574 TRANSACTIO>rs OF THE 



old story of tlie Mettodist telling his stop-man to sand tlie sugar, water 

 the liquor, sweep the floor, etc., and then come to prayers, was literally true. 

 Mr. Butler wished that some easily applied tests could be devised by 

 the club, which people could apply themselves, to determine the genuine- 

 ness of articles of food. 



Dr. Young suggested the propriety of adulterating infoxicating liquors 

 until no one dare use them. He held that badly baked bread was the 

 cause of dyspepsia, and that that was the cause of all our diseases, and 

 would ultimately exterminate the Anglo-Saxon race. 



Mr. Dibbin believed that people would use articles which they knew 

 were adulterated. They now use coffee, tea, etc., knowing them to be 

 adulterated. He also advocated the use of whole flour bread, mush, and 

 oatmeal pottage, as being nearer to the natural state of the articles of food. 

 As a method of adulterating flovir, he mentioned bean flour as being used, 

 and stated it to be a fact, that in parts of England flour cannot be sold 

 unless it contains some beau flour. In using Indian meal, to mix with 

 wheat flour for bread, the meal is boiled, dried, and ground again to make 

 it smooth. 



Dr. Grould remarked upon the extremely unhealthy state in which 

 animals are slaughtered for food. They are generally in a fever from the 

 excitement of traveling, and from the brutal usage they receive. Having 

 been in a perfectly quiet state, and being then hurried on a journey of 500 

 to 1,000 miles, their nervous system is disturbed, and fever is induced ; 

 consequently the luxurious animal food used in cities is highly poisonous. 

 In his own experience he found an almost total abstinence from animal 

 food conduces greatly to his health and happiness. 



Mr. Worthing explained his mode of making brown bread, a loaf of which 

 he exhibited, which was tasted by several. The ingredients used were 

 salt, water, yeast, rye and Indian meal, and it was baked for twelve hours. 

 He further stated that he could make white bread from very dark flour, by 

 using oil of vitriol and potash, or a tolerably white bread by using cream 

 of tartar and soda. Oil of vitriol is commonly used in making sponge 

 cracker. If the sponge be sour, a little alkali corrects that. The acid and 

 alkali render it white, but not near so sweet. 



The yeast is made with hops and malt. The hops are boiled and the 

 malt is steeped in the liquor until it ferments. This yeast will keep for 

 months. It has been'taken to South America and retained its sweetness 

 after the voyage. It nivist be warmed in cold weather before using it. 

 The quantity requisite is only a teaspo^nful for any quantity of flour. Mix 

 it with a small quantity of flour and water, first stirring them together. 

 When they are fermented add flour, and continue to add flour as often as 

 the sponge goes in, until there is sponge enough. Care must be taken to 

 work in the fresh flour, stirring all well up. This is precisely the same as 

 adding fresh fuel to the fire ; so long as fresh fuel is added, so long will 

 the fire burn ; and so long as fresh flour is added, so long will fresh fer- 



