The Charlotte journal. [volume] (Charlotte, N.C.) 1835-1851, 1846-08-07
LIGHT BREAD.

LIGHT BREAD.
Man has little inclination 10 live solely
on animal food--it is indeed questionable
whether be could enjoy pcrfec; health on d
die, purely of flesh. II lie well known,
however, that vegetable substances, pariic.
uiarly the farinaceous, are fully sufficient Of
themselves 10 maintain healthy existence.
We have every reason for believing that
the fruits Of the earth constituted originally
the only food Of man, aud even at the pres.
ent day, we know that tile Aindoo liyes al
most exclusively on rice and water. In
ireland grea, portion of the poor sGbsis,
Cd potatoes, with small addition of oaIen
bread; while the labOuring classes IN ma.
ny districts Of Scotland noursh their robust
frames on oatmeal, with, occasionally, The
addition of milk.
Animal food is digos,ed in much short.
OF period than vegetable from which cir.
cumsiance. as well as its approaching much
nearer TO the substance Of the body into
which il is 10 be converted, II might al first,
be supposed the most appropriate article Of
nourIshment. IL has, however, been found
that vegetable matter can be as readily and
perfectly ussimi!ated by the stomach into
appropriate nutriment, as the most tender
animal substance; aud confessedly With a
less heating effect upon tho q slem gene.
rally.
Experience has taught "a, and the pecu.
cuiar construction OF the digestive organs
in man establishes the fact, that a proper
combination of vegetable and animal, di.
CT, is the one mos, friendly to the human
constitution, and the best adapted to pro.
serve il 10 proper state Of health and vi.
gour.
The due proportion to be observed be.
tween the two species OF food, will depend
10 very great degree, upon The particular
condition Of The digestive organs, the age
and popularity oC construction Of each IN.
dyidual, as we'll ns the climate aad season
Of The year, and the amount Of active exer.
else to which the body is daily subjected,
As general rule, however, il will ba found
that those who make use Of diet Consisting
chiefly of vegetable matter, have manifest
advantage IN Looks, strength and spiri,s,
over those who pariake largely Of animal
food they are remarkable for The firm,
healthy plumPtDess Of their muscles, and
the transparency Of their skins. THIS as.
seriion, though al variance With popular O.
plniou, is amply supported BY experience.
Among all civilized nations, bread cons;i.
tules the staple article IN The food af man.
II has been APPLY termed the staff OF Ilfe~-
but 10 order that il may prove o staff, sub.
stantial and not +" broken reed" il ia all
important that it be good,--thal is, light
--sseet-suficieutly BAKED, and never ca.
ten until day or two old.
The grand secret and mystery Of hav.
ing bread come Out Oh the oven delicious,
Inviting and nuiritiye," Gays an instructive
writer, 10 the exact point Of time OF put.
ling il in" While in the state OF dough il
will readily run into various stages OF Ter
mentaiion, the first Of these il the 8accdq.
fine, or that which produces sugar--the
next is the pinous--lhe third tho acet0us
or that producing vinegar, &c. Ii the
dough be formed iulo Ioayes and placed II
the oven before tho frs. fermentation has Ia.
ken place, the bread will turn ou, heary
whoever eats II may rest assured Of the
nightmare, and sarioDa oths. Ills that
flesh is heir to- Ii il DO kept from the oy.
en- till the second fermentation it will prove
light enough but tasteless--and little better
than the same quantity Of saw.dust--lf 1t
be delayed until the acetous Fermentation
has occurred, Il comes out sour, and alto.
gether uuea,abe. is, then, during the
hrst OF saccharlne fermentation that ii
should be- cast INTO tue oven; and il viii
theD, Il sufficiently baked, be found sweet
and wholesome food,
That bread should be Without sweet.
hess, when allowed 70 iuu into the various
fermentation, IS very easily expIataed-the
saccharine matter produced BY tue first fer.
meniation being converted into g yluous
spirit, which 10 driven OF BY evaporation
during the process Of baking. tbs klnd
OF bread may be easily distinguished with
ous tasting, by lis loose, open appearance
1.-The pores or cells beng very large
whereas, really good bread is marked By
fine pores, aud sort II net work Of uni.
form appearance. -