Sec. 23.] THE BREAD QUESTION. 381 



however, that the bread is not a universal favorite. HaViit so vitiates the 

 taste, tliat tliere are people wlio love sour liroad, and also bread tliat smells 

 and tastes rank of yeast. TcJ ns it is not agreeable nor liealthy. This " un- 

 ferniented bread" is patented by Elishu l-'itzgerald and James Perrv, New 

 York. 



400. 0(hrr Subslitutfs for Yrasj — (hrm'cils ia Bread,— A substitute for 

 cream of tartar has been discovered by Prof. K. 2\. llorsford, which ho 

 thinks far preferable to use with soda in bread. lie says of it: 



" All tliese considerations led nie to the conviction that, if it were possible 

 to prepare phosphoric acid in some form of acid phosphate of lime, such 

 that, after its action with moist carbonate of soda, it would leave phosphate 

 of soda (a constituent of the blood) and phosjdiatc of lime (an essential con- 

 stituent of food), and coni'er upon it the necessary (jualitics of a dry, })ulvcr- 

 ulent acid, the end would be so far attained as to justify a practical experi- 

 ment in domestic use. 



'• I succeeded in producing an article in condition to meet the wants of 

 the problem. I then introduced it into my family for use in all fonns, as a 

 substitute for cream of tartar for culinary purposes. "When many Tuonths 

 of daily use had assured mo that my theoretical views were sustained by 

 practical application, I gave it into tlie hands of friends, whose prolonged 

 expericnco fully confirmed my own. It has been in constant nso in my 

 faniily now for more than four ycare; and in the form of yeast powder, 

 during tliis time, it has been produced and consumed in all parts of the 

 country to a very large extent, settling, in the most satisfactory manner, all 

 questions as to its serviceability and healtlifiduess. 



'' The article is prepared according to instructions furnished by myself, as 

 tlie result of long-continued experiment, and it will be produced of invari- 

 able purity and strength ccjual to that of cream of tartar." 



Of the same purj^ort, and having a direct reference to this case, are the 

 views of Dr. Sanmel Jackson, professor of the institute of medicine in the 

 University of Pennsylvania: 



" Your substitute for cream of tartar for tlie raising of bread is a decided 

 improvement. The tartaric acid is not a constituent of the grains from 

 which dour is made; it is not a nutritive principle, and often disagrees with 

 tiie alimentary organs. The ])hospliato of lime, which is the principal in- 

 gredient oi' y(mr preparation, is an essential constituent of all grains. It is 

 further an important nutritive principle; and recent experimenta have 

 proved it is an indispensable clement in the formation, not of bones only, 

 but of all the animal tissues. A deficiency of the jihusphate of lime in food 

 is a connnon cause of ill-healtli, of defective development, and retarded 

 irrowth in children. In the conversion of wheat into Hour, the phonpliato 

 of lime is rejected with the bran; and, in eonsc.pience, this neces!;ary oli- 

 mcnt of nutrition, contrary to the arrangement of nature, is not obtaine*! 

 from our tine wheat bread. Your preparation, while it makes a light, swec-t, 

 and palatable bread, restores to it the plu>sphato of limo which has been 



