Superfine flour injurious—a probable cause of some common disorders. Objections to coarse bread. Its medical properties. Extensive experiments of its use, by soldiers and others. Use among European peasantry. Selection, preservation and grinding of wheat.
FERMENTATION.
Chemical composition of flour. Yeast—modes of preparing it. Substitutes for it. Fermentation, and its products. Vinous, acetous and putrefactive fermentation.
PREPARATION OF BREAD.
Mixing. Much kneading necessary. Rising, or fermentation. Use of alkalies—saleratus and soda. Baking. Ovens. Alcohol in bread. Preservation of bread.
WHO SHOULD MAKE BREAD.
Making bread by rule. Bakers. Domestics. Sour bread. An anecdote. Mrs. Van Winkle. Bad bread need not be made. How cake is made. Bread-making a drudgery. Excellent example of a mother. Eating bad bread. Importance of having good bread.