Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1875-08-25

That "MIsERABLE BREAD. TODD
wheat bread is said to be the staff of life,
which * rs cmphatically truefs the saying
that poor bread sour bread, soggy bread,
and bread of any other quality in which
! he element of - good = does not prcpon-
Jerate is one of deaths surely fatal weap-
lons. Sour and unhealthy bread of any
sort sends TO premature graves mere VIC
TINS who have dragged out miserable
distance than war. pestllence and famine.
We can look to the days of boyhood, to
| the period of youth, early manhood, and
maturity. and call up immense numbers
| Of friends and associates who slckened
| from no other cause than the slowly OPP
Grating and fatal influence of unwhoiesome
bread. and who died for the want OF good
| bread Untold numbers of our cstlmtblc
citizens scarcely know what good bread Is,
and Il much larger number still, who es-
| tecm themselves rs makers OF good bread,
never have known how to make good
bread even when they are supplied with the
b est of flour.
Wife and the writer once went to visit
distinguished author and althoress, the
latter having written a book on domestic
economy Notwithstanding all the eX-
ccllcncics of the book, it lacked the simple
direction to enable one to make good
bread. This authOrcSs supervised her own
domestic affairs and always made her own
bread, which her friends and neighbors
avcrrcd was always sour. When we paid
them visit the bread was SO unwhole-
some that it was exceedingly difficult to
eat 4 small piece. Soon after we COM
mcnccd keeping house, Il lady cousin who
was noted for making soggy and sour
bread, reproved wife for - tusslng SO
much with her dough-" She averred that
>he conduit afford to spend so much
time fus>inr with dough. She worked at
her dough only when no other duties requir-
ed her attention." We We're wont to visit
them periodically for twenty years, and
we were ALWAYS treated with that same
sour, soggv, and unwholesome bread.
Those friends were laid in their graves
long, long ago. Thy were built to live
a hundred Years and had it not been for
this insidious influence of bad bread they
might have been alive to-day.
If the flour is of prime quality. every
thing will depend on manipulation and
infringement For thirty years past wife
! has made our own bread. and during all
that period not Il single loaf of poor bread
has been produced Our servant cook
W III ldht IIDtil VI tllC III anu
produce bread that.will give an alligator
the dyspepsia. Wife will take the same
sort of flour. the same domestic applian-
ce>, and bring out the beautiful almost
snowy white and spongy wheaton loaf
which is a delightful luxury. Our kitchen
servant will manage the golden cream
from the milk of our one thousand dollar
COW, and produce butter that appears
more like lard than any thing else. Wife
will manage the cream the next week and
in the same pans, the same churn. butter
bowl and ladlc. bring out us glltedged
butter rs can. be found in the market
These facts 90 to prove that certain stcre-
otvped practices in making bread will
spoil flour, Of the best quality, for human
food.
The best recipe for making good bread
is to find some person who rever makes
Il poor loaf. Let the learner 90 to his OF
her place and tlke lessons in the peculiar,
careful and discreet mlaipulations and
management of the flour and dough until
she can produce bread that is fit to bt
called the " staff of life If it requires
six months to learn the lesson. let the task
be completely. \. HcruId.