3S6 



DOMESTIC ECON'OMY. 



[CnAP. IV. 



fine and uniform tlirongliout the mass, and all will be formed at about the 

 same time. If tlie flour and yeast are decidedly good, and the kneadiiij^ 

 decidedly bad, the bread will not give satisfaction. On the otlier hand, 

 pood kneading, good molding, and good baking, will make a second or 

 liiird-rate ([uality of Hour ]iass almost eiiual to the best. 



104. Preparalioiis of Wheat and OUipr Substances for Bread.— There are 

 many things wliich may be used lo mix with white M'heat flour, or as sub- 

 stitutes for it. A baker in Paris has tried a successful experiment to reduce 

 tlie cost of bread by mixing vice flour with that of Avheat. lie puts in one 

 part of rice to five of wheat flour, and the economy cfi"ected reaches the very 

 considerable figure of one sou in the two-pound loaf. . The goverimient has 

 had the bread examined by competent persons, and has authorized the sale 

 of it at a less rate than fixed by the police. The demand is such that the 

 baker can not supply it. Xcither the nutriment nor the taste of the bread 

 would appear to be affected by the presence of the new ingredient. 



The greatest advantage of mixing rice flour with wheat flour is to enable 

 the lo.af to retain more water, and make a moister bread. 



Bread made of wheat meal, as is jirovcd by the chemical experiments of 

 Prof. Johnston, aff'ords much more nutriment than that made from superfine 

 flour. Tiiese experiments show us that 1,000 lbs. of wheat meal, or the 

 wheat ground coarsely, and the hulls or bran portion sifted out by using a 

 common meal-sieve, contain the elements of — Muscular matter, 156 lbs. ; 

 fat, 28 lbs. ; bone material, 170-354 lbs. 



Wiiereas in fine flour are found only of — Muscular matter, 130 lbs.; fat, 

 20 lbs. ; bone material, 60-210 lbs. Leaving a balance in favor of the 

 former of 144 lbs. in 1,000 lbs. of the real elements of food convertible by 

 assimilation into muscular flesh, fat, and bone. 



Kow, as bread ranks among the chief, if not as the chief substance de- 

 signed for the nutrition and support of the human frame, tke above facts 

 ought to have weight, in a pecuniary poiat of view, as an argument against 

 the exclusive use of superfine flour. 



Unbolted wheat meal for bread is in high favor with many, and we think 

 every family should use it a portion of the time. In mixing the dough of 

 this meal, do not make it quite as stiff" as you would white flour, and you 

 must be careful that it does not sour in rising, as it will do so sooner than 

 bolted flour. It also requires a hotter oven and longer baking, and the crust 

 is !nore apt to burn. 



Rye flour mixed with wheat flour enables the loaf to hold more water. 

 The objection to it is its darker color and rye taste. 



Indian corn meal is also mixed with wheat flour, for the same purpose as 

 rye flour, and if pure white corn is used, it does not aff'ect the color of the 

 loaf, and makes very sweet bread. 



Of mixing potatoes we have fully treated (394), and recommend farmers 

 to grow some of the very white fleshed, dry sorts, for this purpose. 



A French process uses ninety per cent, of the wheat making white bread. 



