The Hillsborough recorder. [volume] (Hillsborough, N.C.) 1820-1879, 1846-08-13
LIGHT BREAD.

Man has little inclinstion 10 live soleI
on animal fOod-it is indeed questionable
whether he could enjoy perfect health o
diet purely Of flesh. II is well known
however. that vegetable substances. psr,i
culariy the iarinaceous, are fully sufFicieu
OF themselves 10 maintain n healthy exis,
lenee. We have every reason for beliey
ing that the fruits Of the earth constitute,
originally the only food of man, and even a
the present day. We know that the Hindo,
lives almost exclusively on rice and water
10 lneland great portion of the poor sub
sIst on potatoes, with a small addition q
oalen bread; while the laboring classes n
many districts Of Scotland nourish ihei,
robust frames on oatmeal, with, occasion.
ally, the addition of milk.
Animal food is digested in much short.
or period than vegetable from which cir.
cumstance, as well as its approaching much
nearer TO the substance Of the body into
which IL is to be converted, il might al FIRST
be supposed the most appropriate article
Of nourishment. IL has, however. been
found that vegetable matter can be as rea.
Oily and perfectly assimilated by the sio-
mach into appropriate nutriment, as the
most tender animal substance; and con.
iessedly with less heating effect upon
the system generally.
Experience has taught us, and the pe-
culIar construction Of the digestive or
gans IN man establishes the fact, that
proper combination of a vegetable and ami.
NAL diet is the one most friendly TO the
human constitution, and the best adapted
TO preserve il in proper state of health
and vigour.
The due proportion to be observed be-
tween the two spe:ies Of food. will de-
pend in very grea. degree upon the par.
tIcular condition of the digestive organs,
the ago --i r---i:-~:-.rc
each individual, as well as the climate and
season of the year. and the amount Of ac-
tive exercise to which the body is daily
subjected As a general rule, however,
il will be found that those who make use
Of diet consisting chiefly Of vegetable
matter, have a manifest advantage in
looks, strength and spirits, over those
who pariake largely Of animal food they
are remarkable for the firm, healty plump.
ness of their muscles, and the Transparent
cy Of their skins. This assertion, though
at variance with popular opinion, is anu
ply supported by experience.
Among all civilized nations, bread con-
stituies the staple article in the food of
man. 1t has been aptly termed the staff
of lIfe-but in order that it may prove
staff, substantial and not "broken reed,"
it is all important that it be good.-that is,
light-sweet-sufficiently baked, and nc.
yer eaten until day or two old.
"The grand secret and mystery of hav-
ing bread come out Of the oven delicious,
inviting and nuiritive," says an instructive
writer, 81 is the exact point of time of put
ting it in" While in the state of dough
it will readily runinto various stages of fer
the first OF these is the saccha-
rine, or that which produces sugar-the
next is the Uinous-the third the acetous,
or that producing vinegar, &c. If the
dough be formed into loaves, and placed in
the oven before the first fermentation has
taken place, the bread will turn out heauy,
whoever eats it may rest assured of the
nightmare, and various. other I. ills that
flesh is heir to- II il be kept from the
oven till the second fermentation it will
prove light enough but tasteless--and lit
tie better than the same quantity of saw
dust-if it be delayed until the acetous fer
has occurred, it comes out sour,
and altogether uneaiable. 1t is, then, dur
ing the first or saccharine fermentation that
it should be cast into the oven; and it will
then, if sufficiently baked, be found a
sweet and wholesome food.
"That bread should be without sweet
ness, when allowed to run into the vinous
fermentation, is very easily explained
the saccharine matter produced by the first
fermentation being converted into vinous
spirit, which is driven off by evaporation
during the process Of baking. This kind
of bread may be easily distinguished with
out tasting, by its loose, open appearance
the pores or cells being very large
whereas really good bread is marked BSl
fine pores, and sort of network Of uni
form appearance" ....: n:."s
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