42 
SUBSTITUTES  FOR  THE  FERMENTATION  OF  BREAD. 
continued  nearly  to  dryness.  The  residue  should  be  removed  from 
the  still  while  hot,  as  it  consists  of  resin  and  sulphate  of  soda,  which 
solidifies  on  cooling.  Strong  sulphuric  acid,  in  the  proportion  of 
one  pound  to  a  gallon,  is  now  to  be  added  to  the  rectified  creasote, 
stirred  well,  and  left  till  next  day.  The  acid  dissolves  in  the  oil, 
and  causes  it  to  become  of  an  orange  color ;  but,  if  the  oil  contains 
water,  the  acid  becomes  diluted,  and  separates  from  the  oil :  hence 
the  necessity  of  the  above  precaution  in  separating  the  water.  Oxi- 
dation commences  slowly  in  the  cold,  and  the  oil  becomes  charged 
with  sulphurous  acid,  but  heat  is  requisite  to  complete  the  oxida- 
tion of  the  impurities,  although  this  also  decomposes  a  portion  of 
the  creasote.  The  mixture  is  therefore  to  be  distilled  gently,  nearly 
to  dryness,  and  the  residue  of  resinous  matters  drawn  off  while  hot. 
The  product  is  of  a  yellow  color,  which  is  due  to  its  being  saturat- 
ed with  sulphurous  acid,  but  by  exposure  to  the  air  for  some  time, 
this  is  mostly  removed,  and  the  creasote  becomes  of  a  pale  yellow 
color.  In  this  state  it  would  probably  answer  for  many  purposes; 
but  if  it  is  required  to  be  colorless,  it  is  only  necessary  to  wash  it 
with  an  excess  of  solution  of  carbonate  of  soda,  and  again  rectify 
it  in  a  glass  retort.-— Mew  York  Journal  of  Pharmacy,  Oct.  1853- 
JVew  York,  September  19th,  1853. 
ON  CHEMICAL  SUBSTITUTES  FOR  THE  FERMENTATION  OF 
BREAD. 
Towards  the  close  of  the  last  century  Dr.  Henry  called  attention 
to  the  fact  that,  in  the  fermentation  of  bread  by  means  of  yeast,  a 
loss  not  only  of  sugar  but  of  gluten  is  sustained,  and  thus  a  portion 
of  the  nutitrive  substance  of  the  bread  is  sacrificed  in  the  mechanical 
operation  of  raising  the  dough.  He  therefore  recommended  the 
employment  of  hydrochloric  acid  and  bicarbonate  of  soda  as  a  sub- 
stitute for  yeast ;  carbonic  acid  being  evolved  in  the  combination 
of  these-substances  with  the  production  of  common  salt,  a  necessary 
ingredient  in  bread.  Following  out  this  suggestion  of  Dr.  Henry, 
Dr.  Whiting  patented  in  1836  a  process,  which  he  describes  as 
follows  : — To  form  seven  pounds  of  wheaten  flour  or  meal  into 
bread,  mix  from  350  to  500  grains  of  the  carbonate  of  soda  with 
about  2  j  pints  of  distilled  water.  Mix  with  three-quarters  of  a  pint 
of  water  separately  so  much  of  pure  muriatic  acid  as  will  neutralize 
