The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1893-08-18


But the germs of tho greater part ot
The germ diseases, that liz, of tho infcc-
tious and contagious diseases, will de
velop or increase in number without
being i'll tho body of human being,
provided always you givo them the
proper conditions. These conditions
are to be found in dough which is be-
ing raised with yeast. They aro
:, ,.---.--h ,,a-~;sturo and tho organic
the lax payers. a.
"Thc democratic party expresses &s'9SnlS' |,
dcnce in the ability Of the Hon. Calvin >.
Tt is hectssafy "a rtttftNpttqf n pNisft w tfiF
point that ycnst il germ growth, and
when introduced into mixture of glu-
cose or starch, in tho presence of
warmth and moisture sets up II for
mentation. If the mixture bo stnrchy
dough tho yenst first changes portion
of tho starch into glucose and thon do
composes tho glucose by changing it
into two now substances, viz, cnrbonic
acid gas and alcohol
Now the gluten, which il also II con
stituent of dough and moist starch,
affords, with tho lattor, IN excellent
indus for tho development of germs OF
disease rs we'll IN for the ycnst germs.
Tho germs of cholera, ns OF typhoid
fever, would, if introduced into dough,
find very favorable conditions for their
growth.
do not wish to "poso" Ms an alarm
list, nor am 1 willing to say thoro is'
very much chance of tho germs of
typhus and of cholera reaching tho.
stomachs of tho people who cat bread.
which has boon raised with yonst. But
I have not tho slightest cnuso to doubt
that other discusses have been and will
be carried about in the bread.
1 have met journoymon bakers, suf
fering from cutancous diseases, work
ing the dough i'll tho bread trough
with naked hands and arms. | hnvo'
no reason to suppose bakers arc loss
liable to cutancous diseases than any
other mon, and know, us every house
wifo knows, yenst raised brcnd must be
worked II long time. This il IN OK
ceedingly Objectionable thing from tho
standpoint of II physician FOR tho
reason that tho germs of disease which
arc in the nir and dust and on stair
ways and straps i'll street ears, are
most often collected OH the hands
Any person who has ever knoadod
dough understands tho way in which
tho dough cleans tho hands. This
means that any germs which may have
found "a lodging place on the hands of
the baker before ho makes up his
batch of bread arc sure to find their
way into the dough, and once there, to
find oil the conditions necessary for
subdivision and growth This is
equivalent to saying that we must rvlv
on heat to kill these germs, bcrauso it
il almost certain that thcy will E1
there. Now, unlcrdouc or dnughy
bread is form which every mum and
woman has scnn,
1t is belief as old ns tho hills that
tnderdone bread is unhcalthful This
reputation has been earned for it 10y
the experience of countless genera
tons, and no careful mother will wish
her children to eat bread that has not
been thoroughly cooked. Tho reason
given for this recognized unhealthful-
ness has been that the uncookod yeast
dough is very difficult to digest. No
one but physician would be apt to
think of disease germs which havo not
been killed during the process Of bnk-
Ing as q cause of the sickness following
the use of uncooked yeast bread. Yet
this result from this cause is moro than
probable. l have not tho slightest
doubt that could we trace back somo
Of the cases Of illness which VIC meet