The Republican journal. [volume] (Belfast, Me.) 1829-current, 1903-07-16
SOLID, OLD-FAsHIoNED BREAD.

There is difference between solid
bread and soggy bread. The good, old
fashioned bread of our mothers, milk
rising bread, smooth, even as marble
slab, yet perfectly free from sourness
and sOgginess, this is the kind of bread
that gives life.
But the blOwn-up bread of the pres
ent day, all fun of holes, honeycombed
with tunnels and cavities, blown up up-
til few ounces of flour makes LOAF
of bread as large as Saratoga trunk,
this is just the kind of bread we do
not like.
Bread may be very porous, full of
rat-holes, blown up into all sorts of
volcanic eruptions,-suchb bread may be
light, but it also may be sour and sog-
gy. The walls of each one of these
little cavities may be of a blush gray,
sticky and doughty. Such bread may be
properly called spOngy. 1t certainly is
sponge-like in its texture, but it makes
very poor food.
The solid bread of our mothers, that
cuts as even and smooth as butter or
cream cheese, exposing no yawning
cavities or honeycombed cells,-just an
even, crumbly wall of bread of an even
color all the way through, is nutritious,
SOllCl, uCllClOuS dLlu WIlOlcSOluC. WI
of the so-called bakers bread is as puffy
little flour. But the worst of it is that
such bread is unwholesome and indi-
gestible and contains little real nu-
triton.
Some one is using an ad. consisting
of half tone picture of five loaves Of
bread. There they stand side by side
exactly as they were photographed.
Each one of these loaves contain the
same amount of flour, and yet the row
of loaves shows great difference in
size. Beginning with the small one
they increase gradually until the last
one is at least double the size of the
first.
This is good illustration of the diff
ferent results produced by making flour
into bread. The size of the loaf is no
criterion of the flour it contains OF the
nutrition it is capable of giving.
Whether the picture is intended to il
lustrate that the largest loaf is the best
or that the small loaf is the best, we
have no means of knowing. 1t does
not necessarily follow that the lighter
loaf is the best one or the most whole
some one.
There is a very prevalent notion that
the lighter bread can be made, the bet
ter it is. This is a great mistake, Take
two loaves of equal size and the solid
bread of our mothers would contain
three times as much flour as the spongy
bread of the modern baker. The solid
bread is the best i'll every way. The
notion that the light bread OF the baker
is better than the solid old-faShloned
bread is a notion that is stimulating
the bakers more and more to produce
yet lighter forms of bread.
r Ii this thing goes on much longer, all
we will have to do will be to attach
rubber string to a loaf of bakers bread
and with the addition of a little red
paint we will have toy-balloon for the
children.
| There is a difference between sog2y
bread and solid bread. Solid bread may
be soggy Solid bread may be whole
some. Light bread may be wholesome.
But the chances are that the good,
wholesome, solid bread, whether it IS
made with the old-fashioned milk-rlslng
or whether it is made with the newer
forms of yeast matters little only so 1T
is thoroughly baked, raised just enough
and not too much, and the yeast used
has entirely disappeared from the proc
esS of baking.-the chances are that
such bread will not only be the most
nutritious but also the most easy OF
digestion.--M edical Talk