The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1893-08-25

provided always you give them the
proper conditions. These condition.
are to be found in dough which is be
ing raised with yeast. They ar,
warmth. moisture and the organic
matter OF the flour on which the germs
after certain changes. feed.
1t is necessary to remember at this
point that yeast is germ growth. an
when introduced into mixture of glu.
cose OF starch. in the presence OF
warmth and moisture sets up fer.
nentation. II tho mixture be a starchv
dough the yeast first changcsa 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 the development Of germs of
disease as well as for the yeast germs.
The germs of cholera, as Of typhoid
fever. would. il introduced into dough.
ind very favorable conditions for their
growth.
do not wish TO "posc- as an alarm
list, nor arn ! willing to say there is
very much chance Of the germs of
typhus and Of cholera reaching the
stomachs of the 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 20 doubt that other dis
eases have been and will be carried
about in the bread
have met journcymen bakers. srf-
fering from cutancous diseases, work
Ing the dough in the bread trough with
naked hands and arms. suppose I
need scarcely say this was put stop
10 IN very short order. have no rea-
son to suppose bakers are less liable to
cutancous diseases than are other
men, and ! know. as every house
wife knows. yeast-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
-
on the hands. SO well do physicians
know this that there is no addition
practical equal TO that which they un-
dergo 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
that any germs which may have found
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 all
The conditions necessary for subdi-
vision and growth. This is equivalent
70 saying that we must rely on heat to
XIII these germs, because IL is almost
certain that they will be there. Now,
underione or doughty bread is form
which every man and woman has seen.
* Is belief as old as the hills that
underdonc bread is unhcalthful. This
equation has been earned for il by
me experience of countless genera
s'ons, and no careful mother will wish !
.er children 10 cat bread that has not !
ven thoroughly cooked. The reason
gwen Tor this recognized unhealihful- !
1ess has been that the uncoolscd yeast |
Tough - very difficult to digest, and /
slis reason has value. No one but q
rays'cian would be apt 20 think OF dis
ase germs which have not been killed
suring the process OF baking rs q
S usc OF the sickness following the
- q uncookcd yeast bread. Yet this
ssai' from this cause is more than
So'aoie. have not the slightest
- .p' That could we trace back some
i me eases Of illness which Wa meet
.. our practice we would find that
Ss collected by the baker have
a.. .. tnsir way into the yeast bread,
a. me heat has not been sufficient to
br.s'y them. that the uncooked yeast
80 mas been eaten and with II the
49, q govma THAI thav haze