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A new system of making raised bread'—the invention of Dr. Dauglish—is now carried out on a somewhat extensive scale in Carlisle, England. Hitherto all the improvements sought after in breadmaking have related to the fermentation of the flour, or else the raising of it by effervesence—the gas developed by the decomposition of saleratus,—or some such salt mixed with the dough. By the new method the dough is charged with the raising gas. The flour is placed in a strong iron vessel somewhat similar to a Papin's digester, and moistened with aerated water from an adjacent condenser. Then, for the brief period of eight minutes, the dough is kneadedby machinery inside the vessel. The latter is then opened, and the gas contained in tlie water with which the flour has been mixed, liberating itself when the pressure is withdrawn, instantaneously expands the flour into fire or six times its previous bulk; and the raising of the dough, so tedious and laborious by the old methods, is completed ! The process is undeniably a rapid one, but the bread cannot be so sweet and pleasant to the taste as that made by regular fermentation. It is generally held, however, that about 10 per cent of the solid contents of the flour is lost by fermentation, all of wliict is saved by raising the bread by effervescence or gas.
