apapiu/simple_text_files · Datasets at Hugging Face

The thing which most interested Harry after their return, was the disposition of the barley which they had harvested before the last journey was undertaken. This was welcomed by the Professor as a necessity. Accordingly a level floor was provided, on which was spread a thick layer of barley stalks, and this was beaten with flails. A flail is simply a piece of wood about the thickness and length of a broom handle. To this was attached, by means of leather strips, a club, not unlike a baseball bat, so the bat portion swung on the end of the handle, and in this manner the barley was threshed out.

Fig. 7. Threshing Flail.

Before the invention of the threshing machine this was the universal method of threshing, although it was also customary to tramp it out with horses, which were driven over a thick layer of the straw hour after hour.

In one day they threshed out five bushels; beautiful golden grain. The boys who had often seen wheat and oats threshed out, never appreciated grain as they did their own, acquired in the manner this was.

The grinding-stones, which they had previously made, were then set to work, making the meal, or flour, as they preferred to call it. Heretofore flour had been a luxury, and there was a longing for it, so it was decided to make up the first batch of bread.

You may be sure that the Professor did not object to activities in this direction; and they had long ago learned his peculiarities, particularly not to venture any information voluntarily, so the boys concluded to make bread on their own knowledge. They had often seen bread made.

"All you have to do is to mix up the flour with a little water, put some rising in it and let it stand until it raises and then bake it."

"That's all well enough, Harry, I suppose we can do all that, but where shall we get the yeast?"

"That's so; yeast is necessary; I suppose we shall have to see the Professor, after all; but hold on; I have seen sour milk used, George."

"So have I; but I think mother used something else with it."

"Well, there we are; who would think we could have trouble with such a simple thing as making bread?"

The Professor came smiling. "You want to make bread, and the only thing that troubles you is to raise it so it will be light?"

"Wouldn't it be bread if you didn't raise it? You know the Jews used unleavened, or unraised, bread."

"But we want regular bread, of course, and we want to know what to use to raise it with."

"I don't see that you particularly need anything."

"Why not?"

"If you let the dough stand in a temperature of between 90 and 120 degrees for a certain time, fermentation will take place, and it can then be baked."

"But why should it ferment?"

"Bread raising is merely fermentation. All flour is largely composed of starch. The high temperature, of 100 degrees or over, causes the starch to turn first into sugar, then into alcohol and carbonic acid, and the gases thus formed force their way up through the dough, causing it to swell, as you have often noticed."

Fig. 8. Imperfectly leavened. Perfectly Leavened. SAMPLES OF BREAD

Without further instructions the boys began the making of bread. Shortly afterwards the Professor appeared laughing immoderately.

"Come and see the Baby."

The boys were out in an instant. The Baby was in the storeroom adjoining, and discovered the honey pot. It was a "sight." He sat there, both hands and arms covered with honey, blinking innocently, and licking his fingers and arms with the greatest joy imaginable.

"You little rascal, you are getting too fat now," was George's greeting; but Baby didn't mind. He knew George by this time.

The bread raised, but it, too, was a "sight." It was full of holes and at some places the bread had no appearance of having "come up," which is kitchen parlance for unraised bread.

"What is the matter with it, Harry?"

"Did you work it before you put it into the oven?"

"I forgot that."

When the Professor saw the sample he divined the trouble at once.

"Of course, you have to work it, for the reason that 'working' distributes the gases through the mass. I think you made the mistake in working it and then putting it into the oven immediately."

"How long should it stand after working?"

"That depends on the amount of carbonic gas which is developed. When it first raises the gas forces its way through the dough irregularly, and by then working it the gas is broken up and distributed evenly, so that if the mass is allowed to stand after the second working every part of it will be leavened. When it is then put into the oven, the heat at first causes a more rapid expansion, or raising, of the dough, and as the heat increases, fermentation is stopped, and the baking process sets the dough. The result is tiny little holes throughout the bread, where the gases were."

"But why do they use yeast if it can be done without?"

"Because it makes the raising process easier, and more positive."

"Is it the carbonic acid which makes some bread sour?"

"Yes; sour bread results if the fermentation is continued too long."

Fig. 9. Air Pocket.

It was George's custom each day to watch the movements of the yaks, because it was through them that they learned of the barley field which was such a source of usefulness to them. One day while out on an expedition of this kind, he wandered down to the rock cliffs, probably five hundred feet west of Observation Hill, this hill, it will be remembered, being close to the landing place when they were cast on the island. The sea was heavy and the tide coming in. He could not help reflecting, and his home, his parents, and his beautiful life there came up to his inward vision. The dreary pounding sea made him homesick, and for the first time he burst into tears. But George was a brave boy. He knew that crying was useless, and felt a little ashamed of himself.

His reflections were not long, however. To his left he saw a peculiar sight. At every inrushing wave there was a report like a cannon shot, followed by a tremendous stream and spray of water, which was shot out to sea high up above the waves.

This was an extraordinary sight to him, and unexplainable. The story was related to the Professor that evening.

"That was an air pocket in the rocks."

"What is an air pocket?"

"From your description it is probably a large cave, so situated in the wall of the cliff, that at a certain period the waves will entirely close the mouth. When the wave dashes up against the cliff and closes the mouth of the cave, the water tries to enter the cave. In doing so air is compressed in the pocket, and when the wave again starts to go out to sea, and the pressure is partly taken away, the compressed air explodes, so to say, and shoots out the water into a spray, and also causes the noise you heard."

"How much can air be compressed?"

"It is not known definitely how far. It has been compressed to less than one-eight-hundredth of its bulk. It is the most elastic substance known."

"Isn't water compressible?"

"No; if it had been compressible you would not have had that exhibition at the air pocket."

Chapter V

An Exciting Hunt