The Middleburgh post. [volume] (Middleburgh, Snyder Co., Pa.) 1883-1916, 1893-08-17

"DIsEAsE GERMS FOUND THEIR
)nt the germs OF the greater part of
\ germ diseases, that is, of the infec.
d and contagious diseases, will de-
|bp or increase in number without
BIZ in the body of human being,
3sided always yoI give them the
oper conditions. These conditions
TO be found in dough which is be-
raised with yeast. They are
fmth, moisture and the organic
Ater of the flour on which the germs.
b certain changes. feed.
q is necessary to remember at this
Bot that yeast is germ growth, and
&n introduced into mixture of glu-
> or starch, in the presence of
$mth and moisture sets up fer
btation. II the mixture be starchy
Ugh the yeast first changes portion
he starch into glucose and tlrcq. de-
Rposes the glucose by chg gnging IL
\ two new substances, viz. carbonic
gas and alcohol
low the gluten, which is also con-
TENT of dough and moist starch.
6rds, with the latter, mn excellent
ns FOR the development of germs of
ease as well as for the yeast germs.
3 germs Of cholera, as of typhoid
Rr, would, ifintroduced into dough,
n very favorable conditions for their
Dwth.
do not wish to "pose" as IN alarm
nor am | willing 20 say there is
fy mUcll chance uf the germs of
phuG ard of cholera reaching the
|machs of the people who cat bread
Iich has been raised WITH yeast. But
knvc not the slightest cause 60 doubt
u other diseases have beeu and will
carried about in the Tread.
] have met iourncymen bakers, suf-
'ing from cutaueoIs diseases. work
B the dough in the bread trough
th naked hands and arms. / have
r,ason to suppose bakers are less
bic to cutancols diseases than any
her men, and know, as every house
r. knows, yeast-raised bread must be
Fixed long time. This is an ey-
edingiy Objectionable thing from the
lndpoint of physician for the
lson that the germs OF disease which
} in the air and dust and on stair
ys and straps in street cars, are
,st often collected on the hands.
" person who has ever kneaded
ugh understands the way in which
dough cleans the hands. This
bans that any germs which may have
nnd n lodging place on the hands of
baker before he makes up his
tch Of bread are sure to find their
" into the dough, and once there, to
id all tho conditions necessary for
bdivision and growth. This is
nivalcnt to saying that we must rely
heat to kill these germs, because il
almost certain that they wills bc
ERE. Now, underdoue or doughv
ead is form which every man ana
'man has seen.
lt is q belief as old Ms the hills that
Iderdone bread is unhealthfui. This
putution has been earned for il by
? experience of countless genera
pms, and no careful mother will wish
p children to eat bread that has not
fem thoroughly cooked. The reason
yen Tor this recognized unhealthful-
ss has been that the uncooked yeast
ugh Is very difficult to liSest. No
Ie but n physician would be apt to
INK OF disease germs which have not
ZEN killed during the process OF bak-
3 ms cause of the sickness following
+ use of uncooked yeast bread. Yet
ls result from this cause is more than
obable. | have not tho slightest
'ubt that could we trace back some
the cases of illness which We meet
our practice We wolll iud that
rms collected by the baker have
nnd their way into the yeast bread,
AT the heat has not been sufficient 10
stroy them, that the uncooked yeast
cad has been eaten aud with 1t the
lonies Of germr, that they have
und their way into tho blood and
at tho call for our services which
iiowed' has rounded of this sequence
events.
! have already pointed ont that the
Fms OF disease are to be found in the
ana dust. The longer any sub.