Evening star., 1898-03-25
BREAD MADE DIRECT FROM WHEAT
The Miller Is Obviated by the "Antf-
Spire'' Method Used In Rome

The Miller Is Obviated by the "Antf-
Spire' Method Used In Rome.
From the New York Herald.
The demand for bread among the poorer
classes Of Italy, which in many districts
has been quite alarming of late has in
creased the interest in that country in any
method suggested for reducing the cost of
the STAN Of life" to- needy consumers
Were 1t not that even the hungry to a great
extent demand white bread, the opening of
shops for the sale of the new "antispire"
Dread, as 1t is called. an invention of M.
Auguste Desgotte. which does away with
the work of the miller, might have been at
tended by a greater success. For several
weeks last month, however, the establish
ment in Rome in the Via Minghetti did a
rushing business, until the novelty wore off
ana opposition bakers reduced their prices
on white bread.
The ''antispire" bread is made directly
from the wheat, and q great saving in the
cost Of manufacture Is credited to II. AfI.r
the wheat has been thoroughly sifted and
cleaned 1t Is subjected to bath in tepid
water for several hours. When 1t has thus
been soaked 1t Is poured into a machine
which reduces 1t to HOMOGENEOUS paste
This machine Is composed of a double line
OF thin spirals working in opposite direc-
tions. BY these spirals the softened wheat
seeds are well kneaded. At the end Of the
spirals Is a double cylinder which receives
the paste and makes 1t still more compact
and ready for shaping into loaves and bak-
ing.
The quality of the bread made by the Few
process is variously estimated. Excellent
judges and unprejudiced practical bakers
admit Its excellence, and say that any taste
can oe suited by having due regard to the
leavening, manipulation and treatment in
the oven. Italian experts who have inves-
tigated the matter express themselves IA
vorably upon Its digestive properties and
pronounce 1t most nourishing. In color the
"antispire" bread is very brown: Its odor
Is agreeable and taste quite palata5le. A
cardinal virtue claimed for 1t Is that 1t
never gets moldy and will remain fresh
for days
The bakery at Rome charges cents
pound for 'antispire'' bread-3O centimes
per kilogramme Ctwo pounds)-but when the
establishment is opened in the morning at
O'Clock wOrkingmen may buy 1t for = CEN
times per kilogramme cheaper.
So serious has the bread question become
in Italy that many cities have suspended
the local tax on bread and breadsIutrs, the
Milan authorities having arranged with the
local bakers to reduce the price Of bread to
32 centimes per kilogramme. At Leghorn
such are thu necessities of the poor that
free bread is distributed by the municipal
ity to all who ask for it. The applicants
must, however. present themselves at des-
ignated bureaus at certain hours and are
not allowsd to take tho bread away with
them; they must eat 1t on the premises
without meat, cheese, vegetables or cohdi-
ment.
About fifteen years ago Dr. Bazzoni tried
to introduce new sort of bread, which he
contended would be cheap yet very nour-
ishing, which ne made Of modicum of
flour and great quantities Of OK blood The
poor to whom 1t was offered at low rates
rejected 1t in disgust because they did not
like its flavor. So DIR. Bazzoni's enterprise
was unrewarded.
The Italian journals have been quite Sc
we're of late In the criticism Of the bread
sold to the public. Adulteration ia a COM
mon charge. The story is told that in the
hills Of Lonrbardy there is a cave owned by
a bakery syndicate whence Gne mineral
pew der of the purest white Is obtained and
used to mix with -four for breaI making.
Let us hope this Is not true writes one
editor. If 1t is we may soon expect TO
have our bread made from road dust. And
even then 1t would not be much wors. than
that too often SOLD as the genuine article"