Ceredo advance. [volume] (Ceredo, W. Va.) 1885-1939, 1893-08-23

when introduced into mixture OF glu-
cosc or starch, ia the presence OF
warmth and moisture sets up fer
mentation. II the mixture be a starchy
dough the yeast first changesa portion
of the starch into glucose and thcn de-
eomposcs the glucose by changing IL
into two new substances, viz. carbonic
acid gas and alcohol.
Now the gluten. which Is also n con.
stitucnt 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, II introduced into dough.
find very favorable conditions for their
growth
do not wish 20 pose" as nu alarm
list, nor am ! willing 10 saw there rs
very much chance 81 the germs Of
, typhus and 81 cholera rcachinr the
stomachs OF the people who eat bread
which has been raised with vcnet
But while ] avn not afraid that cholera
and typhus win be- greatly spread 10y
yeast-raised bread. have not the
slightest cause 20 doubt that other dis
eases have been aud win be carried
about in the bread.
have met journcymcn bakers. suf-
fering from cutancous diseases. work
ing the dough in the bread trough with
naked hands and arms. / suppose ]
need scarcely say this was put stop
70 IN very short order. have no rea-
son 20 suppose bakers are less liable TO
cutaueous diseases than are other
men, ana / know. as every house
wife knows. yeust-raiscd 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 s. no ablution
practical equal 90 that which they un-
dergo before they perform any kind Of
surgical operation. Any person who
has ever l1ncadcd dough understands
the way In which tho dough cleans the
hands. Ia other words. this means
that any germs which may have found
q lodging place ON The hands ~ the
baker before he makes up his batch of
bread are sure 90 find their yvav into
the dough. and once there. 30 find all
the conditions necessary for subdi-
vision and growth. This is equivalent
20 saying that we must rely on heat to
Kill these germs, because 10 H. almost
certain That they win be- there. NOW.
UNDERGONE or doughty bread is % form
which every man and woman has seen.
10 is belief as old a. the hills that
uuderdoue bread is unhealthfuI This
reputation has been earned for it by
the experience Of countless genera
tions, and no careful mother win wish
her children to eat bread that has not
been thoroughly cooked. Tho reason
given Tor this recognized uuhealthfuI-
ness has been that the uncOoked ycast
dough is very difficult 90 digest. and
this rca son has value. SO one but "a
physician would be- apt % thiur ~ dis
ease germs which have not been killed
during The process OF baking as "a
cause ~ the sickness following Tho
use " uueoosed yeast bread Yet thia
result from this cause is more than
probable. ] have not the slightest
doubt tHat could vo trace back some
~ thc cases Of illness which we meet
in our practice we would nna that
germs collected by che baker have
found their way into The yeast hrcad
that The heat has not been sufficient %
destroy them, chat tho uncOoked yeast
bread has been eaten and with To- fhe
colonies 81 germs. that they have
found their way into che blood and
that the call for our services which
followed. hos rounded on This sequence
Of events
J. have already pointed out that the
germs ~ disease are ~ bo found in
The air and dust The longer any sub
stance to bc eaten is exposed 10 tle
afr, thc greater the chance that germs
wiz De- deposited on it Bread raised
with yeast is worked down or Itneades
swice before being baked and This pro-
cess may take anywhere from four
hovvs g. ten. 10 bias. then. The chance
~ collecting disease germs during this
proccss ~ raising and 90 has two peri.
DDS Of working down or kneadiuQ drf.