Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1885-04-03
AMMONIA BAKING POWDER.
Scientific american,


Among the recent discoveries in science
and chemistry, none is more important
than the uses to which common ammonia
can be properly put rs a leavening agent.
and which indicate that this familiar salt
is hereafter to perform an active part in
the preparation of our daily food.
The carbonate of ammonia is an exceed
ingly volatile substance. Place a small
portion of it upon knife and hold over u
flame, and it will almost Immediately be
entirely developed into gas and pass of in
to the air. The gas thus formd is Il simple
composition of nitrogen and hydrogen
No residue is left from the ammonia. This
gives it its superiority as leavening pow
er oyer soda and cream of tartar used alone
and has induced its use rs n supplement
to these articles. a small quantity of am
monia in the dough is effective in produc-
ing bread that will be lighter, sweeter, and
more wholesome then that risen by any
other leavening agent. When it is acted
upon by the heat of baking the leavening
gas that rises the dough is liberated. In
this act it uses itself up, as 1t were the
ammonia is entirely diffused, leaving no
trace or residuum whatever. The light,
fluffy. fiaky appearance, so desirable in
biscuits, etc, and so sought after by
professional cooks, is said to be impaired
to them only by the use of this agent.
The bakers and baking powder manu-
facturers producing the finest goods have
been quick to avail themselves of this use
full discovery, and the handsomest and
best bread and cake are now largely risen
by the aid of ammonia, combined of course
with other leavening material.
Ammonia is one of the best known pro
ducts of the laboratory. If, as seems to
be justly claimed for it, the application of
its properties to the purposes of cooking
results in giving us lighter and more
wholesome bread, biscuit, and cake, it will
prove boon to dyspeptic humanity, and
will speedily force itself into general use
in the new field to which science has as
signed it.
How Jury-men are Chosen in Vermont.
At the annual town meetings the board
of civil authority in each town, consisting
of the selectmen and justices of the peace
of the town nominate such number OF
persons for grand and petit jurors to at
tend county court for the year ensuing II,
they deem the fair proportion for the
town, and the town elects them. The
| town clerk sends the names of the per
sons so chosen to the county clerk wht
writes the names each on a separate slil
of paper, and deposits. them in box in hi
office, those from each town in separat,
compartment. The judges of the count,
court tell the clerk how many, and from
what towns, jurors are required, for eacl
term of court. Fifteen days before Il SEES
sion the sheriff in The presence of the clerk
draws as many names from the box rs Their
are jurymen required, and the clerk issues
venre commanding the sheriff to summon
them. The juror must then appear o
give satisfactory reason for non-appear
ance. In towns of over POO inhabitant
the name of no person drawn as juro
shall be again put in the box for tw
years from such drawing. In justic
courts when a jury is required the consta
BILE writes the names of eighteen suitabl
persons in the vicinity on separate piece
of paper, nd gives them to the justice
who shakes them together in Il box, an
the constable then draws from it until 81
unchallenged persons are obtained.
twelve are challenged and the parties ar
disagreed, then the remaining six becom
the jury. In case any of them are inca
pacitated from serving the officer select
three times the number of new names an
the drawing continues until the full nun
Der is obtained.