Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-03-28

& DaCne bread, SO called, Wn1Cn is rather
common. 1t is caused by bac-
terium, the BdciNns pants literally
translated, this means rod shaped bread GERM.
which originates in the flour, Unlike all other
species of microbes that occur in dough, this
bacillus is able to withstand the heat of the
oven. Thus, in the baked loaf, it quickly per-
vades the entire body of the crumb. As seen
under microscope, 1t forms threadike strings.
and the crumb attacked by it becomes SO
Shiny that when finger is pressed into it and
withdrawn the substance of the bread is pulled
out in long flaments
Bread attacked by this disease has smell SO
dsagreeabe as to be positively sitting. the odor
somewhat resembling that of valerian, and its
flavor IS most disagreeable. When eaten it pro-
duces violent diarrhea. Until recently the
cause of the trouble was mystery; but the
bacillus, at length identified, was finally traced
to the bran husks. Bread made from flour that
is rich in bran is especially likely to develop the
ropy disease. 1t is recommended that when
baking of bread proves ropy, the entire stock of
flour on hand, whether in household or bakery
be carefully examined, the infected portion.
which is easily recognized. being thrown away
The Bleeding Host
DURING the Middle Ages great religious en-
- thusasm stirred up on many occasions
by the appearance of phenomenon, attributed
to miracle, commonly spoken of as the Bleed
ing Host. There was no question OF its verify.
and suspicion of fraud would have been en-
tirely unjust. The consecrated bread used for
ceremonial purposes by the church was found
once in awhile to be spotted and streaked with
what looked at all events, like blood. 1t was de-
clared to be blood, and people f1ocked in multi
tudes to witness the marvel, incidentally paying
for the privilege.
Nevertheless. as is now known. the stains
the bread were not those of blood at all, but
were due to the presence of certain microorgan-
isns which, feeding on the crumb, Secreted
red coloring matter. The microbe accountable
for the phenomenon is familiar to science to-day
under the name of Mfcrococens prodtgsosns. or
miraculous little ball shaped bacterlum. 1t APP
pears not only on bread, causing the disease.
but likewise on egg albumen, on milk, and on
meats, especially in summer and early autumn
Finding Judgment in crevices of the crust of
loaf. it soon reaches the interior, and, Propa-
eating rapidly there, causes red stripes IN the
crumb. Apart from spelling the looks OF the
bread, it is quite harmless.
Now in the study of food diseases, including
those of bread. the method commonly adopted
is to take exceedingly minute quantity OF the
infected material. whatever 1t may be, and with
it inoculate some sterilized gelatine in glass
tube made for the purpose Such gelatlne. OF
course, as the word "sterilized" implies, con-
tains no germs whatever. The tube IS kept
sealed with plug OF absorbent cotton which
effectually prevents any other heterogeneous
from making an entrance. Then the microbes
transferred in the manner described proceed to
feed upon the gelatine. and to multiply, until
in the case of this bacillus prodigiOSuS, for ex-
prising many thousand specimens Of the bac-
terium in question
This is what is called culture" The red
patch or portion of it may be transferred, per
haps, from the culture tube to the crumb of a
good loaf of bread. and its operations watched
at leisure. In this manner the life history OF
the microorgansn is studied. and it is ascer-
tanned under what conditions it thrives best.
and how it NAV be most easily destroyed or pre-
vented from de veloping. Thus it becomes pos
sible to inform housewives and bakers how this
disease of bread may be avoided.
Ropy Milk
A SIMILAR method is adopted with other
diseases of bread and with diseases that at
tack other kinds of food. For instance, the
"ropy milk" already mentioned, is disease
attributable to a bacterium known to science
the Baeillns idctis visrosns: in plain language.
the sticky microbe of milk A peculiarly of
this germ is that it thriveS at low temperature
under conditions. that IS to say, where most BAG
terra are dormant Hence, it will attack milk
even when the latter is kept in a cool place the
cream on the surface becoming ropy to such an
extent as to adhere to table fork, strlnging
out in a geiatinous mass.
In the case of this disease there Is no trouble
if the milk is used very soon after being drawn
from the COW. Within few hours. however.
owing to the rapid multiplication of the mi
crobes Gf they happen to be presently. the fluid
lplx haSit bae