K. DOMESTIC ECONOMY. 461 



sary, on account of the fact that this substance becomes very- 

 deep brown almost blackish colored by the fermentation of 

 the dough. The grain, during the treatment in question, ab- 

 sorbs from 65 to 70 per cent, of water, and is then reduced to 

 a paste by means of machinery very similar to that used in 

 chocolate mills. This perfectly white paste is next leavened, 

 and, after fermentation, is ready for baking. By this process, 

 from the same quantity of grain which, by the usual method, 

 furnishes 235 to 240 pounds of bread, the yield is increased to 

 320 pounds, of very superior quality, and far greater nutritive 

 power. In addition to this, a very considerable saving of la- 

 bor and expense is the result of the application of this new 

 process, which has been thoroughly tested by competent and 

 independent scientific, as well as practical men. 1 A, Decern- 

 her 1,1871,264. 



VIENNA YExVST. 



The good qualities of Vienna beer and bread are celebrated 

 all over Germany, and are due to the excellence of the yeast 

 used in preparing them. According to Dr.Vogel, the formula 

 for preparing this substance is as follows : Previously malted 

 barley, maize, and rye are ground up and mixed ; next, put 

 into water at a temperature of from 150 to 170Fahr. ; after 

 a few hours, the saccharine liquid is decanted from the dregs, 

 and the clear liquid brought into a state of fermentation 

 by the aid of some yeast. The fermentation becomes very 

 strong, and, by the force of the carbonic acid which is evolved, 

 the yeast globules (the size of which averages from 10 to 12 

 millimeters) are carried to the surface of the liquid, and there 

 form a thick scum, which is to be removed by a skimmer, 

 placed on cloth filters, drained, washed with a little distilled 

 water, and next pressed into any desired shape by means of 

 hydraulic pressure, and covered with a strong and stoutly 

 woven canvas. This kind of yeast keeps from eight to four- 

 teen days, according to the season, and is, both for bakers 

 and brewers, very superior to that ordinarily used. 1 A, De- 

 cember 8,1 871,276. 



KEEPING FLOWERS FRESH. 



Dr. Piesse, the celebrated perfumer, has lately suggested a 

 method of preserving flowers, which has been found to give 



