing which 
foods are genuine and which defective, 
Dr. E. S. Gaillard (of this city) the 
editor of “ Gaillard’s Medical Jour- 
nal, and of the “American Medical 
Weekly,” requested me to examine, mi- 
croscopically, all of these foods, and to 
report the results for publication. This 
request was made in April, 1881, and the 
examinations described have been carefully 
made during the eight months which imme- 
diately elapsed. The examinations were 
made by me personally, and the micro- 
scopic drawings were made in my office, 
and under my supervision, by Dr. A. T. 
Cuzner of this city, one of the most com- 
petent, faithful and skilled artists in this 
department of scientific art. The draw- 
ings prepared by him were photographed 
on the plates used in these illustrations, by 
the Moss Photo-engraving Gompany, N.Y., 
and the results are all herewith presented. 
All cereal foods (wheat, oats, corn, rye 
and barley) contain almost exclusively 
gluten and starch. 
Gluten is the viscid, tenacious substance 
* Copyrighted by E. S. Gaillard, M.D., 462 West 34th St. 
(P. O. Box 1124.) New York, 1882. All rights reserved. 2 
INFANTS' AND INVALIDS' FOODS. 
of dough, and in addition to its highly 
valuable, nutritious property, is essential 
in all panification or bread making. Gluten, 
says Magendie, the immortal French Phys- 
iologist, “ by itself secures complete and 
prolonged nutrition.” Pereira, the great 
authority, says, “ gluten is easy of diges- 
tion, and substances which contain it 
largely are readily digested even by inval- 
ids and dyspeptics. It is alone capable 
of securing prolonged nutrition.” 
Starch is too well known to need de- 
scription. “ It is incapable alone of sus- 
taining life.” 
If a grain of wheat, as a type of other 
cereals, be examined, there will be found, 
first, the outer middle and inner coats, 
forming together the husk or bran; these 
coats are wholly destitute of nutritious 
properties. Next in order comes a layer 
of cells, or sacs, crowded together and 
lying in irregular shapes ; these sacs avera- 
ging of an inch in diameter, contain 
gluten, with a little oil and albumen. The 
gluten is in the form of small granules, 
■t 5-q 0 q- of an inch in diameter, and, when a 
sac is ruptured, these adhere to each 
other (are glued together) with great te- 
nacity. Lastly, in the centre of the grain, 
packed away in cells or sacs, is the starch; 
also in small granules. These sacs or cells 
are in the form of oval globules, and 
when ruptured, as is done by boiling or 
cooking, the inside contents escape, form- 
ing a glutinous mass, in which, under the 
microscope, are seen the broken sac mem- 
branes in crescentic and irregular shapes. 
These grains with the coats and cells or 
sacs, are accurately given in figures 1, 2, 
4, 5 and 6. (Cut 3 is similar to cut 2.) 
The reader has here a clear insight into 
the rationale and the reliability of the ex- 
amination of cereals, under the micro- 
scope. 
The foods examined and described are 
as follows : 1, Common Flour ; 2, Impe- 
rial Granum ; 3, Ridge’s Food ; 4, Hor- 
lick’s Food ; 5, Mellin’s Food ; 6, Gluten 
Flour; 7, Franklin Mills Entire Wheat 
Flour; 8, Arlington Wheat Meal; 9, Cros- 
by’s Food ; 10, Blanchard's No. t Gluten; 
11, Blair’s Wheat Food; 12, Nestles Milk 
I Food; 13, Babysup, No. 1; 14, Baby 
sup, No. 2; 15, Redmond’s Cerealine; 
16, Anglo-Swiss Milk Food ; 17, Durkee’s 
Glutena ; 18, Farwell’s Gluten Flour ; 19, 
Victor’s Baby Food ; 20, Bermuda Arrow 
Root, from the Plant; 21, Taylor Brothers, 
London, Pure Bermuda Arrow Root ; 
22, Minnesota Surprise Flour (new Pro- 
cess) ; 23, Trade Dollar Process Flour ; 
24, Hubbell’s Prepared Wheat ; 25, Moth- 
er’s Cereal Milk Substitute ; 26, Hawley’s 
Liebig’s Food; 27, Papoma; 28, Gerber’s 
Food for Infants and Children ; 29, Ger- 
ber’s Milk Food ; 39, Cold Blast Flour 
Extra, New York Health Food Co.; 31, 
Barley Flour Extra, New York Health 
Food Co. ; 32, Buckwheat Flour ; 33, In- 
dian Wheat Flour ; 34, Lost Nation Wheat 
Flour; 35, Corinna Wheat Flour; 36, St. 
Paul Wheat Flour ; 37, Hazleton Wheat 
Flour; 38, Puritan Wheat Flour; 39, Pa- 
tapsco Wheat Flour; 40, Underwood 
Wheat Flour ; 41, Fine Granulated Wheat 
Flour ; 42, Cold Blast Whole Wheat Dark 
Flour; 43, Crude Gluten Flour; 44, White 
Gluten Flour. 
Do these foods sustain their claims ? 
Figures i and 2 represent a grain of 
wheat. Note the beard, the longitudinal 
groove and the germ. 
Fig. 4. This figure is from Horsford’s 
report on bread, at the Vienna Exposi- 
Fig. 1. 
Fig. 2. INFANTS' AND INVALIDS' FOODS. 
3 
Fig. 5. After Hand. 
In making flour, three-fourths of the gluten 
is removed, and the chief strength of the 
food is thus destroyed. 
Fig. 8. Transverse section of a scale 
of bran magnified 150 diameters. This 
bran is removed to make flour white, and 
this removal is the cause of the loss of 
three-fourths of the gluten. Note the 
gluten cells, thickly packed away in the 
bran. The removal of the bfan, it is thus 
demonstrated, is the removal of the gluten. 
Fig. 9. The Imperial Granum Food. 
This food is represented to be gluten from 
white, winter, flint wheat. The starch 
impurities and soluble matter effectually 
excluded. The gluten only retained, etc. 
There are no gluten cells visible. Note 
the giant starch grains (A) ; B, granules of 
starch and aleurone; C, connective tissue ; 
D, granular gluten. I have always failed 
Fig. 4. After Hand. 
tion. It represents a longitudinal section 
of a grain of wheat : 1, outer coat ; 2, 
middle coat ; 3, inner coat ; 4, color coat ; 
5, gluten coat ; 6, gluten cells ; 7, paren- 
chyma, or starch mass ; 8, the germ ; 9, 
hairs of beard. 
Fig. 5. This figure represents a trans- 
verse section of a grain of wheat. Note 
the different coats ; the envelope coats ; 
the gluten coat (dotted) and the starch 
masses within forming bundles. 
Fig. 6. Portion of a transverse section 
of a grain of wheat ; shows empty and 
filled gluten cells ; starch masses in the 
interior with the tough, fibrous envel- 
opes or coats. The reader should learn 
here to identify the large gluten cells, 
empty and filled, forming the third coat. 
The shape of these cells should be remem- 
bered, for it is upon the gluten in cereal 
foods that their chief value depends. 
Fig. 7. Common wheat flour, magnified 
800 times. A, giant starch cells ; B, medi- 
um starch cells; C, starch granules, aleu- 
rone (or farina), and granular gluten from 
ruptured gluten cells; D, starch bundles 
and fibrous tissue ; E, fibrous tissue. 
There are no gluten cells, these being rup- 
tured, liberating the granules of gluten. 
to find gluten cells. It ranks only with 
common flour. 
Fig. xo. Ridge’s Food, magnified 800 
times. It is claimed to be “ a perfect food 
for infants.” It contains no gluten cells. 
Observe the beard of the wheat at A ; B, 4 
INFANTS’ AND INVALIDS’ FOODS. 
wheat starch mass; 
C, starch bundles, ap- 
parently of maize ; 
D, cooked mass of 
starch, which does not 
polarize light; E, 
starch grains ; F, 
starch granules; G. 
small gluten granules. 
The proprietors must 
add gluten cells, at least 
in the proportion found 
in wheat or maize, to 
bring their product up 
to the standard of 
wheat flour. 
Fig. 11. Horlick’s 
Food; magnified 800 
diameters. The starch 
that makes up the 
bulk of the food is 
changed into dex- 
trine, or sugar, hence 
it is soluble. A, cook- 
ed, vegetable granu- 
lar mass ; B, hair of 
wheat; C, empty and 
filled gluten cells, found only after a long 
search through several specimens. The 
dark unsightly masses are portions of cook- 
ed material, that have no effect on polar- 
ized light. Claims “ to be a perfect food 
for infants.” It approaches common flour. 
Fig. 12. Mellin’s Food. Presents 
gluten cells, hair of wheat, but not in 
large quantity, with pieces of tegument, 
and amorphous granular matter. The 
claim of this food is that it is not farina- 
ceous. In many examinations I 
have found a few starch grains that 
polarized light. But it appears that the 
starch is changed into a soluble form. 
The presence of tegument, hairs of wheat, 
and gluten cells shows that this food does 
not ignore the claims of the standard of 
nature. While it may be a chemical ques- 
tion whether giving a food containing 
Fig. 7. 
Common Wheat Flour. 
starch that has been converted into a solu- 
ble form, is not the same thing as giving 
the starch itself, so far as the ultimate nu- 
trition is concerned, still there is an ad- 
vantage in having the starch all ready to 
penetrate into the circulation on its en- 
trance into the alimentary canal of a de- 
fectively digesting person, rather than to 
have the starch undergo the change from 
the colloid form to the crystalloid form 
after it reaches the alimentary canal. Com- 
paring the figure with that of the food No. 
2 in our list, it will be seen that the starch 
has been almost converted to a soluble 
form. I place this food very high on 
the list of prepared infants’ foods, as it 
contains gluten cells easily visible on in- 
spection with the microscope. 
I would not go so far as to agree with 
the advertisement that “ it is the only gen- 
uine substitute for mother’s 
milk,” but from my point of 
view it technically sustains 
its claims. Only I would 
suggest the introduction of 
more gluten cells, so as to 
approach nearer the normal 
proportion of the gluten and 
starch found in the natural ce- 
real. Magnified 800 diameters, 
Fig. 8, After Hand, INFANTS' AND INVALIDS’ FOODS. 
5 
Fig. 13. Gluten 
Flour, New York 
Health Food Co.— 
Claiming to be, “almost 
no starch and all glu- 
ten.” A, starch grains; 
B, fibrous tissue ; C, 
starch granules. No 
gluten cells visible or 
to be found. It can- 
not be distinguished 
from common flour. 
Fig. 14. Gluten 
Flour.—Many speci- 
mens examined by my- 
self and Dr. G. B. Har- 
riman of Boston, 
Mass. Masses of teg- 
ument and parenchy- 
ma A, B, tegument; C, 
gluten cells; in repeat- 
ed examinations about 
seventy were found ; 
D, starch masses ; E, 
connective tissue. 
This is a meal, and 
not a flour. The cir- 
culars are travesties, 
and show an ignorance which, if it did not 
affect human life, would be ridiculous. 
Where only seventy gluten cells are found in 
a flour claimed to be all gluten, comment is 
unnecessary. 
Imperial Granum. 
Fig. 9. 
Fig. 15. Entire Wheat Flour, man- 
ufactured by the Franklin Mills Co., Lock- 
port, N. Y., obtained of Mr. T. R. Beards- 
ley, Mill Agent, 77 Warren St., New York. 
Fig. 15 shows a field of this flour. It is 
filled with gluten cells as 
any one can see from what 
precedes. It is a beautiful 
representation, crossing are 
two hairs of the beard. 
The view is from without 
inwards, the manufacturers 
having removed the four 
outer coats of the integu- 
ment of the grain, so that 
here we have the 5th and 
6th coats retained, and yet 
at the same time, a good 
flour is produced which 
gives a light, spongy and 
delicious bread. This is 
the perfection of milling, 
though it would be incor- 
rect to say that this perfec- 
tion of milling has been 
entirely attained in this 
case, still it is the best I 
have examined, and stands 
at the very forefront of 
flours. Of late the pro- 
cess has improved, so that 
it contains more. gluten 
cells than at first. 
Fig. 10. 
Ridge’s Food. 6 
INFANTS’ AND INVALIDS’ FOODS. 
So long as this firm 
maintains the present 
proportion of the gluten 
cells to the starch, they 
confer' a blessing on 
mankind. For about five 
cents per pound, they put 
forth a product that ful- 
fils the claims of a real 
flour food, and comes the 
nearest to the standard 
that all flours should con- 
form to. There may be 
other flours as good, but 
I have not seen them. 
This flour makes a relia- 
ble infants’ food. 
Fig. 16 gives another 
view of this flour where 
the starch and gluten 
principally occupy the 
field. 
Why should not phy- 
sicians protect the public 
and test flours under the 
microscope, and when 
such a flour as this is met 
with, containing a rea- 
sonable amount of gluten cells, encourage 
its use? Also when any deviation from 
the standard is found report it ? 
Fig. 11. 
Horlick’s Food. 
I really hope the time is coming 
when microscopes will be as common in 
houses as pianos and sewing machines, so 
that school children 
will learn for them- 
selves the value of 
these lessons and how 
to detect the gluten 
cells under the micro- 
scope. 
Fig. 17. Arling- 
ton Wheat Meal ; 
magnified 800 diame- 
ters. A, tegument of 
wheat with gluten cells 
around and under- 
neath ; B, tegument, 
with no gluten cells ; 
C, fibrous tissue with 
contiguous starch cells 
and aleurone, and 
granular gluten in the 
interspaces. “ Meal ” 
is the product of a 
cereal ground coarse- 
ly, without bolting. 
Wheat thus ground is 
often called Graham 
Flour, after Dr. Syl- 
vester Graham the 
noted vegetarian. A 
spurious Graham is 
Fig. 12. 
Mellin’s Food. INFANTS' AND INVALIDS' FOODS. 
7 
wheat nonr mixed with bran. 
The Arlington is a pure Graham 
flour ; rich in gluten and in all 
the elements of entire wheat. 
Fig. 18. Crosby’s Brain and 
Nerve Food ; magnified 800 
times. Claims to be composed 
of vitalized phosphates from ox 
brain and wheat germ. A, large 
mass of starch, obscuring the 
underlying starch; so large in 
some specimens as to occupy 
the whole field ; B, ill-defined 
dark granular mass resembling 
gluten cells; though such an opin- 
ion is not warranted ; C, similar 
masses ; E, a gluten cell, possi- 
bly ; D, apparently cooked ani- 
mal substance. There are no 
characteristic gluten cells, no 
nerve fibre, no axis cylinder 
fibre, no ganglion nor multipo- 
lar cell. The advertisement 
claims that the brain is that of 
the ox, but the label states that 
the brain is that of the fish. Label ad- 
mits 730 parts of starch in 1,000. 
Claims some gluten ; if this exists, it is 
the granular gluten of common flour. 
There are 270 parts of so-called vitalised 
salts asserted to be in this food ; that is 
Fig. 13- 
Gluten Flour—N. Y. Health Food Co. 
salts in connection with the organic sub- 
stances named. If this be so, all the al- 
bumenoids in all the foods herein described 
are vitalised also. There is but little glu- 
ten if any in this food. 
Fig. 19. Blanchard’s Glutena ; mag- 
n i fi e d 800 diameters. 
Claims to contain 90 
per cent, of gluten; 
starch only 10 per cent. 
A, large mass of starch, 
polarises light beautiful- 
ly, showing that the 
starch is not cooked or 
overheated ; B, gluten 
cells. Gluten abundant; 
contains all the elements 
of wheat. While there 
is gluten always found, 
this food contains 90 per 
cent, of starch, and only 
10 °f gluten; the reverse 
exactly, of the claim made 
for the food. 
Blair’s Wheat Food. 
—Well represented by 
figure 9. Abundance of 
free starch grains, giant 
medium and granular. 
jVo gluten cells. 
Fig. 20. N e s t l e’s 
Milk Food; or, Lac- 
teous Farina.—-Mag- 
nified 800 diameters. A, 
Fig. 14. 
Gluten Flour. 8 
INFANTS' AND INVALIDS’ FOODS. 
masses of cooked 
starch ; B, small gran- 
ules of starch. Claims 
to be made of the best 
cow’s milk. It contains 
starch, and in the field 
there is an abundance 
of oil globules. There 
is milk in it, and a 
quantity of starch, but 
no gluten cells. 
Fig. 21. Anglo- 
Swiss Milk Food. 
Magnified 800 times. 
A, starch cooked ; B, 
oil globules ; some glu- 
ten cells. Jt is a milk 
food, with some gluten 
cells and cooked starch. 
Fig. 22. Babysup, 
Nos. 1 and 2 ; magni- 
fied 800 times. A, 
large masses of oat glu- 
ten cells, notice how 
they differ in size 
from the wheat gluten 
cells; B, starch bun- 
dles ; C, granular starch. There are three 
grades prepared for infants of different ages 
No. 1, for the youngest. This food is a 
malted preparation. Contains all of the 
• Fig. 15. 
Franklin Mills Entire Wheat Flour, Lockport, N. Y. 
elements of the oat ; an abundance of 
gluten. Starch grains much smaller than 
those of the wheat, and the gluten cells 
of characteristic size. This food is 
made of unhulled oats 
malted and crushed. 
See figures 23 and 24. 
Sustains its m 0 d e s t 
claims. 
Figures 23 A-23 B. 
The oat as found in 
examinations of Baby- 
sup. 
Fig. 24. Redmond’s 
Cerealine ; magnified 
800 times. Polarises 
light partially only. 
Made up of wheat 
starch grains. Bundles 
few. After many ex- 
aminations, a portion 
of tegument was found, 
containing all coats, 
and 50 gluten cells. 
Claim of being econom- 
ical (50 cents a pound) 
superiority to all other 
cereals, etc., not sustain- 
ed. 
Fig. 25. Durkee’s 
Glutena; magnified 
800 times. A, masses 
Fig. 16. 
Franklin Mills Entire Wheat Flour, Lockport, N. Y. INFANTS' AND INVALIDS* FOODS. 
9 
of the parenchyma of 
wheat grain, starch re- 
moved ; here and there 
a strip of gluten cells 
outside. Beautiful 
starch grains and gran- 
ular starch. Figure 7 
represents this food 
when crushed. Gluten 
cells not detected. 
Farwell’s Gluten 
Flour.—Claims to be 
“ gluten left behind 
after the starch is 
blown out.” It re- 
quired a long search 
to find any gluten cells. 
It is similar to the 
food last named, and 
figure 25 is a good 
representation of it. 
Fig. 26. Victor’s 
Baby Food ; magni- 
fied 800 times. Claims 
*‘ a close resemblance 
to Mother’s Milk.” A, 
large mass of cooked 
starch ; B, starch grains aeiormea Dy 
cooking; C, broken starch cell; D, fibrous 
tissue, one gluten cell, occasional fat 
globules. Figure shows starch grains 
Fig. 17. 
Arlington Wheat Flour. 
broken up into weird, irregular crescentic 
shapes, due to the mechanical crushing 
after cooking. It is like cracker and bis- 
cuit ground tip. 
Fig. 27. Bermuda 
Arrow Root Starch, 
from the pure and gen- 
uine Bermuda Arrow 
Root, magnified 800 
times. 
Fig. 28. “ The Pure 
Bermuda Arrow Root 
of Taylor Brothers.” 
Potato starch cells are 
here commingled with a 
few of arrow root; the 
adulteration is beauti- 
fully exposed, and the 
claim of purity is com- 
ical indeed. The man- 
ufacturers should ex- 
amine these arrow root 
cells and their starch 
product under the mi- 
croscope ! 
Minnesota Sur- 
prise Flour.—This 
contains all the ele- 
ments of the wheat, 
save the gluten cells. 
There is more granu- 
lar gluten than is 
Fig. 18. 
Crosby’s Brain and Nerve Food. 10 
INF A NTS ’ A ND IN VA L MS ’ FO ODS. 
found in ordinary flour. 
Trade Dollar New 
Process Flour, like the 
last. 
Hubbell’s Prepared 
Wheat.—Starch cooked, 
but not quite enough to 
prevent polarization of 
light ; starch-bundles and 
aleurone, many gluten 
cells. Is up to its claim. 
Mother’s Cereal 
Milk Substitute. The 
claim made shows that the 
manufacturers are pro- 
foundly ignorant of the 
mechanism, construction 
and chemical elements of 
the cereals they describe 
and sell. Their language 
is not only unwarranted 
by scientific truth, but is 
absurd. They speak of 
“ the chemical salts being 
separated by mechanical 
means,” etc., etc. Their 
preparation, nevertheless, 
is a good one, and contains more of the 
elements of wheat than was anticipated. 
It contains gluten cells, bundles of wheat 
starch, barley starch, and gluten granules. 
Hawley’s Liebig’s Food.—Wheat glu- 
Blanchard’s Glutena. 
Fig. 19. 
ten cells, barley gluten cells, barley tegu- 
ment, wheat starch, cooked granular masses, 
not polarizing light. Well malted. A 
good food, a ud its claims are sustained. 
The following advertised food 
STUFFS CONTAIN NO GLU- 
TEN cells : Cold Blast 
Flour, N.Y. Food Co.; Bar- 
ley Flour, do.; Buckwheat 
Flour, do.; India Wheat 
Flour: Lost Nation Wheat 
Flour ; Common Minne- 
sota Flour; Hazleton 
Flour ; Puritan Flour; Pa- 
tapsco Flour; Underwood 
Flour; Fine Granulated 
Wheat Flour (30 gluten 
cells); Gerber’s Food for 
Infants and Children 
(seems to be crackers 
ground) and resembles fig- 
ure 20. Gerber’s Milk 
Food is like Nestle’s; no 
gluten cells. 
The Medical Profession 
should create an accurate 
public sentiment in re- 
gard to cereal foods. All 
of those which contain no 
gluten cells lack the chief, 
nutritive element of the 
grain. The microscope * 
is an infallible detector of 
Fig. 20. 
Nestle’s Milk Food. INFANTS’ AND INVALIDS' FOODS. 
11 
fraudulent morphological 
claims in regard to cereal 
foods. The proportion of 
starch to gluten is easily 
demonstrated, and the ab- 
sence of gluten cells is eas- 
ily exposed. In all white 
breads there is no bran; 
and if the bran is exclu- 
ded, such flour is deprived 
of its gluten cells; the glu- 
ten cells being deposited 
in the bran. See figures 4, 
5, 6 and 8. The chem- 
ist’s balance and the com- 
pound microscope teach 
the truth, and if the truth 
is not told in regard to 
advertised cereal foods 
the imposition can always 
be detected. These sim- 
ple facts and absolute 
facts should be univer- 
sally known. 
Anglo-Swiss Milk Food. 
Fig. 21. 
Fig. 23a. 8 diameters. 
Oat, minus hull. 
Supplement— 
Keasby & Mattison’s Infants’ Food 
contains no gluten cells. It consists of 
grape sugar and dextrine (converted 
starch) and is claimed to contain alkaline 
Fig. 23b. 6 diameters. 
Oat hull crushed. 
Fig. 22. 
Babysup—Nos. 1 and 2. 
phosphates. 
Savory and Moore’s Food.—Appears 
the same as common flour. 
Mead’s Hulled Wheat Flour.— 
First, second and third coats generally re. 12 
INFANTS' AND INVALIDS' FOODS. 
moved ; fourth, fifth and 
sixth coats, usually found 
—a coarse flour or meal ; 
does not polarize light well. 
Preparation good and de- 
serves support. 
Summary by the Edi- 
tor.—Having disposed of 
the microscopic analysis of 
the cereal foods, in detail, 
it is necessary to add a few 
important facts, in order 
that each reader may be 
enabled to form clear and 
intelligible conclusions. 
In taking a comprehen- 
sive view of all the foods 
known to civilized man, it 
may be positively stated 
that such foods can be 
classified into two large 
groups ; and there are no 
known foods which do not 
properly belong to the one 
or the other of these two 
great classes. These groups 
are the nitrogenized and 
the non-nitrogenized foods ; or the foods 
which contain nitrogen as an element of 
their composition, and those in which no 
nitrogen is to be found. The non-nitro- 
genized group of foods consists of those 
Redmond’s Cerealine. 
Fig. 24. 
which contain starch, sugar, or fat. I he 
nitrogenized foods are those which do 
not contain starch, sugar or fat. This 
last group is made up of the immense 
varieties of food, in which there is no fat, 
starch or sugar. 
Having learned these 
facts, it is proper to deter- 
mine the relative value of 
the foods which make up 
these two great groups, 
viz: the relative value of 
nitrogenized and non-nitro- 
genized foods. 
The simplest manner of 
presenting this most im- 
portant subject is to as- 
sert, as a well established 
fact, that while the non- 
nitrogen ized foods, the 
starchy, saccharine and fat- 
ty foods, are almost solely 
effective and solely intend- 
ed for the purpose of main- 
taining animal tempera- 
ture, the nitrogenized foods 
are consumed in repairing 
the natural wear and tear 
of all of the true tissues of 
the body. While animal 
temperature, however, may 
be maintained in those 
who subsist on an exclu- 
Fig. 25- 
Durkee’s Glutena. INFANTS' AND INVALIDS' FOODS. 
13 
sively nitrogenized diet, 
repair of tissue waste can- 
not be effected in those 
who consume only the 
non-nitrogenized foods. 
To be more explicit and 
comprehensive, it may 
safely be asserted, that 
man can live, and main- 
tain a vigorous existence, 
on an exclusively nitro- 
genized diet ; while on a 
diet of non-nitrogenized 
food exclusively, he is 
unable to maintain life ; 
such a diet being fatal, 
if persistently and exclu- 
sively adopted. 
It is well known, from 
actual experiment, that 
an animal may be fed to 
such an extent on fatty 
foods, that the hairs on 
the body are actually in- 
filtrated with oil, and 
yet, in a well known pe- 
riod of time, the animal 
is sure to die. The result with a saccha- 
rine diet is exactly similar ; while with a 
starch diet, though the fatal result is some- 
what longer postponed, it is none the less 
Fig. 26. 
Victor’s Baby Food. 
sure to occur. A prominent and well 
known physician in this city, who un- 
dertook to ascertain how long he could 
maintain life without serious suffering on 
a diet of gum and starch, 
has, though this diet was 
soon abandoned, never 
recovered from the ef- 
fect of his rash experi- 
ment. While twenty-five 
years have elapsed since 
the endurance of his self- 
imposed ordeal, his heart 
to-day beats thirty per 
cent, faster than it did 
previous to his experi- 
ment. No facts in science 
then are better establish- 
ed than those in regard 
to the comparative and 
relative value of differ- 
ent kinds of food. 
If these facts be ap- 
plied to the study of the 
cereal foods, it is only 
necessary to remember 
that the gluten of such 
foods is their nitrogen- 
ized element ; the ele- 
ment on which depends 
their life-sustaining value, 
and that this element 
Fig. 27. 
Genuine Bermuda Arrow Root. 14 
INFANTS’ AND INVALIDS’ FOODS. 
is, in the white and fool- 
ishly fashionable flour, al- 
most entirely removed; 
while the starch, the in- 
ferior element, is left be- 
hind, and constitutes al- 
most entirely the bulk and 
inferior nutriment of such 
flours. To use flour from 
which the gluten (in the 
bran) has been removed 
is almost criminal; that it 
is foolish and needless 
needs no further demon- 
stration. 
In sickness, and in the 
sickness of infants especi- 
ally, starch is highly inju- 
rious, while gluten is life- 
giving and restorative. In- 
fants’ foods should be rich 
in gluten, and contain the 
least possible proportion 
of starch. Those manu- 
facturers and sellers of 
such foods who, while 
claiming to offer a food 
rich in gluten and free from starch, offer, 
on the contrary, an article consisting 
chiefly of starch and devoid of gluten are 
criminal in their fraud, and deserve the 
most unsparing condemnation. 
The beautiful microscopic pictures in 
this article are therefore absolutely invalu- 
able guides to all who seek to understand 
this most vital subject. 
Of course, it will be said by all parties 
who represent foods not found to be as 
they are publicly represented to be, that 
these foods do contain gluten. Their 
claim is not denied; but if the proportion 
of gluten in such foods be far less than it 
is in ordinary wheat flour, is it not better 
for the patient to use ordinary flour than 
to buy cereal foods far inferior to flour in 
dietetic and therapeutic value, while finan- 
cially their cost is very much greater ; is 
indeed enormous ? And if these cereal 
foods contain (as so many of them do) far 
less gluten than is to be found in ordinary 
wheat flour, is not the claim made for 
them not only untrue, but fraudulent in 
character ? 
With the text and illustrations here sub- 
mitted, every reader can easily detect the 
defective or worthless or fraudulent foods 
offered for sale ; and as the difference in 
these foods represents frequently the dif- 
ference of life or death in those needing 
Fig. 28. 
them, the practical and scientific charac- 
ter of this paper is too evident to need 
demonstration or description. 
It is almost criminal that such great 
questions, affecting the health and there- 
fore the happiness and wealth of a Nation, 
should be left to the ignorance of the mil- 
ler and the baker ; to the foolish customs 
of society; to the equally foolish test of 
the mere appearance of bread; and to the 
fashionable restaurants and hotels. Man- 
ufacturers of foods for the sick, and, above 
all, for infants, should be held to the 
strictest accountability. It is the highest 
duty of the physician to learn the facts in 
regard to cereal foods, and to use such in- 
valuable information for the benefit not 
only of the sick, but of the whole commu- 
nity. 
This article will be followed, during the 
year, by equally practical and valuable 
articles on “ what we eat and drink.”— 
E. S. G. 
Taylor Brothers’ Arrow Root. 
The Medical Gazette is (ignorantly it is 
believed) giving to the public an advertise- 
ment of Horlick, in which his food is rep- 
resented to have sustained creditably mi- 
croscopic examination and recommended 
accordingly, while the facts are exactly the 
contrary of those represented.—E. S. G. 3 
COLDEN’S 
LIQUID BEEF TONIC. 
This preparation, consisting of the Extract of Beef ( prepared by 
Baron Liebig’s process), the very best Brandy that can be obtain- 
ed, soluble Citrate of Iron, Cinchona, and simple Bitter Tonics, is 
presented to the profession for a trial of its claims. There are several 
preparations purporting to contain some of the above-named compo- 
nents, but the high cost of manufacture and the consequent reduction 
of profit, have caused the manufacturers to allow many such to de- 
teriorate by the use of impure and cheap materials. 
Physicians of large experience are growing to realize more Wilson, of London, he says : “ Several cases of incipient 
and more fully the importance of preparing, in accordance consumption have come under my observation that have been 
with the principles of dietectics. the waste which disease en-cured by a timely use of LIEBIG’S BEEF TONIC (COL- 
tails; and those physicians are most successful in practice who DEN’S ). ” 
recognize the fact that the true use of drugs is to restore to We are rece; t ofseveral hundred such commendations, 
normal function the process of nutrition on which life and but fe il)Stead 0Ff introducing them here, to merely append 
health depend; and it has been a desideratum touobtain a pre __ /re •i _„_lw • • 
i_- u 11 i -i . • i Tu /-. an otncial analysis ot the preparation, made by an eminent 
paration which could be given with a certainly ot benefit. I i • 
We therefore present COLDEN’S LIQUID BEEF Lonuon cnemist. 
TONIC to the profession with a confidence inspired by a 1 he following is a correct analysis of COLDEN’S LIE- 
knowledge of its universal application in disease, and guaran- BIG S LIQUID B E E f 1 ON1C, perfected 3d January, 1868. 
tee its purity and perfect assimilability. obtained the samples indiscriminately from tbe Company s 
We believe a trial will convince all—as it has already Warehouse. Lower 1 hames Street, London, E. C. I find this 
convinced many —that it is an invaluable aid to the physician, preparation contains : 
Its benefit is particularly marked in lower states of the 20 per cent saccharine matter . . 20 
system, such as simple Anaemia, and that resulting from ma- 25 per cent glutinous or nutritious matter obtained in the 
larial poison, in chlorosis, spinal irritation, mental and nervous condensation of the beef 25 
debility of over-worked business men, and especially in con- 25 per cent spirit rendered non-injurious to the most 
valescence from protracted diseases. Its simple bitter prin- delicate stomach by the extraction of the fusel oil 25 
ciples act directly on the sentient gastric nerves, stimulating 30 per cent of aqueous solution of several herbs and roots, 
the follicles to secretion, and giving to weakened individuals among which are most discernible Peruvian and Cali- 
that first prerequisite to improvement—an appetite. The saya Barks 30 
Cinchona which it contains makes it indispensable in the 
treatment of the results of malarial disease, whilst its iron is a Total 100 
direct blood food, and its alcohol acts in the double capacity 1 have had the process explained by which the beef in this 
df assisting the local effect of the simple bitters upon the gas- preparation is preserved and rendered soluble by the brandy 
trie mucous membranes, and also as a direct nervous stimu- employed, and I am satisfied this combination will prove a’ 
lant. _ valuable adjunct to our pharmacopoeia. 
It will thus appear that, unlike any preparation ever be c. , . u. ... tv v- r> o 
fore offered, it combines properties of the utmost value in the ne • * Ll ' . • . '1 • ‘ ' 
treatment of such conditions as have been spoken of in this „ Pres,dent of the Royal Analytical Ass London. 
article. It is truly stimulant, tonic, nutrient and hematogenic, Russell Square, London, W. C„ 3d January, 1868. 
and is so palatable and digestible that the most sensitive Since the date of the above analysis, and by the urgent 
palate and stomach will not reject it. request of several eminent members of the medical profession. 
To conclude; this is not a new preparation, but one whose 1 have added to each wineglassful of this preparation two 
merits have long been acknowledged. grains of Soluble Citrate of Iron. 
In a report of the celebrated physician, Sir Erasmus T. Colden. 
N. B.—Colden’s Liquid Beef Tonic is sold by Druggists gen- 
erally, in pint bottles. In prescribing or ordering our article physi- 
cians should be particular to mention “Coldens”—viz. : Ext. carnis, fl. 
( Colden’s). So guard against imitation, see fac-simile of T. Golden 
on bottle label. 
I will send to Any Physician who will apply to me in person, or 
by letter ( enclosing card ), a sample bottle free of expense ( except ex- 
press charges), to any part of the United States. 
CL N* CRITTENTON, Gen. Agent, No* 115 Fulton Street, K. Y. FINE FLOUR 
OF THE 
IS THE 
COMING FLOUR. 
MANUFACTURED ONLY BY 
The Franklin Mill Co., Lockport, N. Y. 
4 
American Granulating Process—No-Mill Stones Used. 
It is made of the choicest Wheat obtainable—first denuded of the innutritious, woody outer husk 
(which is always present and a part of all Graham Flour or Wheat Meal), then reduced to an evenly fine 
and perfectly homogeneous flour, by a process wherein Mill Stones are not used, nor the product heated. 
The Gluten, Mineral Salts and Phosphates of the Wheat, which are the properties so essential for 
the growth, maintenance and repair of the bones, muscles, nerves and working tissues of the human 
system, are preserved in their purity and natural proportions. 
It Makes Delicious, Light, Spongy Bread, Gems, Waffles, Muffins, Doughnuts and Griddle 
Cakes. Can be used for all purposes the same as is White Flour. 
The color of the Bread from our Fine Flour of the Entire Wheat is of a beautiful golden brown 
or bronze. 
It is so rich in flavor, palatability, and nourishment, that only a few weeks regular use of it, suffices 
to make all other bread taste flat, insipid and unsatisfying. 
Persons troubled with Dyspepsia, Indigeston or constipated Habit, will find perfect relief by using 
this Flour for their Bread diet, 30 days. In food value it is superior to any other Flour in the market of 
whatever name or manufacture. The claims are substantiated by the voluntary testimony of the ablest 
Scientists and Physicians who have personally tested its merits and publicly pronout*ced judgment. 
(Note.—“Franklin Mills Entire Wheat Flour” Examined by Dr. Cutter and illustrated in Cuts 
Nos. 15 and 16 in article on “ Cereal Food under the Microscope," was manufactured by Franklin Mill 
Co., Lockport, N. Y.) 
FOR INFANTS AND INVALIDS IT IS AN INVALUABLE FOOD, BEING EASY OF DICESTION, 
PERFECT IN ASSIMILATION, AND HICHLY NUTRITIOUS. 
Put up in Bbls. and Half-Bbls. Retailed by Grocers in smaller quantities. 
ASK YOUR GROCER FOR IT. 
MILL AGENCIES ARE ESTABLISHED IN ALL THE PRINCIPAL CITIES. 
Send for 8-page Circular, and name of nearest Mill Agent. 
Address, FRANKLIN MILL CO., Lockport, N. Y. “ Bread is the representative of human food, because wheat, of which it is 
made, embraces all the elements of nutrition necessary to build up and sustain 
every part of the system, keeping it in good working condition and preserving it 
unimpaired to ripe old age.” 
FINE FLOUR 
OF THE 
ENTIRE WHEAT 
i s 
THE COMING FLOUR. 
FRANKLIN MILLS. 
MANUFACTURED ONLY BY 
THE FRANKLIN MILLS* COMPANY, 
LOCKPORT, N. Y.V 
Pine Flour of the Entire Wheat is superior to any Wheat Meal or “Graham” flour, 
because it does not contain any coarse, irritating bran particles, or indigestible husk of the 
wheat, which are unavoidably present and a part of all Wheat Meals and Graham Flour. 
Put up in Barrels and Half-Barrels and Sold by Grocers in Smaller Quantities. 
FOK SALE BY ■WHAT XT IS. 
It is not what is called or known a* ‘ ‘ Graham ” flour, for that when best and hon- 
estly made, contains all the coarse, irritating particles of bran, and all the woody un- 
nutritious outer husk and fibrous brush of the wheat;—neither is it a white flour, 
because the mineral food-elements in wheat are dark, and a flour containing them 
cannot be white. It is wholly a new and distinctive product, differing from all other 
flours, be their names what they may. It is made from sound and well-ripened wheat, 
as such wheat only, contains the full complement of bone, muscle, brain and nerve 
food. It is made by new and peculiar processes, specially designed for its production, 
and without ivhich its production is impossible. 
It is made to meet a great and rapidly increasing want in the experience, consciously 
or unconsciously, of every individual, and clearly to be seen in every family,—of more 
nerve food,—the lack of which and the call for which has never been greater. The stim- 
ulating character of our climate, the restless energy and nervous activity of our Amer- 
ican people in all pursuits and professions, cause an enormous waste and wear of 
nerve force. This ceaseless 6train pervades every walk of life, and characterizes even 
our pleasures as well as our business, and there is no let up until complete exhaustion, 
paralysis, heart disease or apoplexy abruptly calls a halt. There are probably some 
new and then who stop to think, as one of these milestones of sudden death or break- 
ing down springs into view. But the great crowd rush along the highway, as heed- 
lessly intent as ever. This enormous waste of vital force can only bo met by the sup- 
ply to the system of like vital food, and no product contains it so fully as sound plump 
wheat in its entirety. How completely and unerringly this Flour of the Entire 
Wheat conserves all the vital elements of the grain in their perfect purity, gener- 
ously feeding the bloo l, and through it repairing and building up every fibre of the 
system and sustaining every function of life, will be more clearly shown in the illus- 
trations and explanations which follow. 
Preparatory to making the flour, the wheat is denuded or stripped of the thin, woody, 
indigestible husk* removing with it the fibrous brush on the small end of the kernel. 
This operation may be likened, as to its anatomical character, to the thin skinning 
of an apple, so as to lay bare and not disturb or remove any of the interior food sub- 
stance, as is shown in the illustrations. It is to this husk and its fibrous brush are 
attached the extraneous matter which comes from the harvest fields, such as sphores 
of smut, and the eggs and larvae of insects, and all external filth; and its complete 
removal frees the entire food part of the kernel from all contamination, rendering it 
perfectly pure and ready to be appropriated into the most wholesome and healthful 
flour. Again, the whole operation of flouring is done without millstones—no heating 
attends it; the product, in all stages of its reduction, is as cold as the wheat itself, and 
a flour results without any change taking place in even the most delicate of the chem- 
ical constituents of the wheat, and a food necessarily follows that is as natural, full 
and complete as the wheat itself. 
None but thoroughly matured and well ripened wheat is used, in order to fully 
conserve in the flour the more vital food elements, in which shrunken and diseased 
■wheats are deficient. These latter wheats are often used in unbolted flours, to make 
cheap flour, and the great bulk of the so-called Graham flour sold to consumers, is of 
this kind or nothing but low grade white flour mixed with bran. These practices are 
not only disreputable, but are disastrous to the health of consumers, and the injuri- 
ous character of such concoctions and preparations of flour should be understood by 
consumers, and those engaged in their manufacture exposed and made amenable to 
the laws, as other adulterators of food are. ( 
The so-called “Graham” flour, even when most honestly made, is a very objection- 
able food—few stomachs nowadays can cope with it. This comes from the presence 
in it of the bran in coarse particles, together with the innutritious, indigestible woody 
husk—conditions highly promotive of all the incipient ailments known and classed 
under the name “dyspeptic;” and its manufacture by millstones further detracts from 
its food value, by injuring the more delicate of the vital constituents of the grain. 
It has been a theory that the mechanical, irritating action through the alimentary 
system of these coarse, rasping, bran particles in “Graham” flour were essential for 
the relief of constipated habit, but it is a false theory', and has been a prolific source 
of a vast amount of suffering and ill-health. This theory is rejected by physiologists 
and furthermore the use of this Flour of the Entire Wheat has completely disproved 
it, and repeatedly demonstrated that the cure of constipation comes from generously 
feeding the ganglionic nerve centers of the intestines, which preside over the func- 
tions of digestion. 
Power does not originate nor reside in the muscles themselves, as is often ignorantly 
supposed; they are simply the means, or machinery to be operated, while the nerve 
force is the underlying power, like the steam supplied to the engine. Cut off tho 
steam and the engine stops, and the wheels cease to run—lessen the supply of steam 
in any degree, and just in proportion the engine fails of its full performance. Cut off 
or lessen the nerve force, and just bo far the system is lowered in vital tonicity and 
fall* cVirvrt r»f its best work. i Popular Ignorance of the Relative Food Value of 
Wheat and Flour. 
3 
While flour is so universal and important an article in the diet of the people, too 
few are sufficiently informed as to its real food value—and fewer still why, from the 
very fact of its being white it is an impoverished food. 
The present generation were born and bred into the idea that the best flour must 
of necessity be the whitest. Long habit and use has strengthened this notion into a 
deep rooted prejudice, which has been recognized and catered to for years past by 
commercial usage, and the direction given to milling improvements, which have 
chased out of flour about everything possessing the more vital food properties, be- 
cause of their color. 
In the popular appreciation, a kernel of Wheat, in its structure and food composi- 
tion, is the same all through—like apotatoe or chestnut, for instance—having a skin 
or shuck which is better to feed to animals than to throw away ; and that differ- 
ences in flour arise not so much from any essential difference in food value, as from 
the skill used in milling in keeping any particles of the wheat having any color out 
of the flour—the greatest skill, therefore, producing the whitest. 
This all comes from lack of knowledge, first, of the really wonderful structure of 
the wheat kernel; second, ignorance of the fact established by modern chemistry, 
that the fifteen or more elements found in the human system are also found, and in 
about the same proportions, in a matured wheat kernel; third, further ignorance of 
the fact that these varying elements are not distributed alike throughout the kernel, 
but are respectively located in different parts of it; the white starchy portion being 
in the center, while the vital and also darker elements are between this white center 
and the thin outer husk ; fourth, still further ignorance of the fact that these vital 
elements, those which specially feed the nervous structure, brain, &c., are never 
white in color, but are always much daikerthan the interior, and will not make 
white flour under any circumstances. The following illustrations show these facts 
as revealed by the microscope, and further on will be shown why these several ele- 
ments are thus differently placed, and also their food value as revealed by modern 
chemistry. 
The Structure of a Wheat Kernel, as Shown 
under the Camera Lucida of the 
Microscope. 
Fig. 1 represents a grain of wheat in 
its natural state, highly magriiiied- 
Notice the fibrous beard on the small, 
er end. 
Fig. 2 represents a grain of wheat in 
part, also highly magnified, after it 
has been thoroughly prepared for re-, 
di ction into Fine Flour of the Entire( 
Wheat. Notice the husk and fibrous 
beard have been entirely removed. 
Fig. shows a transverse section of a grain of wheat magnified to eighteen diame- 
ters . On the extreme outside 
is shown the husk, consist- 
ing of three extremely thin 
layers, which adhere so close- 
ly and firmly to each other 
that they may be regarded 
as one skin; next a layer con- 
taining some oil and albu- 
men, and next a layer of 
cells containing Gluten. 
And then the central mass 
of the grain, composed of 
cells which are filled with 
granules of starch, with a 
small portion of gluten form- 
ing the cell walls. This pecu- 
liar structure will be better 
understood by reference to 
Fig. 4. which is a section 
much more highly magnified 
Fig. 1. 
Fig. 2. 
Fig. 3. / w 
-■ In Fig. 4 the several layers, 1, 1, 2, 3, 4, 5 and 6, illustrate the relative position of the' 
several layers of a grain of wheat and the division of its food properties. 1, 1, 2, 3,! 
and 4, constitute what is commonly known and designated as the bran in the ordi- 
nary forms of milling. 1, 1 and 2 represent the outer husk to which is attached the 
fibrous beard, and is composed of silex (flint) and woody fibre, is innutritions and 
indigestible; therefore unfit for the hu- 
man stomach—it is acrid, absorbs mois- 
ture, is the source of mustiness and sour- 
ness in white and graham flours, and 
cracked and crushed wheats, promotes 
fermentation, and destroys the delicate 
flavor of any flour or wheat preparation 
that may contain it. 
This liusk is entirely removed in the 
manufacture of our Fine Flour of the 
Entire Wheat, leaving the food elements 
which are in 3, 4, 5 and 6, to be reduced 
to an even fineness, thereby producing 
the most perfect food possible to make 
from wheat. 
Fig. 5 will give in one illustration a more complete and comprehensive view of 
the structure of a grain of wheat, and the relative positions of the various parts 
comprising it. 
Nos. 1, 2, 3 and 9 constitute the outer husk 
and fibrous beard, which are entirely re- 
moved from the berry before the food ele- 
ments are reduced to Fine Flour of the En- 
tire Wheat. 
Nos. 4, 5, 6 and 8 constitute that portion 
of the wheat w'herein reside nearly all the 
mineral elements existing in wheat—those 
food properties so essential to build up and 
keep in repair the tissues of the body. 
No. 7 represents the starch cells, and con- 
stitutes nearly seven-tenths of the entire 
berry. While starch contains those proper- 
ties which, being burnt up in the system, 
produce the heat necessary for the perform- 
ance of the other functions, yet it has no 
properties capable of building up the struc- 
ture and tissues of the human system and 
repairing its vital wastes. 
It will be understood from the above why 
the universal use of white flour is one of the 
most remarkable facts in the history of civ- 
ilization—remarkable because it is the only 
impoverished food on the diet list. Over- 
boiled meats and vegetables are the only 
approach to impoverished food, and these 
the people know enough not to ('at. 
Remember, this Fine Flour if the Entire 
Wheat contains all the mineral properties 
of wheat, and is not an impoverished food, 
and besides is best adapted for digestion and assimilation because of its even fineness. 
The foregoing illustrations render it easier for those unfamiliar with the subject to 
see and understand why sound, plump wheat is taken and a flour made from it which 
looks nice and white, and yet will possess but feeble nutritive value in the most essen- 
tial particulars; and, on the other hand, it will be just as easily seen why and how the 
same wheat may be taken, and be so treated in its preparation as to make of it this 
Fine Flour of the Entire Wheat—a. food product of the highest nutritive value known 
to the world 
4 
Fig. 4. 
Fig. 5. 
COLOR OP THE BREAD. 
The color of the bread from our Fine Flour oj the Entire Wheat is of a beautiful golden brown or bronze. 
It differs in shade, being lighter or darker, according to the kind of wheat of which it is made. Thus—white 
winter wheat makes the bread lighter in color ; that made of red winter wheat is somewhat darker in color ; 
and that from Minnesota spring wheat is darker than either of the winter wheats. Soil, climate, and character 
of the season in different localities also affect color in the same varieties of wheat, and it will show in this En- 
tire Wheat Flour, as (unlike white flour) it takes its color from the mineral elements which give color to the 
wheat. We always endeavor to use uniformly the same wheat, whether winter or spring ; but we cannot obtain 
it’all from the same farm or locality—it is, however, always of the first quality, and the flour in all eases embo- 
dies all the food elements. The foregoi ig will explain to consumers any difference in color of the bread they 
may at any time notice from different packageicf flour—besides, on each of our packages of all sizes, is stated 
the kind of wheat its flour is made of. 5 
In Johnson's “ How Crops Grow,” (Orange Judd & Co., N.V. city,) will be found that in 1000 parts of substance 
Wheat has an ash of 17.7 parts. 
White Flour has an ash of 4.1 parts—an impoverishment of about 
Wheat has 8.2 parts phosphoric acid. 
White Flour has. 2.1 parts phosphoric acid—an impoverishment of about 
Wheat has 0.6 parts lime and 0.6 parts soda. 
White Flour has 0.1 parts lime and 0,1 parts sodo—an impoverishment of 5-6 in lime and soda each. 
Wheat has 1.5 parts sulphur—White Flour has no sulphur. 
Wheat has 0.5 parts sulphuric acid—White Flour has no sulphuric acid. 
Hundreds of other analyses, made by different chemists, both in Europe and America, at different times and 
upon different wheats, could be given if space allowed, in corroboration o*f the above. 
A distinguished physician of Massachusetts, in a lecture before the New Hampshire Medical Society, states 
how the foregoing facts were first brought to his knowledge. He says: 
14 I became alarmed at the decay of my children’s teeth—I queried dentists and others as to the cause, and set- 
tled down to the conclusion that there was something wrong in the bony elements of their food. Subsequently 
Dr. Nichols, editor of the Boston Journal of Chemistry, brought to my notice some comparative chemical analy- 
ses of wheat and flour, showing the great deficiency in the latter in mineral ash. I was then using in my family 
a celebrated brand of flour called “ Peerless.” I took this flour to one State Assayer, Prof. Sharpies of Boston, 
and had him analyze it. He reported withdrawal of 75 per cent, of the mineral ash in wheat.” And he fur- 
ther says, “ I still think that, had I not had this analysis made and paid for it, I should not have been so thor- 
oughly convinced as I now am, of the terrible impoverishment in flour.” 
Dentests, whose addresses we have, report as within their observation a marked change from the chalky, soft 
solid condition to the firm, fibrous tough texture of the dentine, the arrest of decay of teeth, etc., by a 
change in diet from white flour to that of all the wheat—in some instances the change has been observed in the 
space of only three months. In the report of the Scientific Commission of the United States to the Vienna Ex- 
position, published by our government, upon Vienna Bread, Prof. Hors/ord, the following is stated : 
“The peasantry of Austria and Hungary, and indeed of Europe in general, prefer their bread made from 
the whole meal, because of its nutritive value—because the laborer can be sustained on such bread, and cannot 
on the white. The consideration of these conditions led the late Baron Liebig to remark as follows : 
* The significance of the nutritive salts in food is sufficiently well known to physiologists ; it is known that 
without their co-operation the other constituents of food are incapable of affording nourishment. By simple 
washing of fresh or boiled meat with water, which extracts the nutritive salts, it would become incapable of 
serving in the preservation of life ; the nutritive salts of wheat are identical with the nutritive salts of meat, 
and one understands that what is true for meat is also true for bread, and that the nutritive value of flour is 
less in the same proportion as it contains less of the nutritive salts than the grain. The nutritive salts of meat 
and wheat are phosphates, and consist of compounds of phosphoric acid with potassa, lime, magnesia and iron ; 
the simple relations of the quantity of these substances contained in wheat and flour, as shown by chemical 
analysis, will be sufficient to make obvious the difference in nutritive value of the two,’ etc. These phosphates 
are indispensable to the nutrition of all higher organizations. They enter into and constitute a part of, not only 
the bones, but every muscle, every nerve tissue ; and in each secretory organ there seems to be a special accumu- 
lation, to be employed in the elaboration of the products which are secreted.” 
If you value good health, and that of those dependent upon you—especially your 
children—always buy your flour with the fullest possible knowledge of its value for 
what you want of it—i. e., FOOD. The real question is, which has the most and 
highest nutritive value, and will make the most pounds of bread—and not which is 
the lowest in price. 
THE TESTIMONY OP CHEMISTRY AND PHYSIOLOGY. 
Some of the Reasons why People should use this 
Flour as their Bread Food, and why its use 
is so Conducive to Vigor and Vitality. 
It is the first time in the history of flour that only the true food bran—the inner 
food integument of the wheat has been reduced in a flour to equal fineness with the 
softer and whiter portions of the kernel, thus incorporating in the flour, without any 
of the extraneous woody indigestible part, all the food properties of wheat in their 
purity and natural proportions. A great point is thus gained in having the normal 
amounts of mineral and starch food in the flour God designed man should got when 
he ate wheat, and to have it in that evenness of division known to be best adapted to 
digestion and assimilation. 
Flour deprived of the gluten of the wheat, under which general name may be classed 
the phosphatic and nitrogenous elements which are stored principally between the 
outer wraps and the inner starch body of the kernel, has lost the greater part of its 
blood-making materials. This gluten of wheat may be compared to the lean of meat, 
while the whiter starchy portions of the wheat may be compared to the fat of meat. 
Starch is carbon and fat is carbon—while animal and vegetable albumen, or gluten, 
are nearly identical substances. 
While this comparison is not wanting in scientific accuracy, it is not wholly true in 
its application to white flour; for milling processes do not and cannot entirely excluder 
the nitrogenous elements from it, but that they do exclude the greater part, as well 
as all but a trace of the organized mineral constituents, is a simple chemical fact. If 
then we should attempt to live upon the fat or carbon, to the exclusion ef the lean or 
nitrogen, of meat, we should soon discover by our weakened bodily and mental vigor 
that we were very imperfectly nourished. The same lack of vital force would come 
from our exclusive use of the vegetable carbons. The excessive use of the fat of 
grain—the starch—demands the most earnest consideration of the physiologist, be- 
cause refined taste instinctively shrinks from the copious use of animal fats, while 
the education, custom or habit the present generation have been bred into, all tend to encourage instead of counteract the unceasing and and unlimited use of the starch 
form ®f carbon. 
We know that starch contains no phosphorus, and that starch is all carefully pre- 
served in flour, because of its whiteness, a whiteness that is foreign to the gluten. 
We know, also, that the starch in the interior of the wheat berry is nearly barren of 
minerals, containing less than one-lialf of one per cent., while the gluten is found to 
•contain over eleven per cent. These vital mineral elements contained in the gluten 
of wheat are all demanded in the blood-making processes, and a flour that does not 
supply them is an impoverished food. The brain and the whole nervous structure 
make a special demand for phosphorus when actively at work. It is the great pabu- 
lum of nerve force; the flour, therefore, should contain this substance, else all the 
nerve centers of the system are not properly nourished, and cannot perform their best 
work, and the brain itself becomes incapable of great and long continued achievement. 
These are incontrovertible facts—they are not the discoveries of any one man; they 
have come out of the wonderful alembic of modem chemistry. 
Every man, woman and child should use this Fine Flour of the Entire Wheat for 
the following reasons: 
First—for Economy.—The ash of wheat, according to Johnson, is 17.7 parts in 1000 
•of substance, and the ash of white flour being 4.1, it is evident that in eating white 
flour, in order to get the proper amount of mineral food found in wheat, one must 
eat four times as much flour as wheat—or, in other words, one has to buy four barrels 
of white flour to get as much mineral food as he would get from one barrel of Fine 
Flour of the Entire Wheat, and in so doing taxes his stomach to digest four times as 
much starch as nature intended he should to get the necessary amount of vital food. 
So that the white flour eater spends four times the money the wheat eater does. This 
has been found to be practically the case. It is, then, the truest economy to use this 
Flour of the Entire Wheat. It is also a great saving of nerve force, a vast amount 
more than is necessary being required to digest the starch which is so largely in excess 
in white flour. 
—for Health.—The excess of starch just named renders diseases that de- 
pend upon fatty degeneration more likely to occur. Take apoplexy, depending upon 
the atheroma of the cerebral arteries. This atheroma is a fatty degeneration of the 
muscular coat of the artery. Under the microscope the atheromatous matter presents 
fat globules and crystals of cholesterine. When the vessels are weakened by this de- 
generation they rupture and allow the blood to exude. This exudation presses upon 
the brain, and the effect varies with the site of the pressure. If at a vital point, death 
ensues. The fattening of animals by starch in excess shows that the muscular tissues 
are infiltrated with fat, so that the white flour eater is putting himself in just the con- 
dition to have fatty degeneration of his vascular tissues, because he has to eat four 
times as much starch as he needs. The sources of Bright’s disease of the kidneys and 
of weakened and ruptured heart, lie ill the same turning to fat of the tissues. Now 
apoplexy, Bright’s Disease and heart disease are very common. Why not, then, use 
a food which contains the mineral elements without this excess of starch, and thus 
avoid this fatty diathesis. 
Third—for'Sound Tissues.—Two-thirds of the children under ten years of age in 
every civilized community are fomid with diseased teeth (see reports and statistics of 
Massachusetts Boards of Education). Among the Indian children of the same age, 
in the Indian Territory, an unsound tooth is the exception, not the rule. Moreover, 
cases have been furnished by dentists in which disease in the teeth has been repeatedly 
arrested, the enamel thickened, and the dentine (under the enamel) hardened, sim- 
ply by leaving olf the use of white flour and substituting preparations of the entire 
grain. Two years have thus effected remarkable changes in teeth. Now, if strong 
tissues like the teeth can be renovated by using articles like this Fine Flour of the 
Entire Wheat, what changes for the better may not be made in the softer tissues? It 
is probable our bodies entirely change in less than seven years’ time. Why, then, 
have diseased teeth, when this pure and natural product of the entire wheat will give 
the mineral food for sound teeth r 
© Fourth—the white part of the Wheat is a very poor food.—Majendie fed dogs 
on white flour, and the animals died of starvation in forty days. He fed' D'.,uer dogs 
at the same time on bread of the entire wheat, and these dogs thrived and _w strong. 
Judge Abbot refers to a ship at sea on a long voyage, when all provis t i s gave out 
except white flour—the effect was disastrous in the extreme. Dr. Hamili’Ond of New 
York city tried to live on starch; he tried it for ten days and his friends stopped him 
for fear he -would be killed. A man may walk from San Francisco to Boston with 
nothing but sound wheat for food, without impairment of strength or vigor, but he 
could not perform one-fourth the journey on white bread alone. The old Roman sol- 
dier in the days of Julius Csesar—the type of the most vigorous manhood the world 
•ever saw—lived mainly on wheat. History has shown -wheat to be the royal grain. 
Dr. Nichols, editor of the Boston journal of Chemistry, says he “ entertains the 
PirOFOUNDEST RESPECT FOR A GRAIN OF WHEAT, AS IT IS A MOST MARVELLOUS COMBINA- 
TION OF SUBSTANCES, ADMIRABLY ADAPTED FOR THE BUILDING UP AND SUSTENANCE OF the tissues OF the human body.” When he says this, he includes Flour of the En- 
tire Wheat, which is nothing but the food substance of the wheat reduced to an even 
powder without injury to, or subtraction of, a single food element, and hence a food 
as perfect as the wneat itself. 
Fifth—White Flour has no Sulphur.—This Flour of the Entire Wheat has 1.5 
Jarts of sulphur in 1000 parts of substance. Hair has 3.5 to 7.3 per cent, of sulphur. 
f food contains no sulphur we should expect the hair to suffer, and we should see pre- 
mature gray hair and baldness. Hon. E. P. Smith, late commissioner of Indian Af- 
fairs, says that he never saw a bald-headed Indian. It is therefore probable that de- 
fective hair is in part caused by the universal use of white flour diet. Pigs fattened 
on the sweepings of the flour mills, have been found to have the white bristles useless 
to the brush makers. It is better to eat this flour, which contains the normal amount 
of sulphur. 
Sixth.—Nursing Women will find this Flour of the Entire Wheat an invaluable 
food, increasing the quantity and improving the quality of the lacteal secretion. It 
is natural to expect this, as daily men feed their cows upon the tegumentary portion 
of the wheat rejected in making white flour. This deficiency of lacteal secretion is 
one great cause of infant mortality, and is one of the most fertile causes of anxiety 
to the anxious physician. 
Seventh.—For Constipation this flour is the natural remedy and preventive, as it 
gives the ganglionic nerve centers of the intestines their proper food, and hence ena- 
bles them to preside over the functions of the digestive organs. The use of this Flour 
of the Entire Wheat has shown that the healing and regulating effect is not due to 
the mechanical and irritating effect of coarse bran particles of the wheat, which is 
simply catharsis, but entirely to the fact that phosphorus is generously furnished to 
the nerve centers. 
Eighth.—People use the white flour of commerce because they are bom into the 
idea that it must be white to look nice. There is no principle of physiology which 
bases the qualities of food upon a white color. Color is a sentiment. Food to be food 
must contain all the elements of the tissues the body feeds upon. It does not say it 
must be white. This preference for white flour comes altogether from habit and false 
education—for those who eat bread and other food from this Flour of the Entire 
Wheat soon begin to love it, and in a short time experience a natural craving for it 
which white bread does not satisfy. And the light brown color of the bread, with its 
rich wheat flavor, is a constant reminder that the life and sustenance is not driven 
out of it, while its satisfying and nourishing qualities attest that it is the perfection 
of hale and healthful food. 
Ninth.—Food determines the character of the tissues, of the constitution, and of 
being. If you eat poor food, you weaken the vital tonicity, and render the system 
liable to disease. It is as if the farmer withdrew three-fourths of the fertilizers" from 
his crops, when one feeds upon the white part of the wheat. If plants are deprived 
of proper mineral food they don’t flourish; so it is to be expected with people who 
feed upon white flour impoverished of the mineral constituents. The Piute Indians 
fed on white flour rapidly deteriorate; why should not the white people ? 
Finally—It is time people paused in this devitalizing system of impoverished white- 
flour eating, and began to intelligently consider and weigh the consequences it is 
silently but steadily entailing, not only upon themselves but upon their children and 
their children’s children. With such a natural and nourishing food as this Flour of 
the Entire Wheat within reach, it is a cruelty to feed children upon white flour, en- 
tailing imperfect development and physical degeneration upon them, as well as dis- 
ease. Liebig long ago predicted that this excessive starch flour eating would result 
in disaster to the race, the truth of which is now being plainly seen in many direc- 
tions, in the changes of the types of disease from strong to weak—in the almost uni- 
versal exhaustion of nerve force, which never before in history was so taxed as by 
the American people—in the great prevalence of nervous diseases—in the sudden 
breaking down of persons apparently in the full tide of health and vigor—in the worn 
and wearied look of the people, especially the women, as can be seen by scanning the 
faces of any public assembly. It is a beseeching look—an appealing cry for some- 
thing Hey lack. Well! it is hard work to fight the battle of life on only twenty-fiv3 
per cent cnerve food. 
THE FRANKLIN MILLS COMPANY 
Can at all times be relied upon to make this Flour only from the best wheat, and they 
will warrant every package of it to be first, last and all the time exactly as herein 
represented. 
Consumers, therefore, anywhere and everywhere, may, in purchasing, feel entire 
confidence that the brand upon their barrels and packages of “ Fine Flour of the En- 
tire Wheat,” with the four is an unqualified guarantee of their original coa 
tents. DIRECTIONS FOR USING 
FINE FLOUR 
OF THE 
ENTIRE WHEAT. 
8 
NOTE.—IN NO CASE MIX A STIFF DOUGH. 
It takes less of this than of white flour to make a loaf, because it is richer in gluten—that peculiar property 
in wheat which gives to flour its strength and bread making qualities, and determines its food value. This 
flour absorbs more moisture in baking, hence the dough must be soft. It should never be mixed stiff enough 
to knead with the hands. About one part of liquid to two parts of flour (by measure) is the proper proportion. 
Sweetening is more a matter of taste than necessity in bread making, and the amount may be increased or 
diminished as the taste of different persons requires. Either sugar or molasses may be used, but the latter 
tends to keep the bread moist and is preferred on that account. Potato yeast is preferable. It is a good plan 
to sift flour twice, this mixes the air with it and makes bread or gems lighter. A little experience and obser- 
vation will soon render it unnecessary to refer to the recipe. 
FOR BREAD.—One quart lukewarm water, 2 tablespoonsful shortening (butter pre- 
ferred), y2 cup New Orleans molasses, I yeast cake dissolved in part of the water, (or y2 cup 
potato yeast, using a little less water), I teaspoonful salt, 2 quarts flour and a little soda if 
you like. Stir well together, let it stand over night in a moderately warm place to raise. In 
the morning stir well together again, put it in pans to raise, and when light enough bake in a 
hot oven. This makes two loaves. 
FOR GEMS.—One pint sweet milk, I quart flour, I tablespoonful melted shortening, 
i tablespoonful sugar, 3 teaspoonsful baking powder, salt. Grease the pans, and heat very 
hot. Then put in dough and bake for twenty minutes. If you bake more than you want for 
a single meal, steam the remainder for the next, as they are delicious treated in this way. 
FOR MUFFINS.—Sift flour twice to fill/with atmospheric air. Beat together one 
egg, one teaspoonful of salt, one tablespoonful of sugar; add one quart of milk, and one half 
pint of water. Beat while sifting in the flour, and make to the consistency of drawn butter. 
Have iron roll pans hot and bake in a hot oven. 
The above fills two roll pans. 
T7At> PDTT\nT 17 PA IT IS FAR SUPERIOR 
rUK Ijilli/ULlJ bAlVLiO TO BUCKWHEAT FLOUR 
It does not produce the injurious, heating and irritating effect which always results from the 
continued use of Buckwheat. 
Buckwheat mixed with one-half Entire Wheat Flour is improved ioo per 
cent. The cakes are light, tender, palatable, more healthful and much improved in flavor. 
It is superior to White Flour for mixing with Corn Meal, as it makes a lighter griddle cake 
and greatly improves its flavor. 
INFANT AND INVALID FOOD.—“Dry thoroughly in a warm oven slices 
of light sweet bread made of Fine Flour of the Entire Wheat; pound them fine in a mortar or 
roll them fine on the bread board, pass through a fine seive and with the flour thus obtained 
thicken boiling milk." 
This will be found an invaluable food for nervous and teething children, superior to special- 
ly prepared package foods and can be prepared at a tithe of their cost. 
Bread treated in this way and broken up coarse is delicious when made into Puddings 
Cakes, &c., or eaten with milk. It is then in character the same as Granula or Universal 
Food, and the consumer has the satisfaction of knowing of what it is made, that it is fresh and 
costs comparatively but a trifle. 
BREAD FOR DYSPEPTICS. —Take bread 48 hours old, slice it; put into a 
deep dish, cover it tightly, and warm it in an oven. The latent moisture retained in the gluten 
will soften the bread, improve its flavor and render it easy of digestion. 
MANUFACTURED ONLY BY THE 
FRANKLIN MILL CO., 
LOCKPORT, N. Y. FINE FLOUR OF THE ENTIRE WHEAT 
IS THE COMING FLOUR. 
Manufactured only by THE FRANKLIN MILL COMPANY, Lockport, N. Y. 
WHAT IT IS. 
It isa Flour of the Entire Wheat Kernel, except the 
woody, innutritious, indigestible outer skin or husk, which is 
not a food. This husk is first removed, and then the entire 
food part of the kernel is reduced to an evenly fine and perfect- 
ly homogenous flour—a condition essential to the easiest and 
fullest digestion, and the most perfect assimilation into the 
system. 
No Millstones being used, the product is manufactured cold— 
hence, there is no chemical or other injury to the Starch, Glu- 
ten, Mineral Salts or Phosphate elements of the grain, and they 
are all preserved in the flour in just the same purity and pro- 
portion that nature stored them in the wheat. 
IT IS UNLIKE WHITE FLOUR, 
Because, White Flour is robbed of the precious Phosphates, 
Mineral Salts and the greater part of the Gluten, in the wheat, 
in order to make a White Bread. These essential and valuable 
food properties are preserved in Fine Flour of the Entire 
Wheat, notwithstanding they give color to the Bread, in order 
to supply food that will build up and repair, nourish and sus- 
tain the bones, muscles, nerves and working tissues of the 
body. “Color is a sentiment and of no food value;” “We 
neither eat nor digest with our eyes.” 
The color of the Bread from our Fine Flour of the Entire 
Wheat is of a beautiful golden brown or bronze. 
CAUTION—Consumers can safely look with suspicion upon 
any flour that makes a white bread claiming to possess all the 
mineral properties of the wheat. 
It is Unlike Graham Flour or Wheat Meal, 
In that it does not contain the coarse, irritating, indigestible 
Woody outer Husk of the Wheat Kernel, or coarse flakes of 
bran which are of no food value, and for which purchasers of 
Graham pay full flour price at the rate of from seventy-five 
cents to one dollar per barrel, even in the choicest brands of 
Graham. Every pound of Fine Flour of the Entire Wheat 
represents a pound of food value ; it also differs from Gra~ 
ham Flour or Wheat Meal, in that it is easy of Diges- 
tion, perfect in assimilation and thoroughly nourishes 
every part of the body. Graham Flour on account of the 
presence of the coarse bran particles, is irritating to weak 
stomachs; acts as a cathartic, and passes food out of the 
stomach before it has time for digestion and assimilation, and 
by its mechanical action uses up the nerve force required to 
digest it without in turn, properly nourishing the nerve centers 
that preside over the Organs of Digestion, thus weakening the 
tonicity of the system, instead of strengthening it. 
FINE FLOUR 
OF THE 
ENTIRE WHEAT 
Makes Delicious, Light, Spongy Bread, Gems, Waffles, Muf- 
fins, Doughnuts and Griddle Cakes. Can be used for all pur- 
poses the same as is White Flour. See Recipes. [over] 
FOR THE FIRST TIME IN ITS HISTORY 
UNDER THE TEACHINGS OF 
MODERN CHEMISTRY AND PHYSIOLOGY, 
Wheat is taken, and justice is done to its wonderful food prop- 
erties, by preserving them all in a Fine Flour OF THE Entire 
WHEAT, that will build up and repair, nourish and sustain, 
every bone, muscle fibre and function of the human system 
from infancy to old age. 
It is made from sound and well-ripened wheat, as such wheat 
only contains the full complement of bone, muscle, brain and 
nerve food. It is made by processes specially designed for its 
production, and without which its production is impossible. It is 
so rich in flavor, palatability, and nourishment, that only a few 
weeks regular use of it, suffices to make all other bread taste 
flat, insipid and unsatisfying, riace the bread before your chil- 
dren daily ; their taste not being vitiated by habit, they will 
soon show you that it is a natural, wholesome, and healthful food. 
FACTS SHOWING ITS ACTUAL FOOD VALUE. 
1. It is the cheapest flour ever known, as it will make more 
pounds of bread from the same weight of flour, and give more 
food value for the same money than any flour in the zvorld. 
2. It will relieve consumers in their bread eating from exces- 
sive starch eating. Starch produces fat. 
The excess of starch just named renders diseases that de- 
pend upon fatty degeneration of the vascular tissues more 
likely to occur. The sources of BRIGHT’S DISEASE, DIABETES, 
Apoplexy and of weakened and rupturccd heart, lie in the same 
turning to fat of the tissues. 
3. For Dyspepsia, Indigestion and Constipated Habit, it is an 
invaluable remedy—for proper diet is indispensable for relief. 
The even fineness of the tegumentary part of the wheat 
prevents irritation and promotes digestion, as it is in the 
best form and condition for the gastric juice to act upon, 
while because of its fulness as a natural and complete phos- 
phatic food, it furnishes the power to digest by generously 
feeding the ganglionic nerve centers which preside over that 
most important function. 
4. It is also for the above reasons a natural and complete 
remedy for constipation—no matter of how long standing, and 
will promote healthy peristaltic action. 
FOR INFANTS AND CHILDREN. 
5. It is a most valuable food, as has been proved by large 
experience of physicians who have paid special attention to 
this department of nutrition. It has been found, when prop- 
erly prepared with milk, superior to all the specially prepared 
package foods, and at a tithe of their cost. It will supply the 
child with just the material for real growth and sustenance, 
furnishing sound teeth, strong eyes, full development, and will 
build up a strong and vigorous constitution. 
FOR THE BRAIN WORKER. 
6. It is unequaled as a food, being peculiarly rich in the 
phosphatic properties upon which the brain and the whole 
nervous structure make special demand when actively engaged, 
and without which the brain is incapable of its best work. 
It is food for the muscle worker, as it is exceptionally rich in 
the nitroge.ious and phosphatic elements necessary as the sus- 
taining force in all labor. It is the food fot the weak, debilita- 
ted, the worn out and the nervous; for the sick and the well ; 
for the young and the old. 
THESE ARE NOT IDLE STATEMENTS, 
They are established facts, appreciated where known : to be 
further appreciated as the flour becomes further known by use 
—and their verification can be made in any family that will 
regularly use it for the short period of a month. WHAT CONSUMERS SAY OF IT. directions for using 
FINE FLOUR 
OF THE 
ENTIRE WHEAT 
Enclosed find check for hill of the 19th, which reached us throe 
or four days since. The flour is just the thing for everybody. 
ROB’T HAMILTON, M. IX, 
Medical Institute, Saratoga Springs, N. Y. 
My only wonder is that everybody does not use this flour in 
preference to all others, when they know where to obtain it. 
Yours most truly, J. MARION SIMS, M. D„ L. L. I)., 
260 Madison Ave., New York, N. Y. 
We have been using the Franklin Mills “Fine Flour of the En- 
tire Wheat,” and have found it superior to “Graham,” and much 
better adapted to the wants of the system. ‘The bread is light 
and sweet, and I can recommend it as superior to any flour we 
have ever used. S. N. BRAYT ON, M. D., 
202 Delaware Ave., Buffalo, N. Y. 
I have had your “Entire Wheat Flour” in use in my own fam- 
ily, and have also introduced it into the families of many of my 
patients. I am greatly pleased with it. Please accept my thanks 
for your efforts in introducing to the public so pure and healthful 
an article of food, Yours truly, &c., 
J. H. SALISBURY, M. D., 
326 Euclid Ave., Cleveland, O. 
It may take some little time to make your product known and 
understood, but if you keep on making the best article that can 
be made by your process, and treat your customers fairly, you 
oiiuht to supply every family, school and hospital in the land. 
T. T. SEELYE, M. D., 
Cleveland Sanitarium. 
I have been using the flour for some time and like it very much. 
Our family agree that it it much superior on every account to the 
so-called Graham flour. It has almost entirely taken the place of 
other kinds of bread on our table. We prefer it as a matter of 
taste, and as being much better for health. 
Rev. GEO. B. GOW, Brattleboro, Vt. 
I have made a test with this flour and the best St. Louis flour, 
and the result was eighty pounds more b.read to the barrel in favor 
of the Entire Wheat Flour. I am satisfied that none but the best 
wheat is used in its manufacture, and its great strength must make 
it an exceptionally valuable food. 
JOHN BERRTF-, Baker, 
Vt. State Asylum, Brattleboro. 
As an artificial food for infants the Franklin Mills Fine Flour 
of the Entire Wheat, made into a thin gruel, will agree with in- 
fants better than any one article of diet 1 have ever used. 
A. J. EVANS, M. D., Lockport, N. Y. 
Boston, Jan. 18, 1881. 
GeNts—Your Entire Wheat Flour I nave used in my family for 
some time, and am much pleased with it. I recommend it to my 
patients, for it contains the right elements (gluten) in proper pro- 
portions to make good teeth, muscles and brains. 
Very truly, G. B. HARRIMAN, D. D. S., M. D. 
The half-barrel reached here promptly, and it more than meets 
our expectations, makes the most delicious water bread (or gems) 
1 ever tasted. All friends who have tasted are of same opinion. 
Shall use every effort to induce friends to use it, if kept up to its 
present standard of excellence. You perform a genuine use to 
humanity in its production. A. S. HUNT, 
155 E. 76th St., N. Y. City. 
It is a pleasure to me to speak a right royal good word for your 
unwasted Fine Flour of the Entire Wheat. It makes a light, 
sweet, wholesome bread, that represents the entire nutritive qual- 
ities of that noblest of all the cereals—Wheat. The nitrogenized 
elements are as perfectly preserved as the glucose and starch, ren- 
dering it most healthful for all dyspeptics. It has been used by 
my patrons for the nourishment of infants, with complete success 
where I should not have dared to recommend it, in the 
place of Mellin’s Infant Food, Papoma, Imperial Granum, Sago or 
Farina. I believe its popular use will do much to promote the 
health and strength of the community, particularly of clerks, 
students and muscular laborers. 
SIMEON TUCKER CLARK, A. M.,M. D., 
Lockport, N. Y. 
As we have given this “ Fine Flour of the Entire Wheat ” a 
thorough trial, and are now using it, we unqualifiedly place it at the 
head of any flour we have ever used. It is light, sweet and tooth- 
some, and we all give it the preference over any other bread we 
have ever eaten.—Boston Journal 0/ Commerce. 
The Franklin Mills Co., Lockport, N. Y., are offering to the 
public a new flour, and we have chosen both to use it in our insti- 
tution and to advise our patrons to use the flour from these mills. 
We believe this “ Fine Flour of the Entire Wheat” will take its 
place as the first in the market, and as such we recommend it.— 
Laws of Health. 
In conclusion, we are forced to the belief that neither superfine 
white flour, nor what is commonly termed Graham flour, is a rep- 
resentative food—but in the “ Fine Flour of the F'.ntire Wheat,” 
we really have a representative food, a general demand for 
which must arise as a knowledge of its value spreads among the 
people.—Extract from an article on Whole Wheat Flour by 
Prof. W. N. Ferris. 
We have been using Fine Flour of the Entire Wheat, manufac- 
tured by the Franklin Mills Co., Lockport, N. Y., for three 
months, and I do not hesitate in expressing the opinion that one 
barrel of it is actually worth more to my family than two barrels 
of ordinary flour. Bread made from it is perfectly irresistible, 
and aside from its richness and sweetness to the taste, we find it 
more nutritious and healthful than any other article of food. I 
am not subject to “ecstacies” over newly discovered preparations 
for the table, but this is certainly a desideratum well worthy of 
commendation. Rev. A. B. WOODWORTH, 
Newark, N. J. 
The American Medical Meekly, published by E. S. Gaillard, 
M. 14., L. L. D., New \ ork city, issue January 7th, 18S2, contains 
an able, interesting and instructive illustrated article entitled, 
“ Cereal Foods 1. nder the Microscope,” written by Ephra m Cut- 
ter, A. M.. M. Lb, Harvard and University of Pennsylvania, 
Principal of the Medical Department of the American Institute 
of Micrology, author of “ The Clinical Microscope,” and other 
medical and scientific papers. The object of the paper is to place 
before physicians and the public in their true light, as revealed by 
microscopic and scientific investigation, the real value of the many 
cereal foods which are advertised and offered for sale, and recom- 
mended as especially adapted for the promotion of health and 
prolongation of life. 
In order to make the subject clear and comprehensive to the 
reader, the author made a careful microscopic examination of 
forty-four different brapds of cereal foods, including Patent, New 
Process, Superfine and Entire Wheat Flour, Wheat Meal, Gra- 
ham, Cold Blast, Gluten Flour, and several of the leading adver- 
tised Infant foods, and the result of these examinations are clearly 
presented in microscopic drawings made by Dr. A. T. Ctizner, of 
New York city, one of the most competent and skilled artists in 
that department of scientific art. 
Chief among the 44 products examined by Dr. Cutter and illus- 
trated by Dr. Cuzner, magnified 800 times, is mentioned Frank- 
lin Mills Fine Flour of tlie Entire Wheat, Manufac- 
tured only at Lockport, N. Y., with the following com- 
ment : “ The field Is filled with gluten cells. Repeat- 
ed examinations prove tliis’to he the hest Hour exam- 
ined. to long as the makers maintain such a propor- 
tion of gluten cells they confer a blessing on man- 
kind. It produces a light, spongy bread. It is a 
reliable infants’ food.” 
Dr. Gaillard commenting on Dr. Cutter’s report, says: 
“ In the study of Cereal Foods it is only necessary to remember 
that the gluten of such foods is their nitrogenized element, the 
element on which depends their life sustaining value, and that 
this element is in the white and foolishly and fashionable flour 
almost entirely removed, while the starch, the inferior clement, is 
left behind, and constitutes almost entirely the bulk and inferior 
nutriment of such flours. To use White Flour from which the 
gluten (in the bran) has been removed, is almost criminal; that it 
is foolish and needless, needs now no further demonstration.” 
Dr. Alfred K. Hills, editor of the New York Medical Times. 
(issue March, 1882) in an article entitled “Cereal Foods under 
the Microscope,” commenting on Dr. Cutter’s report, adds his 
testimony as follows: 
“ We have also found the 1 Flour of the Entire Wheat,’ as 
ground by the Franklin Mills Co., Lockport, N. Y., a most valu- 
able food for infants, as well as the best cereal food for adults. 
This dour of the Whole Wheat is the Nutrient par excellence. 
and should supplant the ordinary White Flour (which contains 
starch alone and is consequently imperfect as food) in our daily 
consumption.” 
Abraham Jacobi, M. D., President of the New York State 
Medical Society, in his anniversary address, delivered Feb. 8th, 
1882, commenting on Dr. Cutter’s report above referred to, says: 
“ His researches naturally refer mainly to the proportion of 
Gluten to Starch. 1 wish the brief article of his would be dis- 
tributed in a hundred thousand copies, reprinted in every secular 
paper, read from every platform and pulpit in the land.” 
We have taken pains to thoroughly test this flour, and are using 
it at the Sanitarium with the most satisfactory results. Its merits 
are all that is claimed by the manufacturers.—Good Health. 
Elmwood Hall, Saratoga Springs, N. Y. 
Franklin Mills Co.. Lockport. N. Y.: 
Our guests are highly pleased with your Fine Flour of the En- 
tire Wheat. I have been a user of Graham Flour for nearly 
thirty years. I think this is far superior to the best Graham. 
EMORY POTTER. 
Middletown, Conn., Feb. 21, 1882. 
Franklin Mills Co.. Lockport. N. V.: 
Having proved the qualities of your Fine Flour of the Entire 
Wheat, am prepared to say that it makes delicious bread cake and 
fried cakes, answering fully the large claims you make in regard 
to the flavor and sweetness of the food made from it. I am also 
prepared to accept your statements in regard to its chemical con- 
stituents and real food value. 1 think the experience of everv 
physician is that dyspeptic troubles and nervous diseases are con 
stantly on the increase, the latter alarmingly so. These condi 
tions are, 1 believe, largely due to the starved condition of the* 
nerve centers, resulting from the elimination from White Flour of 
those elements so essential to nerve strength. I apprehend the 
greatest objection which will be made against your flour is the 
dark color of the bread made from it, but this objection ought not 
to prevail with persons who have in view their own health or the 
health of their offspring. D. A. CLEVELAND, M. D. 
British Consulate, Boston, March 2, 1882. 
The Franklin Mills Co.. Lockport. N. Y.: 
Gentlemen—I have given your FTour of the Entire Wheat 
what 1 consider a fair trial, and feel satisfied that it is what I had 
iong been trying to procure here, viz.: a Flour retaining all the 
pleasant flavor and nutritive qualities of the grain. In England, 
where a large part of the population live almost entirely on bread, 
a society of Philanthropists are endeavoring to encourage and 
promote the use of a similar flour, and to convince the people of 
the advantage of substituting bread made from it for that made 
from the tasteless and unnutritiaus Flour which has nothing but 
its color to recommend it. It is of vital importance that those in 
health should endeavor to preserve their health and strength, and 
that those of weak digestion should obtain proper nourishment 
from the smallest possible amount of food. I therefore feel con- 
fident that the use of such Flour as yours will be generally 
adopted as its qualities become known, and it is found to possess 
the qualities which are claimed for it. 
C. A. HENDERSON, 
NOTE.—IN NO CASE MIX A STIFF DOUUH. 
It takes less of this than of white flour to make a loaf, because 
it is richer in gluten—that peculiar property in wheat which gives 
to flour its strength and bread making qualities, and determines 
its food value. This flour absorbs more moisture in baking; hence 
the dough must be soft. It should never be mixed stiff enough to 
knead with the hands. About one part of liquid to two jjarts o f 
flour (by measure) is the proper proportion. Sweetening is more 
a matter of taste than necessity in bread making, and the amount 
may be increased or diminished as the taste of different persons 
requires. Either sugar ot molasses may be used, but the latter 
tends to keep the bread moist and is preferred on that account. 
Potato yeast is preferable. It is a good plan to sift flour twice, 
this mixes the air with it and makes bread or gems lighter. A 
little experience and observation will soon render it unnecessary 
to refer to the recipe. 
For Bread.—One quart lukewarm water, 2 tablespoonsfu 1 
shortening (butter preferred), cup New Orleans molasses, 1 
yeast cake, dissolved in part of the water, (or cup potato yeast, 
using a little less water), 1 teaspoonful salt, 2 quarts flour and a 
little soda if you like. Stir well together, let it stand over night 
in a moderately warm jflace to raise. In the morning stir well 
together again, put it in pans to raise, and when light enough 
bake in a hot oven. This makes two loaves. 
For Gems.—One pint sweet milk, 1 quart flour, 1 table- 
spoonful melted shortening, 1 tablespoonful sugar, 3 teaspoonsful 
baking poWder, salt. Grease the pans, and heat very hot. Then 
put in dough and bake for twenty minutes. If you bake more 
than you want for a single meal, steam the remainder for the 
next, as they are delicious treated in this way. 
For Muffins.—Sift flour twice to fill with atmospheric air. 
Beat together one egg, one teaspoonful of salt, one tablespoon- 
ful of sugar ; add one quart of milk and one half pint of water. 
Beat while sifting in the flour, and make to the consistency of 
drawn butter, 
Have iron roll pans hot and bake in a hot oven. 
The above fills two roll pans. 
FOR GRIDDLE CAKES 
It is Far Superior to Buckwheat Flour. 
It does not produce the injurious, heating and irritating effect 
which always results from the continued use of Buckwheat. 
Buckwheat mixed with one-half Entire Wheat 
Flour is improved 100 per cent. The cakes are light, tender, 
palatable, more healthful and much improved in flavor. 
It is superior to White Flour for mixing with Corn Meal, as it 
makes a lighter griddle cake and greatly improves its flavor. 
Infant and Invalid Food.—“Dry thoroughly in a 
warm oven slices of light, sweet bread made of Fine Flour 
Of the Entire Wheat; pound them fine in a mortar or 
roll them fine on the bread board, pass through a fine seive and 
with the flour thus obtained thicken boiling milk.’’ 
This will be found an invaluable food for nervous and teething 
children, superior to specially prepared package foods and can be 
prepared at a tithe of their cost. 
Bread treated in this way and broken up coarse is delicious 
when made into Puddings, Cakes, &c., or eaten with milk. It is 
then in character the same as Granula or Universal Food, and 
the consumer has the satisfaction of knowing of what it is made, 
that it is fresh and costs comparatively but a trifle. 
Bread for Dyspeptics.—Take bread 48 hours old, 
slice it; put into a deep dish, cover it tightly, and warm it in an 
oven. The latent moisture retained in the gluten will soften the 
bread, improve its flavor and render it easy of digestion. 
REMEMBER THIS. 
Fine Flour of tie Entire Wleat 
IS MANUFACTURED ONLY BY THE 
FRANKLIN MILL CO., 
LOCKPORT, N. Y. 
IT IS PUT UP IN 
BBLS. AND HALF-BBLS., 
And is Sold by 
GROCERS IN SMALLER QUANTITIES. 
See that you buy your Hour only from packages 
bearing our Trade Mark 4 TV’s, and location, 
“ LOCKPOKT, N. Y.,” on tlie brand. 
Send for 8-page Circular. 
FOR SALE BY 5 
SCOTT & BOWNE’S 
SOLUBLE BEEF, 
Peptonized and Granulated. 
On account of numerous inquiries from Physicians for a concentrated beef containing all 0/ the properties 0/ the meat, 
in a form convenient for use and acceptable to the patient, we have performed a series of experiments, and finally after 
many months of discouraging trials have succeeded in accomplishing a most desirable result, and now have the satisfaction 
of presenting to the people and profession, a preparation of beef in a (granulated powder) form that will challenge comparison 
with all other beef preparations. It differs from them in the respect that they possess simply the flavor and stimulating 
properties of the meat, while the SOLUBLE BEEF prepared by us contains not only these but the albumenoids or nutritive 
substance of the meat in a convenient and palatable form, dissolving instantly in boiling water, possessing the delicious flavor 
of the best roast beef, and can be retained and digested by the most sensitive stomach. 
Our Soluble Beef has been subjected to an exhaustive chemical analysis which we subjoin: 
CHEMICAL ANALYSIS. 
Moisture 8'8 
Mineral Matter 21'3 
Phosphoric Acid 4‘7 
Chlorine 5'i 
ORGANIC SUBSTANCES. 
Peptones 15.3 
Albumen (Syntonine) 13 
Nitrogenous Substances, Gelatine, and Extractive Matter 53‘3 fg'9 
IOO'OO 
Messrs. Scott & Bowne: 1030 Park Avenue, New York, December 4, 1881. 
Gentlemen: Conforming with your request to examine your preparation “ Soluble Beef,” I have done so, and give you 
Chemical Analysis as above. 
Owing to the difficulty of estimating peptones correctly in presence of such extractive matter as is contained in beef-tea, 
and especially when gelatine is present, I am only able to give an estimation of the peptones by an indirect method. A two- 
per-cent. solution of your Soluble Beef gives a deviation of the ray of light by polariscope of—48 minutes, or, calculated for the 
organic matter contained in your preparation,—37 5 spec, gyration. This is about one half of that of the pure albumen in 
the dry state ; respectively' it shows that your preparation contains about one half of albuminous substance, while beef ex- 
tracts of Liebig’s method contain none of this nutritive substance, as it does not gyrate whatever. 
While your preparation embodies all the constituents of the ordinary Beef Extracts, there is a net gain of nearly 50 per 
cent, of nutritious protein substances in the soluble state ; 22 per cent, is peptonized and available for immediate assimilation ; 
while the accustomed Beef Extracts are either devoid of them or do not contain them in the dissolved state. 
Your choice of the granulated condition is commendable for its insured keeping qualities, as well as from the economical 
standpoint of the buyer. ADOLPH TOHEPPE, P. D. 
IN THE PREPARATION OF 
Scoijij &c Bowne’s Sol“u_“ble Beef, 
PEPTOMZEI) AM) GRANULATED, 
The meat is selected from the choicest parts of the animal, and, by a process of our own, the soluble substance constitu- 
ting the accustomed Beef Extracts, as well as a large portion of the otherwise insoluble meat-fiber, is dissolved and pepton- 
ized, ready for absorption without previous digestion of the stomach. 
While the yield in the ordinary method of extraction is about 3 per cent., by our method it is 12 to 15 per cent.; in other 
words, for every three parts of the ordinary Beef Extract having only stimulating properties, there are 9 to 12 parts of dis- 
solved nutritious matter present in our preparation, in addition to the stimulating properties common to other extracts. We 
beg leave to call your special attention to this fact, as in this our preparation differs materially from all other Beet Ex- 
tracts now in the market. 
We have found it impracticable to convert the whole of the meat substance into Peptones, for, if the process be carried 
on to a much further extent, the product acquires a nauseous character distasteful to a sensitive patient. While this dis- 
advantage is strongly exhibited in all the so-called Beef Peptones now in the market, our Soluble Beef has the delicious 
flavor of freshly cooked beef, unequaled by any other meat extract. 
In our preparation, the mineral matter contains free Phosphoric Acid, which is stimulating to the capillaries and enables 
them to assimilate the Phosphates so necessary to the healthy condition of the blood and tissues. 
It contains all the nutritive and stimulant substances of the meat in a condition easily assimilated by the most feeble 
stomach. 
One pound of our Soluble Beef contains the stimulant and nutritive substances of ten pounds of the finest meat, and will 
make as much beef-tea (and more delicious in flavor) as two or three times its cost in fresh meat. 
We shall be happy to furnish samples free to all physicians upon application. 
Put up in f and k pound 1'in Cans. Retail price, 50 cents and $1. 
Sold by all Wholesale and Retail Druggists 
The name of this preparation, as it appears on the label, is simply “ Scott & Bowne’s Soluble Beef.” So specify 
WHEN PRESCRIBING. 
PREPARED BY 
SCOTT & BOWNE, Manufacturing Chemists, 
108 & 110 WOOSTER STREET, NEW YORK. MELLIN’S FOOD. 
SPiii Infants 
7$e only perfect substitute for mothers milk. RecommWled by the high- 
csf medical authorities in England and A merica. 
FOR INFANTS & INVALIDS. 
A few years ago The Medical Press and Circular, one of 
the foremost English Medical journals, published a very exhaustive 
report on bloods in England in which the highest place was given 
to Mellin’s Pood. A microscopical examination has now been made 
by Dr. Ephraim Cutter of all the prominent Infants’ Foods in America. 
The result is the same. 
The Highest Place is Accorded to Mellin's Food. 
Dr. Jacobi of New York, says of Dr. Cutter’s report : 
“ Some of his statements I shall refer to here, desiring to give 
them the greatest publicity. I wish that article of his would be 
distributed in a hundred thousand copies, reprinted in every secular 
and read from every platform and pulpit of the land.” 
“Amongst the better preparations is Mellin’s Food. It claims 
to be the only substitute for mother’s milk and not farinaceous. It is 
not the only substitute, but, the starch is converted into dextrine.” 
A pamphlet containing analysis and description of Mellin’s 
Food with useful hints to mothers sent free on application. 
THEODORE METCALF & CO., 
Mellins Food Department, 
41 Central Wharf, 
Boston, Mass,