The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1893-08-18

and the addition Of heat when tho pm
IL plnccd near tho fro produces M
enormous growth of tho ycnSt fungi-
tho yeast "grrm, in othcr words.
These fungi effect II destructive for
montation of II portion OF tho starchy
matter Of tho ilour-ono of tho most
valuable nutrient clements in tho flour
Tho fermentation produces carbonic
ncid gas, AMI This, having its origin in
"XIry little. I.-vLi.I, .or tho starch
encc Lee and Hosea Bright slipped through
TN7K15 N7i10 tho T0tTi711R ~ tn 1t H5HsK M
to give itself room This is what is
cnllod "raisiug tho brcal."
1t nocIH but IL glance to 400 that it
il, in its c!f,ctS on tho dough, purely
mechanical. Tho dough, which was
before II closy- grained mass, is now
full OF littlG holes, and when cooked
i'll this condition iB what wo ordinarily
call light. This porous quality Of
brral onhhloa tho stomach to rapidly
ant easily digcst it, FOR tho g,ustric
juices quickly soak iuto ani ntta,I 1t
from all sides Tho fermantatiou OF
tn" dough, howovor, uses np portion
OF tho nutrient olomonts OF tho loaf.
If 1t DO possihlo, thnrotoro, - proIuos
II light porous loaf without tlni do
structlon and without tho "knosding"
process, which fills tho dough with
gorms and filth, and without tho lol-
period during which tho raising -
.ccss COOS ON, tho gain in food aud :,
gain i'll tho avoidance OF tho gorni&'
exceedingly plain. T.
Iut yhiI,, w., ,,.,I,, an,> t;,&l
dangers which attend tho uso OF yeast
it il certain that tho vosiculating Offset
produced by it OH tho dough il tp tho
last degree perfect. 1t il apparent
that if wo nrc t. sihstitute any other
Tystem OF bread making wo must havo
ono which will givou', first, mechanical
results cuually ~ good, that 10, that
will pro luco minute bubbles OF
carhunir acil gas throughout tho mass
OF dough. Now it il in no way dill
cult to pro luro carbouin acid gas
chemically, but whom va aro working
at hron va must udo such chemicals
AZ nru perfectly hoalthful. Fortunately
tn 'sr are not hari to find
Tho evils which attend tho ycnst-
mntc broad arc obvistol by tho uso OF
II property mnlc, puro and wholesome
baking powder i'll lieu Of yoast. Bnk-
ing powders arc cOmposcl OK an acid
nnd mn nlkali which, if properly com.
binod, should whom thoy unitc ut onco
destroy th"mselvcA and produce cnr-
bonic acid gns. \ good baking pow
der docs it's work while tho loaf is in
tho oven, AMI having dono it, disap.
pears.
But caro- III Imperative in SOLICITING
TIL" brand "E baking powder to be cor
tain that it is cnmposcd OF non-injuri-
"ma "homiicni-. Powders containing
alum or those which are compounded
from impure ingredients, or those
which are not combined improper pro-
portion or carefully mixod and which
will lcav" either nn ncid or IN ulkali in
the bread, must not be usod
1t IL we'll to sound note Of warning
in this direction or tho change from
the objectionable yoast to an impure
baking powder will be caSc Of jump
lug from tho frying pan into tho fire
Tho best baking powder made ls, IA
shown by analysts, tho "Roynl." 1t
contains absolutely nothing but croam
of tartar and soda, refined t. & chem
ical purity, which whom combined I'M
der tho influence Of heat and moisture
\ produce cnrbonic noid gas, and having
done this, disappear. Its leavcnine