The daily crescent. [volume] ([New Orleans, La.]) 1848-1851, 1851-07-18

RY =. II. MADDOX.
oyuos....~.so. o s.. c.Aa.ss srssss
Lrnfsrnxhted Brsad. .-sIt u question often
asked, why bread baked IN Edinburgh shonld be 30
much better than The London bread. and the pro-
duce Of French ovens 20 much better than either.
Others We have heard remark that there i no
-four to be the same ia al. there can be no doubt
that the difference must be ascribed to the varia.
BILE qualities Of the yeast employed in the different
countries. "a u I, 49, IN,
But the circumstances have become philoso-
phica question and for the future It's the ault Of
the inhabitants Of the least favored yeast district il
they do not obtain bread quite az good as their
neighborsn This can only be managed by not
using ye4st at all, but such Of is constituents
readily procured from the next chemist ON which
its fermenting quality, depends and this applica-
ton of science 70 domestic purposes, will, we
believe, ere long become generally acted upon.
The formula given is as follows Take Of flour
three pounds avoirdupois; bicarbonate Of soda in
powder four dfachms !; hydrochloric acid, five fluid
common table salt four drachms.
Bread made in these proportions contains nothing
but flour, salt and water; for the proportions q
soda and hydrochloric acid used are those which,
chemically combined, make common salt. The
ingredients should be mixed well together, the
soda and the -four first, which is best done by
passing ths former through fine sieve and stir
ring it well into the -four with the hand. The salt
should next be dissolved and added to the HYDRO.
chloric acid-a wooden or glass rod being used to
mix them. The whole should then be thrown
together and kneaded as thoroughly ard speedily
as possible The dough thus made should be
baked in long tins, and Is sufficient 10 make two
loayes About one hour and half is required in
baking This bread is well tasted, lighter. and
more dieestible than bread baked with yeast, and
is less ascescent. There cannot be question that
unyeasted bread is more to be depended on for the
sick chamber. or the use Of the dyspeptjc and
must Of course be more safe and wholesome for
? ----------
IaptOc1-A mlk-white substance il deposited
by the juice Of the nandioca root, which being col
lected and hardened by exposure to the sun, con-
stitutes the article 50 well known as tapioca, from
which such wholesome and dellci Gus Puddings are
made. SO very poisonous 70 the root IN its natu-
raj state that u has been found to occasion death
In few minutes when administered experiment
ally to animals and u - SAID that the natives used
1t with great enect many years ago IN destroying
their Spanish prosecutors. has been ascertained
by dissection that TINS poison operates by means
OF the nervous system, producing immediate con-
vulsons and exquisite torments as soon as it is in
troduced INTO the stomach. In some instances It
has been used IN the execution Of CRIMINALS, IN
which cases death invariably ensned within from
hve to ten minutes after impibng II. lhe iatal
principle appears 70 exist IN certain gases winch
are dissipated by heat. lhis is conciusivey
proved from the narmiessness and highiy nutrl.
tious properties OF the arIna when the process Of
its manufacture has been completed.
Ii has been stated on good authority That SIN
gle acre OF iand, Piapteo win tne manoioca root
Will aiord nounsment 20 more persons tnan SIX