New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1911-09-17

yeasts from its untold myriads OF subjects
IL Is quite stretch OF the Imagination 70
see saloon and a penitentiary I'm a few
notes Of dust but If We only look hard
enough and with the proper focus we
shall surely see all Of these resuitants OF
strong drink in every beam of sunlight.
twinkling with its millions Of dust parti-
cles
Let us not dwell upon this function OF
the yeast plant IL we intend 20 portray
the Friend Of the Housewife" but let us
turn our attention to the other by-product
Of yeast-namely, the carbon dioxide gas.
which IS the real helping friend 10 the
woman whose aim IT is to make good
bread for the regalement OF her liege lord
BreadmakinG is almost as old as the
hills, but IT is the tiny yeast plant that
Is responsible for the breads spongy light
ness and it's delicious flavor For thou
sands Of years the faithful fungus has
toiled necessarily where yeast has been
used in the making Of bread. The house
wife makes up a batch OF dough with
foLI, potatoes. water and yeast Then the
yeast begins its work OF fermentation.
Countless thousands OF little bubbles OF
gas are formed that push the particles OF
dough further and further apart. until the
rising is complete. Then comes the heat
Of the oven which hardens the distended
walls OF dough; the gas escapes with the
alcohol and the bread Is made.
There are many varieties OF yeast and
It was formerly a serious matter for the
housewife to get just what she wanted
She was often compelled TO manufacture
her own yeast. and occasionally she struck
a bad lot Of unprincipled urchins OF the
yeast world, and as result all the men
folk OF her household growled most vigor-
ousiy at the unusual flavor OF her bread.
Sometimes she went to the brewers for
her yeast Here. again, q peculiar flavor
would result that is not pleasing 10 some
palates. and. besides, brewers yeast is too
slow in actisg.
Occasionally she would make up a batch
OF Scotch BARNS" as II is termed, from
-four and hops: unfortunately. however.
wild yeasts appear 10 be especially fond OF
this mixture and create havoc with the
flavor. AS last resort she would be com.
PEELED 10 fall back upon the old salt ris-
ing process. where common salt Is added
to milk and placed In . warm place for
few hours. The wild yeasts start to work
In the mixture. and It soon froths from the
abundance Of csrbon-dioxide gas produced.
The salt interferes with the production OF
favor producing bacteria, and possibly has
some obscure effect on the yeast Itself. At
any rate, II is Just as unreliable. under
certain conditions. as all the others.
with the coming OF compressed yeast
and dried yessts, however, all these DIM
cultles are practically overcome. Com
pressed yeast is really derived from wild
yeast, and is obtained in large quantities
from distilleries. The Objectionable va
grant yeasts are practically eliminated and
a pure culture Of the best kinds obtained.
It may be interesting to note that the
Viennese bakers, who are said to make the
best bread In the world prepare their yeast
from a mixture OF three kinds Of grain
Indian corn, barley and rye (all sprouting).
These grains are finely powdered and mae
Grated in water at a temperature Of l7o
degrees Fahrenheit for several hours.
Yeast Of the kind most desired thrives best
in this mixture and at this temperature; II
soon forms a thick scum that Is carefully
SKINNED of, dried and automatically COM
pressed for future use as the friend OF the
housewife. DIR. j. Gordon ogden, In Popu-
lar Mechanics.