BREAD. 123 



Some years ago, Professor Horsford, of Cambridge, proposed 

 substituting phosphoric acid for the tartaric, and this excellent 

 idea has been put into practical effect in the production of yeast 

 powders. In the use of this acid, phosphate of soda would 

 remain in the loaf, and as this is made up of the element which 

 we lose in sifting out the bran from the flour, it must prove 

 healthful, or at least unobjectionable. But bread prepared by 

 effervescing powders is, at best, a poor substitute for that which 

 results when the dough is raised through the agency of vinous 

 fermentation — regular yeast, in some of its forms, being 

 employed. Effervescents may be used in exigencies, which 

 occasionally occur, but it is hoped that the good housewives in 

 our county do not, in their bread making, habitually depart 

 from the good old way of raising the loaf by panary fermentation. 



It was^ a noticeable fact that no specimens of whole meal, 

 wheaten, or corn bread was offered for exhibition. It is pre- 

 sumed that the premiums of the society were intended to include 

 these forms of the " staff of life," and it is a matter of regret 

 that none were presented. There is manifestly a perversion of 

 sentiment, or fashion, as regards bread made from the unbolted 

 meal of wheat, which ought to be corrected. Why, upon the 

 tables of farmers, the white flour loaf should usurp the place of 

 the darker, but sweeter and more healthful one from the whole 

 meal, is a question of no little interest and importance. In 

 Essex County but few soil cultivators raise this noble grain in 

 quantities large enough to meet family wants, and it is probable 

 if the reverse of this were true, the grist would be carried long 

 distances to a mill with a bolt, to separate the fine flour. 



If there is any one form of bread more delicious than another, 

 or more conducive to the sustentation of the physical and intel- 

 lectual powers, it is that from unsifted wheat meal ; and every 

 owner of land should include this grain among his crops, that he 

 may have the bread fresh and in its highest perfection. A gen- 

 erous dressing of finely ground bone will put almost any field in 

 condition to grow a profitable crop ; and in these days, when 

 Western flour of the better sorts commands such enormous 

 prices, there seems to be no good reason why farmers should 

 not resume the cultivation of wbeat in our county. 



Corn bread is also excellent and most nutritious. It contains 

 a large amount of oil not found in other grains, which adds 



