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Graham flour is manufactured by grinding practically all of the wheat-kernel a 100-per-cent use of the grain, called 100-per-cent extraction. Some people still fail to realize that Graham flour and Graham bread are wheat, perhaps because of the different name and brown color.
Not being satisfied with this, I turned over a bottle of ink when I sat down after breakfast to dash off an important note before mail-time. Nobody could think consecutively after a series like that, so I went out for some fresh air and decided to clean up a rough corner by the brook. I scratched my nose, strained my wrist, and mashed my finger with a stone. Only a 100-per-cent.
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