Note 229 — A CYCLOPÆDIA OF PRACTICAL RECEIPTS, PROCESSES, AND COLLATERAL INFORMATION (continued 18)

The common excuse of the bakers for using alum is, that without it the bread is not sufficiently white to please their customers, and that the batches are not easily parted into loaves after baking; but Liebig has shown that clear lime-water, which is perfectly harmless, will effect the same object if substituted for the simple water used to make the dough.