"Joseph Priestly, who in the last century in his re-
searches with fixed air, since called carbonic acid gas,
found that this gas could be held by water, and from that
circumstance invented the plan of impregnating water
with gas and producing aerated waters. Indirectly it led
to the compression of gasses. Directly it led to the
commercial introduction of aerated drinks, and of aarated:
70 THE FAT OF THE LAND.
bread. In 1836, Luke Hebert brought out a patent for
making bread by machinery, in which aerated water,
charged with carbonic acid, was the agent used for raising
the dough. The principle was correct but imperfect in
detail. He formed his bread into loaves and the escape
of gas during that process ruined the bread. Dr. Johnston,
Professor of Chemistry, in the University of Durham,
published a paper on the subject, in 1847. An anon-
ymous physician, wrote a pamphlet in 1846, entitled,
" Instructions for making unfermented bread ; " In 1855,
John Dauglish graduated from a Medical College in Edin-
burg, and came home with a new idea about making
bread, namely, that it would be possible to enclose flour
in an air-tight receptacle, and to force into it aerated
water, so as to render yeast unnecessary. He worked
out his invention and in 1856, took out his first patent
entitling it, ' An Invention of an improved method of
Making Bread.' In Carlisle, England, the model machine
was erected, experiments were successful and the name
* aerated bread ' was first suggested. Failure and dis-
couragement met the new invention • finally, friends
gathered around the inventor and a model bakery was
erected at Islington. Most of the leading physicians of
.^he day gave their decided approval. It was introduced
into hospitals and with scarcely a dissenting voice the
invention was declared to be one of the most important of
the day."
*' In the aerated bread process the utmost cleanliness
attends every step of the proceeding. The flour is un-
touched by the hand or foot ; it is never exposed to the
fumes of the bakehouse, nor to the emanations escaping
from the breath and the skin of the workman ; as soon as
the dough escapes from the mixer it falls into the baking
tin and is instantly conveyed to the oven.
It is clean, sweet and pure, and in an hour from the
time the flour is sifted, the process of making is completed,
and this healthful bread is ready for the consumer."
The following is a letter from Dn John W. Ward, of
the New Jersey State Hospital, at Trenton.
BREAD. 7 1
" We have used aerated bread for a period of over
thirty years, and the fact of our continuing it for so long,
is a proof of the estimation in which it is held by us. I
regard it as the ideal bread, more wholesome than yeast
bread and it is very seldom that our dyspeptics are in the
least hurt by it, even when it is served at the table soon
after coming from the oven. Being entirely a machine
made bread it is more economical in manufacture after
the plant is once established, than the ordinary method
of making yeast bread. The marvel to us here is, that
it is not more generally adopted in public institutions.
With this method we cannot have heavy or sour bread.
We make both white and brown bread, but it is not served
outside of the hospital."
This bread is now manufactured by the New York Aera-
ted Bread Company. In reply to inquiries the proprietor
writes : ✪ Yeast Bread
Page 26 · 1 recipe record on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
"Joseph Priestly, who in the last century in his researches with fixed air, since called carbonic acid gas, found that this gas could be held by water, and from that circumstance invented the plan of impregnating water with gas and producing aerated waters. Indirectly it led to the compression of gasses. Directly it led to the commercial introduction of aerated drinks, and of aerated
bread. In 1836, Luke Hebert brought out a patent for making bread by machinery, in which aerated water, charged with carbonic acid, was the agent used for raising the dough. The principle was correct but imperfect in detail. He formed his bread into loaves and the escape of gas during that process ruined the bread. Dr. Johnston, Professor of Chemistry, in the University of Durham, published a paper on the subject, in 1847. An anonymous physician, wrote a pamphlet in 1846, entitled, " Instructions for making unfermented bread ; " In 1855, John Dauglish graduated from a Medical College in Edinburg, and came home with a new idea about making bread, namely, that it would be possible to enclose flour in an air-tight receptacle, and to force into it aerated water, so as to render yeast unnecessary. He worked out his invention and in 1856, took out his first patent entitling it, ' An Invention of an improved method of Making Bread.' In Carlisle, England, the model machine was erected, experiments were successful and the name * aerated bread ' was first suggested. Failure and discouragement met the new invention • finally, friends gathered around the inventor and a model bakery was erected at Islington. Most of the leading physicians of the day gave their decided approval. It was introduced into hospitals and with scarcely a dissenting voice the invention was declared to be one of the most important of the day."
*' In the aerated bread process the utmost cleanliness attends every step of the proceeding. The flour is untouched by the hand or foot ; it is never exposed to the fumes of the bakehouse, nor to the emanations escaping from the breath and the skin of the workman ; as soon as the dough escapes from the mixer it falls into the baking tin and is instantly conveyed to the oven.
It is clean, sweet and pure, and in an hour from the time the flour is sifted, the process of making is completed, and this healthful bread is ready for the consumer."
The following is a letter from Dn John W. Ward, of
the New Jersey State Hospital, at Trenton.
" We have used aerated bread for a period of over thirty years, and the fact of our continuing it for so long, is a proof of the estimation in which it is held by us. I regard it as the ideal bread, more wholesome than yeast bread and it is very seldom that our dyspeptics are in the least hurt by it, even when it is served at the table soon after coming from the oven. Being entirely a machine made bread it is more economical in manufacture after the plant is once established, than the ordinary method of making yeast bread. The marvel to us here is, that it is not more generally adopted in public institutions. With this method we cannot have heavy or sour bread. We make both white and brown bread, but it is not served outside of the hospital."
This bread is now manufactured by the New York Aerated Bread Company. In reply to inquiries the proprietor writes :
Records on this page
Yeast Bread