Sec. 23.] 



TIIE BREAD QUESTION. 



877 



true yeast fermentation may be distrusted. The compositions of what may 

 be termed bread compounds, even if palatable, differ greatly from true, 

 good bread. 



" It is not of what kind of eatable things bread can be made, but liow to 

 best make good, wholesome bread that is as sweet when a day or two old as 

 when first made, or better even than when new, that has no taste of yeast, 

 none of the bitter of hops, nor the disagreeable flavor of allculi, and that will 

 keep i;ood a week, if nece.ssary. 



" The preference should bo given to that yeast that will make the light- 

 est, sweetest bread, without aid from extraneous substances, that is least 

 likely to run into the acetous fermentation without infusing the bitter of hops. 



" The idea that alkalies make the bread tender is an error, the dough bo- 

 fore their introduction having run into the mucilaginous or putrefactive fer- 

 mentation." 



I3ut as many do and will continue to use alkalies, we will give some of 

 the most approved methods. 



" For making prepared flour that can be used at leisure, to each quart of 

 flour add one teaspoonful of saierattis and two of pure cream of tartar, and 

 wliat salt is required ; mix tliem thoroughly together while dry, and set 

 aside for use. Flour prcjiared in this way will last three months, for the 

 reason, the flour keeps the chemicals sejiarate from eacli utlior; it can then 

 be wet up in the usual way and baked at once. Use this prepared flour for 

 bread, biscuit, or any kind of sweet cake or pan-cakes, but do not mix the 

 pan-cakes until you want to use tliem. 



" The best method for making bread with sour milk and salcratus is to 

 add to each pound or quart of flour one heaping tcaspoonful of salcratus and 

 what salt is re([uircd ; mi.\ them M'ell togetlier ; which is best done by i>as5- 

 ing it all througii a sieve. Then add as much sour milk as will make 

 the dougli the usual thickness. Mold it in small loaves, and bake at once. 

 If the bread should be a little yellow, put in less salcratus next time. For 

 biscuit, it should be molded quite thin. Very little shortening is rcipiired; 

 it should be baked in a hot oven; and, if baketl quick, the steam will help 

 to raise the biscuit." 



It is contended by the advocates for this brcail, that " being free fmm all 

 yeasty particles, it is more digestible and not so likely to create flatulence or 

 turn acid on weak stomachs as fennented bread ; and when of the finest 

 quality, it is beneficial t" tlm.-ic who sutler headache, acidity, flatulence, 

 eructations, a sense of sinking in the pit of the stomach, tlistention, or pains 

 after ijieals, and to all who are subject to gout or gravel. It is also useful 

 in many afl'ections of tlie skin. 



'•These remarks ap]>ly to both varieties of the bread, but ("specially to tho 

 brown, which is further invaluable to all who arc liable to constipation 

 from torpidity of the colon, or Inr^'e intestines — tho common infirmity of 

 the sedentary — and of tiioso who have been accustomed to oatmeal diet ia 

 their youth. 



