Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1874-04-03
About That Miserable Bread.


Coop wheat bread is said 10 be the staff
of life, which is as emphaticallY true as
the saying that poor bread, sour bread,
soggy bread and bread of any other quail
ity in which the element of "good " does
not preponderate is one of deaths surely
fatal weapons. Sour and unhealthy bread
of any sort sends to premature graves
more victims which have dragged out a
miserable existence than war, pestilence
and famine. We can look to the days of
boyhood, to the period of youth, early
manhood and maturity and call up i'm,
mense numbers of friends and associates
who sickened from no other cause than
the slowly operating and fatal influence
of unwholesome bread, and who died for
want of good bread. Untold numbers of
our most estimable citizens scarcely know
what good bread is, and a much larger
number still who esteem themselves as
makers Of good bread never have known
how to make good bread, even when they
are supplied with the best of flour.
Wife and the writer once went to visit
a distinguished author and authoress, his
wife, who had written book on domestic
economy. Notwithstanding all the ex
cellences of the book it lacked the simple
direction to enable one to make good
bread. This authoress supervised her
own domestic affairs and always made
her own bread, which her friends and
neighbors averred was ALWAYS sour
When we paid them visit the bread was
so unwholesome that it was exceedingly
difficult to eat small piece. Soon after
we commenced keeping house, lady
cousin, who was noted for making
soggy and sour bread, reprOved wife for
fussing so much with her dough-" She
averred that she "couldn't afford to
spend so much time fussing with the
dough. She worked at her dough only
when no other duties required her atten-
ton" We were wont to visit them
periodically for twenty years, and we
were always treated with that same sour,
soggy and unwholesome bread Those
friends were laid in their graves long, long
ago. They were built to live hundred
years, and had it not been for this insid-
ious influence of bad bread they might
have been alive to-day. If the flour is of
prime quality, everything will depend on
manipulation and management. For
thirty years past wife has made our own
bread and during all that period not a
single loaf of poor bread has been pro-
duced. Our servant cook will lake -four
of the choicest brand and produce bread
that will give an alligator me dyspepsia.
Wife win take the same sort of flour, the
same domestic appliances, and bring out
the beautiful, almost snowy white and
spShgy wheaton loafwhich is a delightful
luxury. Our kitchen servant will man.
fage the golden cream from the milk OF
our one thousand dollar COW, and pro,
duce butter that appears more like lard
than any other substance Wife will
manage the cream the next week, and in
the same pantry, the same pans, the same
churn, butter bowl and ladle, bring out as
beautiful giltedged butter as can be
found in the market, These facts go 10
prove that certain stereotyped practices
In making bread will spoil flour of the
best quality for human food.
Tho best recipe for making good bread
is to find some person who never makes q
poor loaf Then let the learner go to hi:
or her place and take lessons in the pecul
lar, careful and discreet manipulationi
and management of the flour and dough
uAtil he can produce bread that is fit tC
be called the "staff of life" If 1t re
quires six months to learn the lesson, LEI
the task be comp pleted.-N. y. Herald.