Instructions for making unfermented bread. With observations on its properties, medicinal and economic / By a physician [i.e. George Darling].

  • George Darling
Date:
1847
Catalogue details

Licence: Public Domain Mark

Credit: Instructions for making unfermented bread. With observations on its properties, medicinal and economic / By a physician [i.e. George Darling]. Source: Wellcome Collection.

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    tions having suggested to him the adoption of new and much improved formulae, these are now substituted for the former. TO MAKE WHITE OR FLOUR BREAD. Take of Flour, dressed or household, 31bs. avoirdupois. Bi-Carbonate of Soda, in powder, 9 drachms apothecaries’ wt. Hydro-Chloric (Muriatic) Acid 1 (specific-gravity 1-16). • • - J Water.about 25 fluid ounces. 11;^ fluid drachms. TO MAKE BROWN OR MEAL BREAD. Take of Wheat MeaP Bi-Carbonate of Soda, in powder 3 lbs. avoirdupois. 10 drachms apothecaries’ weight. Hydro-Chloric (Muriatic) Acid (specific gravity 1'16) . . .j Water... 12T fluid drachms, about 28 fluid ounces. * That is, wheat well ground, as it comes from the mill, retaining the whole of the bran. The productions from meal, by screening, differ somewhat at different mills. The most usual are in succession, bran, fine bran or coarse pollard, fine pollard, coarse middlings, fine mid¬ dlings, flour No. 3, flour No. 2 or seconds, flour No. 1 or household. By separating one or more of these only, meal or flour of various qual¬ ities may be obtained, and bread made adapted to every habit. When families make their own bread, and find that the meal as it comes from the mill does not suit them, they may purchase flour and bran separately and mix them, as instructed by experience or advice, at home. By this means they will be able both to select their bran, and * to vary the proportion of it in the flour, according to the effect desired. Dealers who have little demand for meal are themselves in the habit of preparing it in this w^ay when it is asked for. The mixture thus sold for meal consists of flour 2-|lbs., and bran or pollard Tib. But the double operation of first sifting out the bran and then mixing it again causes an unnecessary addition to the price, and the product after all is not so good as genuine meal. The best way to obtain an inter¬ mediate bread is to sift out the coarser bran from the meal; and the next best, to mix portions of meal and flour: these, in equal parts, yield a composition well suited to persons who do not relish bread made of pure meal, or with whom that disagrees. For the more constipated, who experience less than the desired benefit from meal bread, an extra quantity of bran may be introduced with advantage; or tartaric acid, which forms with soda a cooling aperient salt, may be substituted for the hydro-chloric,—seven drachms and six
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