Weekly hawk-eye and telegraph. [volume] (Burlington, Iowa) 1855-1857, 1857-05-13
Tae Ers Of Bread Mating.


Of France, upon being informed TINT the
king,s subject. we're suEering for want Of
bread, suggested that they should eat cakes,
we comprehend at once that an acaaaint-
ance with the culinary department OF the
royal household. or the art of bread making
was not among the number Of her Majesty
accomplishments.
she undoubtedly knew what good bread
was, and her aaker how it was made, but
the changes which -Four experiences in be-
coming bread. neither could well explain
nor were they 40 very far behind the bread
eaters and makers OF the present day
Chemical science has recently made great
progress in this direction, but how few know
or practice upa;l the truths il has discovered.
How rarely do private families have, for
DAYS together. bread Of uniformly GOOD
quality. 1t rs often dry, or heavy, or sour.
or bitter, and, consequently, unpalatable and
indigestible, and rarely Light, sweet, nutri.
tious and wholesome.
The essential materials Of good bread are
good -four, silt, water or milk, and some
kind Of yeast. The -four should he made
from fair, fuli.grown and well-ripened wheat
| or other grain, not heated in the grinding or
soured afterwards 1t is not essential tba.
some as well az good bread is wanted A
little salt is demanded by the palate. The
various kinds Of yeast from the distillers,
| brewers and bakers, are essentially the same,
being the glntinous portion Of some kind OF
grain in process OF fermentation or decay.
When good yeast is added to mixture OF
| -four and water or milk. and the fermcnted
gluten comes in contact with the starch,
,r,,a ae lar. ~ A.,
| part of the latter undergoes a change, first
becoming muciagc or gum, then sugar, and
| by further fermentation, alcohol and carbonic
| acid are produced.
At this stage the mass of dough is pulled
| up into minute air cells, and if baked i'm
| mediatety in quick oven, these are multi
und palatable. But if the fermentation goes
| acetic acid, the carbonic acid escapes, in
form of gas and the sponge" falls, and
when baked the bread is solid, sour, and
often disagreeable to taste and smell As
the length of time required for the dough to
rise is dependent on the temperature, and
perhaps the electrical state Of the atmosphere,
it Is evident that the making of good bread
with yeast, demands measure Of intelligent
watchfulness that but few servants are will
ing to give or are capable of bestowing.
But even where intelligence and watchfnl-
ness are at command, success still depends
upon the state of the yeast for if this has
passed to second or acetous fermentation, it
will generally produce its like in the bread
| 1t was to correct this sourness in bread
that the use of saeratus (bi-carbonate Of
potassa) and sour milk was introduced, MANY
years since, hut the difficulty Of using them
in exact equivalents, and the disagreeabIe
and unhealthy excess of alkali which often
resulted, soon brought this method into dis
reputc.
Cream Of tartar and soda were next in
vogue, but the difficulty Of accurate admcas
urement, and the sudden rise in price and
the consequent general aduteration of cream
of tartar, led to its disuse.
The next step was the introduction OF
yeast powder, invented by Preston & Merrill
chemists, of Boston, and since very extern.
sively initiated land sold under various names
such as baking powders, dc.
| In most of these powders, an acid and an
alkai are mixed in chemical equivalents
to prevent them from acting on each other
until brought into use.
The sale of the lnfallible Yeast Powders
has steadily increased, and they have been
found the most reliable means for making
uniformly excellent bread or biscuit with
very little attention, and but O few minutes
of time
But one thing more seemed to be desired.
If carbonic acid could be evolved in the
dough without the introduction of any sub
stance INTO tho bread which may not be
found in the several kinds Of grain, and also
in the human system, we should have all We
! could desire
At their suggestion this problem has been
wrought out by one of the best chemists in
our country, and they are now offering the
new article under the name of Nutritive
Yeast Powder, and they claim that it meets
oil the demands of the case fully Irareler.
ALMOST But NOT QUITE.-There has been
something of an excitement occasioned in a
certain circle in this city during the past
week by an elopement that did not come off.
The beautiful daughter of Broadway re.
staurant keeper had yielded to the persua.
snns of a dashing young Frenchman to for
sake all and fly with him to Europe, without
waiting for the ceremony of marriage. His
plans were well matured, and passages were
paid to Havana, whence he intended to pro
coed to SPAN But the chambermaid who
had charge Of the gentleman's sleeping room
at No = Broadway, when she saw bach
eior packing two large trunks with all sorts
OF femme apparel, suspected that all was not
right, and gave tongue to her suspicious,
which led to the discovery of the plot in time
to save the young lady from becoming the
victim Of misplaced confidence. The argu-
ment by which the supplemented girl was
induced into the snare was-that a marriage
here would not be legal in France!-N. r.,
| Mirror ".-.s - b. .-s- s7zze 3D.