New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1865-01-14

even air-cels. It has, however wheh kePt so,ne o
acerstics which remind of the terms IN Whch ou
old English Bible describes the effect OF keeping tne
mama of She ancient lsrseltes, when we are IN
formed In words more explicit than agreeaDe, sn n
and brod worms" III salt rising bread does not iui'i
the whole Of this unpleasant description, ~ cerlain
does emphatically part o. inc snen mnen ~ tS
In liking ard when more than day od. shegetS Wv
inquiry whether It is the saeesa,ne Sr te i MAS
piece of II after day or two WIZ oifn gee ~
mens clammy strings drawing OUT IRON t1s ~
ments which. with the unmslaAaple sn'en, VIZ, 'aint
him 20 pause before concentrating nearer acquaih'
ance. =, n.
The fermentation Of -four by means Of brewers or DIS.
tilers yeast produces. il rightly mnnased results "a,
more palatabe and wholesome. Tho only requisites
for success In it are first good materials ana,
great caro- IN few small things. There are CERTAIN
low priced or damaged kinds OF nor wGa ca. oni
bread; and TO those persons whose stonacns io.ot
them 20 gummy glu;luous PASTE under the nanc o
bread there 10 no economy IN Du!lhe IAeso pun pi'
even at half the price of good hour. IL,
But good flour nnd good yeast being supposed WIKI
temperature favorable to the development Oh ~.
lion, the whole success OF the process dePehd o ~.
thorough diffusion Of tho proper proportion OF !ens.
through the whole mass and on stopping ihc suDao4a
fermentation at the precise and fortunate point
time housewife makes her bread the sovereign Oh ht,
kicbenits bchrsts must be attended 10 in all critical
points aud moments matter what ete 30 posi-
She VITO attends 10 her bread when she has do"o III,
and arranged that and performed the o'her y,iy ol'un
fnds that the forces Of nature WIZ not wal ior heI
Tho snowy mass perfectly mixed, kHe.ded WIN chr
and strength rises in its beautiful peiIeci,on W. ~
moment comes ior fixing the aircells ~ Dhains' III;
few minutes now mud the acetous fermentation WIN
begin, and the whole result DO spoiled MhDy pTcau
makers pass in utter careessness over TINS sactcu unu
mysterious boundary Thor oven Ass cahe dtd ~ Of
they are skimming jelly attending TO some oher on
the so-called higher branches Of COOKERY, vino VI.
bread is quickly passing into The ncetous slasa'
last when they ready Ia attend TO ", lhey hu I'm
/, hes been going it, own way-t IA so sour that Tic
MN rent nell is psiuly percepble Now the snieraus
bottle Is handed down, and quantity OF tho dSsoyeu
alka mixed with the paste-an 1pcuieit ny In
making itself too manifest by gToenish stIeAs ., bla
acrid spots in tho bread. As the result We na'e
beautiful article spoiled-bread without sweetness
not absolutely so1r .
required In this article The delicate. refined sweet
ness which exists in carefuly-kneadct bread, D'heu
just before it passes TO tho extreme point o.
ton. is something Of which they haze no eoncep,Sn
end thus they will regard this process OF eohs
the paste by the aoetous fermentation ana 'nen icc
flying that acid by eftcr, eoceneo Win gu alAii Us
something positively mcrOTOus. low oise car ihel
value and relish bakers lOayes. such a. some arc
dragged with ammonia and Other dlsdgIe,aDe lHi.s'
hight indeed. light that they seem to have neltHei
weight substance. but with no more s"eetheS' -
taste than so Tnch While coitonf
some persons prepare bread for the oven by simply
mixing ii in the mas, without kueadinS pour hg mo
pans and suffering 4 20 risc there Tho mr'ccils III
bread thus prepared coarse and uneven he bIsdu
is n inferior IN doiicacy end mccty 20 thHt when j.
well kueaded ss raw 1rish servant 70 Pa''evty
educated and refined LADY. The process OF Ah'h,I"b
seems 10 innnr m eyenness 20 tho inmate nr-ccis
neDess OF texture and tenderness and pihbi'ty 10
the whole substance, that can DO gained IN 10 o'"o'
way. -
The divine principle of beauty has rs reign over
bread az well over oil other things i l~ It's ia" 81
estLetcs and that bread which ~ so prepared ihh' i
can be formed into scpgTnie and pinyoI nou'-
loayes ench one carefully worked md molued. VII.
develop the most beautiful results Aitor beng Inod'
ed the iOayes should stand little Whh' ylht "IF
enough 10 allow the fermentation going on - Them -
cxu,ud each little airce 20 tho point az which 10 stood
before IT )rked down, and thea they should De
Immediately put into the oven
Many a good thing. however. Is spoiled IN the oven.
We caunot hnt regret iOr tho sake ~ 5rrtl max u4
old steady brick have been almost un'"rshiiy
SUPERSEDED by those Of ranges end cooAlh stoves
which are infinite IN their caprice and ioIh!l hi gen
crel rules. One thing however, may % borne IN nlhd
ns principle that the excellence OF breni ~ az ~
varieties plain or swectcncd. t~Iend- on tie perfection
Of It, airCcs whether Produced D. yeast, efg or tIr
yc.,cncc. that one 81 the object Of baking j. e. ~
these ar-cos aud that tie quicker this can De zone
through The Whole mass. tie better WIZ tIo isu. %
when cake or bread e. uaGe heavy by baking 90"
quickly IL j. beoause the Immediate formation OF The
top crust binders the eyalnc of TIC moisture Ia the
center and prevent, The Gircclia from cooling lhr
weight also OF tho crust pressing down on INC dott
.ir cells below detroy. them, producing that horror Y
! good cooks heavy streak. Tho problem m BAKING
Acn h. the quick application Of beat rather below than
above tie loaf and its steady continuance III al TIE
Air-ceIls are thoroughly cried lhio permanent coz
sitcncy Every housewife must watch Der own oven
! 10 know how this can be- best accomplished.
! Bread making can De cultivated ~ any erient NJ a
enc art and tho various klllH ~ biscuit iehTust.,
Twists roll. into which bread may be made are nue.
better worth housckoogc.s ambition than The getuhS
M II rlcb and expensive cake OF CONNECTIONS. There
are also varieties ~ material which arc rich IN good
effects Uuboltcd gour. altogether more wh9'"so.ne
than the nno wheat and when properly prepared more
nain,nIe-rye flour aud oorn.meal each atording n
thousand attractive possilhue'.ehch ana ~ OF iHet'
come under the general laws u brcadsiufs and are
worth = careful attention
A REGULARITY OF our American table particularly IN
tie southern and Western States, is tie constant eAl
b,on Of yarous pro palatious 81 Lot bread Ia many
,F... <. urHN ta a. .
encn oolI Is article quite unknown Tho effect oi
tbs Kind Of Diet upon the health hns ioimed frequent
sublect Of remark among travellers but on.y t.cse
know tho I'm uiscLcf 81 II who have boon compelled
10 so,ourn for Il length 81 time ~ families whore II y
mainiaiuod. 1ne unknown horrors Of dyspepsia ron
bad bread are topic over when We WIlnsy ara"
vail.
The chapter Oh Home Religion which closes
the volume furnishes TN example Of the liberal aad
conmon.senso way Of viewing ecclesiastical OBJ
seryauces and traditions Of the sof.enug down OF
tho primeyal ngors Of PlIitanisin IL which work
tho distinguished family OF which the GathoresS is
a member is doing .neA excellent service.
HISTORY or TIP METHODIST EPISCOPAL CHURCH
| IL TIE tSIrED STATS or NMENICA. By ABEL
srryrys LID. vols l2ino Canton Porter.
Tho present volumes form tho commencement Of
work in which the inGciati-ab!e author proposes
10 give complete.h.story Of the foundation and
procrcss of the Methodist denomination IN tAis
country. j. is intended o. complement 20 his
former work on the History o.. the Religions
Movement Of the Eighteenth Century called lleth-
odism," although Il 10 IN original and Independent
production. The first planting of the Methodist
Church in America Is infinitely described from it,
introduction by the earliest Wesleyan preachers to
It's organization under Episcopal forms, while it,
subsequent development is brought down 10 tho
u q -....- ..,.-. O.. L 20.