J. Dguglish on Fermented Bread. 329 
That this curve follows the general sweep of the coast under 
water, appears most probable, the coast line, the curve of 100 
fathoms and the ranges of hills discovered by Lieuts. Maffitt an 
Craven all seem to indicate it. That the direction of the stream 
is given in a general way by the configuration of the bottom o 
the ‘sea, it is hardly possible to doubt, while admitting vn it 
receives modification from other, and perhaps more general, c 
ses. The after progress of this mighty stream, and of its briinibes 
if it does divide, remains yet to be traced and and so also its 
heading in the Gulf of Mexico, 
I forbear to mingle doubtful speculation upon causes, with the 
inductions in regard to o temperatures, which it has been the object 
of these 3 to a to supply and of this: lecture to bring to 
your notice 
Art. XXIX.—On Fermented and Aérated Bread, and their Com- 
parative Dietetic Value; by J. Dave.isu, M. D.* 
[Extracted from the London Medical Times and Gazette, vol. i, p. 468, 1860.] 
SINCE the new process of preparing bread has been introduced, 
—a process which effects the raising of bread wholly by me- 
chanical means, imparting to it the most perfect vesicular strue- 
ture, Seba it leaves the constituents of the flour wholly unchan- 
© As inoat of ‘our’ readers are oubelees s aware, Dr. Dauglish is the author o 
rey stem of bread Hg that has excited considerable interest among chemist 
uring the last twelvemonth. 
An extended deseription of this method was read at the Aberdeen rego id 
= British Asso Sept. 1859, by Dr. Odling, from whose paper w 
e following patie a breac 
“It is well known de the bain character of ordin pol hewirene rae a wre 
developme nt of carbonic acid gas uniformly a a mass of oe ting ugh, 
eby t 
Wher a loose s wie teat is aye 0 
eodden lump of k “our and ‘water, | In . ee cro or 
generated within the substance of ‘the dough is a p Apel yes a ps dine 
degradation of one of the constituents of the flour, viz., of the 4 d ) call 
“In the plan of Dauctieh ‘the. carbo ic pros ie oa ently a 
Peradded to the ‘flour which’ consequ ly need not weet Bost r”) is mi 
st. Its cleanliness. Instead 
lea savaitnces Rbnenh for the new riety sede h fe : 
ot ss dongh being mixed with naked arms or feet. the re ppbesonched a - 
serves for the entire semble on of asack 
whereas in the ordinary process, four or five hours 
Making f srtain varieties of flour, no 
gf Peniuel coset: annth ae and moisture wre a ing vv the sew 
tate 7 ereby the bread . 
as n esol erage : ented by the — ota alum, which is indeed 
AM. Jour. ae SECOND SERIES, Vor. XXX, No. 90 +» 1860, 
42 
