The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1893-09-30

It Il well to sound note Of warning
in this direction or the change from
the Questionable yeast to an impure
baking powder will be q case of Jump
ing from the frying pan into the fire.
The best baking powder made is, a.
shown by analysis, the Royal" It
contains absolutely nothing but cream
of tartar and soda, refined to o chem
ical purity, which when combined UNI
der the influence of heat and moisture
produce carbonic acid gas, and having
done this, disappear. Its leavening
strength has been found superior to
other baking powders, and as far as
know, it is the only powder which will
raise large bread perfectly. It's use
avoids the long period during which
the yeast made dough must stand in
order that the starch may ferment and
there is also no kneading necessary.
The two materials used in the Royal,
cream of tartar and soda, are perfectly
harmless even when eaten. But they
are combined in exact compensating
weights, SO that when chemical action
begins between them they practically
disappear, the substance of both hay
ing been taken up to form the carbonic
acid gas More than this, the proper
method of using the powder insures
the most thorough mixing with the
flour. The proper quantity being
taken, it is mixed with the -four and
stirred around in it. The mixture is
then sifted several times and this in
sures that in every part of the -four
there shall be few particles of the
powder. The salt and milk or water
being added, the dough is made up as
quickly as possible and moulded into
the loaves.
These are placed in the oven and
baked. But the very moment the
warmth and moisture attack the mix
ture of cream Of tartar and soda, these
two ingredients chemically combine
and carbonic acid or ,eavening gas is
evolved. The consequence may be
seen at glance, the bread is raised
during the time it is baking in the
oven, and this is the most perfect of
all conceivable methods of raising it.
Here, then. there is no chanse for
germs of disease to get into the dough
and thence into the stomach, more
than that the bread is necessarily az
sweet as possible, there having been
no time during which it could sour.
This involves the fact that the bread
so made will keep longer, as it is less
likely to be contaminated by the germs
that affect the souring process.
It will be strange If the crowds of
visitors to the worlds fair do not great
ly increase the number of contagious
disease, which we will have to treat.
Under these circumstances is it not
folly Of follies to open single chan
mel through which these germs may
reach us? Is 1t not the part of wisdom
to watch with the greatest care all
that.we eat and drink, and to see that
none but the safest and best methods
are employed inSthe preparation Of our
food7 To me it seems as though there
could be but one answer to questions
like these.
have shown the danger of using
the yeast raised bread, and with this I
have shown how that danger may be
avoided. The, ounce of prevention
which in this case is neither diff
fcult nor expensive is certain
~ worth many pounds of cure,
and the best thing about it is
that It may be relied on almost abso-
lutely. Those who during the coming
summer eat bread or biac,.its mr. rolls