The Globe-republican., 1893-08-18

provided always you give them the
proper conditions. These conditions
are 10 be found in dough which is be-
ing raised with yeast. They are
warmth. moisture and the organic
matter of the -four on which the germs,
after certain changes, feed.
II Is necessary 10 remember at this
point that yeast is germ growth. and
when introduced into mixture of glu-
cose or starch. in the presence Of
warmth ana moisture sets up fer
mentation. If the mixture be Z starchy
dough the yeast first changesa portion
of the starch into glucose and then de-
composes the glucose by changing it
into two new substances, viz. carbonic
acid gas and alcohol.
Now the gluten. which is also con-
stitucnt of dough and moist starch.
affords. with the latter. an excellent
indus for the development of germs of
disease as well as for the yeast germs
The germs Of cholera. as of typhoid
fever. would. if introduced into dough,
find very favorable conditions for their
growth.
NtO Et'l - 1911 " lb'J>S AS II u. III
list. nor am / willing to say there is
very much chance of the germs OF
typhus and Of cholera reaching the
stomachs of the people who eat bread
which has been raised with yeast.
But while am not afraid that cholera
and typhus viii be greatly spread by
yeast-raiSed bread, l have not the
slightest cause to doubt that other dis
eases have been and VIII be carried
about in the bread.
have met journeymen bakers. suf-
feriuC from cutaneous diseases. work
ing the dough in the bread trough with
naked hands and arms. / suppose 1
need scarcely say this was put stop
to in very short order. | have no rea-
son to suppose bakers are less liable to
cutaneous diseases than are other
men. and | know, as every house
wife knows. yeaSt-raiSed bread
must be worked a long time. This
is an exceedingly Objectionable
thing from the standpoint of physi-
clan. and for the reasons that the
germs of disease which are in the air
and dust and on stairways and straps
III StTsSl cdIS IIlOSt o1lSu Col1tSlSo
on the hands. So well do physicians
know this that there is no ablution
practical equal to that which they I'M
derco before they perform any kind of
surgical operation. Any person who
has ever kneaded dough understands
the way in which the dough cleans the
hands In other words. this means
that any germs which may have found
lodging place on the hands of the
baker before he makes up his batch of
bread are sure to find their way into
the dough. and once there. to find all
the conditions necessary for subdi-
vision and growth. This is equivalent
to saying that we must rely on heat to
kill these germs. because it is almost
certain that they will be there. Now,
underdone or doughty bread is form
which every man and woman has seen.
1t is belief as old as the hills that
uuderdone bread is unhealthful. This
reputation has been earned for it by
the experience of countless genera
tious. and no careful mother will wish
her children to eat bread that has not
been thoroughly cooked. The reason
given for this recognized unhealthful-
ness has been that the uncooked yeast
dough is very difficult to digest, and
this reason has value. No one but a
physician would be apt to think OF dis
ease germs which have not been killed
during the process of baking as a
cause of the sickness following the
use of uncoolled yeast bread. Yet this
result from this cause is more than
probable. / have not the slightest
doubt that could we trace back some
of the eases of illness which we meet
in our practice we would find that
germs collected by the baker have
found their way into the yeast bread,
that the heat has lot been sufficient to
destroy them. that the Encooked yeast
bread has been eaten and with il the
colonies Of germs, that they have