Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1893-08-17

when introduced into a mixture of glu-
cose or starch, in the presence of
warmth and moisture sets up fer
mentation. If the mixture be starchy
dough the yeast first changesa portion
of the starch into glucose and then de-
composes the glucose by changing it
acid gas and alcohol.
Now the gluten, which is also a con-
stituent of dough and moist starch.
affords, with the latter, an excellent
indus for the development of germs of
disease as well as for the yeast germs.
The germs of cholera, as of typhoid
fever, would. if introduced into dough.
end very favorable conditions for their
growth.
lido not wish to '-pose" as an alarm
ist, nor am 1 willing to say there is
very much chance of the germs of
typhus and of cholera reaching the
stcmachs of the people who eat bread
which has been raised with yeast.
But while 1 am not afraid that cholera
and typhus will be greatly spread by
yeast-raised bread, / have not the
slightest cause to doubt that other dis
cases have been and will be carried
about in the bread.
have met journeymen bakers, suf-
fering from cutaneous diseases, work
ing the dough in the bread trough with
naked hands and :arms. 1 suppose /
need scarcely say this was put stop
to in very short order. / have no rea-
SON to suppose bakers are less liable to
cutaneous diseases than are other
men, and l know, as every house
wife knows, yeast-raised bread
must be worked a long time. This
is an exceedingly Objectionable
thing from the standpoint of physi-
clan, and for the reasons that the
germs of disease which are in the air
and dust and on stairways and straps
in street cars, are most often collected
on the hands. $50 well do physicians
know this that there is no ablution
practical equal to that which they uR-
dergo before they perform any kind of
surgical operation. Any person who
has ever kneaded dough understands
the way IN which the dough cleans the
hands. In other words, this means
that any germs which may have found
n lodging place on the hands of the
baker before he makes up his batch of
bread are sure to find their way into
the dough. and once there, to find all
the conditions necessary for subdi-
v;siou and growth. This is equivalent
In saving that we must rely on heat to
Irsll thcse germs, because it is almost
certain that they will be there. Now,
nnderfione or doughty bread is form
-Asek eSxxy man and woman has seen
s n Is : he4ief as old as the hills that
ou6erS1om bread is unhealthful. This
reuufafiaE has been -enrned for it by
tt,,. experience of countless genera
f;oc-s. and mo careful mother will wish
her ehia1uen to eat bread that has not
s,ec~ kAoucuahly cooked The reason
Given fm this recognized unhealthful-
D>ss has been that the HncoOked yeast
douch is very difficult to digest, and
4h;s reason has value. Nc one but
wolld be apt 20 ahink OF dis
- Germs which have nNt been killed
aurfn~ fhe process of making as q
1870 IF the sickness foi1lOwing the
- ~ ,arcoolsed yeast bread. Yet this
-.~,,1f from sdhis cause Is more than
-,r,fa3Se. I have not the slightest
S.,,,,H. ta,r4 carad we trace hack some
- The cases of Mness which we meet
!, - uactice eve would End that
100 coalected by the halscr have
ss~,1d fhcSr way fsto the yeast bread,
ty,nf t. heaf has DOt been su46caent TO
acstruy them, that the uncooked yeast
Lread hns been eaten and with u tne
colonies Of germs. that they nave
;r.,o.s s1.e:x way into the blood ana
Lhaf tie can for Nur services wnaen
IN. wed. has rnundaa06 this sequence