BREAD AND ITS COMPOSITIONS. 369 



animal life, for the reason that it contains not a particle of nitrogen- 

 ous matter. Consequently, he found by experiment that animals 

 fed exclusively on very finely dressed flour died in a few weeks ; 

 whereas those fed on the unbolted thrived. 



" Then again by the repeated analyses of both American and 

 European chemists it is abundantly demonstrated that the portion 

 immediately beneath the external covering contains a very large per 

 cent, of nitrogenous matter, which should be mixed with the 

 internal, or non-nitrogenous, in order that the muscular and nervous 

 systems be properly nourished. Add to this well known fact that 

 the inhabitants of Scotland, Germany, Russia, as well as families 

 and individuals in all parts of the world, who use almost exclusively 

 unbolted flour, are seldom troubled with dyspepsia or indigestion, 

 enjoy better health generally and are possessed of much greater 

 powers of endurance, and we have an array of facts, which, if 

 universally heeded, would consign the use of superfine flour, 

 unmixed with this most nutritious or nitrogenous part, to oblivion. 

 The worst cases of scurvy sometimes occur in persons who live 

 almost principally on toast and bread made of superfine flour. In 

 fact, we feed to our domestic animals the most nutritious and 

 important part of the grain and retain for our own use an inferior, 

 hefct-producing material, with a less amount of nutritious matter 

 than was intended for our benefit. We also lose the sweetest por' 

 tion of the grain, and all of this is sacrificed to simple fineness and 

 whiteness, notwithstanding our teeth are perishing for want of use. 

 Many of the most important aliments 'of our blood, brain and bone 

 are found in the greatest abundance in the colored, outward part of 

 the wheat, which we deem fittest for pigs ; so we fatten them and 

 suffer ourselves. 



Raising Dough Different methods are employed for this 

 purpose and some very objectionable ones. Dough is rendered 

 spongy and light by the formation of gas through the mass, distend- 

 ing it and forming small cells. In the process of raising bread by 

 the aid of yeast-leaven, salt or milk-risings, carbonic-acid gas is 

 generated by the commencement of fermentation, which process is 

 checked by baking. The use of leaven, or a portion of sour dough 

 kept from a former baking, almost always gives a sour taste to tne 

 bread, caused by the presence of what is known as lactic acid ; its 

 use is therefore objectionable. The employment of chemical sub- 

 stances is likewise objectionable and they should never be used for 

 raising bread or biscuit. Bicarbonate of potash or saleratus and 

 sour milk should not be employed, as it is difficult to get the exact 

 quantity necessary to neutralize the acidity of the milk; and if 

 enough is used to prevent a sour taste, an excess is very sure to 

 remain in the biscuit, often sufficient to change the color and affect 

 the taste. Yeast and salt or milk-risings are far preferable to 

 either of the above. The. mineral substances used for raising bread, 

 such as bicarbonate of soda, that is, the baking-powder, cream of 



