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

Dub tne germs OF tho greater part OF
The germ diseases, that il, of the infec-
tious and contagious diseases, will de-
velop or increase in number without
being in the body of human being,
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
MISUNDERSTANDING and tho organic
1.-The democratic party cxprcsses 10
dence in the ability of the Hon. Calvin >.
It Is necessary to ftM5MtptfF RNteftii NJ ellis
point that yeast is germ growth, and
when introduced into mixture of glu-
cose or starch, i'll tho presence of
warmth and moisture sets up fer
mentation. If the mixture be starchy
dough the yeast first changes 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 con-
stituent of dough and moist starch,
affords, with the latter, an excellent
indus for tho development of germs Of
disease as well ~ for the yeast germs.
The germs of cholera, as Of typhoid
fever, would, if introduced into dough,
find very favorable conditions for their
growth.
do not wish to 'tpose" rs an alarm
list, nor am 1 willing to say there is
very much chance of tho germs of
typhus and of cholera reaching the
stomachs of the people who eat bread
which has been raised with yeast. But
have not the slightest cause to doubt
that other diseases have been and will
be carried about in the bread.
have met iourneymen bakers, suf-
Sering from cutaneous diseases, work
ing the dough in the bread trough
with naked hands and arms 1 have
no reason to suppose bakers are less
liable to cutaneous diseases than any
other men, and know, as every house
wife knows, yeast-raised bread must be
worked long time. This is an OK
ceedingly Objectionable thing from the
standpoint of physician for the
reason that the germs of disease which
are in the air and dust and on stair
ways and straps in street cars, are
most often collected on the hands.
Any person who hos ever kneaded
dough understands tho way in which
the dough cleans tho 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 arc sure to find their
way into the dough, and once there, to
find oil the conditions necessary for
subdivision and growth. This is
equivalent to saying that we must roly
on heat to kill these germs, because it
is almost certain that they will be
there. Now, underdoue or doughy
bread is n form which every man nnd
woman has seen.
1t is belief as old as tho hills that
rnderdone bread is uphealthful. This
reputation has been earned for it by
the experience of countless genera
tons, and no careful mother will wish
her children to eat bread that has not
been thoroughly cooked. The reason
given for this recognized unhealthful-
ness has been that the uncookod yeast
dough is very difficult to digest. No
one but physician would be apt to
think of disease germs which have not
been killed during the process of bak-
Ing as n cause of the sickness following
the use of uncooked yeast bread. Yet
this result from this cause Is moro than
probable. L have not the slightest
doubt that could we trace back some
Of the cases Of illness which we meet