Bellevue gazette. [volume] (Bellevue City, N.T. [i.e. Neb.]) 1856-1858, 1857-03-12


There is no kindo vegetable food more
pala,nble, healthy, and nutritious than
oodbread made of fermentod wheat lJnr.
And although It Is not the most common
bread used in every country, yet we be-
lieve il is the most highly esteemed Ly
all~-Whcre, or by whom leayeped bread
was first discovered, is unknown. The
earliest history Informs us that the most
ancient ma,rons Of Israel were acquainted
with il, bat the name of the good house.
wife who made the FIRST fermenled wheat
on loaf has no, been handed down In the
olden chronicles. If her nlme were
known, she certainly would deserve the
frs, toast ut all public dinners, (nnd pri-
waite oues too but since this is unknown,
we conjecture the discovery was made by
accident (; undoubtedly il never resulted
from reasoning a priori, as no one, natur.
ally, would suppose, that the fermentation
of flour was anything but n rouing process,
rendering it not only useless, but positively
injurious for human food in any form.
A certain quantity Of -four is put into
n vessel and mixed with a certain guam
tity Of milk-wnrm water and a little yeast,
then kneaded TO proper consistency, ex-
posed to a heat of about 65 degrees Fab
renheit for a few hours, when it rises, as
it is termed, and Is afterwards kneaded
again with some fresh flour, then put into
an oven and baked ii is then taken out
in the form Of %loaves, called baked
wheaton bread This is about all that
is known, generally, of the philosophy of
brcad-making.
Chemists differ in opinion regarding
the primary cause of fermentation but it
is known that leavon induces this action IN
dough, and that alcohol and carbonic acid
are formed thereby, and flour being de-
composed and passing off in the form of
these substances. This is the reason why
some have decried the use of lcavened
bread, because, they said, it was formed
by wasting 'some of the nutriment of the
-FOUR" But as none Of the nutritious part
of the -four is driven of in fermentation,
only carbon and hydrogen-respiratory
substances-being dispersed, their loss is
compensated by the improved heaithful
quality and pleasant taste of such bread.
Raised bread made of eifervescing salts,
such as salaratus, is not so p%alatable, so
healthy, nor will it keep so long, rs bread
oraised by fermentation.-The public has
often,imes been cajoled by persons pre-
tending to make bread which contained
all the aliment of the flour that passes off
rs spirit in fermented bread. A moments
reflection will convince any person that,
weight for weight, fermen,ed bread must
contain the greatest amount of nutriment,
because unfermented bread contains q
greater amount of respiratory substances
and as a consequence, less of the nu-
t~ritious.
One part of the philosophy of bread
making-and it is to this feature we wish
more particularly to invite general atten-
3 TOMS the maintaining of the heat con-
stantly above the boiling poin, of water
The starch of flour is insolluble in water
at a temperature below 2l2 degrees; it
has to be well boiled before it becomes
soluble, but when moiStened with water
and exposed for a short time in an oven
to a heat of about 300 degrees Fahren-
heit, Inever below 2l2 degrees at least, |
It's nature is changed it becomes dextrine,
which is soluble in cold water.-The heat
of every loaf of bread placed in an oven
must be exposed 10 2l2 degrees Fahren-
heit at least, or it will not be properly
baked, and cannot be so easily digested
heavy, imperfectly baked bread is there.
fore not only unpalatablc, but also I'M
healthy.
Ha The bakers of Paris have n worldwide
celebrity for making beautiful fermented
bread. Their skill and science are mostly
displayed in managing the temperature
Of their ovens they employ thermometers
s,l 10 Indicate their heat, and watch then
Do with unceasing attention; their bakin.
heat is maintained from 2l2 to 400 de
grees Fahrenheit.
IScientfic American.
HAM ToAsr.-Boil a quarter of
pound of lean ham, chop it small, with tn
yolk of three eggs well beaten, half a
ounce of butter, two n~blespoonfuls o
cream, and a little Cayenne. Stir it owe
the fire till II thickens, and spread it o
hot toast with the crust cut off. Garnis
with parsley.
CREAM TARTAR CARE.-Half a cup G
butter, two Of sugar, three of flour, tire
eggs, two %teaspoonfuls of cream tartar
one do. of soda dissolved iii one teacup q