Other ways of raising bread are : using sal(sratus, bicarbonate of potassium, from which the carbonic acid is set free by warmth, or by adding sour milk, containing lactic acid ; or putting in the dough sour milk and bicarbonate of sodium ; or carbon- ate of ammonium (smelling salt) ; or phos- phoric acid and bicarbonate of sodium (Horsford's process). Still another plan is to make the carbonic acid as it is made for "mineral water," and then by pressure to force it into the dough. This constitutes ' ' unfermented aerated bread . ' ' When care- fully made, it is very good, keeps well, and can safely take the place of ordinary bread. Hot fresh bread has a somewhat more adhesive or pasty quality than stale bread. The gastric juice, therefore, does not so readily penetrate and digest it. Persons with entirely sound digestion have no trou- ble in disposing of it ; but dyspeptics should ahvays prefer stale bread. Adulterations of flour are most often alum, chalk, lime, and potato meal. A little alum is frequently put in by bakers to wdiiten the bread, as well as to make it weigh more w^hen sold by the pound. Much alum makes it unwholesome, irritating the stomach and binding the bow^els. Potato meal is harm- less, but a fraud when mixed with wheat flour, as it costs much less, and is not so nourishing. The microscope will detect it. Bran bread (as before remarked) is rougher than that of white flour, and so, by stimulating the muscular coat of the bow- els, it helps to keep them open. Rye bread is about as nourishing as wheat. Oatmeal does not rise so well as wheat flour, but in cakes, porridge, gruel, and grits, it makes an admirable food. Buckwheat is nourishing, but proves to be rather better suited, in buckwdieat cakes, for an occasional luxury than for a stand-by diet. Barley is not a strong meal, though "John Barleycorn" makes a very strong drink when fermented and distilled. I^arley water is often a good addition to milk when it disagrees with young infants. Rice contains but a moderate amount of nitrogen, but plenty of starch, and (like other grains) some salts ; and it is very easily digested. Chinamen and Hindus, many millions of them, live chiefly on it. It is soothing to the bowels, and particularly suitable in cases of diarrhoea. Corn (maize), so much used in this country and in Southern Europe, is fairly nitrogenous, and is comparativel}- rich in fat. It affords good and serviceable food, whether eaten from the ear (sugar corn, boil- ing ears) or made into bread, mush or gruel. It is not, however, quite so easily digested as wheat, oatmeal, or rice. Vegetables. Peas and Beans are highly nitrogenous, besides containing a great deal of starch. But that their share of salts, "especially phos- phates, is less, and that they are more uncertain of digestion, they would rank along wath wheat bread in value. What we call the Irish potato is really of American origin. Abounding in starch, potatoes contain but little nitrogen. Their great merit is, that they produce largely for their cost ; they can be made palatable by cooking, and go a great w^ays in bulk as food.

AI-modernized reading of the original text

Other ways of raising bread are : using saleratus, bicarbonate of potassium, from which the carbonic acid is set free by warmth, or by adding sour milk, containing lactic acid ; or putting in the dough sour milk and bicarbonate of sodium ; or carbonate of ammonium (smelling salt) ; or phosphoric acid and bicarbonate of sodium (Horsford's process). Still another plan is to make the carbonic acid as it is made for "mineral water," and then by pressure to force it into the dough. This constitutes ' ' unfermented aerated bread . ' ' When carefully made, it is very good, keeps well, and can safely take the place of ordinary bread. Hot fresh bread has a somewhat more adhesive or pasty quality than stale bread. The gastric juice, therefore, does not so readily penetrate and digest it. Persons with entirely sound digestion have no trouble in disposing of it ; but dyspeptics should ahvays prefer stale bread. Adulterations of flour are most often alum, chalk, lime, and potato meal. A little alum is frequently put in by bakers to whiten the bread, as well as to make it weigh more w^hen sold by the pound. Much alum makes it unwholesome, irritating the stomach and binding the bowels. Potato meal is harmless, but a fraud when mixed with wheat flour, as it costs much less, and is not so nourishing. The microscope will detect it. Bran bread (as before remarked) is rougher than that of white flour, and so, by stimulating the muscular coat of the bowels, it helps to keep them open. Rye bread is about as nourishing as wheat. Oatmeal does not rise so well as wheat flour, but in cakes, porridge, gruel, and grits, it makes an admirable food. Buckwheat is nourishing, but proves to be rather better suited, in buckwheat cakes, for an occasional luxury than for a stand-by diet. Barley is not a strong meal, though "John Barleycorn" makes a very strong drink when fermented and distilled. Barley water is often a good addition to milk when it disagrees with young infants. Rice contains but a moderate amount of nitrogen, but plenty of starch, and (like other grains) some salts ; and it is very easily digested. Chinamen and Hindus, many millions of them, live chiefly on it. It is soothing to the bowels, and particularly suitable in cases of diarrhoea. Corn (maize), so much used in this country and in Southern Europe, is fairly nitrogenous, and is comparatively rich in fat. It affords good and serviceable food, whether eaten from the ear (sugar corn, boiling ears) or made into bread, mush or gruel. It is not, however, quite so easily digested as wheat, oatmeal, or rice. Vegetables. Peas and Beans are highly nitrogenous, besides containing a great deal of starch. But that their share of salts, "especially phosphates, is less, and that they are more uncertain of digestion, they would rank along wath wheat bread in value. What we call the Irish potato is really of American origin. Abounding in starch, potatoes contain but little nitrogen. Their great merit is, that they produce largely for their cost ; they can be made palatable by cooking, and go a great w^ays in bulk as food.

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