New-York tribune., 1869-01-07

which allied In composition 10 on ol peppermint,
cloves, pepper, rose oil DC. Stewng "a IN the mann
prolonged boiling with small qantltY OF water ~ wien
by heat which they could not experience When smut up
In the body OF the meat But must hasten 10 the arr ol
making bread OF all the cereals wheat Is best suted 70
the wants OF man IL contains principles OF nutrition al
mirably adapted TO the human Organism one portion
into the composition OF the vital Tissues, anu
another snbserves the purposes Of fuel IN providing
warmth and force. Health may be preserved upon
a dict OF bread alone. The grain can ,G 9e
preserved indefinitely long in sound condition, with
but little care Alexander prepared the way for ms con
quest Of India by sending forward discreet agents whose
dnty t WAS 10 accumulate wheat he OF the an
cents along the line OF his contemplated march Joseph
it to be stored through seven years OF pey 70
meet the needs OF Egypt through seven years OF famine
on Lake Constance in the region of one OF the aeusaa
granary--a cemeDtined cache, containing q nuhuieu
bushels Of wheat and barley 1t had the iook OF navng
trans its capacity 10 keep When this grain Is crnsnea
between the stones Of mill there results Fe1us %
gray pOwdefhe whole mcal-Whch IL made MP OF scaes
and dust These two products may DC W ~ U
into several grades Of toppngs pollard etc. ana ID lns
country cOnne, shorts, spouts coarse ana nne nu
dngs etc. aud the other hand, ine Hour III tue ne
flour be intimately mixed with small quantity OF water
the elastic. somewhat tenacious subsistence
with which familiar in the form OF dongh IL thls
doueh be kpeaded in gentle stream OF water the water
will eOmenilky and If the water be placed IN Jr
there settles ont white powder II the washing be con-
tinued length the water viii cease to be milky ana We
shall have remaining tongn, hgHdy vs'o pTS T bite
powder that been separated is starch The gluten
has been separated by chemists into seVera poues Nn
have very nearly the same CONSTITUTIONS put "io , @
from each other somewhat IN properties lhese are
QlDumeD,
larry elastic constituent, ana er%e, ~ MmCn s TN
MOuries ascribed special susceptibility 10 Ierhentalon
For convenience may regard them as various forms
OF more or less perfect gluten All OF them contain nitro
gen and phOsphOrc acid and beside carbon hydrOgoh,
and oxygen Starch only carbon hydrogen, and
oxygen Beside the gluten and starch, the wheat con;
tans little sugar and oil The fchemlcal properes OF
these two bodes-the gluten and starch-aro In the
highest degree unlike. An iacid. Ike VINEGAR or
the gluten Of Its elasticity, and in time convert it into
fluid. Left 10 itself, with small quantity OF water inc
gluten goes spontaneously into variety OF less
bodi
tate and acetate OF ammonia ana some less lhlilar
compounds In time, indeed, it will become a per
fectly transparent fluid. Starch by itself would n3t
D9 m Conditions @
ture yield duotr1no gum Wmch Wouiu DScVnIc suh suhs
acoto Besides these there sometimes produced
Tactic and benzoic acid and formic aeid sucenic % acla
aud glycenne These changes take pace II tn9 process S
which We knoY as fermentation. When one OF tnein he
dominates. the mass OF moistcned nour becomes nu1d
with bubbles f the quantity OF flour large relatively
mostened hourthe dough-will restrain the bubbles.
and increase the volume of the dough Now H. III ms
as TO arch over the outside with stiff crust and heat
the mass throughour, we shall have ioat OF
tho reason that too many results Of fermentation
have place II win contain substances objection
results-the porous structure But we have In the dough
in question the results OF perhaps haadozsn dierent
Dized the Tactic fermentation which Yields more es-
peciay Tactic acid; the mucuous fermenaton yielding
Yields snea the alcoholic or ynous which yields alco-
boc and carbonic acid the acec yielding acec acid
vinegar the butyrc Welding butyrc acid and the putrc
yielding offensive products Beside these there accom-
1anes the sac chane fermentation in bread what has
been called an ammoniacal fermentation during which
dough dark coored and the vnous yields beside alcohol
and cabonc acid certain agreeable essential oils known
as bouquet and aroma acid abounds In putrid fer
mentation Now extraordinary as this must appear that
extraordinary If possible in this connection; and that
is that each type OF rs ateE9ea Py speeGi
In the acetic and putnd lamentations there are
animal Organisms wbie IN tne mucous sccnad,he' a,'
These organisms feed the ingredients OF the Hour 10
reproduce themselves, at the same time that they pro
duce the chemical compounds due TO the particular Kind
Of fermentation Here is diagram OF the fement that
prepared by The late Prof Mtseherck OF Berlin 1t
sents the growth Of the yeast plant from hour to honr
can dc this only at the expense OF bodies containing
phosphoric acid and ammonia. like gluten. Now, bear
nate the bad effect Of ferment Instead setting aside
the whole noistened -four to ferment you VIII take
Of formont aud morso 1t in material capable Of
yielding desirable products in starch, gum, or
barley malt the starch Of boiled potatoes In which
there is small amount OF mtrogenous and phosphate IN
gradients capable feeding tho yeast plant The duerine
sugar and achohohc fermcnts we want, but do not
want the acec, or buyrlc or putTd iermens We must
pass through the amlnonlaca, which attends the
saccharne fermentation: IL ceases at the
commencement OF the alchoc. Tie acetlc, butyric
putrd and form Of tho lactc fermentatons follow
the alcoholic Our art then mustbe to avoid the Tactic
fermentation due TO low temperature at the outset Start
with the ductrne or mucous fermentation ana go on
steadily through the saccharine and its accompanying
when the VIII be end, and stop before
the acetio in. Patience, and watchfulness aud
cOmplshcd this The baker diluted the ferment largely
with ducrne sugar or starch which would give especial
acid and sought to Isolate the yeast plant suited to this
| yeast Let tell you how they produced When
mass OF ground rye or corn or wheat, Is brought with
warm water and the addition OF small quantity Gf
yeast to lively fermentation, the froth is skimned off
aud repeatedly washed in large volumes OF cold water
from which it settles out fine white powder. This is
the yeast plant of the disteries II the wheat rye
cOrD sound the yeast plant will be suited 10 bread
fermentation but If it any way defective
the yeast plant will carry the taint 10 tho dough The
brewers yeast is made with more care; crashed
The malt you know, Is made from barley which has
been sleeped in water allowed to gcrmnate to CON
sumo most OF It's gluten or diastase, and convert It's
starch into ducrne aud and then roasted to arrest
the germnatoh VI course ne mixture OF rye & ana matt
than pure rye wheat meal The foam from this fer
Rotterdam and exported 10 England under the name OF
German BARN. This substance is known TO us, mixed
with bran and dried, under the OF yeast cakes
These OF ferment have the advantage that they
may be made comparatively pure7tha Is composed Of
bonic acid When mixed with large quantity OF boiled
potatoes lche1y starch they will yield precisely what Is
It delicious that loaves nothing TO be desired
But TO this result what must you be sure to do
the alcoholic you cannot rely on your patatoyeast as
source OF leavening for more than very few days You
must be prepared 10 II frequently The dough must
not be allowed TO COOL but must be maintained at
temperature Of some SGo 70 & and when has attained
1t must be placed in hot II neglected,
permit the formation Of either acetlc Tactic acid the
gluten Will be qued less its !enacity Will be
lost, and the bubbles Will Iun together producing few
large instead Of numerous small pores aud the dough will
be liable to callapse aud become heavy and sodden
sume that you have the genuine yeast plant suited with
proper care, TO the ultimate production OF alcohol and
cabonc acid, and these alone but when you take into
account what shocking compounds are sometimes pro-
dneed as beer or ale whisky and the susceptibes
OF feIment 10 the influences Of temperature and time,
you Will readily understand that the pure yeast plant
rather ideal than actual There amusing prejudice
In some parts OF our country not wholly confined to the
less Informed portions OF communities the subject
alcoholic fermentation in bread. In report bread,
prepared few years ago by generally well informed