reason why the modern method has superseded this appears to be that the leaven is liable to proceed onward beyond the first stage of fermentation, or that producing alcohol, and run into the acetous, or vinegar-forming fermentation, producing sour bread. Another reason may be that the potato mixture above described, which is but another kind of leaven, is more effectual and convenient.
Dr. Dauglish's method (patented in 1856, 1857, and 1858) is based on the fact that water under pressure absorbs and holds in solution a large quantity of carbonic-acid gas, which escapes when the pressure is diminished, as in uncorking soda-water, etc. Dr. Dauglish places the flour in a strong, air-tight iron vessel, then forces water saturated with carbonic acid under high pressure into this; kneading-knives mix the dough by their rotation. When the mixture is completed, a trap at the lower part of the globular iron vessel is opened. The pressure of the confined carbonic acid above forces the dough through this in a cylindrical jet or flat ribbon as required, and this squirted cylinder or ribbon is fashioned by suitable cutters, etc., into loaves. The compressed gas expands, and the loaves are smartly baked before the expansive energy of the gas is exhausted.
The difference between new and stale bread is familiar enough, but the nature of the difference is by no means so commonly understood. It is generally supposed to be a simple result of mere drying. That this is not a true explanation may be easily proved by repeating the experiments of Boussingault, who placed a very stale loaf (six days old) in an oven for an hour, during which time it was, of course, being further dried; but, nevertheless, it came out as a new loaf. He found that during the six days, while becoming stale, it only lost one per cent of its weight by drying, and that during the one hour in the oven it lost three and one half per cent in becoming new, and apparently more moist. By using an air-tight case instead of an ordinary oven, he repeated the experiment several times in succession on the same piece of bread, making it alternately stale and new, each time.
For this experiment the oven should be but moderately heated -130° to 150° is sufficient. I am fond of hot rolls for breakfast, and frequently have them à la Boussingault, by treating stale bread-crusts in this manner. My wife tells me that when the crusts have been long neglected, and are thin, the Boussingault hot rolls are improved by dipping the crust in water before putting it into the oven. This is not necessary in experimenting with a whole loaf or a thick piece of stale bread.
The crumb of bread, whether new or stale, contains about forty-five per cent of water. Miller says, "The difference in properties between the two depends simply upon difference in molecular arrangement."
This "molecular arrangement" is the customary modern method of explaining a multitude of similar physical and chemical problems,
