112 TnA.rSACTIOXS OF THE AMERICAN LxSTITVTE. 



leavcnino; agents arc familiar to you under tlie name of yeast powders 

 or baking powders. The leaking powders composed of pure cream tar- 

 tar and bicarbonate of soda are of great convenience, and trust-worthy. 



Akkated Bread. 

 Another method of securing the cclhdar structure to the lo:if, was 

 perfected by Dr. Dauglish, ot' London. He kneaded the dough 

 under pressure, with water charged with carbonic acid, soda water. 

 On issuing from the kneading macliine the loaves expanded, from the 

 diminished pressure and expanded still more on being placed in the 

 oven, to which they were iimnediately consigned. Made from 

 thoroughly good, fresh flour, this bread is very palatable, but it com- 

 petes at a disadvantage, with the yeast baker, since he can disguise the 

 must of inferior flour with, the odors of his ferment ; and thus pro- 

 duce a cheaper bread. 



TuE Kew Method. 

 I have now to invite your attention to an invention which has 

 occupied many years of time, and involved much of thought, not to 

 say of more material agencies to develop, and as you might think me 

 disposed to take advantage of the author, if I concealed his name 

 from you, I propose to treat him as I have his scientific brethren, and 

 say that somewhere in 1S52 I commenced a series of researches, 

 which have resulted in what I believe to be a valuable addition to 

 the art of making bread. It is well known, tliat bread made from 

 unbolted meal is more nutritious than bread made from fine flour. 

 Analysis shows us why. If we examine with the aid of the chemist, 

 the tissues and juices of the body, we find, vrith the great German 

 savan, not only is it true that " Ohne phosphor, kein gedanke," with- 

 out phosphorus there is no thought ; 1)ut more than this : wit/(outj)hos- 

 phoric acid th/^re is no life. Every animal tissue, when burned, yields 

 phosphoric acid. This is true, not alone of the bones and the teeth, but 

 of the muscles, the secretory organs, the basement membrane, the 

 connective tissues, the brain, spirial cord, and nerves, and the plastic 

 juices. This phosphoric acid is wasted M'itli every effort. " AVhile we 

 think we die." The phosphoric acid must be renewed through food. 

 "Wheat contains it. Nearly fifty per cent of its ashes is phos])horic 

 acid. But the finer flour contains relatively but little. Meyer, a 

 German chemist, to whom we are indebted for the most exhaustive 

 research on this subject, gives to common millers' bran fourteen times 



