New-York tribune., 1869-01-07

hich batIe the efforts OF scientific TO re-
move have mentioned the scarcity of good flour Inc
There Is The Intelligence Of tho cook, which may p o q
high order, and yet may be less ,ht ,in he
fbe rnps of the art Of making bread Ibere must DC
good Yeast The flour and water, and yeast must DC DC
thoroughly kneaded Here is an hppaFTs f suited
10 large bakery but the human hand Is more thah |"
atch Tor IT, IN excellence OF product and the LneI1ng
trongb mas the advantage OF simplicity The late fIesl
dent FELTON, OF Harvard College used TO relate hat When
travelling in Albania, he came wlth ms guse uIUn , -
mountain hut. through the door OF Wine lie saw Mou
cl her infant i'm "A wooden trough. The guide asked ior
rresiment The baby was instantly rolled out upon the
Cvred into the trongh and speedily fashioned into a
loaf 10 be placed upon the heartlsohe 10 DahG FL ~
ton said the bread was eaten with relish, Dut ne was
nuzzIed for n long time with metaphysical problem
which arose at the time ard when ne nas never % uesn
rocked in a kncadng trough, or whether he had seen
noor and water fashioned into dough in cradle. was
speakng OF the difficulties Of obtaining good yeast DIeau
The bubbles produced by fermentation sometimes run
together. have said, the gluten having Deeoo h
charge It stcns the gluten sulphate of copper has
been ised~a more active poison: Lebig proposed the
use of lime water which Is harmless, and accomplshes
the same end Of sGenng the gluten There the habit
Of having the dough wait on the oyen' whereas e
should be hot and the dough in proper condition at he
instant. Then there is the weary braun Wen i hy S
fail TO respond to the nocesstieS oi the loa ~ ~
mo with yenst the single quality of cellular structure In
the loaf The chemist satisfied Of this truth, turned his
more purely chemical means. Half century
since and more, bcarbonate OF soaa was I'M, ,ntc
dough with diluted hydrochlorio acid. This gave car
bonc acid to puff up the dough and common salt TO flavor
the bread Dir Whiting of England, worked 10 improve
this process Of Dr. Thompson and estimated tno sans ,
Of flour by avoiding the loss due TO 1eImehlatlo ~ nun
cs cant 70 Of toH Strong hydrochioric acid with flour
and equivalent OF oarbonat99 oul4 Si 1, heon for
some days Liebg recently proposed these ingrea
ents to Improve black rye On" Mv a nc % orbonatss
e nsci In tbs country TO make quick bread and bis
emit There was difficulty in this mode, In that the
mt plNV
Chance Of an OF alka, which discolored the
bread Many years since, tartaric acld was used and
more recently tartar-anOther form OF arafc acld
has como into extensive as substitute Tor the
muriatc hydIOchlorc acid Those acids al ACT to
withdraw the alka from the carbonate, aud hberate
carbonc acid This formula will illustrate tho action OF
the acid: HydTOchoric acid carbonate of SODA chlo
acid would give tarrato soda and carbOnie acd and
Tactic acid arrate OF soda and eaponle a'lu Some OF
lie name OF yeastpOwders or baking pOwdefs Inc
baking powders composed Of pure cream tartar and bi
trnstworv' Another method Of securing the cellular
structure TO the loaf was perfected by Dr. Dangsh o
charged with earbonc acdsoda water Ontssuing from
the kncading machine the oaycs expanded from tne III
minshed pressure and expanded still more on being
placed in the oyen 70 which they were ilnmedae coz
signed. Made from thoroughly good Tesh nouT ths oeu
f. very paahle, butIt cOmpetes at d aaVahtage WIN
the yeast baker since he can disguise to % mus, III .,
ror -four with the odOrs OF his fermet ana thus pro
non 10 nm Invention which has occupied many years OF
time and involved much OF thought not TO say oi more
disposed 10 take advantage OF the author concealed
his name from you propose 10 treat MIN as nave BIS
scie tc brethren ard say that somewhere IN 1882 com
won,rd series OF researches which have resulted in
har believe ~ be valuable addition 10 the arr OF max
ing bread IL is well known that bread made from nn-
bOed meal Is more nutritious than bread ade lI9ip nhe
-four. Analysis shows why III we examine Win the
aid OF the chemist the tissues ana Juices Oh e o1uy TS
find with the great German ,sarah hoi on!
Is it truo that "Ohne phosphor, keine gedanke =
tbis ,etfoT phosphore acid there Is iS Every
NAL tissue, when burned, yields photphorS aela nis
true not OF the bones and the teeth but OF the mus
cles the secretory organs The basement nisoiane ,e
connective tissues the bra spinal cOrd ana nerves ana
The plastic juices This phosploIic acid Is wanted win
with every effort while think or die The phosphate
acid must be renewed through food Wheat cOhtah, u
the finer flour contains relatively but litte Meyer.
German chemist 20 whom are indebted Tor the most
exhaustive research on tn's huuJcc. Ehes 70
found In equal weight Of hne -four Let us see why
rghtanges 10 its length and expose the rs surface
10 the action Of solution OF salt OF copper or ammonia
suphate OF copper alter te% hos you VII
exposed by the knife has become green THIS green -
belt crcet OF beads the color viii have been very slight
~ changed the phosPhore acid and tho gluten OF which
you mosten plump grains Of wheat aud rub them be-
tween the folds OF towel you WILL In little umo
which contains little nutritive material This is
the outer, true bran II you examine the layer next bo
neath you will ind II composed Of tubular bundles laid
side by side like cigars spread out on table IL has been
called the cigar coat. and Ia the inner, true bran Next
within Is delicate gauze-lke coat not continuous, and
very thin aud beyond Is layer smooth on tho outside
but filled the inside with cells that suggest honey
comb single layer cells in thickness These cells
occupied. each with little sack containing gluten. anu
constitute tic gluten coat seen es row Of beads IN the
sectlon described Beyond the gluten coat TO the
heart OF the gram mass OF starch granes supported
in an open texture OF cellular tissue These DIAGRAMS
OF section Of mlers bran, more maSned ana another
made at right angles to the ntst' IN which which
Of the knife. II you expose tho cross sec
tion cf berry to the action Of solution OF iodine
,xrtUN Aud fall ms
will become blue This is the characteristic reaction Of
starch The gluten you have noticed IS eennned TO the
grinding and botng the adhesion OF the gluten layer 10
The outer coats Of bran proper should cause II to be sep
tlon OF the phosphate ingredients s found In the starch
that most Of the gluten which tho ne hour contains
due the partial crushing OF the gluten coat by which
portions OF II made fine enough to pass through the
bolt, to be- mingled with the -four Important as this
phosphorc acid sas shown from the superior healthful-
mess OF bread made from whole meal-of the pumper.
nickel Of westphalia which is made OF whole meal OF
Austrian and Russian peasanry and soldiers and useful
1t Is known to be as remedial agent where the food
known TO deficient in phOsphatesimportant as It's
presence In food H. 10 obviously OF great moment to
attempt Its restoration TO no -four Since my abors DO.
Europe, lIave attempted 10 extract tho gluten
as whole, and incorporate II with 1.-THE flour
beset with difficulties, involving. among other
things, mil aud bakery In the same establishment and
tanning the phosphorc acid in the form Of powder that
should be without attraction for atmospheric moisture
and which could be raised with Its equivalent OF bear
Donate o soda and then with -four that stirring
the prepared flour with water the phosphOc acid should
dissolve and combine with tho Soda and thus berae tho
carbOnic acid to initiate the dough Gould this idea be
carried out foresaw that there would be gained all tho
convenences OF quick bread the annOyances and unce
tanties OF making good bread IN the OF yeast would
be averted, and the most important nutrve principle OF
the wheat which has IN great measure been lost In bolt
Ing would be restored TO the flour and 20 tho bread
Let me take moment to stir some sefleayenng flour
together for loaf OF bread and place IL In the
oven. While the sample is baking let me mention dis
covery have made during the last summer which bears
upon the significance Of phOsphorc acid Two three
years ago Lebreich German chemist discovered that
the crystazed fatty body obtained by treating the
brain with alcohol iB grand phosphate
in which athero is present beside phosphorio
acid cersbrn, peculiar fatty body containing nitrogen
oleD, margarin and steaTln. with which all fam
liar constituents Of tallow lard or butter syeerne and
curious ammonia which one atom OF hydrogen is
- l.4 AL A.loo Il l...I IL -. L.