176 III. COMPOUND COMBUSTIBLES.— 



2. Flour and treacle, each 1 lb., butter 1 oz., subcarbonate of 

 magnesia 1 oz., or ll oz., with the usual spices : is fit for baking 

 in a few hours'* time. 



3. Flour 2 lb., subc. of magnesia ^ an oz., treacle 1^ lb., butter 

 2 oz., spices to the palate, tartaric acid i oz., water a sufficient 

 quantity. This is ripe for the oven in half an hour. 



4. Flour 4^ lb., subc. of magnesia li oz., the usual spices, 

 treacle 2-| lb., butter 4^~ oz., water, in which 6 oz. of cream of 

 tartar has been dissolved, a sufficient quantity. This may be 

 baked in less than an hour : the bread has a slightly acid taste. 



5. Volatile salt, being used for potash, or a small quantity 

 added to the gingerbread, not yet ripe, enables the bread to be 

 baked immediately : the upper surface of this bread is very dark 

 and glossy. 



Ammoniacal bread. Wheat flour 1 peck, or 14 lb., sub- 

 carbonate of ammonia 2 oz., more or less, water sufficient to make 

 the dough, which may be baked immediately : used when good 

 yeast cannot be procured, or there is a sudden demand. This 

 bread has small cells nearly all of a size, and a slight yellowish 

 tinge^ 



FERMENTS. 



Yeast, Baj'm, Fermentum cerevisicB, Flores cerevisice. The 

 frothy head that forms on the surface of fermenting liquors ; used 

 to promote the fermentation of other liquors and of dough : when 

 it turns sour in summer time, a httle subcarbonate of magnesia 

 will remove the acidity ; used also as a poultice to foul ulcers. 



Artificial yeast. Boil malt, a quarter of a peck, in 3 pints 

 of water ; pour off 2 pints, and put it in a warm place for 30 

 hours ; add 4 pints of a similar decoction, stir it well in, again 

 ferment, and repeat this addition of 4 pints until a sufficient quan- 

 tity of yeast is obtained: 10 pints will yield yeast sufficient for a 

 brewing of 40 gallons ; it is preferable to brewers* yeast, particu- 

 larly when used for raising dough. 



Dry yeast. Obtained by spreading moist yeast upon canvas 

 cloths spread upon a table or frame. 



Levure. The yeast and lees of beer put into canvas bags to 

 drain, and some water added to assist in carrying off the bitter 

 flavour of the hops. Exported from Flanders to Paris for the 

 use of the bakers. 



ROASTED VEGETABLE SUBSTANCES. 



Roasted coffee. The seeds of the coffee shrub roasted by 

 a gentle fire; used to make an infusion, which, being poured off 

 or strained, and sugar added to it, is a grateful drink, with or 

 without milk. 



