Pike County Democrat, Volume 24, Number 13, Petersburg, Pike County, 18 August 1893 — Page 7

SOME SANITARY ASPECTS OP BREAD MAKING. BT CTKUS EPSON, M. D., Health Commissioner. New York City. It in necessary, if one would understand the sanitary aspects of bread making, to fully comprehend the present theory held by scientists of germs and the part played by them in disease. The theory of disease germs is merely the name given to the knowledge had of those germs by medical men, a knowledge which is the result of innumerable experiments. Being this, the old term of a •‘theory'’ has become a misnomer. A germ of a disease is a plant, so small that 1 do not know how to express intelligibly to the general reader its lack of size. When this germ is introduced into the blood or tissues of the body, its action appears to be analogous to that which takes place when yeast is added to dough. It attacks certain elements of the blood 'or tissues, and destroys them, at the same time producing new substances. But the germs of the greater part of the germ diseases, that is. of the infectious and contagious diseases, will develop or increase in number without being in the body of a human being,

found their way into the blood' and that the call far our services which followed, has rounded off this sequence of events. I have already pointed out that the germs of disease are to be found in the air and dust. The longer any substance to be eaten is exposed to the air, the greater the chance that germs will be deposited, on it. llread raised with yeast is worked down or kneaded twice before being baked and this process may take ,pnywhere from four hours to ten. It has. then, the chance of collecting disease germs during this process of raisin;? and it has two periods of working down or kneading during each of which it may gather the dirt containing the germs from the baker's hands. As no bread save that raised with yeast, goes through this long process of raising and Unending so no bread save that raised with yeast has so good a'chance of gathering germs. What is meant by “raising" bread is worth a few words. The introduction of the yeast into the moist dough and the addition of heat when the pan is placed near the fire produces an enormous growth of the yeast fungi—the yeast “germ,'’ in other words. These fungi effect a destructive fermentation

DISEASE GERMS FOl'XD THEIR WAT INTO THE YEAST BREAD.”

provided always von give them the proper conditions. These conditions are to be found in dough which is being raised with yeast. They are warmth, moisture' and the organic matter of the flour on which the germs, after certain changes, fetfd. It is necessary ,to remember at this point that yeast is germ "growth, and when introduced into a mixture of glucose or starch, in the presence of warmth and moisture, sets up a fermentation. If the mixture be a starchy dough the yeast first changesa portion of the starch into glucose and then decomposes the glucose by changing it into two new substances, viz., carbonic acid gas and alcohol. Now the gluten, which is also a constituent of dough and moist starch." affords, with the latter, an excellent nidus for the development of germs of disease as well as for the yeast germs. The germs of cholera, as of typhoid fever, would, if introduced into dough, find very favorable conditions for their

giun tu. I do not wish to “pose‘‘ as an alarmist, nor am X willing- to say there is very much ehance of - the germs of typhus and of cholera reaching the stomachs of the people who cat bread which has been raised with yeast. But while I am not afraid that cholera and typhus will be greatly spread by yeast-thised bread, I have not the slightest cause to doubt that otherdiseases have been and will be carried about in the bread. • . I have met journeymen bakers, suffering from cutaneous diseases,:working the dough in the bread trough with naked hands and arms. I suppose I need scarcely say this was put a stop to in very short order. I have no reason to suppose bakers are less liable to cutaneous diseases than are other men, and I know, as every house- ( wife knows, yeast-raised bread must be worked a long time. This is an exceedingly objectionable thing from the standpoint of a physician, and for the reasons that the germs of disease which are in the air and dust and on stairways and straps in street cars, are most often collected on the hands. So wedl do physicians know this that there is no ablution practical equal to that which they undergo before they perform any kind of surgical operation. Amy person who has ever kneaded dough understands the way in which the dough cleans the hands. In other words, this means that any germs which may have found a lodging place on the hands of the baker before he makgs up his batch of bread are sure to find their way into the dough, and once there, to find all the conditions necessary for subdivision and growth. This is equivalent to saying that we must rely on heat to t kill these germs, because it is almost certain that they will be there. Now, underdone or doughy bread is a form which every man and woman has seen. It is a belief as old as the hills that underdone bread is unhcalthful. This reputation has been earned for it by the experience of countless generations, and no careful mother will wish her children to eat bread that has not been thoroughly cooked. The reason given for this recognized unhealthfulness has been that the uncooked yeast dough is very difficult to digest, and this reason has value. No one but a physician would be apt to think of disease germs which have not been killed during the process of bakiug as a cause of the sickness following the use of uncooked yeast bread. Yet this result from this cause is more than probable. I ’have not the slightest doubt that could we trace back some of the cases of illness which we meet in otnr practice we w'ould find that germs collected by the baker have found their way into the yeast bread, that the heat has not been sufficient to destroy them, that the uncooked yeast bread has been eaten and with it tfie colonies of germs, that they have

of a portion of the starchy matter of the flour—one of the most valuable nutrient elements in the flour. The fermentation produces carbonic acid pas, and this, havinp its origin in every little particle of the starch which is itself everywhere in the flour, pushes aside the particles of the dough to give itself room. This is what is called raising the bread. It needs but a glance to see that it is, in its effects on the dough, purely mechanical. The dough, which was before a clcse-grained mass, is now frill of little holes, and when cooked in this condition is what we ordinarily call light. This porous, quality of bread enables the stomach to rapidly and easily digest it, for the gastric juices quickly soak into and attack it from all sides The fermentation of the dough, however, uses up a portion of the nutrient elements of the loaf. If it be possible, therefore, to produce a light porous loaf without this destruction and without the “kneading” process, which fills the dough with germs and filth, and without the long

It is well to sound a note of warning in this direction or the change from the objectionable yeast to an impure baking powder will be a case of jumping from the frying pan into the fire. The best baking powder made is, as shown by analysis, the “Royal.” It contains absolutely nothing but cream of tartar and soda, refined to chemical purity, which wheq combined under the influence of heat and moisture produce carbonic acid gas, and having done this, disappear. Its leavening strength has been found superior to other baking powders, and as far as I know, it is the only powder which will raise large bread perfectly. Its use i avoids the long period during which the yeast made dough must stand in order that the starch may ferment and there is also no kneading necessary. The two materials used in the Royal, cream of tartar and soda, are perfectly harmless even when eaten. But they are combined in exact compensating weights, so that when chemical action begins between them they practically disappear, the substance of both having been taken up to form the carbonic acid gas. More than this, the proper method of using the powder insures the most thorough mixing with the flour. The propter quantity being taken, it is mixed with the flour and stirred around in it. The mixture is then sifted several times and this insures that in every part of the flour there shall be a few particles of the powder. . The salt and milk or water being added, the dough is made up as quickly as possible and moulded into the loaves.

i nese an? piaceu in me even auu baked. But the very moment the warmth and moisture attack the mixture of cream of tartar and soda, these two ingredients chemically combine and carbonic acid oi leavening gas is evolved. The consequence may be seen at a glance, the bread is raised during the time it is , baking in the oven, and this is the most perfect of all conceivable methods of raising it. ■ Here, then, there is no chante for germs of disease to get into the dough and thence into the stomach, more than that the bread is necessarily as sweet as possible, there ha ving been no time during which it could sour. This involves the fact that the bread so made will keep longer, as it is less likely to be contaminated by the germs that affect the souring process. It will be strange if the crowds of visitors to the world's fair do not greatly increase the number of contagious disease, which we will have to treat. Under these circumstances is it not folly of follies to open a single channel through which these germs may reach us? Is it not the part of wisdom to watch with the greatest care all that we eat and drink, and to see that none but the safest and best methods are employed in the preparation of our food? To me it seems as though there ' could be but one answer to questions like these. I have shown the danger of usings the yeast raised bread, and with this I have shown how that danger may be avoided. The ounce of prevention which in this case is neither difficult nor expensive is certainly worth many pounds of cure, and the best thing about it is that it may be relied on almost absolutely. Those who during the coming summer eat bread or biscuits or rolls

BREAD WITHOUT YEAST‘THE MOST PERFECT OF ALL CONCEIVABLE WAVE OF RAISING IT.” “

period during which the raising process goes on, the gain in food and the gain in the avoidance of the germs is exceedingly plain. Hut while we can easily see the dangers which attend the use of yeast it is certain that the vesiculating effect' produced by it on the dough is to the last degree perfect. 15y this I mean that every particle of gluten produces its little bubble of gas and that therefore the bread is properly raised - that is, it is raised everywhere. It is apparent that if we are to substitute any other system of bread making we must have one which will give us, first, mechanical results equally as good, that is, that will produce minute bubbles of carbonic acid gas throughout the mass of dough. Now it is in no way difficult toproduee carbonic acid gas chemically, but when we are working at bread we must use such chemicals as ore perfectly healthful. Fortunately these are not hard to find. The evils which attend "the yeastmade bread are obviated by the use of a properly made, pure and wholesome baking powder in lieu of yeast, linking powders are composed of an acid and an alkali which, if properly combined, should when they unite at once destroy themselves and produce carbonic acid gas. A good baking powder doss its work while the loaf is in the oven, and having done it, disappears. But care is imperative in selecting the brand of baking powder to be certaip that it is composed of non-ihjnri^ ous chemicals. Powders containing^ alum or those which are compounded from impure, ingredients, or (those • which are not combined in proper proportion - or carefully mixed and which will leave either an acid or an alkali in the bread, must noli be used.

made at home with Royal baking powder may be sure they have absolutely stopped one channel through which disease may reach them. Note.—Housekeepers desiring information in regard to the preparation of the bread which Dr. Edson for sanitary reasons so strongly urges for general use, should write to the Royal Baking Powder Company, New York. He Had Seen the Scarecrow. One Somerville young man, who has just been spending a fortnight in the country, lost all chance of making a favorable impression on the farmer’s pretty daughter the very first day he came. Her father came by the front of the house where the young man was trying to make himself agreeable, and the girl introduced him, saying: “This is my father, Mr. Smythe.” “Oh, yes,” responded the young man, turning toward the old man, and slowly holding out his hand, “I saw you standing over in-the cornfield a little while ago, when I came up the road.”—Somerville Journal f Mr. Chimpanzee—“That ostrich eats enough for two birds. Whatj do you suppose makes him so greedy, Mrs.C.?” Mrs. Chimpanzee—“1 heard the keeper say he swallowed a pair of strong eyeglasses yesterday and they magnify his appetite.”—Vogue. —“Do you go to school, Tommy?" “Yes’m.” “Doesyour teacher like you, .Tommy? ’ “You bet she does. Every evening most she hates to have me leave and keeps me in.”—Arkansaw Traveler. ___ —“I met Jack Stagnloon last evening. He tells me he is going out with accompany next season which will produce ‘Fireman Fred.’ ” “Indeed; whan does he play?” “The hose.” — Brooklyn Eagle.

USEFUL AND SUGGESTIVE. —Doughnuts.—Yolks of four eggs, one cupful sugar, one cupful sweet milk, two heaping teaspoonfuls of baking powder sifted through the flour; add spice if desired, mis rather soft— N. Y. Observer. —Fruit Tart—Cranberries, sour apples or peaches, make good tarts. Stew, strain and sweeten. Use for a pie one beaten egg. Bake with an under crust and small strips of pastry across the top. —Housekeeper. —Black lace plays a prominent part in cushions and pillows at the exchanges for women's work. A soft pillow of yellow polka dotted silk had the polka dots worked over with black in a lace-like pattern and was deeply frilled with black lace. —Bottled Coffee Syrupi—Simmer together three cups of sugar and one of water for five minutes; add to this a cup and a half of strong coffee; strain and bottle Mix with soda water and cream, or with plain cold water and cream.—American Agriculturist. —Ice cream vanilla.—Two quarts rich cream, one pint new milk, one pound sugar and one teaspoonful vanilla. Mix well and freeze. Another way: Put milk and one cut vanilla bean on fire and boil slowWl Strain through a wire sieve, and When cool add cream and sugar, and freeze.— People's Home Journal. Parker house rolls.—Scald one pint of sweet milk, when cool add two tablespoons sugar, two of lard, two of yeast, and a little salt. Let rise over night, knead down in the foorning. let it rise again, and at noon knead, roll out thin, cut with large cutter, butter the top, fold it over, let it rise again and bake. If wanted for tea mix in the morning instead of at night.— Detroit Free l*ress. —Baked egg plant.—Wash and cook whole in boiling water until tender. Divide in halves, remove the inside with a spoon, taking care not to break the skin. Beat the egg plant smooth , with a fork. Season with salt and eream, and if desired, a stalk of celery or a small slice of onion very finely minced, for flavor. Put back in the skin, sprinkle the top with bread crumbs, and brown in the oven with the cut side uppermost.—Science in the Kitchen.

—uooseoerry iuru—rics un an me stalks and little blossoms and put them op to stew. A very little water may be put into the saucepan to prevent the fruit burning'. Add three-quarters of a pound of sugar for each quart of gooseberries as soon as the berries are broken, and let them cook a little longer. Add more water, and strain; return to the fire and boil fifteen minutes longer. Line pie-plates with paste, fill with the gooseberries and cross with strips of paste;—Boston Budget. —Ginger Beer.—Add to seven gallons of water seven pounds of loaf-sugar and two ounces of ginger root well pounded; let boil an hour; add the beaten whites of five eggs, and skim carefully. Strain the liquor into a large earthen vessel; let stand until abLd; put in a cask; add the juice of ‘ lfalf a dozen lemons and a large spoonful of yeast. Keep the cask corked for two weeks; draw off and bottle. Stand in a cool place for two weeks, and the beer will be fit for use.—Harper’s Bazar. SUMMER SUGGESTIONS. Hot Weather Hints for Use In the Household. Do not make too many visits, and where you go be sure that your visit is a convenient one. Do not entertain too generously; summer should be a time of rest, and it is difficult to rest with a house full of guests. Before going for a midday sale rub your face, neck and hands with simple cream, and powder gently* with cornstarch. Wipe the powder off, and on returning wash the complexion well in warm water and with castile soap. Camphor-ice and buttermilk both give relief from sunburn. Place a large dish of water in a room where the heat is very oppressive. Change once or twice and the temperature will be perceptibly lowered. Sponge your babies with cold water at bed time. Give your children water to drink during the hot weather. They need this to make up for the loss from prespiration. In washing summer frocks, if the colors run put half a cupful of salt in the rinsing-water. For insomnia in summer-time take a cold bath at bedtime. Press towels, folded as usual, through your clothes wringer and save your laundress. Have mercy on your oook in your arrangement of meals for hot days. Bathe daily. Have your house-gowns made with open necks and elbow-sleeves. Save your steps. Allow double the amount of time in catching boats and trains that you do in winter. Eat your meals slowly. Drink milk slowly. To wash summer silks remove all grease or other spots with soap and water before proceeding. Make a solution of a? teaspoonful of ammonia and a little soap in a pail of water, and in this dip the silk again and again until the dirt is removed. Do not wring out, but press between the hands. Rinse in water from which tho chill is gone, and hang in a shady place until partly dry, when lay between two cloths, and press with a hot iron.—Ladies’ Home Journal.

Fashion Motes. Black laces were never more the vogue. They are used for hretelles, collarettes, fichus sleeves and parts of sleeves jacket fronts and neck and belt garnitures Ecru lace enjoys almost equal favor, and later in the season will be even more the mode. Hats are being made to show the hair just as much as possible, both front and back. The trimming that goes under the brim is more of a feature than that which adorns the hat on top- This has brought feathers to their prettiest and most becoming use. Milliners make them lie, in all their curled beauty, in dose contact with a woman's hair.—Chicago Mail.

FOR THE THOUGHTFUL. CoBMcnos of error is the plalmtst proof of energy and mastery. Apoteegems are in history the same as pearls in the sand, or gold in the mine.—Erasmus. Simplicity in character, in manners, in style; in all things, the supreme excellence is simplicity. Affliction is a school of virtue; it corrects levity and interrupts the confidence of sinning.—Atterhury. Better follow the sternness of a truth than the glittering delusion of a lie. Men often follow lies because they shine.—N. Y. World. WITTY AND WISE. Trouble runs to meet those who go to borrow it. The world loses nothing when a bad man dies, no matter how much money he was worth. It is poor policy to hire a man to watch a bank who believes that stealing chickens is right. . The dismal man generally looks as ’ though he would like to put an iron | roof over the sky if he could. Tee world is full of men who intend i to become benefactors by and by, who are very slow about going to work. JEDGE WAXEM’S PROVERBS. A run on a bank is like slingin’ mud at a candidate. The averidge pattriut don't hav to be koaxed into offis. Finanshal pannicks don’t reduse the price uv votes very much. When they say money is easy it ain’t no sine,you can git it ef you ain't got the collatterle. Congressmen seems to think they owe more to ther constituents than they do to ther country.—Detroit Free Press. Aroused and Regulated By that purest and best of botanic alteratives, Hostetter’s Stomach Bitters, a dormant liver renews its secretive action and impels the bile into the proper channels, This welcome change is accomplished by a disappearance of the yellow tinge of the skin and eyeballs, uneasiness in the right side, constipation, morning nausea, dizziness, furred appearance of the toDgue, and sourness of the breath, which accompany liver trouble. Rheumatism, dyspepsia, malaria aDd kidney complaint are removed by the Bitters. ' t Charley—“So, Jim, you are extravagant enough to pay twenty dollars a dozen for yourhundkerchiefs. Don’t you think that wasagobd deal of money to blow in i”— Columbia Spectator. Pure and Wholesome Quality Commends to public approval the California liquid laxative remedy. Syrup of Figs. It is pleasant to the taste and by acting gently on the kidneys, liver and bowels to cleanse the system effectually, it promotes the health and comfort of all who use it, and with millions it is the best and only remedy. Thieves may break through and steal, but they can never rob the telephone girl of her rings.—People’s Home Journal. Scurvy and scorbutic affections, pimples, and blotches on the skin are caused by impure blood which Beecbam’s Pills cure. Tee fine wheat will insure the farmer and the English sparrow full crops.—Cleveland Plaindealer. S. K. Coburn, Mgr., Clarie Scott, writes: “1 find Hall’s Catarrh Cure a valuable remedy.” Druggists sell it, 73c. Doctor—“You need a change in climate.” Patient—“What is the matter with this climate?” Doctor—“It’s too changeable.”— Chicago Record.

THE MARKETS New York. Aug. 12, CATTLE—Native Steers. i3 65 © COTTON—Middling. 74 <® FLOUR—Winter Wheat. 1 *5 © WHEAT—No. 2 Red.... 674© CORN—No. 2. <714® OATS—Western Mixed. 33 © PORK—New Mess.. 14 50 © ST. LOUIS, COTTON—Middling. @ UEEVES—Choice Steers. 4 30 © Medium.. 3 90 © HOGS—Fair to Select. 4 95 © SHEEP—Fair to Chotcef. 3 25 © ELOUK—Patents.«... 300 © Fancy to Extra Do.. 2 35 © WHEAT—No. 2 Red Winter. . 554© CORN—No. 2 Mixed. ... @ OATS—No. 2. ..... ® RYE—No.2. 44 © TOBACCO—Lusts..*50 © Leaf Burley. 10 W © HAY—Clear Timothy.. 10 00 ~ BUTTER—Choice Dairy. 17 EGGS—Fresh. 9(41 PORK—Standard Mess (new).. 13 OO BACON—Clear Rib. 8X LARD—Prime Steam. CHICAGO CATTLE—Shipping.. 3 40 HOGS—Falrto Choice. 4 90 SHEEP— Fair toChoice. 2 75 FLOOR—WinterPatenta. 350 Spring Patents.. 3*5 WHEAT—No. 2. Spring.. 59 No. 2 Red. 59 CORN-No.2 .... OATS—No. 2. - PORIC—Mess (new). 12 «0 KANSAS CITY. CATTLE—Shipping Steers.... 4 00 HOGS—AllGrades. 4 90 WHEAT—No. 2 Red. 54 OATS—No, 2. 23 CORN—No2 —.. 30 NEW ORLEANS FLOUR-Htgh Grade......... 3 10 CORN—No. 2. 48 OATS-Western. HAY—Choice. 1* 00 PORK—New Mess... BACON—Sides. COTTON—Middling.. CINCINNATI WHEATt-No. 2 Red.. .... CORN—No. 2 Mixed. 434' OATS—Not 2 Mixed.. ... PORK—New Mess..... ... BACON—Clear Ribs. COTTON—Middling. 1893. 5 00 71i 4 CO694 484 33 15 0J 74 4 60 4 45 5 65 3 75 3 25 2 85 55* 3.3 21 16 13(0 19 03 13 00 20 10 13 25 9 8 4 65 « 00 4 00 390 4 25 504 594 384 34 12 75 5 00 5 70 544 24 304 3 35 49 30 16 5U 13 50 9 754 55 44 25 14 50 10!

A fair ady becrwMti still taire • by uaiaf Glenn’s Sulphur Snap. Hill’s Hair and Wt niter Dye, 5t cents. Exam pi k is as con Is gious as the smallpox. —Rain's Horn. “Augusit Flower” I bad been troubled five months with Dyspepsia. 1 bad a fullness after eadng, and a heavy k ad in the pit of 'Ey stomach. Sometimes ti deathly sickness would overtake me. I was working for Thomas McHenry.Dr uggist, Allegbmy City, Pa., in whose employ I had been foe seven years. I used August Flower for two weeks. I was retie tied of all trouble. 1 can now eat things I dared not touci before. 1 have gained twenty pounds since my recovery. J. D. CoiAlleghet y, Pa. ® A Complete Novel by Mrs. H. Lomtt Cameron, : Author of “In a Gtass County,” "Vera Nirill,” “A Daughter’s Heart,” etc., . is contained in Lippi ncott’s Magazine For September (published August 21.) Also, UNCLE SAM IN TH E FAIR. By Captain Charles Kiso, U. S. A. IN THE PLAZA DE TOROS. (Illustrated.) By Markon Wilcox. A GIRL’S * RECOLLECTIONS OF DICKENS. By Mrs. E. W. Latimer THE CR OSS-ROAD’S GHOST. (Illustrated.) (Notable Stories No. VII.) By Matt Crim. Also poems, essays, storiei .etc., by favc He authors. I IPPIHl'OTT’^ originated the C( mpletc story LlrrlnOU i i P feature, and. wit i Us varied and interesting miscellany, is one of the most attractive Magai nes now published. For sal e by aH news and book dealers. Sing e number, : 15 cents; pe» annum. $).00. LU PIXCOTrs IltHiZUfE, Philadelphia.

THE .I T BBUCKSKIN BEECHES BEST IHDE, BEST FITnN6, BESTWEARINB vl « i

JEHfl PflflTS Ziff THU WORIiD. Manufasfd by THE GOODVDI CLO' HIIG CO., EVANSVILLE. If D. ASK FOB THE*. SVEt T PA IE W ERAHTKD,

BICYCLES JfJLrv Bhcp-Soili d. one-tiiird oiT. SgcoNft-^a Hand, one-ifth cost. Ortliianes «£l!l§p with each Siifety. Cola. and list fnm *2-. Viaiw Pay raonthlOld wheels Iruded for new. Jneu. put on* CO. X off ti» editor*. KNIGHT CYCLE C X, St Lonit.

NEEDLES; SHUTTLES, REPAIRS.

For all Sowii ^Machines. Standard « .gods Only. Th©Trad» Supplied. Send for wh* >l€ sale yrlee list. Blbloc i M'rc Co., 19t5L<H:asl.»t St.LoultsMu

«V.\AMK T«18 PAPEU «*«rj Of » joa writs. DON’T FORGETiZ'iU Nyman, cf Tiffin. Ohio, make tlrst-cias j Machinery and Tools J.’or Boring an<l DRILLING WELLS* •r-KAMX mis papbe«mq imnama EDUCATIONAL. SPR13GFIELD (ILL.) »I SINKSS C0I .LE6E AND 8IIOUTIIAX D lKSTill l TE. 8e»4 U r e«Uktm 0>JU1U.1B1S rAPUlMfflJ «i»JM

DID YOU EVER try “HORSE SHOE” A BETTER CHEW THERENEYER WAS. PLUG?

THE POT INSULTED THE KETTLE BECAUSE THF COOK HAD NOT USED SAPOLIIO GOOD COOKING DEMANDS CLEANLINESS.. S A POLIO SHOULD be used iim every KITCHEN.