Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1875-02-24
flour. and disgust every one whe attempt

flour. and disgust every one whe attempts
o eat it.
Hop yeast is somewhat better, as it fer
ments quicker, and accompllsheS what Is
desired before the flour is so badly decom-
posed, but one has to be educated up or
Town to it before one readily takes to such
bread Sometimes, think, everything
we do or like is mostly owing to our bring
ing up, and presume it is true as relates
to hop yeast" and sponge 'sbread.
There is II way of making very nice
looking bread by liberating throughout the
mass carbonic acid gas by the action OF
tartaric acid on the bi-carbonate of soda.
thus producing etfervescencc: but this
bread soon becomes dry and tasteless, and
farther, tartaric acid in fact, has no
healthy action on the system; supplies
nothing which it requires, and cannot be a
desirable element to have in bread: but.
on the contrary. should be summed by all
who have the least regard for the well-be-
ING of those who depend upon Us to supply
them with bread.
This, and various other reasons OF no
particular need to be mentioned here have
caused many to seek for something that
would have the desired effect, and ut least
be harmless, if not an actual benefit; and
ihc acid phosphate that Prof. I1orsforl of
Harvard University, eliminated i'll his sci
cntitic researches, accomplshes all that is
desired, all this and more, rs the phos-
phatic acid when combined with bicarbon-
ate of soda forms u phosphate Of soda
which is Il nevertliling constituent Of the
| blood, and the phosphate OF lime Is indis-
pcn>abie to the growth and healthfnl de-
velopment of every part of the body.
! Bv this method, we have Il soft. light.
md very excellent bread, its ltghtness be-
ing made by the very elements of nutri-
/ ton which add to its quantity us we'll as
! lis quality: besides this, it has the great
recommendation that it reduces the art of
brcal-making almost TO an exact science.
80 that almost any one can make good
bread; and farther and better, 1t can be
eaten warm or cold without distressing
the mot delicate stomach. Therefore in
lhi> We have 4 sweet, nutritious bread of
the very best character within the reach of
all and at the same time is not expensive,
one quart of flour will. by this process.
make two large loaveS of bread. at Il cost
not exceeding SIX cents pr loaf, and allow
one fourth of this price for the making
~ h loaf bcin" four by seven inches and
that are Of excellent quality. andjwill be
made with Prof. IIors ford's preparation
and this last quality. remaining moist, is
he best that any bread or cake can have.
VIVA, kind of food has the most nour.
i>hnent. ami costs the least. is Il qll,> ion
of great practical Importance.
Butter at forty cents per pound, is o
| raj ht1n nrt-
: cents per pound, One pound of flour IT
nutrimcnt rs thre oun!s of roast beef
which 1T ten cents per pound is thirty
cents. that is. ten cr!.tS worth of flour zoe.
u far is >cven,y-1ivr cents in roast beef
\ pint of whit beans. and COSTING foul
cents. contain more nutriment than tire,
pounds of beef. OF all the articles o
p food that are generally eaten. the chcapeS
: iiid most nouri>hng are bread. butter
, cheese, sugar, beans potatot> and rice
Corn and rye wr.r'rallv cost about one
hat rs much Is wheat -four and when W,
use either of these, bread is correspond
n-ly 50 much cheaper, and at the sam,
tame, full az nutritious. These assertion
We're proved by an Interesting tabula
! statement.
Now 4 few words in regard 10 rrain Il
,,1, -, - 80, ''I' "'I'''' II i NO
,,n'is Hf NV - ''n, ''''''.. '
,,.i %,,.a,.,h,I,' -
I,,.,, n,.'let>i
,..;,,,.,,',. ~ u - '''' '>
.I, .,..,1l;,1
pound of corn contains more than twic
l. much nutritious matter rs 4 pound @
1l az :. ~ d
,a -; of i'' ,,.i;i y. '''n. i'''''' q
!, ia, az .al;J ,,,,+,, J''',i.' w.
f,,a.o. ''''' guy ~"
II Son,o ,,,.,. ..,. 49, ,c
Il ,nrs h,,nsc i n,,C.S l,ba,, ,,..,.,''o,. 49, =
. ,r,, lr,..I H., ;r ~; ''' ny ..i'
' ,hn l;t},.rnron ~ t,,.,,. &c ,;,'i
= ,n,IJ not Inc 50 nrr,t -. tnr ,', - ',, '
i i nor +, he almittnl hnv.vnr r.,,, ,,,..
It CONFIRMS y p,rrs in So IF tbn h..,+ f,.,,
h mo priucirln. and meat nnIv , Ii,tI. ,r.,
t ii PARTS in loo.
{ Il may he s3iI thot hr,f and ,n,l ,,,
taste better than i,llnny-,.,l,. or ,,liir,
: but NOT 50 to tln., who h,vn hn., .,,.,.,i-
Il TONED TO the or,.,1rr use of r,,r,,-hnsi,1..
: it i = spccir, of c,nuih.,Ii,m in hmm,
society that makes 4 person relish flies
y and blood with all fine t;Itb that L,.Inn,r.
= every mart of them and also. to MI.
+ lrlltrs of us; and any one who .n,.rrs ,..,1
:, not help :! owing tLcir ,iormatjc ,orri>l
ness hV SnuWinv their ,..,uiu, anil -n.rl;,
{ ,.etb in thus shuwinr their ,lis,n,rn,.
of what we have attrm,tcI to show
a Science. exp,rjence. and rc,>upinr fro,
i ANALOGY. and from the nature of ,hr ,.,,,
+ arrive At the same conclusion in rrs,..,.t +
E the character of certain kinds nf GnnJ f,
t. o,Ir su-trn,nc,.. and Will. ", .,r,. nm,
:, shown vhtt we should uSr for the hes, {,
feet. it is hinhlv rratif,ino to learn thu
II those kinds of fool that are best nm
n most nutritious. are also the ch.opc>t !
Il pr &C.. and NAV be prepared in sever;
Iv,vs 50 =. ,o Inc mast d1i,.;,,s =, ~