the subject, and assist in removing the host of obstacles which seem so unaccountably opposed to our having really good bread made in our own homes;-obstacles, for which there is, in general, no rational foundation nor excuse, and which a little well-directed effort and energy would easily overcome.

A very exaggerated idea of the difficulty and trouble of bread-making prevails amongst persons who are entirely ignorant of the process. The instructions for it contained in the following pages, will, at least, serve to show how simple and how facile the operation is; and if they should prove sufficient to aid the reader effectually in becoming independent of the industry and skill of others, for the preparation of the most valuable portion of our daily food, the great aim of the author will be attained.

May, 1857.

CONTENTS.

PART I.

CHAPTER I.

Bread. Its Value.-Its Wholesomeness.-Its faulty Fabri-

cation here.-The Waste of it.-The Necessity for a

more general Knowledge of the Mode of preparing it.—

The Bread Trade of France

Page

1

CHAPTER II.

ADULTERATION OF BREAD, AND ITS CONSEQUENCES.

-

Government Investigation of Commercial Frauds.— Beau-

tiful adaptation of Pure Bread to the Wants of Man.-

Grievous Social Wrong of Adulteration.-Power of the

English People to redress it, in a calm and equitable

Spirit. Chemical and Medical Testimony to the inju-

rious effects of Alum.-Punishment in France for Bread-

Frauds

CHAPTER III.

LARGE INSTITUTIONS ESTABLISHED ABROAD FOR THE PER-

FECT AND ECONOMICAL FABRICATION OF BREAD BY MEANS

OF MACHINERY AND STEAM POWER, WITH M. ROLLAND'S

APPARATUS AND OVENS,

The Bread Question more seriously considered Abroad than

in England. The great interest manifested in it by In-

telligent Men.-The Insalubrity and other disadvantages

of the old System of Panification exposed.-Difficulties

of the Bakers.-Wilful Blindness in England to exist-

ing Evils.- The French Press on Bread-making, and

on Monsieur Rolland's Apparatus and Ovens.-Mag-

nificent Establishment at Lyons planned and executed

by Monsieur Lesobre.-Particulars of the Rolland In-

vention

Page

29

CHAPTER IV.

GLUTEN.

The Super-excellence of Wheat as Bread-Corn, derived from

the nature of the Gluten it contains.-Curious Particu-

lars of Algerian Wheat entirely devoid of this Principle.

-Superiority of the hard-grained Wheats to the soft.-

Agriculture in France and in England. Our more

abundant Crops, from our higher Cultivation. — Diffi-

culties of French Agriculturists.—Method of separating

the Gluten from the Farina or Starch of Wheaten Flour,

by Professor Johnston and Professor Donovan

CHAPTER V.

TO REMOVE THE TAINT OF MUST FROM WHEAT.

To remove the Taint of Must from Wheat.-Best Method

of treating Corn harvested in Wet Weather, or damaged

by it.-Manner in which Bread made from Germinated

Grain should be managed; extracted from Professor

Donovan's "Domestic Economy"

CHAPTER VI.

DIFFERENT VARIETIES OF BREAD-CORN (KNOWN AS THE

CEREALIA, OR CEREAL GRAINS).

Page

61

76

Different Ingredients of which Bread may be made, either

entirely or in part

87

Various Kinds of Flour, and other Preparations of Wheat 87

Flour for Bread-making

-

Causes of Failure in making Bread

-

89

- 122

Different Kinds of Yeast, and other Ferments, and the

112

·

114

SECTION III.

Wholesome and Unwholesome Bread

Product in Bread of a Bushel of good Wheat Flour

The Quantity of Liquid required to make a Bushel of

Proper Fermentation of Bread Dough

Different Methods of making Bread Dough

To make Dough by setting a Sponge

Dough slowly fermented with a very small Quantity of

Yeast

115

- 116

118

-

119