a J. Dauglish on Fermented Bread. 
dry cerealin were added to 500 grains of white flour, and the 
whole digested in half-an-ounce of water at a temperature of 90° 
for several hours, ten cent more of the gluten, and about 
t 
pepsin on the fibrine of meat. Pepsin, acting alone on fibrine 
dissolves it, but very slowly, but if lactic acid be added solution 
takes cone very rapidly. In like manner the starch present 
n 
It will be seen that in all the methods of bread-making hitherto 
adopted, the peculiar solvent properties of this body, cerealin, 
have been sought to be neutralized simply because it destroys the 
white color of the bread during the early stages of panary fer- 
mentation. It is by thus destroying the activity of the spect 
digestive ferment which Nature has supplied for the due assin™ 
lation by the economy of the constituents of the wheaten grain, 
that wheaten bread is rendered incapable of affording that suste- 
nance to the laboring man which the Scotchman obtains from 
his oatmeal porridge. Although the new bread has been as yet 
but little more than experimentally introduced to public con 
sumption, I have siveady received from members of my ow? 
profession, who have recommended it in their practice, as wer © 
m non-professional persons, accounts of the really astonishing 
results that have followed its use in cages of deranged digestion 
years of suffering and misery, by the simple use of the brea 
diet. ‘Children that have been liable to convulsive at 
& 
