SUBSTITUTES  FOR  THE  FERMENTATION  OF  BREAD. 
45 
sixty-three  grains  of  bicarbonate  of  soda,  in  a  state  of  fine  powder, 
in  which  state  also  may  be  added  (according  to  the  taste  of  the 
consumer)  a  portion  of  culinary  salt,  sugar,  or  any  other  ingredient 
known  to  improve  the  appearance  and  flavor  of  bread.  After  the 
mixture  is  completed,  it  must  be  kneaded  well  and  actively  with 
cold  water;  it  may  then  be  put  into  the  oven,  either  immediately, 
or,  if  kept  cold,  any  time  within  an  hour  or  two. 
To  make  preparation  No.  2  into  bread  (which  should  be  done 
within  four  weeks  from  the  time  it  is  produced),  all  that  is  requisite 
is  to  knead  it  well  and  actively  with  cold  water;  it  may  then  be 
put  into  the  oven,  either  immediately,  or,  if  kept  cold,  at  any  time 
within  an  hour  or  two. 
Another  chemical  substitute  for  fermented  bread  is  the  prepared 
flour  patented  by  Mr.  Jones,  and  which  meets  with  an  extensive 
demand  at  the  present  day. 
Jones's  patent  flour  is  prepared  as  follows  : — Take  wheat  or  other 
grain,  from  which  the  flour  to  be  prepared  is  made,  of  fine  quality, 
perfectly  dry,  or  make  it  so  by  passing  it  over  a  kiln.  After  grind ino- 
and  dressing  it,  it  should  be  allowed  to  remain  to  ripen  for  a  month 
or  six  weeks  ;  then  into  one  cwt.  of  it  put  10J  oz.  (avoirdupois)  of 
tartaric  acid  of  the  finest  quality,  and  as  dry  as  possible,  and  which 
has  passed  through  a  very  fine  sieve;  mix  it  well  with  the  flour, 
and  pass  it  through  a  flour-dressing  machine,  and  allow  it  to  re- 
main untouched  for  two  or  three  days,  that  the  water  of  crystalliza- 
tion, always  more  or  less  present  in  the  tartaric  acid,  may  be  ab- 
sorbed by  the  flour,  and  so  form  around  the  particles  of  acid  a  coat- 
ing of  flour  that  will  prevent  its  immediate  contact  with  the  parti- 
cles of  alkali,  and  thereby  prevent  their  mutual  decomposition  ; 
afterwards  mix  with  the  quantity  of  flour  and  acid  before  named, 
twelve  oz.  of  bicarbonate  of  soda  in  fine  powder,  twenty-four  oz. 
of  muriate  of  soda  or  common  salt,  fine  and  dry,  and  eight  oz.  of 
loaf  sugar  in  fine  powder  ;  mix  the  whole  thoroughly  together,  then 
put  the  whole  mixture  through  a  flour-dressing  machine,  when  it 
will  be  ready  for  use.    The  quantities  of  acid  and  alkali  may  have 
to  be  slightly  varied  according  to  their  quality,  but  the  point  to  be 
attained  is  the  neutralization  of  both.    Other  articles,  such  as  bi- 
carbonate of  potassa  and  citric  acid  will  make  excellent  bread,  but 
are  in  general  too  expensive.     The  prepared  flour  when  used  to 
make  bread,  biscuits,  &c,  only  reauires  to    be  made  into  dough 
