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Stone-Milled Flour
C. Eldridge. Gilbertdn:-In the inte
resting interviewv with Mr. Jackctt oun
stcne-milled flour there appears I. miiE
statement-that bakers have to :hdd
chemic:als to make a light and palatable
loaf of bread. So far as my knbwlcdge
of the trade is concevned such is not tlhe
ease. Iecyond a good brand of flour and
a sound yeast, salt with either nlait ex
tract or prdund malt and ripe fermnenta
tion, no aid is wanted, chemical or other
wise.
In regard to it being the only ,tone
flour mill, that probably is true. BJ3ut
unless I am misinformed there are one
or two millers who use stones. for the
grinding of their whdlemeal.
I would ask Mr. Jackett what becomes
of the particles of the millstones which
gradually disappear in m.rinding. That
the stones require redressing at frequent
intervals makes one Wonder what be
comes of these particles. Is there a rew
process by which they are eliminated, or
do they pass into "our daily bread"?
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