Nebraska advertiser. [volume] (Brownville, Nemaha County, N.T. [Neb.]) 1856-1882, 1860-09-13
Charleston. Tenn, Aug. 3, 1860.
The Science Of ad-AIaklng.

When Science is applied 20 render So
ciety healthier and happier, by lessening
the ills Of life, she becomes the handmade
Eof Virtue. When she acts in that capa-
city l rejoice in her progress; but when
she is forced by interested menfo assume
an attitude not in accordance with the true
intent and design of the creation, il is the
happy privilege Of scientific journals and
their correspondents to cut asunder the
restraining band and leave fair Science
free to resume her sacred mission.
A correspondent of the Scientific fine
ricdn is "inclined to think that saIeratus
and soda in our bread have more 10 do
with the thin bones, rotten teeth and
fabby looks Of our children--largeg and
small-than many would imagine" 7" AN
he has stated on that point can be sus-
tained by the testimony Of the first chem
ist of our day, Liebig, and also by that
of medical men of the first standing, such
as Schwencke, Pitcairne and Orfila.--
They testify that ''the carbonate Of pot
ash, soda and ammonia have pirticular
effect creaking up the coaguIdting pot0er
of the blood, and inducing a diminished
UitaI cohesion Of the rarious textures of
the body formed from, ii. -
When interested parties spread forth
to the public the virtues of medicinal
saleratus, dyspeptic saleratus, &c.-bread
raised without yeast and nothing left in
the bread but pure salt-heed them not +!
And if medical men can be found so far
behind the times as to testify in favor os
the use of alkaline matter in food, leave
them to be benefited by their own pre-
scriptions! Good yeast is the best agent
at present known to raise bread with;
and when the sponge is set, it should Ia a
temperature of about so deg, and when
it begins to work, it should be freely ex-
posed to the air so as to allow the carbonic
acid gas to escape with facility. When
fermentation is carried on in a closed
space and the dough covered up, the
quality of the bread is liable to be iniur-
ed, for the more freely The gas is per-
mitted to escape into the atmosphere the
better will be the bread. As soon as the
fermentation has reached certain point
(Which bakers call eighty, knead and
bake it; the heat Of the oven stops fer
mentauon, and over-fermentation makes
sour bread. A certain degree of heat IN
the process of baking changes the starch
Of grains into dextrine, and gives that
peculiar and agreeable flavor which hUely
we'll baked bread has. Dead, doughy
bread is wanting IN favor, the heat Of the
oven being toolOw to develop the dextrihe.
Dextrine is soluble in water; starch is.
not. Thoroughly-baked bread is easier
of digestion than when Il is not we'll
baked
It would be an advantage to bakers 70
have little closet attached to the oven,
which should be ventilated into It's CHM
ney. and have draft hole at the bottom
of the door to regulate the heat andassn
tilate the interior space. This closet
should be used for the reception Of the
sponge during the process Of fermenta..
tion. It's advantages would be that the
escaped gas would be carried of. and in
cold weather, the fermenting degree Of
heat would be uniformly maintained
ScidJfc .Amsrican.