Section 59. WHEAT.
Reading edition
Wheat is the most valuable[1] of all grains, because[2] from it, chiefly, we obtain the flour of which bread is made. In order to make[3] flour, the grains of wheat[4] are crushed[5] between stones in a mill. The crushed mass is then separated[6] into two parts,—bran[7] and flour. Bran is the outer husk of the grain, which is used (S. 4, N. 4) for[8] fattening cattle, etc.[9] It[10] does no harm, however, to mix the bran with the flour; the mixture is more nourishing than the pure flour. The bran makes the flour and the bread darker in colour; but this is no disadvantage, for brown bread is both[11] cheaper and more nourishing than white bread. Bread[12] is often artificially whitened by[13] the addition of alum and other injurious substances. Wheat is[14] chiefly grown in France, Germany, Austria, Southern Russia, (S. 46, N. 6) the British Isles, Australia, the United States, Canada, Egypt, and Northern Africa.—Nelson’s Readers.