The Republican. [volume] (Oakland, Md.) 1877-current, 1893-08-24

provided always you give them the
proper conditions. These conditions
are to be found in dough which is be-
ing raised with yeast. They are
warmth moisture and the organic
matter of the -four on which the germs,
after certain changes, feed.
1t is necessary to remember at this
point that yeast is germ growth. and
when introduced intoa mixture of glu-
cose or starch, in the presence of
warmth and moisture sets up fer
ncntation. If the mixture be a starchv
dough the yeast first changesa portion
OF the starch into glucose and then de-
composes the glucose by changing it
into two new substances, viz, carbonic
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.
find very favorable conditions for their
growth.
W. IpJ NISIl 10 lBONC a. an o4'Al III
ist. nor am l willing to say there is
very much chance of the germs of
typhus and of cholera reaching the
stomachs of ;hc people who eat bread
which has been raised with yeast.
But while am not afraid that cholera
and typhus will be greatly spread by
ycast-raiSed bread. | have not the
slightest cause to doubt that other dis
eases have been and viii be carried
about in the bread.
have met journeymcn bakers. SUI
fcring from cutaneous diseases. work
ing the dough in the bread trough with
naked hands and arms. l suppose l
need scarcely say this was put stop
TO in very short order. l have no rea-
son to suppose bakers are less liable TO
cutaccous diseases than are other
mon. and | know. as every house
wife knows. ycast-raised bread
must be worked a long time, This
is an exceedingly Objectionable
thing from the standpoint of a 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. SO well DO physicians
know this that there is no ahlution
practical equal to that which they I'M
Gerco before they perform any kind of
surgical operation. Any person who
has ever kncadcd dough understands
the way in which the dough cleans the
hands. In other words. this means
I.@ b;.h bs.y-f. @g14 y n
lodCing place on the hands Of the
baker before he makes up his la .ch Of
bread are sure to find their way into
the dough. and once there. TO find all
the conditions necessary for subGi-
vision and growth. This is equivalent
TO saying that VIC must rely on heat to
kill these germs. because il Is almost
certain that they will be there. Now.
underdone or doughty bread IS q form
which every man and woman has seen.
1t i Il belief "a old Is the hills that
uudcrdone bread is urhcalthful. TINS
reputation has been earned Tor i by
the experience of countless genera
tions. and no careful mother viii wish
her children 10 eat bread that has not
been thoroughly cooked. The reason
given for tins recognized uEheait-iGI-
ness has been that the uncookca yeast
dough Is very difficult to digest. a1C
this reason has value. No one hut a
physician would bc apt to think Of dis
ease germs which have not been killed
during the process Of baking as a
cause OF the sickness following the
use OF uncoollcd yeast bread. Yet this
result from this cause Is more than
proba BILE | have not the slightest
doubt that could we trace back some
of the cases of illness which We meet
in our practice we would find that
germs collected by tHe baker have
found their way into the yeast bread.
tia. the heat has not been sufficient TO
destroy them. that the uncooked yeast
bread has been eaten and with i the
colonies of germs, that they have