Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1853-08-18

thirty millions bushels raised annually in
this country, or the hundred and sixty mil.
lions yearly consumed in Great Britain -
whether the farmer shall support twenty
millions Of persons by find pulverizalinn.
or only ten millions by coarse; or whether
the British Isle shall support l2.0ut 900
mnre Of inhabitants simply by having the
wheat ground into -four. Bran contains a
larger proportion OF strongly nu,ritlve mat
ter that the central portion Of the grain
Hence the superior value Of branbread.-
But the high nutrItive value OF bran is d.
minished by It's slowly soluble nature, aud
consequently its inferior dlgestibIIny unless
il is ground to a fine powder. winch. it thor.
oughly done, would render bran bread the
mus, perfect of all kinds, notwithstanding
its diminished whi,eness. Whme bread Is
sometimes obtained III another way, at the
expense Of nu,rnlve value although no, Of
its whnlesomeness. Large quantities of
small or refuse potatoes are bought up in
cities at half the usual price. These are
made To constitute considerable portion
Of The beautiful white bread sold at The bak-
cries Ii is SAID that ten or fifteen per cent.
of the valuable elements are driven uf g.
lost during the process Of rising by yeas
but the remainder is lett so much more 50.
lubIe and digestlb'e than the digestive quail
nles are on the whole, much increased
This change is effected by partial iernsa-
ton, not unlike that Of malt, by the CONVEX
sion of STARCH 10 sugar; but the process
must be checked at IA certain point before
sourness takes place, by breaking the bread.
There Is sill ano.her change, which takes
place III bread before It's removal from the
oven, which chemists do not appear To inl.
y understand Alter the Fermentation has
proceeded to certain degree, 1t Is sudden.
y and eiftc,uaIIy arrested by the heal Of
the oven; alter removal from The oven an.
other process takes place during the c,oI-
ing, by which ii changes from tough to
an easily !riable state or l,oscs the snftness
If Its crumbs, its nonrishIng and digestive
qnaliles being greatly improved IA, the same
lime. Tins change III texture and value
has formerly been supposed to result from
the evaporation # moisture, aud the supe.
rior nutr,tlve value Of stale bread is owing
to its more concentraiIve turm from expul.
sion of The mater Bhuss,ngaIt has larely
performed series OF experiments, which
show that the change from soft 10 brit
tie crumb is wholly independent Of The
amount Of water contained in It's substance;
but seems to depend IN some new arrange
ment of the particles, too subtle for cheml-
cal tests To survey. He placed lhernnm.
e,er in The centre Of "A large loaf thirteen
inches IN diameter and five and half IN.
ches thick, Just taken hot from the oven,
and found the temperature about two hun
drCd aud hlty.sevcn degrees below boiling
water. although the heat of the oven was
mnch greater. This comparatively low
temperature was doubtless owing to the
presence Of water, constituting ~ baked
bread, half The weight Of the Aour, and
which must prevent Its becoming higher
than Two hundred and Twelve degrees The
formation Of the crust proven S the escape
Of this water, aud also tends to exclude
the intense heat, hence an excessively li"t
oven may, by the thick crust it creates, &C
'uaIly prevent the thorough baking of the
in'erIor; the hot loaf just spoken of weigh
ed nearly seven pounds and halC it was
in a room havInga temperature % about
sxty-hve degrees II required no less than
twenty. four hours for. the cooling TO become
perfectly established, when It's texture be-
came as crumbing a. any o,l.er stale bread
During the cooling ii dld not lose taou
sand part Of its veigh by drying Ga The
sixth day VIII II 1t was very stale, its loss at
In,slure had mol exceeded one hundredlh
Another eXperlDc nj was made for trans
forming stale INTO new bread. A large loaf
six days old, was placed in the oven-
An hour alter, thermometer placed in the
GENRE Indicated "nly one hundred and IF.
'ysIx degrees; yet the loaf on being cut,
was found as fresh AS some nst baked, al.
though it had lost small portion of us
mos ure. A third experiment was made
A C, lndrical piece of old bread was put in
a 'n case. corkcd tight, aud thus closely
sealed WAS heated in hot water for malt an
hour, at a temperature of one hundred aud
forty degrees; no alteration in moisture
cOuld OF course take place. IL became salt
aud elastic as any nst taken from The oven
In twen,, -four hours it became like half
sale hre I'd and in tnrty-eIghl hours ii be-
came fully stale. Tins experiment, was sev.
eral times rep 'a'ed. with success III The
same portion Of bread. We ment,un all
the experiments in proof Of wha, we at
first stared. that the Chemical constituents
of food are not alone to be taken INTO con
s,derailon ia jnd guy of its value and ct
The indispensable necessity of accurate ex.
perlmenS, rather than chemical anal ys,s IN
settling all important points IN practlce, at
the same tinA hat analysis becomes mos,
Valuable auxiliary.
UPLAND CRANBERHIEs.-A, length we
have occnlar proof ct the fact, thai Gran.
berries III the greatest perfection. can be