Custer weekly chronicle. [volume] (Custer City, S.D.) 1890-1931, 1893-08-26

are to be found in dough which is be-
ing raised with yeast. They are
warmth. moisture and the organic mat
ter of the -four on which the germs,
after certain changes, feed.
II Is necessary TO remember at this
point that yeast is germ growth, and
when introduced into "a mix
ture of glucose or starch, in tho pres.
ence of warmth and moisture sets up a
fermentation. IL the MIXTURE DO q
starchy dough the yeast first changes a
portion vi the starch into glucose and
then decomposes tho glucose by chang
ing IL into two new substances, VIZ. car
bonic acid gas and alcohol.
Now the gluten, which Is also a con-
stituent Of dough and moist starch,
affords, with tho latter, an excellent
indus for the development OF germs Of
disease as well as for the yeast germs.
The germs of cholera, rs OF typhoid
fever, would, il introduced INTO dough,
find very favorable conditions for their
growth.
| do not wish TO pose as an alarm
ist, % 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 | have not the slightest cause to
doubt that other diseases have been
and will be carried about in the bread.
i have met journeymen bakers, suf-
fering from cutaneous diseases, work.
ing the dough in the bread trough with
naked hands and arms. | have no rea-
~uunatosupt~sse bakers are less liable To
cutaneous disease tffan~ are other men.
aud l know. as every housewife knows.
yeastcraised bread must be work ed a
long time. This is an exceedingly OBJ
jectionable thing from the standpoint
of a physician, for the reason that the
germs OF disease which are in the air
and dust and on stairways and straps
in street cars. are most often collected
on the hands. Any person who has
ever kneaded dough understands the
way in which the dough cleans the
hands. This means that any germs
which may have found a lodging place
on the hands of the baker before he
makes up his batch of bread are sure to
find their way into tho dough, and
once there, TO find all the conditions
necessar nv for subdivision and growth.
This is equivalent to saying that we
must rely on heat TO kill these germs,
UCCduNC III IL III Vail thtN ~
will be there. Now, underdone or
doughty bread is a form which every
nau and woman has seen.
II is a belief as old as the hills that
u~nderdone bread is unhealthful. This
reputation has been earned for 1t b.
the experience OF countless generations
and no careful mother will wish her
children to eat bread that has not been
thoroughly cooked. The reason given
for this recognized unhealthfulness has
been that the uncooked yeast dough is
very difficult to digest. 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 n cause
OF the sickness following the use of un-
cooked 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 cases
of illness which we meet in our prac-
tice we would find that germs collected
by the baker nave found their way
into the yeast bread. that the heat has
not been sufficient to destroy them, that
tho uncooked yeast bread has been
eaten and with il the olonies of germs,
that they nave found their way into the
blood and that the call for our services
which followed. has rounded of this
sequence of events
have already pointed ont that the
germs Of disease are to be found In the
air and dust. The longer any substance
20 be eaten is exposed to the air, the
greater the chance that germs will be
deposited on IL. Bread raised with
yeast Is worked down or kneaded twice
before being baked and this process
may take anywhere from four hours ia
ten. 1t has, then. the chance of collect
Ing disease germa during this process
Of raising and IL has two periods OF
working down or kneading during each
Of which II may gather the dirt con
tanning the germs from the bakers
hands. As no bread save that raised
with yeast goes through this long pro
cess Of raising and kneading, SO nc
bread save that raised with yeast has sc
good q chance OF gathering germs.
What is meant by raising" bread II
worth a few words. The introduction
Of the yeast into the moist dough and
the addition OF heat when the pan j.
placed near the fire produces an enor
nous growth Of the yeast fungi--th'
yeast germ" In other words These
fungi effect = destructive fermentation
of q portion Of the starrny matter o
the flour-one of the most valuable
nutrient elements In the -four. The
fermentation produces carbonic ncit
gas, and this, having its origin II
every little particle Of the starch
which ID itself everywhere In the Hour
pushea aside the PARTICLES Of the dough
70 give itself room. This IL what l
called raising the bread"
II needs but q glance TO sec that !
A, In its effects on the dough. purely
mechanical, The dough, which wa
before . close-grained mass, L. now fu
OF little holes, and when cooked n
this condition IL what we ordinarily
call light This porous quality o
bread enables aho stomach 10 rapid,
and easily digest Il. for the gAstri'
juices quickly soak into a attack !
from all bi1ex. Tho fermentation o
Che dough. however, uses up q portiol
Of the nutrient elements OF the Loaf
II q BE- possible. t~tsrsfors. TO produc'