The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1900-04-17


/ known as chops.
Apple butter, of the real rich, old-time
farm product, not the thin, factory made
| excuse, fills an important place in the
| household economy and always finds a
ready sale at good prices.
Good sweet cider, made from sound
/ apples, not from half decayed, wormy
| fruit, Is one OF the most healthful prod
ucts or the orchard, and all surplus over
and above what is needed for home con-
sumption is always in demand at remu-
| nerative prices. 1t can be kept sweet and
| unfermented by heating 1t to a tempera-
/ ture of 100 degrees Fahrenheit and hold
ing 1t there for thirty minutes. then seal
| ing 1t up tight in bottles or casks, to be
| put into cool place.
Boiled cider, made in the good old-fash-
Toned way, by reducing to one-fifth by boil
| Ing, and canned, makes an excellent arti-
| Gle for culinary purposes, for making
/ apple butter. apple sauce or for use In
apple or mince pies. 1t also has COM
] mercial value.
While the aim and purpose of the farmer
/ should be to supply an abundance of
/ fruit for his own family, ne should also
| be able to offer to the outside world
! liberal surplus. The apple orchard often
/ will bring him better returns for his out
| lay than any other portion of his farm,
| acre for acre. The product of a single
tree will sometimes sell for $40 or more,
| and fifty such trees can be grown on an
acre of land. Though we may not always
count on large results, we safely expect
| the orchard to do it's full duty one year
! with another, especially if we first do our
duty by it.
BREAD MAKING.
Miss Helen w. Atwater, under the di-
rection of A. c. True. director of expert
ment stations in the department of agrt-
| culture, has written upon the subject of
bread and bread making
| She says that there is hardly any food,
| except milk, which is so universally used
| as bread; and not only Is it now known
almost everywhere, but since history first
began it has in some form or other made
one of the staples of diet among all but
! the most savage peoples In the earliest
historical records it is spoken of, and the
wild tribes which today inhabit South
Africa know something of it's use. OF
| course the bread made by the Kaffir to-
! day, or by the American Indian 300 years
| ago, is very different from our own. 1t
| would be interesting to trace the relation
| ship between the bread making processes
| of given peoples and their rank in the
| scale of civilization. The Kaffir simply
| grinds his grain between two stones,
makes paste of this meal and water and
| bakeS it in the ashes of his camp fire.
| Israel, in Egypt, ate leaven bread the
ancient Greeks cultivated yeast plants; in
kPompeii an oven was found containing
| eighty-one loaves of bread not unlike our
own; the Swiss peasant still bakes his
weekly loaves in the village oven, and so
| on to the mammoth bakeries and in
Vulnerable fancy breads of our own large
| towns. Such a classification would not be
utterly absurd, for, excepting among the
lowest sayages and in the EXTREMIST eli
mates some kind of grain is recognized as
] O. no on f1Iry1 ichn
in one of it's most convenient forms-that
| is a form in which it yields the greatest
! amount of nourishment for the least la
| Dor and cost. No wonder, then, that the
more intelligent people the better bread
they make.
The reason for this Importance of bread
| is very simple. Ever since the far-off
days when our forefathers first found the
/ wild cereals, or began to cultivate them,
men have known that food prepared from
| them would support life and strength bet
/ ter than any other single food, except
milk. The diet of the poor in India and
! China often consists almost entirely of
/ wheat millet cakes or rise, and, although
/ In our own land the ease with which
we can get other foods makes bread seem
| less important, there are still many dis
tricts in Europe where the people eat very
little else To large part of mankind
it is still the staff of life, and If they
/ pray for their daily bread they mean 1t
literally.
In regard to its ingredients, bread is one
of the simplest of our cooked foods, but
| in regard to the changes which the raw
materials must undergo to produce a I'M
! ished loaf it is one of the most COM
piicated. Flour, water, a pinch of salt
and little yeast-the necessary things
! can be counted on the fingers of one
| hand. yet one of the few books which
| 10 1oo Of
/ with any degree of completeness Is
large volume of over 600 pages.
PROCESS OF THE WORK.
The main steps in bread making are
/ Beginning back III the flour mill, the
grain is ground into powder, the coarser
] parts of which are sifted out as bran.
while the finer constitute our -four. Once
/ in the hands of the baker, the flour is
/ mixed with water and yeast, or some
! thing which Will have the same effe It.
When this paste, or dough- containing
i yeast, is set in a warm place the yeast
! begins to work" as we say, and the
dough to rise in other words, the
yeast causes a change known as alcho-
/ hole fermentation to set in, one Of the
| principal results of which is the prOduc-
1 tfcn of carbon dioxide gas. If the dough
is well mixed, this gas appears all
through it, and, expanding, ieaNens or
| raises 1t. Alter the yeast HIS NOTNSu
sufficiently the dough is shut up in a hot
oven Here the heat kills the yeast and
prevents further alChohelic fermentation,
| causes the gas to expand and stretch open
the little pockets which 1t forms between
/ the particles of dough, and changes some
| of the water into steam, thus raising the
| loaf still more. Further, the heat hard
/ ems and darkens the outer layers into
what we call crust The sum Of these
changes in the oven we call baling.
When they have been continued long
enough our bread is DONE ready to cool
and eat
One of the most common and dangerous
| ness. This may be caused by the use of
not absorb all the water put into the
dough, or, in other words, by the use OF
too much water in proportion to the
/ flour; by too little or by too poor yeast;
or by insufficient kneading, rising or bak-
ing. Heavy bread is popularity considered
| one of the most indigestible of foods.
1 When chewed Ii rolls Itself into solid
Jumps which give the saliva and gastric
| Juices very little chances to work upon
| them.
Another common fault in bread, espe-
cially in bakers bread, is a crumb full
| of large Irregular holes instead of the
| small, even pores which 1t should show.
| These occur in overkneeded or overraised
| dough, OF If they are found just below
| the crust they mean that the oven was
/ too hot and that the crust formed before
the carbon dioxide had finished expand
/ ing.
Soda is often used in bread to prevent