New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1856-12-18


let il the process Of vinOus fermentation. If
yepst Is added to mostened sugar, and the mixture
rai.ed to a moderately warm temperature, Por-
ton of the carbon and oxygen of tae saccharne
solution is distDgaged in the form of carbonic acid
gas; alcohol and water remain The distiller takes
advantage Of this, the earliest stage Of decay in
fruits and grains to separate the alcohol BY dlstil-
lstion. This is not concentration Of food, but
change Of q nutritious substance into an innutrl-
tiOus one. In the first stages of this vin)us fer
mentatiop the nutritious principle is developed and
had, more active and capable Of assimilation By
the digestive organs of the animals stomach.
Hence We commute the wheat and develop fer
Mt atatOn by adding yeast which has tho peculiar
property Of superinducng this change. Then, at
just the point when the nutritious principle is most
highly developed, We kpesd the -four into doash
carefully by the human hand: no machinery ever
has been found to answer AZ substitute. five eat
this d, ugh it will sustain life; but the full develop
mtnt of the nutritious principle has not yet taken
place, Ior does it until after the dough has been
tubiecftdt to the &C ion fire. when We obtain sweet
wholesome, Pslstsble bread, more or lees nusr-
tious according 10 the manner in which it is baked
Some bresd is but little more nutritious than it
would be if made of wdust or wood -four, instead
Of wheat. We ofen cOmplsil III st bakers bread 10
dry end nnutritious aid does no: satisfy the sppe
ti,e. Home ,de bresd sometimes has the came
fault. sometimes, in spite Of oil care, the vinous
fermentation progresses so far that counteracting
ogchts have to be employed, or else the bread will
have Sur, unpleasant taste, and in either case,
be devoid of the full amount Of nutriment which
the gram was capable Of afFording.
In The process OF baking, IN all heretofore dis
covered pans If bread-cveDs, : portion ut this
value is lott-ihe least 50 III the ulost rude appl,
snces Of man to this important and essential art
civilized life. The sweetest bre I'd ever bsked-it
has been said thousand times is that from dough
buried in the enbtrs. AM rossted like p,tst".
The next 8 the ''Johnuy cake" ~ "h'e.ca&e."
where tie dough, GENERALLY # Indian corn met, 10
patted upcn d board end SEE dowl before no.
wot ire n Le iarIuer be nth. Ncxt COMES 40
loaf baked il dutch oven, Al iron pot with
iron cover, SUR Ounded with red.hOt Goals. Then
comts, next IN order, bread baked upon the bottom
of stone or brick oven, out Of which the fire has
Just been raktd, and which is go hot when the
bread 10 first put in that the dough seems to melt
aid glaze over, and then scOrch if the oven-id is
not removed. This is one great secret of bread
bskiDg-tO have the oven just hot enough when the
)oaves Of dough are put in. Next comes the family
bread, baked in all sorts of modern cOntrivances;
and lastly in value az nutritious food, the ordinary
bskers loaf.
As bread is sold in this city at so much a loaf
aud Lot by weight or value according to the quan
tity Of good -four it contains, but by sight there is
q natural temptation Of cupidity to make the loaves
look large, and to make poor -four look like good
This can only be done BY carrying fermentation to
excess, and then neutralzing the acidity by chem
icais detrimental to healthy nutrition. Then the
ovens are heated by guess; and sometimes when
the dough is ready the oven is not, and when one
batch is baked another must be prepared and the
oven relocated. But that is not the worst of it:
the dough, when ready for the oven, both in
bakeries and families, 10 often in similar condition
to tie lash prepared fer tie still, when heat ap
piled to it will set the aloobol free; and, al
though alcohol is not nutriment, yet, after having
reached that point in the chemical change of the
gram its escape carries off with it very large
amount Of the nutritious principle, so that the
iesiduum, whether 10 the form of grains from the
brewery or the mash from the distlllery, or the
br, ad bat has undergone Oscillation in the oven
il yely much les. nutritious than il would be
cooked for iood without rh's s'c"hoi'c escape As
N the di.ti.istion for alcohol the vappr rises aud is
cond,hs. so saved, so in the Oscillation OF baking
bread if rises, ald, wing To its volatile character,
separate. from the vspor Of water. which descends
and is absorbed ia The oven btttoul, while this
,sts to the top sno is ehereazed by tho heat. aud
absorbed or burned up, dissipated aud lost.
In the common form Of the bakers oven, this is
inevitable and unavoidable. The discovery Of
principle upon which ovens can be constructed 50
as to save all or ne arly all Of this loss, and form
in which tfe heat will always remain equable,
while TIE process Of bskios is continuous, without
loss Of time fuel or labor, ard the whole operation
conducted wph clcck-work machinery by the
power O, a ,ream-ensne Was reserved TO this
wonder pioouc.Dg ace cf the world. Ii is nat
,Lips hoped fcr-it is an act ccnsumms.ed. Mr..
Berdan's ovep which we have heretofore described,
and which is now in full operation in Brooklyn.
turning cut thii.een thousand loaves a day. and
capable of baking Eve hundred barrels Of aour
every twenty -four hour, working automatically, 10
constructed upon such q principle that the
.t.sio,:. ...1-.k;oc RI ana aak az lOAyas I. al