REPORTS OF COMMITTEES. 29 



securing the best results, have been numerous, and yet the pro- 

 cesses involved are so complex, that they in all their searchings, 

 have not been able to note the changes that take place, with cer- 

 tainty. The quality in bread termed lightness, is due to the liber- 

 ation of gas throughout the dough, causing it to be puffed up into 

 a porous, spongy mass ; to accomplish which purpose, there are 

 three methods in common practice, namely: ist, by fermentation, 

 2d, by the introduction of substances into the flour, such as tak- 

 ing powders, 3d, by using water in which carbonic acid gas is dis- 

 solved, and held by pressure, producing what is called, aerated 

 bread. The first is more generally used. There is a simpler form 

 termed unleavened bread, which is preferred by many, who 

 consider it most wholesome. No domestic art requires more 

 judgment and discretion, than making good bread ; for there 

 is no such thing as prescribing an infallible rule, success depend- 

 ing upon at least four variable elements ; these are the quality of 

 the flour, the strength of the yeast, moisture, and heat ; but like all 

 industries it must be learned by practice. And we would here 

 urge the importance of more skill and care in this branch of house- 

 wifery, outweighing as it does every other domestic merit ; and 

 of keeping our tables constantly supplied with good wholesome 

 bread, which is indeed " the staff of life." 



Bread made of wheaten meal, is more perfectly adapted to our 

 needs than any of the cereal grains ; and it is a remarkable fact 

 that those countries that produce the finest races of men, are also, 

 abundant producers of wheat. 



Bread should not be eaten until a day or two old, for when 

 fresh, the mastication of it reduces it to a tenacious, gum- 

 my mass, which is with difficulty dissolved by the gastric fluids. 



Thorough kneading is necessary, by acting on the texture of 

 the dough, rendering it fibrous and delicate. 



BUTTER. 



There was about the usual number of specimens of butter be- 

 fore the committee, most'y of excellent quality. From three boxes 

 of lumb butter it was difficult to decide which was best, all look- 

 ing so inviting, the odor so fragrant, the taste so sweet. We found 

 two specimens too small in quantity, by the rules of the society, to 

 compete for premiums, one of which being of excellent quality, to- 

 gether with the unsuccessful competitors, we award an honorable 

 mention. 



