prepared in different forms.

BREAD-MAKING.

1675. PANIFICATION, or bread-making, consists of the following
processes, in the case of Wheaten Flour. Fifty or sixty per cent. of
water is added to the flour, with the addition of some leavening matter,
and, preferably, of yeast from malt and hops. All kinds of leavening
matter have, however, been, and are still used in different parts of the
world: in the East Indies, "toddy," which is a liquor that flows from
the wounded cocoa-nut tree; and, in the West Indies, "dunder," or the
refuse of the distillation of rum. The dough then undergoes the
well-known process called _kneading_. The yeast produces fermentation, a
process which may be thus described:--The dough reacting upon the
leavening matter introduced, the starch of the flour is transformed into
saccharine matter, the saccharine matter being afterwards changed into
alcohol and carbonic acid. The dough must be well "bound," and yet allow
the escape of the little bubbles of carbonic acid which accompany the
fermentation, and which, in their passage, cause the numerous little
holes which are seen in light bread.

1676. The yeast must be good and fresh, if the bread is to be digestible
and nice. Stale yeast produces, instead of vinous fermentation, an
acetous fermentation, which flavours the bread and makes it
disagreeable. A poor thin yeast produces an imperfect fermentation, the
result being a heavy unwholesome loaf.

1677. When the dough is well kneaded, it is left to stand for some time,
and then, as soon as it begins to swell, it is divided into loaves;
after which it is again left to stand, when it once more swells up, and
manifests, for the last time, the symptoms of fermentation. It is then
put into the oven, where the water contained in the dough is partly
evaporated, and the loaves swell up again, while a yellow crust begins
to form upon the surface. When the bread is sufficiently baked, the
bottom crust is hard and resonant if struck with the finger, while the
crumb is elastic, and rises again after being pressed down with the
finger. The bread is, in all probability, baked sufficiently if, on
opening the door of the oven, you are met by a cloud of steam which
quickly passes away.

1678. One word as to the unwholesomeness of new bread and hot rolls.
When bread is taken out of the oven, it is full of moisture; the starch
is held together in masses, and the bread, instead of being crusted so
as to expose