PROCEEDINGS OF THE POLYTECHNIC ASSOCIATION. 357 



choked, as they are always liable to be from coal, dust, etc., and any new 

 pump is subject to suspicion that it may be faulty in this respect. Some 

 vessels have a well specially constructed to set the pump into, to prevent 

 this danger. 



The subject was farther discussed, and it was voted to continue it at 

 the next meeting-. The Association adjourned to the second Thursday in 

 August. John K. Fisher, Secretary pro tern. 



American Institute Polytechnic Association, ) 



August 14, 1862. | 

 Dr. Warren Rowell in the chair. 



Aerated Bread. 



Prof Seely. — The manufacture of aerated bread has recently much 

 declined in London, England, and I should like to inquire if the aerated 

 bread usually soon sours or molds, when kept three or four or more days 

 after it has been baked. 



Mr. Fisher. — I consider all bread best when fresh, and that the "best 

 tasting food" is usually the best for anyone. I admit that almost all 

 our preferences, as to food, are cultivated tastes; audi regard the aerated 

 as the best bread now in common use, and believe that it keeps good the 

 longest; but hope every one will eat what he wants while it is fresh and 

 best, and never let it sour or mold. 



Mr. Dibben believed that aerated bread, made of good wheaten flour of 

 grains in normal condition for seed, would sooner dry than mold; and that 

 bakers could not work sour nor musty flour into it, because it would taste 

 too plainly; and, hence, good tasting aerated bread is surety against 

 damaged and sophisticated flour. 



Mr. Fisher. — 1 believe that the reason of the London bakers giving up 

 making aerated bread, was that it prevented tiiem from using inferior or 

 damaged flour, as w^ll as prevented mixtures of beans, maize and pota-. 

 toes, in what purported to be wheaten bread, as now much used both in 

 this countiy and England. 



Mr. Dibben. — I have always found that the aerated bread, as usually sold 

 in New York, always dried, without souring or molding, when long kept 

 in a dry place. f 



Dr. Stevens believed that about the usual amount of fermentation in our 

 most marketable yeast bread was very advantageous to health, especially 

 as it then digested much easier, and thereby prevented or relieved dys- 

 pepsia. 



Mr. Enos Stevens admitted that the more any food is fermented or other- 

 wise disorganized before it is eaten, the easier it will be digested in the 

 stomach; but he had often noticed that partially disorganized food always 

 produced tender members and tissues of the body, as feet that soon 

 blister, hands that soon tire and falter, and brains often aching or con- 



