New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1861-05-20
SCIENCE. INDUSTRY, AND INTENTION.

Arn.r.p BRrAD.-on the OH cay of March, ISIS,
Mr. Esha Fitzgerald ol No. 10 Greene stree. took out
q patent for making bread by supplying The earbonic
acid gar, which is used in all Processes for iai-ing
bread, in pure state under Pre-, ure while mixing.
AT about the same time DIR. Dauslsb who seems 10
have got IN mixing Of he process in way, took
out u patent for il in England anu he hae succeeded III
getting it introduced there into very aue bakery,
cut and description of which il given IN TIE Ivstro'ed
London Ners OF March L. 1860 We witnessed Mr..
Ffg, aids process two three month"; ago. as con-
Quoted with small model apparatus, consisting of
vessel for making carhOnie acid gar in any OF the
dnary uethcis gasomeicr, force pump aod strong
hollow copper globe with stationary OF the shape
Of case-knile BLADE, projecting from the sdes, and
revolving sbsit which carries similar arms between
these stationary arms. Niney-sX ounces Of -four, 81
ounces of water and ounces OF sa were poured
irso r cover globe, aud the opening vas closed by
strong bIass screw cap The gasometer Wa then filled
with gas the force.pump worked TO ill the cop
per globe with gay and faucet turned to let the dir
ont of the globe THIS was then closed and the opera
ton OF mixing performed by turning crank attached
20 the -hait within the globe. AT the same time the
fore-pump was worked forcing the carbonc acid gas
under pressure of about leo pounds TO the inch. In
few minutes the dough knesdod, and war let out
nj the bottom Of the globe 10y turning faucet. II was
then baked in common oven, aud the result was
l42I ounces Of very light sweet bread, in which the
tate Of the wheat was Delightfully."- preserved The
bread j. of granular texture, and pronounced by
people who knew nor, rg about the mode Of making il
TO be the best they ever ate.
| Week before last large apparatus, workedbyasteam
engine and capable of mixing barrel Of Hour al time,
WAS mt m operation in Fourteenth street. at the corner
Of Third ayenne Here II barrel OF flour can be changed
into bread in ers than an hour and is found that by
hs proc, IN average Of 80 pounds more breads made
10 the barrel u -four than by the ordinary method OF
raising The use Of tlis bread il spreading rapidly
az the knowledge Of it, and many who have hitherto
been compelled by the bal quality of baker 8 bread TO
make their own are DOW using this instead. The ad
yaniages Of the process are:
l. Its cleanliness Instead OF the dough being mixed
with naked armsor feet the bread romtbe weting of
the -four to the completion Of the baking, is not and
scarcely can be- touched by any one.
II. lis rapidny. An hour serves for the entire con-
version Of barrel Of flour into baked loayes; whereas
in tie ordinary process -four five hours are occupied
in the formation OF the sponge, and further time in
the kueading raising, and baking Of the dough.
H. lite prevention of deterioration Of the four In
not in themselves unwholesomc, the prolonged action
ofwarth aud moisture induces u change OF the s,achy
matter If tie -four into dextrine whereby the bread
becomes soddcn and dark-colored. This change is
usually prevented by the addition of alum, winch is
almost universal among bakers. But, in operating by
the new process there is time for this change to
take place and consequently no advantage in the use
Of alum, even with any description Of -four.
". lts certainty and uniformity Owing 20 differ
ences in the character ard rapdity OF the ermenta-
ton, dependent variations Of temperature, and the
quality OF yeast, the manufacture OF fermenicd bread
fequenly presents certain 'agares and irregularities
from which the new process is entirely free.
V. Tue character Of the bread. The flour under
goes less deterioration in bread made by this than in
bread made by the fermented process The bread,
according to The Illustrated Ners, has been tried
dieteticslly at Guys Hospital and by many Lordon
phyGcian,, and has been highly approved Of. II y