Blackfoot news. (Blackfoot, Idaho) 1891-1902, 1893-09-30

being ia the body Of human being,
prqgidcd always you give them the
proper conditions These conditions
are 70 be found ia dough which Il being
raised with yeast. They are warmth,
moisture and the organic matter 81 the
iionr on which the germs, after certain
changes, feed.
IL Is necessary 70 remember AZ this
point that yeast is germ growth,
and when introduced into mixture 81
glucose Or starch. ia the presence Of
warmth aud moisture sets up d fer
mentltiou. II the mixture be d siarchy
dough the yeast first changes portion
Of the starch into glucose and then de-
composcs the glucose by changing IL
into uew Substances, viz, carbonic acid
gas and alcohol.
Now the gluten, which Is also con.
st!,ucut ~ dough and moist starch. an
fords, with the latter. an excellent
indus for the development 81 germs ~
disease as well as for the yeast germs
The germs OF cholera. rs OF typhoid 10.
yer. would. II introduced into dough,
find very favorable conditions for their
growth,
90 not wish 20 pose" as an alarm
ut, nor attn ! willing Ia say there is
very much chance 81 the germs Of ~
plus and Of cholera reaching he stom-
achs 81 people who cat bread which has
been raised with yeast. But ! have not
the slightest cause 10 doubt that other
diseases have been and will be car.
ricd about in the bread.
have met jourueymen bakers, suf-
fcring from cutABcons diseases, work
ing the doughin the bread trough with
naked hands and arms have no rea-
son 10 supposc bakers are less liable 70
cutnneous diseases than are other men,
and | know, as every housewife knows,
ycast-raised bread must be worked a
long time. This Is an exceedingly OBJ
jcctionab le thing from the standpoint
Of . physician for the reason 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 Any person who has ever
kneadcd dough understands the way in
which the dough cleans the hands
This means that any germs which may
have found a 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
subdivision and growth. This is equiv
alcnt 70 saying that we must rely on
heat TO kill these germs, because Il Is
almost certain that they will he there,
Now, underdonc or doughty bread is n
form which every mau and woman has
seen.
IL l. a belief rs old as the hills that
underdonc bread is unhealthful. This
reputation has been earned FOR Il 10y
the experience OF countless genera
tions, and no careful mother win wish
her children 10 eat bread that has not
been thoroughly cooked The reason
given for this recognized unhealthfnl-
ness has been that the uncoolted yeast
dough Is very difficult TO digest.
No one but q physician would be apt
TO think OF disease germs which have
not been killed during the process of
baking as cause of the sickness fol.
lowing the use of uncooScd yeast
bread Vet this result from this cause
Is more than probable. 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,
tnhL lne neat mas Hub bcth NuiANlShN w
destroy them, that the uncoolked yeast
bread has been eaten and with IL the
colonies Of germs, that they have found
their way into the blood and that the
call for our services which followed,
has rounded of this sequence of events
have already pointed out that the
germs of disease are TO be found in the
air and dust The longer any sub
stance to be eaten is exposed to the air,
the greater the chance that germs will
be deposited on It. Bread raised with
yeast is worked down or kneaded twice
before being baked and this process
may take anywhere from four hours 60
ten It has, then, the chance of coll
leeting disease germs during this pro-
cess OF raising and IL has two periods of
working down or kneadlng during each
of which IL may gather the dirt con-
tanning the germs from the bakers
hands, As no bread, save that raised