At first the carbonic acid gas employed in the manufacture of aerated bread was solely obtained from carbonate of lime and sulphuric acid. The aerated bread company, however, made experiments regarding the possibility of applying the carbonic acid of the great London breweries (now a wasted product) to the aeration of their bread, and the results hitherto obtained have been most satisfactory; while there is not the slightest doubt of the essential purity of time gas, in so far as deleterious matters am concerned, the delicate flavor of both hops and malt conveyed in the form of aromatic vapor by the gas to the dough communicates to time bread a singularly agreeable and palatable taste. Two gallons of new malt and hops partially fermented at a temperature of 160° F. are added to 268 lbs. of flour.
No one who takes an interest in the sanitary conditions of various trades, and who has read Mr. Tremenheere's "Report on the sanitary condition of Journeymen bakers," published by order of government; or a powerful article upon that commis sioner's report in the Times; or the pamphlet by Dr. Guy on the same suhject, can doubt that the general introduction of aerated bread would cause the saving of a large number of human lives, now minimally sacrificed in the London bakeries alone. Dr. Guy states that no class of men, save the Redditch needle-grinders, are liable to so severe and often fatal diseases of the chest. Forty-two years is rather over the average dura tion of life among them, and they are often completely enfeebled in very early life by frequent attacks of rheumatism. Under the new system, the business of a journeyman baker, from being almost certainly fatal, would become a healthy rather than a danger ous one.
The dietetic advantages of aerated bread are apparently so obvious, that it is surpris ing that they are not even more generally recognized than seems at present to be the case, Its perfect cleanness and purity, its light and uniform texture, and its sweet and agreeable flavor, are strong claims upon acceptance. To the working-man, it is espe
cially suited, because it retains much of the ingredients of the wheat which enter into the formation of blood and muscle, a?d are all twed to escape in fermented bread. It is strongly recommended by medical Men not only as an article of -ordinary diet, but par ticularly in cases of indigestion; and according to Dr. Corfu of the Middlesex hospital, most especially in those cases of dyspepsia which so often affect the brain-workers of the great metropolis, men who work for the press, etc." Cases of indigestion, llatu lence.•etc., not unfrequently occur in which no kind of bread (even well-made country bread) can be borne with comfort. In such instances, if there is no ready access to aerated bread, it may be obtained weekly in a tin box front London, as, among other advantages, it possesses that of being almost as palatable on the tenth day as on the day of its baking. The aerated bread has been found singularly valuable as food for infants, wheu they are being brought up wholly or partially by hand. When mixed with milk and water, the bread forms a soft jelly-like compound which is easily sucked through the tube of a common feeding-bintle In the commercial organization of the company, as developed in London, there is. in the first place, tt large bakery attached to the central offices in Whitecross street. The metropolis is divided into districts, somewhat resembling the postal districts. Four of these have bakeries as well as depots; the others have depots without bakeries. the bread being obtained front adjacent districts. Altogether, there are about fifty depots or shops at which the bread linty be purchased. The company prefer that these depots should be placed in the keeping of agents who are the servants of the company, paid either by salary or commission, or both.
UNG, a co. in me. Hungary, in the Cis-Tubiscan circle; 1180 sq.m.; pop. about 130,0J2. It contains the mineral springs of Szobrancz. Capital, Ungvar.