Abstract
IN his notice of my book, “Field Fellowship”, the reviewer makes certain animadversions on my “scientific accuracy”. The issue over whole wheat flour is not one between white and brown bread but bread deprived of the wheat germ by the modern roller mills and bread which contains this nutritive essential. The “manchet” bread of the Middle Ages was white bread, but not faked bread. When it is considered that 26,000 of the stone-grinding country mills (which retain the wheat germ) have become derelict in Great Britain owing to the enormous powers exercised by the roller mill interest, it is scarcely surprising that the public have accepted the white bread of the latter. There has been virtually no alternative except by considerable trouble to find a stone-grinding mill and at the necessarily higher price. Eighteenth century white bread was of course never wheat-germless ; the process of extraction had not yet been invented.
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MASSINGHAM, H. The Countryside As It Was. Nature 151, 254 (1943). https://doi.org/10.1038/151254a0
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DOI: https://doi.org/10.1038/151254a0
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