Show FRESH AND STALE BREAD tun ton celebrated french chemist Is M hob ham recently DIN esta gated the nature of the change Is blob bich broad bread undergoes it athen hen it becomes up to tuo the jores crit anno tin thin thia has not leon well understood made proving that now low bread distora from old not nob ly by lug a larger proportion of n ater but by a peculiar molecular condition this coin and continuo to change during cassi alig but by beating the broad to a certain it at is restored to its original it is this ill matt etau v u blob makes new bread lems ICHI dio old the former is m so eo old nud land glutinous in tilt nil its parts parta that ord lury nine ticia Li cAlion tion built to reduce it to a sufficiently divided it lolo into hard bard billu balls ahl h aro am almost usla affected by the gatiso juleo theoe balls ofton often remain iu in the ilia stomach and like foreign bojich urt UT ale and discommode it all sorts tt of fealing jon |