Seo. 23.] THE BREAD QUESTION. 383 



" In bread-making the only purpose served by fermentation is the genera- 

 tion of carbonic acid to raise the doiigli, and to effect tliis a quantity of yeast 

 is mixed with the flour. But the eanic i)urpose is gained by mixing a 

 quantity of carbonate of soda witii the ll<;ur, with a corresj^onding propor- 

 tion of hydrocldoric or muriatic acid, and bread so formed is more nutri 

 tious and economical." 



Common salt always should be added, not only because it is palatable, 

 but because it has a chemical effect upon the flour, so that that of inferior 

 quality assumes an appearance above the reality. This is proved in what is 

 called " salt-risiiuj hrcad,'^ wliicli always looks whiter tiian the same fl.uir 

 made with yeast. Salt also lias the effect to make flour take up and retain 

 more water in the bread. Alum has the same eft'oct as salt in a stronger 

 degree, and its use by bakers is dislionest, because it is nmch mure delete- 

 rious tlian salt to the human stomach. 



Sulphate of copper is another deleterious article in bread, but it can only 

 be used in small quantities, without great danger, and produces the same 

 results as alum in a still greater degree. 



Carbonate of magnesia, used at the rate of 10 to 40 grs. to the i>ound of 

 flour, produces eft'ects similar to the alum or sulphate of copper, and good 

 scientiiic authority has ])rouounced it harndess, or at least jiret'erable to soda. 

 Other authority says its inaptitude to become entirely soluble makes it 

 highly objectionable. 



]*rubably the safest mineral substance that can bo used in bread is lime, 

 as recommended by Liebig (304). 



To prepare this lime-water, mix a quarter of a pound of slaked lime in a 

 gallon of pure, soft water or filtered rain-water, and cork it tight in bottles. 

 Tiie water will dissolve 55„th of its weight uf the lime, and the balance will 

 settle to the bottom, leaving the water transparent, which may be used at 

 the rate of 5 lbs. to 10 lbs. of flour, and then fresh water may be added to 

 the lime until all that is soluble is used up. The quantity of lime taken into 

 the system is so minute that it is believed that it is not only not deleterious, 

 but ]iositivcly beneficial. 



4(il. Prof. Voumaiis' Upiaioii of (hrraicals in Bread.— Speaking of tlic uso 

 of various chemical substances for yeast. Prof. Youmans says : 



"The class of substances thus introduced in the bread are not nutritivt 

 but mcilici^ial, and exert n disturbing action upon the healthy organism. 

 And although their occasional and cautious employment may perhaps be 

 tolerated on the ground of convenience, yet we consider their habitual 

 use as highly injudicious and unwise. This is the best that can bo said of 

 the chemical substances used to raise bread, even when pure; but as com 

 monly obtained, they aro apt to be contaminated wiili impurities more 

 objectionable still. Tor example, tlio commercial muriatic acid wliicli i4 

 connnoidy rmploved along witii bicarlionate of soda, is always ipiito impure, 

 often containing cldorine, chlorid of iron, sulphurous ucid, and even ar- 

 senic, 80 that the chemist never uses it without a tedious process of puritica- 



