The American domestick medicine, or, Medical admonisher : containing, some account of anatomy, the senses, diseases, casualties ; a dispensatory, and glossary ; in which, the observations, and remedies, are adapted to the diseases, &c. of the United States ; designed for the use of families / by Horatio Gates Jameson, M.D.

Horatio Gates Jameson

Date:: 1817

Credit: The American domestick medicine, or, Medical admonisher : containing, some account of anatomy, the senses, diseases, casualties ; a dispensatory, and glossary ; in which, the observations, and remedies, are adapted to the diseases, &c. of the United States ; designed for the use of families / by Horatio Gates Jameson, M.D. Source: Wellcome Collection.

Provider: This material has been provided by the National Library of Medicine (U.S.), through the Medical Heritage Library. The original may be consulted at the National Library of Medicine (U.S.)

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ted for bread, and every other purpose ; and also plenty of fruit; many of them natives, and others which prosper abundantly with us. First in value, as food for man, we may place wheat, rye, speltz, Indian corn, barley, rice, potatoes, and buck- wheat. Bread for common use, is probably best made of a mixture, of wheat or speltz, with corn, or rye, or even both. To make good bread it must be well raised, but to talk of fermenting dough, in the common acceptation of the word, is wrong ; but there is a peculiar fermentation which dough undergoes, very properly called the bread, i or panary fermentation. This species of fermentation is very rapid, and in general, the more rapidly dough is car- ried through it the better ; for it soon changes into the acetous fermentation, which at once sours and spoils the bread. With good sweat yeast, warm flour and water, and ; a warm place to keep your dough, not more than an hour will be necessary to raise bread. It is well ascer- tained, warm or very fresh bread is not wholesome ; in I general, I would recommend to families to bake twice a week. Frequent changes of the lighter kinds of bread, is plea- i sant and wholesome ; but in general they are eaten too ■ warm, and with too much butter. A suitable portion of : molasses, honey, or apple-butter, will be more whole- i some; and to those in good circumstances, who prefer < either of the above mixed with their butter, they will find i it more agreeable to the stomach. The poor of the United States neglect the use of the ] potatoe, shamefully. It would be better for them to use potatoes as a standing article, than either rye or buck- wheat ; and it would often be in their power to procure

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