Oxford eagle. (Oxford, Lafayette Co., Miss.) 1876-current, 1893-08-17

provided always you give then the
proper eouffsisuS Thee ~ousiftssu~
are - - fouusi IN dnu<h which = h~-
ing r7fscs Vita yeast. They arv
warmth HsoiSture az1 the a-xznic
matter of the fnur "a which sh~ germs
after c~rtain changes f~~sL
II i n~~c~~sary Ia r~vmeush-r az this
point that yeast y germ growth. AMI
when infrssiuce-i iusoa miNtare % ~Iu-
ere or -sar~h. in the prws~1~~ %
warmth anil moisture s~ts up q FER
n~ntatioa " the naiVtsrr - ssarrhy
Dough the yvaSt 6r>t chanxv~4 portion
Of the -sarvh into giacy-r and then de-
ennsPc~~s the rIacs~~ ~ changing IL
into two ze~ substances vh. ezrb.g1ic
acid xa> and zlvahol
Vow sh~ gluten. vh5rh = also a con
xfirarnt vf doa-h and zassfSs starch.
sror,lS with the latter. an exr~lI~us
nbta> fer The Development of germs -
disease a. well a fer the Yeast germs
Th- germs - rhoi~rs. a. 90 sypA.,isg
fever. woui.A- n introslacesi into dough-
fnd very favorable esnslitious for their
growth
do nas wish to prse a. an alarm
1T. nor am I wfElin- - sav there =
verv mrxh vhanr- cf the germs os
tyrhHS ansi Il chnl~ra rva-Eing the
s,ousaehs II the people uho eat brad
which has h~~u raised with yeast
But while am mt afrzid that cholera
and ,yphuS viii ~ greatly spread ~
yezSt-rat~Sl bread I have not the
~.
eases have been and viii ~ carried
about in the brad
have met loErnevmen bakers srf-
fering froru diseases vor<-
ing the doavh in the bryad trough with
naked hands anil srra~ Z suppose I
need seareciy say this vas rat a stop
So IN verv short order have No rwa
snu IN Supp-~~ baker, zrv l~>S Liable 10
cutzucss1s diseases ;hza are Other
mer- and ! know. as every hsla><-
wife knows v~asf-raiseG brad
must he worked a Iou~ time This
i an exceedingly Objectionable
thing frun the standpoint q a phvSi-
elan. an.l for the r-a~sa> that the
germs If tiSr&~ which are in the air
n dust and on ssairNaTS AMI straps
in strs~t car are INST often collected
en- the hands - well do physicians
know shi> that there i NJ .hIusiou
practical eqaai 70 that which they IN
derro h~korr thev perform any kind %
surgical OPERATION AHy P@rSon who
has ever kneastesf dsss<h understand
the WA in which the dough cIcznsf the
hands In other WORKS this means
that any germs which may have found
\ lodging place GA the HANDS Of the
baker before he make mp his hatch of
bread are sure - and their wav INTO
the dough and one there. to find all
the conditions necessary for sabii-
vision and growth This = equivalent
tn saying that Ne must rely on seat 20
kill the>~ germs herau~e il u almc<,
certain that they viii be there Vow.
underloEe ~ dou=hy brad = = form
which every man and woman has seen
IL /. belief a old as the hills that
urder5ons bread = unhealthful Thi>
reputation has BEEN earned for IL By
the experience II euantle<s genera
tons and no careful mother viii wish
her chil6ren % ca. brad that has not
been thoroughly cooked The reason
given for this recognized unhealthful-
ness has been that the zneooked yeast
dough Is very difficult 20 digest and
this eaSo1 has value No one bu. a
physician would be apt TO think Of dis
ease germs which have IN, been killed
during the proeess Of baking Is a
cause % the sickness following the
use of uneooked yeess bread Yes this
result from this eau>e Is more than
probable | have not the slightest
doubt that could we trace hack SOME
Of the sase< Of illness which ne meet
in cur practice we would End that
germs collected b. tie baker have
found their way into the yeast brad.
that the heat has not been sufficient 70
destroy them that the uneookel yeast
bread has been eaten and with It the
eo4o7ies Of gems that they hare