, 1876-04-29
HOUSEKEEPING.



OAK pAaE. ILL.,, April 2G.-Ltko many other
renders OF your vnl,1ab,s journal, bavo taken a
lively interest Ia tue " Housekeeping DEPART
,nont." which Hooms to exert Married influence
In tho production OF humo comforts, aud eape-
ciaily in tho ARTICLES Of NV. 8. 81 III hs rerS
nho and interesting communication Of tho 22h
ult.. ho gives mich valuable information ro1a.
tiye TO sho chemical composition OF tho vatons
t1oMrB now In nso. and | fully agree ~ith the
w1itor in rejecting bran " as wholesome Nr-
tic!e Of food by " bran mean. OF course.
tho trne bran. or outer fs1sk which IT, Used only
because valuable and Indispensable substance
l,appens 10 roman attached 10 !, In the ordinary
process OF manufacture. Thie bran. 80 far
from being wholetome. 10 positively the reverse:
being very harsh and siceous In Its nat,tro. 1t
is entirely indigestiblo. and therefore wo1so
tlau useless for nutrition. The tlraham "
and "AstT1tton fours do indeed posaoss tho
advantage OF retaining tho valuable phosphate
and heterogeneous portions Of tho whekt, but they
also contain the uaoless and dieagroeable eic-
nlcri Of slick.
Dut, II l understand the objective point Of
tho communication referred to- 1t Ia not What
ls tho beat aour :" bnt, How can ne best
obtain, Ia q proper firm for assimilation, all
tho uutritiso properties Of tbs wheat2" TAX
Ing tlts for granted. bog tdo favor OF your
colnmss for few remarks In this particular
direction.
II Ia now undoubtedly conceded BY al thas
the most valuable portlon, VIZ. :: tho ceiluloBe,
containing sacs Of gluten lying between tho
bran aud the starch gtauules. Witch constitute
the bulk OF the berry, Ia removed and lhat to
the consumer it, the ordIuaty preparation OF
flour and TINT the most accomplished !abororB
in the domain Of applied chemistry. both Of our
country aud abroad. hago contributed their
learning and experimental research towards
supplying that deficiency. These etuveatlgntions,
like all others. hRvo oponed new fields Of tn
qulry, and. xtnong tho partinens questions pre-
seutlng themselves, tho following Hoer1B most
important ono: a1arted that tho tour |s pro-
duced containing all the necessary constituents.
IL IL generally ptopated IN the bost manner for
the human syaten, to elaborate aud asBnl!ate
that mich 1t requires for It's growth and re-
newa1?
There are three kinds Of bread; or, mora
properly. thrce ways Of making bread. VIZ:
no cellular structure beyond that CAUSED by the
expansion Of tho steam formed In baking tho
moist dough; leayened bread. or that which has
4 cellular structure caused by the carbonlc acid
produced by the growth Of somo varieties Of
microscopic fungi populary known ~ stho
,aaHt pl.nt;" and, lastly, aeratod bread. or that
io Which Il tho a. tough ls "talssd'" @ or rendered
a!os directly or indirectly, "a BY the adnixtuse
Of sour milk Qhct!o acid, Or. cream Of
tartar (tartatic acid and carbonate Of
sod1 Or wh The 9ug or
tlon OF su!phuEic acid upon cArbonase of limo,
aid forcing thu gas into the dough tntler prea-
Buse. thus giving cellular structure without the
addition Of any foreign matter, OF the tiross
,nuthods briefly alluded to. tho first is ouy usod
in tho preparation Of bread whtcl, Las to DO lept
y long time. such III the weil-kuown "Lard-
tack." aud IL Only resolted to aa d necessity.
The second III tho one made uso OF almost uni
leing made With yeast Tho third method ia
also largely in use especially In cnaea whero
time Inns to be taken into consideration. the d.
rect chemical action being much more raptd than
tie comparatively allow process OF organic d.
relopment. ... ...,
Notwithstanding tho prsvA!encs Of tho custom
OF employing ferlnent or yeast to reudar tho
dough ''hglt," there scem, upon tetlectiop to
bo worry grave doubts Al to It's being tho bast
way to prepare for digestion lilo life sustaining
principles contained III the grain. The e1pcri-
ouce OF every bread-nakes, whether at home or
IN tho bakery, teaches that positively. good
bread cannot always bo produced by this plau. II
ia not unfrequontly heavy aud dark-coloted, often
sour, sometimes TOO light, and exceptionally 1t
is really good. Nor ia It to be wondered 1t
when tho complex nature Of the case IL cousIl-
cred. the quality Of the wheat. tue manner OF
grinding It, the particular stage Of growth
Of tho yeast fungi, tho varying temperature
Of the mixture, at,d tho slnse OF exposure under
different circumstance: oil conspise TO- render
the tesu!t uncertain. Then, too, tho delicate af-
lnitlea which hold the several clemonls in their
various natural groups or compounds, pucl ss
gluten, a!humen, ceEealine. starch, Hugar. ETC.,
are easIlY broken down by tho destructive pro-
cess OF fermentation and what waB Mt first
wholesome beconea absolutely poisonous II tho
actiou goer far enough. Fermentation ia alwaye
accompanied by yarluus microscopic {7) crgpso-
ganh md indigestion and dyRpepala produced
by eating hot bread may in facs b duo to tho
presence OF these organisms.
Tue third method, hQW6Ynr, 6atfn6 to bp moro