The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1911-11-08
CROWDS HEAR
RORER LECTURE
SUGAR AND ITS USES TAKEN UP
YESTERDAY.
Action Of the Yeast Plant and Of
Baking Powders In Breads Ex-
planned and Demonstrated.

Two large crowds attended the
lecture and demonstration OF Mrs.
Sarah Tyson Rorer Mt the Franzheim
store on Main street yesterday. In
the morning Mrs. Rorer gave an In.
formal lecture on sugar, its origin and
use as n food. In the afternoon the
yeast plant and its action In the rails
ing OF bread was explained and
demonstrated. white bread. whole
wheat bread and corn bread being
baked. 49,. -
In her lecture in the morning Mrs
Rorer called TO the attention OF the
ladies who had gathered 20 hear her
the fact that women. as a general
rule. accept household facts as they
are found. without ever question
as to the reason OF whether there may
be better way OF doing things
She said that as a general rule women
accept sugar. one OF the most com
mon OF the English and American
diet. as n matter OF course. They
consider that sugar always has been
and always will be, Perhaps they
know something about a vague IN,
definite sugar trust. but never a
thought IS given TO the long journey
and the many processes before the
tiny white crystals which appeal on
the dinner table have been produced.
They don't even know that the FIRST
sugar was used about the fifteenth
century. appearing coincidentAly
with coffee and tobacco.
In her lecture the speaker told OF
her journeys TO South America.
where she spends a part OF each win
ter and OF the process OF sugar max
ing. she described the growing OF
the cane and It's grinding to get the
juice. the green stalks being squeezed
so dry that they burn readily with
out further drying One striking
feature OF her description was that
part which had TO do with the
handling OF the sugar cane syrup. in
which she said she had often seen
negro coolies wading above their
VESTS. At the plantation the sugar
Is eyaporated until a very heavy
brown sugar IS made. and In this
form II Is exported TO England and the
United States. the import duty on
this being much less than wouh be
the case on refined sugar. The re-
tning Is done in the country into
which the raw product has been sold.
The Afternoon Demonstration.
At the afternoon demonstration
yesterday Mrs. Rorer showed plainly
the action OF the yeast plant and OF
baking powders in making bread
light I'm the process OF baking. The
nature OF the yeast plant was very
carefully explained The best methods
OF handling yeast were demonstrated,
~ being explained that the plant has
the power OF Transforming starch into
sugar and alcohol. producing carbon
dioxide or carbonic acid gas in the
process. This gas forming In bubbles
throughout the dough makes the
bread light Some OF the ladies' we're
greatly shocked 20 learn that they
produce alcohol every time they bake
bread. But they were treasured when
told that Il Is all driven on In tho
baking.
The action 81 baking powder o. sim
liar 10 that Of yeast with the cxcep-
ton that Ia the case of tho powder
no fermentation takes place. The car
bon diOXide being formed BY the union
OF an acid and pho phafe with
water. causing n slow process ~ -
fervescence and producing gas a
residue o. left In tho bread. however.
which does not occur In the use Of
veaaf