each grain of starch to the saliva, actually prevents their
digestion by being formed by the teeth into leathery poreless masses,
which lie on the stomach like so many bullets. Bread should always be at
least a day old before it is eaten; and, if properly made, and kept in a
_cool dry_ place, ought to be perfectly soft and palatable at the end of
three or four days. Hot rolls, swimming in melted butter, and new bread,
ought to be carefully shunned by everybody who has the slightest respect
for that much-injured individual--the Stomach.

1679. AERATED BREAD.--It is not unknown to some of our readers that Dr.
Dauglish, of Malvern, has recently patented a process for making bread
"light" without the use of leaven. The ordinary process of bread-making
by fermentation is tedious, and much labour of human hands is requisite
in the kneading, in order that the dough may be thoroughly
interpenetrated with the leaven. The new process impregnates the bread,
by the application of machinery, with carbonic acid gas, or fixed air.
Different opinions are expressed about the bread; but it is curious to
note, that, as corn is now reaped by machinery, and dough is baked by
machinery, the whole process of bread-making is probably in course of
undergoing changes which will emancipate both the housewife and the
professional baker from a large amount of labour.

1680. In the production of Aerated Bread, wheaten flour, water, salt,
and carbonic acid gas (generated by proper machinery), are the only
materials employed. We need not inform our readers that carbonic acid
gas is the source of the effervescence, whether in common water coming
from a depth, or in lemonade, or any aerated drink. Its action, in the
new bread, takes the place of fermentation in the old.

1681. In the patent process, the dough is mixed in a great iron ball,
inside which is a system of paddles, perpetually turning, and doing the
kneading part of the business. Into this globe the flour is dropped till
it is full, and then the common atmospheric air is pumped out, and the
pure gas turned on. The gas is followed by the water, which has been
aerated for the purpose, and then begins the churning or kneading part
of the business.

1682. Of course, it is not long before we have the dough, and very
"light" and nice it looks. This is caught in tins, and passed on to the
floor of the oven, which is an endless floor, moving slowly through the
fire. Done to a turn, the loaves emer