BREAD FOR THE MILLION

A Brief Exposition of Perry and Fitzgerald s Patent Progress for the Manufacture of Aerated Unfermented Bread, Without the Use of Any Deleterious Substance, and Without the Touch of Human HandsThese salts, being combined in certain definite proportions by the bread maker, are added to the dry flour, when it is called prepared flour, or, subsequently, at the moment of mixing, as in the ordinary method.The result of this combination is, that the excess of tartaric acid, liberated by heat and moisture, seizes upon, and unites with, the soda, expels the carbonic acid gas, and forms a new. Compound salt, known as tartrate of soda and potassa, which remains as a permanent product in the bread. It is in this way that the neces sary carbonic acid gas is furnished which produces the spongy texture of the dough. It is, in a word, the result of a chemical destruction of the cream Of tartar and the supercarbonate of soda. The new process produces the spongy texture in a far superior manner, by means purely mechanical, and, of course, without any residual products or any kind.It is important, in this connection, to consider the sanitary aspect of the ques tion Of bread-making - to consider the effects upon the human system, both in health and disease, of the constant medicinal action necessarily following the use of bread made by any of the old chemical methods.It is obvious that any medicinal action which is constant must be injurious. The mere statement carries its own confirmation, and makes argument and illustration unnecessary. But let us look at this a little in detail.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original,