BISCUITS.
1712. Since the establishment of the large modern biscuit manufactories, biscuits have been produced both cheap and wholesome, in, comparatively speaking, endless variety. Their actual component parts are, perhaps, known only to the various makers; but there are several kinds of biscuits which have long been in use, that may here be advantageously described.
1713. Biscuits belong to the class of unfermented bread, and are, perhaps, the most wholesome of that class. In cases where fermented bread does not agree with the human stomach, they may be recommended: in many instances they are considered lighter, and less liable to create acidity and flatulence. The name is derived from the French bis cuit, "twice-baked," because, originally, that was the mode of entirely depriving them of all moisture, to insure their keeping; but, although that process is no longer employed, the name is retained. The use of this kind of bread on land is pretty general, and some varieties are luxuries; but, at sea, biscuits are articles of the first necessity.
1714. SEA, or SHIP BISCUITS, are made of wheat-flour from which only the coarsest bran has been separated. The dough is made up as stiff as it can be worked, and is then formed into shapes, and baked in an oven; after which, the biscuits are exposed in lofts over the oven until perfectly dry, to prevent them from becoming mouldy when stored.
1715. CAPTAINS' BISCUITS are made in a similar manner, only of fine flour.