The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1909-11-19
the spelling is due to yeasts, molds, and

the spelling is due to yeasts, molds, and
bacteria is comparatively recent.
Countless numbers of tiny living
things called micro organisms are
everywhere found which will grow in
the fool man has prepared for his own
use and cause it co spoil. These mi
croscopic plants flourish in the Kitchen
storeroom, ice box, milk room, and
cellar. The bulk Of these niu'Is forms
of life are harmless, under usual con-
ditions; some are useful, like those
which ripen milk; and many are harm
full, since they cause waste or maybe
direct cause of disease.
"Not only do yeasts, molds, and bac-
terra appropriate our food. with the
result that 1t sours, rotS, or putr, hes
but they sometimes leave behind els
agreeable consequences like tine inusty
and moldy odor and flavor of some
spoiled fods. or the substances called
ptomaines, which are sometimes pois-
onous.
mot until millions Of yeast cells are
massed together do they become visible
to the eye as in the compressed yeast
cake. Yeast plants are practicaI'
everywhere and are of many varieties,
some being called wild yeasts, I'm dis
tinction from those we have learned to
cultivate for the making of bread. The
old fashioned method Of making milk
rising or salt-rising bread depended on
wild yeast falling into dough and caus-
ing the bread to rise, method not
always successful, because other or
gantsms, the bacteria, also had q
chance at the dough, and sometimes
got the better of the yeas. in the
struggle for food, and the result OF
their life in the dough was sour or
bitter bread
even when we are able to utilize
the life processes of the yeast plant, its
good offices are paid for with certain
amount of food material thus, when
breaks up part OF the sugar present
into alcohol and carbonic acid gas, and
the gas stretches out in the glutious
mass, making the porous loaf which at
the right moment is stiffened by the
heat of the oven.
I'm the same way the wild yeast at
tacks the sugar in the stewed fruit
that has stood exposed on warm day
or the jelly left uncovered, or some
times even when apparently covered,
only in these cases the gas evolved
serves no useful purpose and the fer
mentation ruins the taste of the food.
Yeasts grow best at temperature of
70 to 80 degrees F.; therefore food that
is to be protected from their action
must be kept well below that point.
1.-THE appearance of mold as growing
on. bread, cheese, and other foods, is
familiar to every housewife. The
spores of the different varieties of mold
only warmth and moisture to enable
them to grow on many kinds of food.
These organisms are always at work
in damp cellars and in dark and damp
corners of rooms; they are borne on
the feet of insects, they are on the
skins of all fruits, and in the dust fly
ing in the air. They are not fond of
light and they require no great album
dance of air, fourishing best in foods
that are piled close together, leaving
I'small, undisturbed air spaces and
moisture.
1.-THE growth of most molds is re-
tarded by light, ventilation and low
temperature.
From the standpoint of household
sanitation, bacteria are the most inn
portant Of these micro organisms.
They are very widely distributed; the
sail teens with them; they are in the
air in water, and in all food exposed
to dust and air.
I'm some foods bacteria in the early
stages of their action leave no disa-