The Banner-Democrat. [volume] (Lake Providence, East Carroll Parish, La.) 1892-current, 1893-10-07

rrov;ded always you give them the
rroner conditions. These conditions
are to be found in dough which is De-
ing raised with yeast. They are
warmth, moisture and the organic
matter of the flour on which the germs
| after certain changes, feed.
It is necessary to remember at TINS
point that yeast is germ growth, anu
when introduced into a mixture OF gnu
cose or starch, in the presence Oh
warmth and moisture sets up q Ter
mentation. If the mixture be starcny
dough the Yeast first changesa portion
Of the starch into glucose and then de-
composes the glucose by changing ~
into two new substances, WIS., Cal oo''o
acid gas and alcohol.
Now the gluten, which is also con
stituent of dough and moist stafch,
! affords. with the latter, an excellent
n;dus for the development OF germs OF
disease as well as for the yeast germs.
Tn. GERMS of cholera, as OF typhold
= fever. would, if introduced into dough,
find very favorable conditions Tor tneii
{, growth.
Z
r list. nor am / willing to say there u
: very much chance OF the germs o
G typhus and of cholera reaching TN
G stomachs of the people who eat breas
a which has been raised with yeast
4 Rut while / am not afraid that choier
e and typhus will be greatly spread o
II reast-raised bread, ! have not Tn
n sl;rbtest cause to doubt that other Oh
" eases have been and will be carrie
about in the bread.
re have met journeymen bakers, so
lg fer;np from cutaneous diseases, worl
ing the dough in the bread trough WIZ
le naked hands and arms. l suppose
need scarcely say this was put SIC
To in very short order. have no re
2" son to suppose bakers are Jess liable
us cutaneous diseases than are otn
mon. and / know, as every nous
a wife knows, yeast-raised pre-
must be worked long time. In
90 is an exceedingly objectionap
ng thing from the standpoint OF pny
clan and for the reasons that I
ce. germs of disease which are in the
to and dust and on stairways and stra
&C. IN street cars. are most often collect
IN the hands. So well do physicia
Ell? know this that there is no apiu''
ore practical equal to that which they
derro before they perform any kind
so surgical operation. Any person "
n / has ever kneaded dough understai
'au- the way in which the dough cleans
ket- hands. In other words, this mel
that any germs which may have FOL
= he a lodging place on the hands OF
ired haler before he makes up his batch
laid bread arc sure TO find their way
the the dough, and once there, to ma
lrk- the conditions necessary for SUI
SEN v;s;on and growth. This is equival
to saying that we must rely on nea
kill these germs, because u Is am I,
nccd certain that they will be there n
UNDERGONE or doughty bread is
alter which every man and woman has 8
most It is a belief as old as the hills
worn underdone bread is unhealthful.
sgiri reputation has been earned for II
'ston the experience of countless gen
t;ons and no careful mother will
her children to eat bread that mas
% been thoroughly cooked. The re
7 sno given for this recognized unhealt
oten. ness has been that the IN cooked
49, dough is very difficult to digest
2 no this reason has value. No one Q
D '~ar. physician would be apt to think Q
niv ease germs which have not been y
"a during the process OF baking
!, 800 eause of the sickness following
: 1nu use of uncooked yeast bread. Ie
result from this cause is more
;eu.,, probable. | have not the sing
doubt that could we trace back
o. an Of the eases of illness which W. we
in our practice we would find
germs collected by the baker
rea..y found their way into tho yeast
las ne that the heat has not beon sufncl
Know destroy them, that the uncooked
vi bread has been eaten and with
! colonies Of germs that they