New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1855-01-10

SbAt, tLc poem succeeding lectures ~ tue II n
John Z. Hale he Rev. Henry Ward B-echer, Dr..
Oliver Wendell Holmes, the Rev. Arson Bnrngans
The Rev Samuel O-good, D. D.
BREAD-MAEiSe-" What do you DO with those
small potatoes said We 10 a dealer the other day.
I'VE sell 'hcm at about hali-prce Of first quality,
70 III bakers. They are worth 70 them about mach
o. supoifne four
" How il that
They mix them with -four, and tha, makes the
bread more moist than it would be if composed co
troy Of -four and "a they sell their oaves by weight
TIE more water they can be made 10 contain, the
greater will be their profits"
" How will it be with the profits Of those who buy
The bread D.
THAT is their look out. Many persons prefer the
potato bread, because it is moist, and never think
how much water they are buying a. s1pence q
pound.
What proportion Of the bread Is composed Of
potatoes!"
"AbOut one-third, think
ado the buyers generally know that they are buy
ing potatoes instead of -four p
IL reckon motif they did, | should think they
would prefer to buy them raw.
"Tben it is getting money By false pretenses.
Dwell, no, not exactly, because it makes frs;-rse
bread.
80 it does; but a sixpenny loaf should be made TO
weigh more than one pound if made Of one-thlrd
potatoes and onefourh water
"Well, don know you must talk with the
baker,
$50 we d. We talk with the Mayor, too. Have
VIC any law to regulate the trade in bread Or may
those who bake for the poor give them Just such
loaves made Of Just such materials st Just such prices
as they please -
How much water can be sold for bread, is ques-
ton that the City authorities should know, and tell
the City poor
We have before US credtable statement of a man
who boiled one pound of No hominy four hours,
and until all the water was absorbed II was then
cooled, and weighed nine pounds yet it was suf-
fcieniy hard to bear up a four pound weight.
Suppose one pound of -four had been added to this,
and baked into a wedone loaf it would have, pro-
badly, weighed full eight pounds-three-fourth Of
which would be pure water.
There is another use OF potatoes 10 bread-they
make il appear light, notwithstanding its specific
gravity. Potatoes take on the vnous fermentation
quicker than -four end sometimes that passes into
acetious state which the bakers correct with bcar-
Donate of soda, lime-w still adding weight
without any addition OF noufEfment. llne-"dtcf 10
not ohiectonable it is only 80 that should be in
duced 10 buy it at sxpence pound, because the
baker puts it in bis -four or potato bread to
make us think it is sweet.
Prof Liebig advises the use Of one pint Of lime water
10 every five pounds OF -four. The ime-water should
be prepared by dissolviDg lime in wser TO apoint
Of saturaiion and letting il settle and then bottiog
for future use With this lime. water, pure yeast
and you will have light, healthy bread With sale-
ratus used largely, you will not have wholeso ne
bread disguise il as you will Ia using lime water
add il first 70 the -four then add pure water and
yeast and you will have better bread than you can
obtain from any preparations OF carbonate of soda
and cream Of tartar.
Wheat Invested of all It's bran does not contain
enough Of the health giving ingredients, particularly
of phosphate of lime to satisfy the demands Of
nature
Bread should be more thoroughly baked than 4 is
usually and not ostcn warm from the oven.
Dry bread should never be thrown away by
soaking aud reconverting it into dough, it can be
,oAip bAke ed into excellent bread. Ii is Of such ma
tIials that the delicious tea rusk are made Dry
bread also makes most delicious puddings Bread OF
fine -four is too much eaten. We recOnnend farmers
10 have their wheat ground more coarsely, and only
take out a portion of the bran. They may also aid
corn or rye meal, with advantage 10 economy and
health. twill be also economical in the country t.
add potatoes Ii is not so in the City. And II Is not
ouiie honest either TO sell them TO at the price Of
superfne -four bread.