New-York daily tribune., 1861-06-23
SCIENCE. IxDusyRY. IND zsvKSz7ox

"A NEW WAY OF MAKING BksAD.-PTcGs n ~.
Hoxsford Of CazsArage has jsrs issued PauPhlet
entitled tss Theory and All Of Bresi making now
PnocaS without The aid Of fsrsDens 1t is wen known
hsa in the entire grain Of whsst the photphGtss ex'd
In about the right proportion Ia heahhy food bos tha
when the knc -four s separated the bulk Of the phos
plates Is screened of With tie bran. The III effects Oh
fermentad0n were sufficiently set forth In recent
Article on a9rated bread. PrG Horord recognizes the
superiority of the sera.ed bread, and only sndeav'
ors to present process Of breadmaAing which shall
secure sailar result without fement, and which can
be used ia private famfliea TIE surer6ne -four
being deficient in phosphstes, he supplies this
deficiency at the same time that he evolves
the carbonic acid necessary TO raise the dough-
This done by mixing with the -four dry, highly
acid Phosphate Of lime, and dry bcrbonate of soda
in sach propori ms as shall leave neutal phosphate
of lime and phosphate of soda after the dough has been
thoroughly kneaded sndbsted. The phosrhoric acid
is prepared from the bones of beef and mutton They
boiled, then calcined, after which the lime is in
great measure Withdrawn by the action of stronger
acid and the phosphoic acid extracted by teaching in
the form Of superacd phosphate Of lime. THIS ex-
tract is concentrated by boiling, mixed with simple
farinaeeous matter, dried at low heat to make 1t
brittle, and pulverzed When now this is mixed with
quantity required TO neutrare the free posphorie acid
both being in such quantity to evolve the proper
amount of caronc acid TO raise the dough- water and
salt have only to be added to make bread. The
addition of water causes the phosphoric acid
to decompose the carbonate of coda, with
the evolution Of free calbonic acid which raises the
dough, while the surplus phosphorc aed in the phos-
phsie OF lime kes with the soda Of the carbonate Of
ooda tha nhnerhs.e lime
and phosphate of soda TIE two phospbstes which are
separated from fine four and which 60 of in the bran
Inse ad OF mixing the acid separately with the -four ard
then this mixture with the bca Donate Of soda the acid
phosphate and tie bicsrboDac, thoroughly dried,
may be mixed together, and in this condition kept
until wanted for making bread This process, Prof.
Horsfod claims and he has subjected it to the test of
experience, reduces tie making of bread and pas
try TO scientific precision. sugsr or acids, aromatic
fluids or fruits butter eggs any all may be added
in any desired quantity, without interfering with, or
affecting the rising of the dough. And what is singu
lar enough he ADDS that he has by this method been
enabled to give by various chemical additions to bread
made in this way all the peculiartieS OF bakers fer
mented bread. BY adding little wine to the water
with which the dough is mixed the baked loaf
acquires some of the favor Of the wine and GER
tain peculiar feel of the erumb recognized in good
femented bread ard due to the presence of alcohol
BY adding British gum, which il roasted starch dcx
trpe the baked loaf acquired certain leathery tough
pess, recalling this common property of fermented
bread. BY adding sugar the peculiar sweetness of a
loaf baked in the sugar stage Of its fermentation
gained. BY adding weak vinegar, the peculiar objec-
tionabe acidty of bread made from dough which has
pas sed into tie acetic fermentation given TO the
loaf. BY adding a little pure ale there was given TO
the bread all the qualities of the choicest loaf of fer
menied bread made from brewers yeast. These ex-
perments ere interesting showing that the bread
made by Prof. Horslreds prooess s pure bread and
that the impurities Of ordinary ferrneped bread be
oounieJfeited by chemical processes. He claims Il
bis process that saves the nutritious constituents of
the -four from being consumed as they in the pro
cess of fermentation. II restores the phospbaes which
are removed with tie bran from hne bow. Ii
time; while the ordinary process involves prep
ara;ion over night care for several houss beiors baking
and dependence variable supply Of lsaven or
yea the phosphate bread Is prepared from the -four
for the oven IN few minutes. 1t secures uniformly
excellent result while the resnt whh the process of
fermentation always doubtful and in households
frequently Indifferent than good. Ii furnishes bread
that retains its moisture much longer than equally
porous fermented bread and does not mould readily
as leru eneo DreSu ooet N Piofioee ofe3o fofi HS
use of which persons Of delicate digestion expert
ence none of the ills peculiar TO fermeuted bread.
may be eaten warm with impunity. h reduces the
skill and the labor required to make bresd to tho lowest
possible amount. Se-raisrg -four may be prepared in
which the phosphOric acid, tcarbOnate Of soda and
salt mixed in the proper proportions. 1t is then
only Necessary to add water enough to make slightly
sticky dough, and to lake il. Or the scd and sods
may be added to the -four a. the time s mixed which
requires a little more care in measuring. For one
pound Of -four there should be used one-thrd of an
ounce Of acid and one seventh of Of soda.
In tbe notice of the Aerated Bread, we omitted TO
state that Mr.. James Perry of No 81 Pine street
conventsr and pa.enee with Mr.. f. Fitzgerald. Tt
use of the bread is rapidly increasing; tho bakery in
Fourteenth street already cosumips ~ barrels Of four
per day. Machinery il n hand for a bakery for the
Army ut Washington, and for another to he located In
IL.