Graham Bread:

Pacific Seventh-day Adventist Publishing Association · Oakland, California · Nov 27, 1879

A FEW years ago this article was quite a rarity except in a few well-regulated households. Now it is to be found in every baker's shop in any large city. It is no longer laughed at and slandered by such terms as "bran bread," "horse feed," etc. It has received the unanimous indorsement of all scientific men. Every intelligent physician in the land acknowledges its superiority. The name of Dr. Graham is no longer a term of reproach, but has become so generally a household word that it has almost come to be a common noun.

The chief object of this paragraph is to call attention to the fact that everything which passes for graham bread is not a proper representative of this paragon food. Dishonest millers and bakers combine to make both graham flour and graham bread as widely different from what the genuine article should be as can well be imagined. The miller saves for graham the very poorest of his wheat, which will not make good fine flour. Anything will do for graham! Much of the graham flour (so-called) in large cities is simply a mixture of poor white flour and bran. The baker does the same thing, using for graham bread his second-class flour mixed with bran or shorts. It is no wonder that some people are disappointed in the results when they attempt to use graham flour for the first time. Graham flour and bread should always be purchased of honest millers and bakers.—Health Reformer.