If you should unfortunately have a pan in which food such as porridge, pea soup, or stew of any sort has become burnt hard on the bottom, do not waste your time in scratching and scraping to get the stuff off the pan, and in so doing scraping away the tin lining also, but just stand it aside for an hour with enough water in it to cover the burnt material, put the lid on again, and at the end of an hour you will be able to lift the burnt stuff away in a sheet quite easily, but remember that the lid must be kept on the pan all the time. Pan lids must always be kept clean, and particular care must be taken to wipe dry the part that fits in the pan. A clean, orderly galley is proof of a clean cook, who can always command respect from officers and men alike. YEAST. — Unfortunately, yeast cannot be obtained fresh when- ever required, as it can ashore, and it must therefore receive careful attention from the cook when at sea. This is one of the many difficulties which have to be overcome. Poor yeast is the fruitful cause of much of the discontent shown by seamen, with regard to their bread supply. If you have good yeast for bread making, all c 32 is well, but if the yeast should be poor, even the very best flour is likely to be spoiled. A thorough knowledge of the power and peculiarities of yeast will prove helpful to many, and I will deal fairly thoroughly with this subject. To commence at the beginning, the origin of fermentation is obtained by moistening barley in warm water. The barley is then kept moist in a warm room until it begins to throw out two shoots, in other words, it commences to grow. The barley is then thoroughly dried and crushed. It is this sprouted, dried, and crushed barley which we call by the name of malt. The malt is put into warm water and allowed to soak for some hours, and then strained off. A sweet liquid is thus obtained which is called wort. If this liquid is allowed to stand for some time it will putrify, but if a little yeast is added to the wort and it is kept in a warm place it ferments. After fermentation the sweetness has disappeared. It was known several centuries ago that the cause of the sweetness having gone was due to a chemical change that took place during fermentation, and that one result of the change was a product which we call alcohol. This name is derived from the Arabic words A1 Kohol, meaning “ the burning liquid.” It was centuries later before the bubbling that accompanies fermentation, which had up to that time been believed to be air, was found to be a gas. This is called carbonic acid gas. After careful experiments it was found that the sugar present in wort was divided during fermentation practi- cally in halves. One half being carbonic acid gas, the other alcohol. Fermentation was believed to be just simply decay, but it has now been proved that fermentation can only be brought about by yeast.

AI-modernized reading of the original text

If you should unfortunately have a pan in which food such as porridge, pea soup, or stew of any sort has become burnt hard on the bottom, do not waste your time in scratching and scraping to get the stuff off the pan, and in so doing scraping away the tin lining also, but just stand it aside for an hour with enough water in it to cover the burnt material, put the lid on again, and at the end of an hour you will be able to lift the burnt stuff away in a sheet quite easily, but remember that the lid must be kept on the pan all the time. Pan lids must always be kept clean, and particular care must be taken to wipe dry the part that fits in the pan. A clean, orderly galley is proof of a clean cook, who can always command respect from officers and men alike. YEAST. — Unfortunately, yeast cannot be obtained fresh whenever required, as it can ashore, and it must therefore receive careful attention from the cook when at sea. This is one of the many difficulties which have to be overcome. Poor yeast is the fruitful cause of much of the discontent shown by seamen, with regard to their bread supply. If you have good yeast for bread making, all is well, but if the yeast should be poor, even the very best flour is likely to be spoiled. A thorough knowledge of the power and peculiarities of yeast will prove helpful to many, and I will deal fairly thoroughly with this subject. To commence at the beginning, the origin of fermentation is obtained by moistening barley in warm water. The barley is then kept moist in a warm room until it begins to throw out two shoots, in other words, it commences to grow. The barley is then thoroughly dried and crushed. It is this sprouted, dried, and crushed barley which we call by the name of malt. The malt is put into warm water and allowed to soak for some hours, and then strained off. A sweet liquid is thus obtained which is called wort. If this liquid is allowed to stand for some time it will putrify, but if a little yeast is added to the wort and it is kept in a warm place it ferments. After fermentation the sweetness has disappeared. It was known several centuries ago that the cause of the sweetness having gone was due to a chemical change that took place during fermentation, and that one result of the change was a product which we call alcohol. This name is derived from the Arabic words A1 Kohol, meaning “ the burning liquid.” It was centuries later before the bubbling that accompanies fermentation, which had up to that time been believed to be air, was found to be a gas. This is called carbonic acid gas. After careful experiments it was found that the sugar present in wort was divided during fermentation practically in halves. One half being carbonic acid gas, the other alcohol. Fermentation was believed to be just simply decay, but it has now been proved that fermentation can only be brought about by yeast.

Sea Cookery