On the Employment of Sulphate of Copper, ^c. 281 



> 



Ohservaiions. 



Loaf swelled to the largest size. — 

 Very large eyes, color more grey than 

 No. 4. Dough sour smell, somewhat 

 greasy. A similar odor, the baker states, 

 is developed when too much leaven is 

 put into the dough. 



Rather less raised than No. 4. Very 

 [ large eyes, color sombre, with a tinge of 

 green, smell like No. 5, but stronger. 

 Very greasy and heavy. 



A real dough, penetrated with several 

 large holes, with blisters on its surface ; 

 a humid aspect, green color, smell like 

 ^•sour starch, a doughy taste, with a me- 

 tallic after taste. The baker pretends 

 that simple dough without leaven or 

 yeast, would have risen as much. 

 Household bread, (pain d'avot ou de menege.) 



Ordinary whiteness, but not so light 

 as common, tougher, well baked. 

 "] Incomparably finer than the foregoing, 

 ' well risen, high in every part, more po- 



rous than No 8, color similar, odor much 

 the same. 



At least as fine as No. 9. The baker 

 says it would be very difficult to obtain, 

 even with the greatest labor, bread of 

 this kind, of so good a quality, without 

 sulphate of copper. This is the more 

 remarkable as it is the result of a trial 

 on a small scale, and of course under 

 unfavorable circumstances. 



