from damaged Grain. 195 



that the corn does not contain more than seven per cent, of hu- 

 midity*. 



Process of Baking. 



As the yeast is the principal agent in the fermentation, nothing 

 is more important than that it should be procured in the best 

 state. It ought to be such as has been very recently prepared, 

 and on no account more than twenty-four hours old. 



All potable waters are good for baking. The best flour im- 

 bibes about one half of its weight of water ; middling good, from 

 a fifth to a fourth. 



The temperature of the water oughts in general, to be in an 

 inverse ratio to that of the air — that is, as much colder as the air 

 is hotter, and vice versa. 



The baking of flour which has been made from germinated 

 grain ought to be proceeded in with much greater rapidity than 

 that of flour from grain noways injured ; because, the gluten of such 

 flour having been more or less destroyed, the process of its fer- 

 mentation goes on much quicker. The water employed ought to 

 be of less warmth in all the operations ; the paste should be 

 kneaded more firmlv, and divided into loaves of less thickness ; 

 the batch should be put into the oven a quarter or half of an 

 hour sooner than usual, after it is completed : the oven should 

 be raised to a higher temperature ; the bread should be left in 

 the oven only fortv-five miiuites or less, instead of an hour 

 as in the ordinary case ; and it ought not to be given out for 

 consumption till two or three days after it has been baked. By 

 attending to these directions, bread will be obtained from the 

 flour of germinated corn, which, without being as good as that 

 which is m.ade from the best flour, will yet be suflSciently salu- 

 brious and of a good enough appearance. 



It is necessary to observe, however, that it is only from the 

 flour of such corn as has been very slightly germinated that 

 bread of the above description can be obtained, unless the corn 

 has been, dried before being gro^ind: but when corn even greatly 

 germinated has undergone such previous desiccation, it will 

 yield a flour capable of making much better bread than flour 

 from corn which, though less germinated, has not had the bene- 

 fit of drying. 



PrcvioU'5 drying has not, however, been found sufficient to 

 rentier grain which has been fired or moulded capable of yield- 

 ing an eatable bread, or removing the nauseous flavour and acrid 

 liiste whicli disting\iishes grain thus deteriorated. 



• III llii: riuiiicnins cxpc] inienis which Duhaiiicl li:is iiiiule upon the de- 

 siccation ol v\t'i or )»i'iiiiiuiit(l com, h<; hasnfvei t'oLiiHl more than oiic- 

 righth of its wfiglit in Mi|jci:kljiin(iaiit water; the iiit ;iii <|iiaiitity was only 



ItllOllt H !iilltll. 



N 2 Mixtures 



