Orange County observer. [volume] (Hillsborough, N.C.) 1880-1918, 1893-08-26

i7'H9 ~ ~ lhf4i
Bnt the germs Of the greater pnrt of
tn. germ diseases, that Is, Of the infec
tlou- md cbutngious diseases, Will d.
>elap ~ iHcr,a-, IN number without
bong III TIN body Of q human bong.
provided titave YOU give them the
proper conditions. Thc>, conditions
mr. L. u found II dough which ], b.
ing rnis,d with vcnst. They are
Warmth, moi4t1rs and tn" organic
mnttor of tn, Hour on which tho parIne,
after certain changes, feed.
II Is necessary to remember at this
point that ,,nst Is germ growth. and
whei Introduced INTO II mixture Of elu
'"s' "r starch, II the prcsrnc. Of
warmth ma moisture sets NJ Il fer
IucHtntion. II tn, mixture be n starchy
dough the y,4,-t first changes u portion
OF thc starch into g%lucos, and then de
compose. the glucose nv changing it
INTO tive new substances. VIZ, carbnnIc
mcli an- aud alcohol.
Now tl, Gluttcn. which i also n con
stItarut uf dough and moist starch.
affords. With the hitter. an excellent
nriur IT, ttc development Of germ. Of
dloens"nr well rs for the vcnst germs.
The pcrlu- If cholera. rs OF tvulold
fever, would. IfIutroducrd INTO dough,
find Very favorable conditions for their
growth.
| i" not Wi.lfto pore rs an alarm
Iat, nor ain willing f. say there i
very much chance Of the germs Of
tNphu~ and ~ cholera reaching the
stonHrrhs If the people who eat bread
which has l,c'n raised with vcnst. But
! hnyc not thu slightest catiec to doubt
thnt "ther Diseases have been and will
be carried about III the bread.
have met J~uurn,vincn bakers. sui
irrin& from cutantoue Diseases, work
ing I'll" tough III til, Tread trough
With nnk.d hands and arms have
NJ reason L. suppose bakers ar, less
llahl, t. cutau,nus Diseases than any
other uen, and know. as every hott-c-
VII, knows, N,n~t- raised bread must hc
worked u Ions time. This * an en-
cc,dtugiy rt9,rtlounhl, thing from tn,
standpoint 81 u physician for tn,
rjasntt tia' til, rtrine Of die,n,c which
are IN thu air and tiust and ON stair
way nni -trap~ III street cars. ar,
most often collected ON the hands.
An, person vino Au~ cv.r kncmled
dough understands the way IL which
til, dough cleans the hands. This
mcau that ANY germs which may have
found i lodging place on the hands OF
thu. baker before he mnkcs, up his
batch II broad are sure t. find their
WAY into I'll, dough. and once there. I,
tiua all the conditions necessary for
subdivision and growth. This il
equivalent ~ saving that We must RELY
ON heat I" kIll these germs. because it
Is almost certain that they will h.
thor. Now. undordonc or doughty
bread Is Il form which every man and
woman has seen.
II i u belief rs old as the hills tina,
uulcriuuc bread Is unhealthful. Thi.
reputation has been earned for II by
the experience II countless genera.
tlon~. qui au careful mother will isl
her clllir,u - at bread thnt has no,
been thoroughly cooked. The reason
given fer TINS recognized ~unhoalthful
n,>s ias been that the uncookei yeas,
dough i very difficult - digest. NJ
ofc hut u ply eIclatI would le apt {,
think II jl~es~, germs which have no
been Killed }uriu9 the process az hak
ing a. u c:uls, ~ The sickness followin.
the u, 81 ulIuok,d Yeast bread Ye,
tins result from this ca lse l. moretlial
probable | have not II, .llshtes,