Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1893-08-17

DISEASE GERMS FOUND THEIR
yided always you give them the
rer conditions. These conditions
10 be found in dough which is be-
raised with yeast. They are
ninth, moisture and the organic
tier of the -four on which the germs,
lr certain changes, feed.
/ is necessary to remember at this
bnt that Yeast is germ growth, and
En- introduced into q mixture of glu-
[ or starch, in the presence OF
tnth and moisture sets up a fer
ntation. Ii the mixture be starchy
)gh the Yeast first changes portion
Ehe starch into glucose and then de-
Rposes the glucose by changing it
! two new substances, viz, carbonic
! cas- and alcohol.
<bw the gluten, which is also a con-
lent of dough and moist starch, at
+, with the latter, an excellent indus
the Development Of germs of
ase as well as for the yeast germs.
germs of cholera, as of typhoid
would, if introduced into dough,
Merry favorable conditions for their
g h.
o not wish to "pose" us an alarm
pr am willing to say there is very
81 chance of tie germs of typhus
t cholera reaching the stomachs or
+ copIe who eat bread which has been
with yeast. But | have not the
s Test cause to doubt that other dis
have been and will be carried
& in the bread.
ave met journeymen bakers, suf-
3 from cltaneous diseases, working
Fough III the bread trough with
hands ana arms. | have no rea-
suppose bakers are less liable to
eous diseases than are other men
know, as every housewife knows,
raised bread must be worked a
me. This is an exceedingly OBJ
nable thing from the standpoint of
Eslclan-fOr the reason that the
of disease which are in the air
ust and on stairways and straps in
ears, are most often collected on
bands. Any person who has ever
e PED dough understands the way ia
the dough cleans the hands.
means that any germs which may
ound lodging place on the hands
baker before he makes up his
OF bread are sure to find their
to the dough. and once there, to
iIli the conditions necessary for
Vision and growth. This is equiv
To saving that we must rely on
70 XII these germs. because it is
certain that they will be there.
Anderdone or doughty bread is a
3 hlch every man and woman has
Il hcllefas old as the hills that I'M
ne bread is unhealthful. This
llon has been earned for it by the
enre of countless generations, and
iui mother will wish her children
Grc1d that has not been thorough
ked. The reason given for this
Plzcd unhealthtulness has been
nncooked Yeast dough is very
to digest. No one but a phys
would be apt to think of disease
which, have not been killed dur
process OF baking as the cause of
Nhess following the use of I'M
Yeast bread. Yet this result
lis cause is more than probable.
not the slightest doubt that could
&c back some of the cases of i'll
l,l'h we meet in our practice we
mt that germs collected by the
nave found their way into the
Iead, that the heat has not been
III TO destroy them, that the I'M
Yeast bread has been eaten and
Tue colonies of germs, that they
una their way into the blood and
call Tor our services which fol-
HAS rounded Oft this sequence of
already pointed out that the
u disease are to be found in the
dust. The longer any substance
Faien Is exposed to the air, the
me chance that germs will be
eo on 1t. Bread raised with
worked downbr kneaded twice
oelns baked and this process may
yWhere from four hours to ten.
then, the chance of collecting
germs during this process Of
t'lo II has two periods of work
Il or kneading during each of
may gather the dirt containing
MS from the bakers hands. AS
a save that raised with Yeast,
pIush TINS long process of rails
A:IIeading SO no bread save that
,;n Yeast has so good chance
Is meant by raising" bread is
lew words. The Introduction
ill., o. i'l' s the moist dough and
pe o'"i, ,,' OF heat when the pan is
ear 1he hire produces an enor-
fo"'h OF the yeast funei-the