J. Dauglish on Fermented Bread, 335 
The delicate flavor of the new bread renders it peculiarly 
grateful to the stomachs of invalids and children, as well as of 
those whose tastes have not become vitiated by the habitual use 
of baker’s bread, which is slightly sour, and tastes of yeast. The 
new bread was supplied to two wards in Guy’s Hospital in place 
of the ordinary bread (which is of a very fine quality, made on 
the premises,) for two months, and in no case were there any 
pieces leftin the wards unconsumed, while of the fermented 
bread large quantities of scraps were collected daily, for the con- 
sumption of which the appetites of the patients have been defi- 
t. 
That persons who have been long used to the strong yeasty- 
flavored bakers’ bread should consider the new bread tasteless 
at first is not to be wondered at, since the delicate sense of taste 
is of all other senses the most easily lost by rough usage. Hence 
the argument put forth in defence of adulteration by some Lon- 
don tradesmen, especially the beer sellers, that the public will 
not buy the pure article, as it is wanting in the flavor to which 
they have been accustomed; and hence, also, the dislike of the 
Viennese of the fresh oysters supplied to them when the railway 
was completed, as they deemed them insipid, after the habitual 
use of oysters slightly decomposed, with which they had been 
Supplied when it required a lengthened period to transport them 
from the sea. 
Tam disposed to attribute the beneficial effects of the new 
bread to two causes. The one to the absence of the prejudicial 
by the process of fermenta- 
n the bread, unchanged, of 
and assimilation, cerealin. 
* 
€ second is added when the baker forms his sponge, and is 
e and beer by precipitation 
life of the yeast-plant gene- 
