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"We are seldom without Graham bread on the table, and have noticed that our friends and visitors almost invariably prefer the brown bread to the white. We have often wondered why more people do not use it, especially. when we
take into consideration the fact that it is less trouble to make, being much ^nore wholesome, and yielding a greater amount of nourishment. Some people who are habitually constipated, only need unbolted wheat in some form once a day, with plenty of fruit, to entirely obviate this difficulty. You want good, finely ground Graham flour, and good yeast to begin with. Take your mixing bowl, put into it two table-spoonfuls of any kind of molasses or brown sugar, a tablespoonful of salt, a little over a pint of warm water, and yeast in the same proportion that you would for white bread. We use the compressed yeast,
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