BREAD. 159 



the bread is made light at the expense of the sugar in the flour, 

 which, as has been said, is changed into alcohol and carbonic 

 acid, both of which are expelled by the process of baking. Any 

 method by which a gas is set free throughout the whole mass, 

 answers the purpose. 



If carbonate of soda is mixed with the flour, and muriatic 

 acid, largely diluted,'be added, the acid and soda unite, forming 

 common salt, and the carbonic acid previously combined with 

 the soda, is set free, rapidly forming a very light sponge. This 

 must be kneaded immediately, and forms a very palatable 

 bread, containing nothing injurious. Carbonate of ammonia is 

 often used in making cake. The carbonic acid and the ammonia 

 are both driven off in the process of baking. 



The heat, in baking, causes the gluten and starch to form a 

 chemical compound which cannot be separated by washing with 

 water, as could be done when they were in the state of flour ; 

 in consequence of this change, and of its light, spongy form, 

 bread becomes easily soluble in the stomach. The water added 

 to the flour, forms about a third of the weight of the bread. 

 That which is not evaporated becomes converted into a solid, 

 and forms a chemical union with the bread. 



Having thus spoken of the general principles of bread-making, 

 we will close with a few remarks upon the bread which came 

 under our notice. 



The examination of a large number of loaves on exhibition, 

 satisfied your committee that genius achieves success in its own 

 way. There were scarcely two specimens made in precisely the 

 same way, and scarcely two that had precisely the same taste, 

 and yet nearly every sample could be pronounced good bread ; 

 indeed, we suppose that every loaf was considered superior by 

 its maker, or it would not have been presented for a premium. 



It is truly surprising that so high a standard of excellence 

 should have been reached, when we consider the difference in 

 the quality of the flour and meal, the difference in the quality 

 and quantity of the yeast, the difference in the quality and 

 quantity of the milk, and even in the quantity and quality of 

 the water used in the mixing ; for we believe the quality of the 

 water may sensibly affect the character of the bread ; the dif- 

 ference in the amount of the sugar, molasses, salt, and other 

 ingredients used ; the difference in the degrees of heat to which 



