Bread

(bred). A mixture of flour to and water 'Lot., made pants; by carbon dioxid and then baked. The flour may be of wheat, corn, oat, or rye. The carbon dioxid may be introduced by decomposing an alkaline jarbonate (sodium or pota ium), by an acid (" cream of tartar "), or by fermenting the starch with yeast. B., Brown, a kind of bread made from a mixture of corn, rye and wheat flour. B., Graham, made from unbolted wheat flour; it contains more gluten, diastase and mineral phosphates than ordinary bread. B., White, bread made from bolted wheaten flour, and therefore deficient in diastase, gluten and mineral phosphates. Other kinds, such as rye (or black), corn, bran, barley, etc., indicate their composition by their name. B.jelly, a food of service as an occasional change from mushes, but with a tendency to constipate if given freely. It is prepared by pouring boiling water upon stale bread and allowing it to soak for an hour. The water is then removed, fresh water added, and the whole boiled until a thick ma forms. On pouring off the exce of water and cooling, a jelly-like material remains which may be eaten with milk or sugar. B. -mould. See Ascophora . B. -paste, a culture medium for bacteria. Stale, coarse bread is dried, ground to powder and made into a paste with water. It is well suited for the growth of moulds.