On the Employment of Sulphate of Copper, &c. 
281. 
Observations. 
Loaf swelled to the largest size.— 
Very large eyes, color more grey than 
Dough sour smell, somewhat 
greasy. . A similar odor, the baker states, 
is developed when too.much leaven is 
put into the dough. . 
Rather less raised than No. 4. Very 
large eyes, color sombre, with a tinge of 
green, smell like No. 5, but stronger. 
Very greasy and heavy. aii 
A real dough, penetrated with several 
| large holes, with blisters on its surface ; 
a humid aspect, green color, smell like 
-sour starch, ‘a doughy taste, with a me- 
tallic after taste. The baker pretends 
that simple dough ‘without leaven or 
yeast, would have risen as much. 
Household bread, (pain d’avdt ow de ménege.) 
Ordinary whiteness, but not so light 
as common, tougher, well baked. 
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375 
sul. of cop-| 8 | 28 
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idem. 9/29 
Incomparably finer than the f foregoing, 
| well risen, high in every part, more po- 
f yous than No 8, color similar, odor much 
the same. 
At least as fine as No. 9. ‘The baker 
says it would be very difficult to obtain, 
even with the greatest labor, bread of 
this kind, of so good a quality, without 
sulphate of copper. This is the more 
remarkable as it is the result of a trial 
on a small scale, and of course under 
unfavorable circumstances. 
