B E N J A M I N,

C O U NT RU M FO RD, LL D E R S . . . .

W HO B A!

80 8110c LI X M U RED I N

THE APPLI CATI ON O F S CIENCE

TO TH E Q U RPOS ES 0 ?

C O MMO N L I F E,

A ND, 11 1 2 3 3 137,

INC RE ASE D THE C O M FO RTS A ND H APPI NESS O F

M ANK I ND ,

T1113 VO LUM E I S RE SP E C TF ULL Y m scamiz n

,

m s mo s f O B E Dl E NT ,

H U M BLB S E RV A N T .

A E DLI N
. .
 2 A T RE A TI S E O N TH E

t hat see d b e fully r ipe , it m ay b e p r onounced a

r ob ber " of th e land .

4 . W he nyou ng it is all le av es , b ut s oonafter

,

i mp re gn at iont he p la n t b ec ome s sta tion ar y , th e

le av e s withe r , the r oots c eas e to p us h for th
fr esh fib re s , and, whe nc ut down, it is bleac hed
an d sap less .

5 I ts gr owt h i s stop p e d lon

.
g b e for e rc a 1n ,
p g
an d the gr ound, for wa nt of m ot ion1 b ec om in
c om act , har d, a n
p d d r , c ause s th e de w w h ic
y E
fa lls ont he c r op t o r e st on the s ur fac e , a nd is
a b sor be d b t he mor n ing s un .

6 O f al the c ulm ife r ous p lan

. t s , th is is t he .

most de st r uc tive t o t he gr o und, fr om the gr eat

’

le ngth of t ime it oc c u ies it with out a dm itt ing

t h e p lough ; b ut as t is gra in is h e a vie r t han
e ithe r b ar le y or oat s , it p r ob ab ly r e q u ir e s m or e
nour ish me nt t han e ith er ; b ut , on t he othe r
h a nd, it is m ore p r ofit ab le t o th e far me r , al
t hough fe w soils c an lo n b ea r th e b ur the nof
‘

g
s uc h c r op s , un les s r e lie ve d by fallows .

Encyclop Br it vol 1 , p 808

. . . . .

1 T h is is n o t th e g en er a l p r a c ti ce i n a ll s i tu a t io n s, f or

onthose lan ds whe r e the drill husban dry is adopted, h oein g

is an essential p ar t of that c ulture, and in the vale of
G louceste r , notwith standing wh eat is sownbr oad cas t, ye t -

i t is univer sally h oe d Th e r st h oeing is

. fi nu inA pr il,
an d t he latter on e as late as th e p lan ts will a mit, without
j
inur ing them Th e advantages of the cr op are , th a t the
—
.

se e d -
w e e d s a re cu t 0 3 ; th e r o o t w ee d s c h e c k e d , a n d t h e

t f th o il b o k n B th u s i in g t he o o t s 9 f u ll
g
c r us o e s r e .
y v r .

an I o f a ir a n d th e p la n ts th e m se v e s t he f u ll p o sse ss io n
o e s u r fa ce ,
t h e y a c q u ir e a v ig o r o u s h a bi t, a n d ar e i a

d u ce d t o b r a n c h o u t a n d s
p r e a d o v e r th e s u r f a ce ,
a n d fi ll
up ev e r y v ac a n c y; y b th a t m e a n s in c re as in g th e ir o w n
n n n ”
m ag , n k i h i m i d
’

th a d ee p’ g t e r e e e s u er.

M arshall s Rural (Econ of Gloster vol 1 p 121

. . . . . .
 8 A T RE A T i s E O N mp .

n
r i ace ous m atte r is c on v e r te d in to th e
e mb r o s we lls , a n d h d l h d w n
y f t e r a ic e
p us e s o

out i n di ffer e n
n
w a rds , a d b r e a ks out in to fib r e s , w h ic h b r a n
t dir e c tionsi , in q ue s t of non
c h
.

r is h m e nis

p n
r i ci
ple of exc itab ility, so p p
e r e tually nece ssary to all or
'

ga nie life and w hic h r e nder s

, th e living fibr e s s o obe die nt t o
t h e s tim uli w h ich a r e n atur all a lie d to th e m ; wh e n
y pp c e
w e m ay in som e m e as ur e , c om r e h e nd a difficult ue s tion,
,
p q
w hy the plum e should asc e nd, mi d t he r oot de s cen d, w hic h
h as be enasc r ib e d to m yster ious in s tin ct . The plumule is
s tim ula te d b th e air in
y t o ac t io n , a n d e lo n g a te s it s el f w he r e
it is thus m os t e xcite d, and th e r adicle is s timulate d by
m oistur e , and elongates itse lf th us whe r e it is m ost excite d
w he nce one o f the m grows up in uest of its ado ted ob
’

” q p
e ct, an e othe r down
j d th w ar ds .

’
D ar wins Phytologia, S ec t 9 . .

’
For dyc e s e le me nts of A gr ic ult ur e , p 1 0 . .

I n i i n h k e n um e r ous, it is n ece ss ar y
‘

1 s t ua t o s w e r e r oo s a r

t o w atch the n fi
e w s ow n e lds for so m e da s , as the h av oc
-

y
t h ey oc casionis in c on ce iv ab le . The y se ar ch out th e la n ds
w h er e gr ai nis sown ,
a n d w a t c h th e m m o r e ca r e f u lly t h an
the ir ow n e r , an d as soonas th e y pe r ce ive it be gins to s hoot,
comm e n ce th e ir de pr e dati on s, an d, in th r e e or four days,
w ill r oot up s uch v as t quantitie s , tha t a good c r op h as th us
b ee nde s t roye d ine mb ryo ; b ut as soonas the gr e e nb la de s
a
pp e ar abov e gr oun d ,
t h e d an g e r is o v e r ,
fo r th e n t h e se e ds

a r e so fa r r ob be d o f th eir m e aly s ub s ta n ce , as to b e n o
lon g e r a
p a la t a b l e f o o d f or the r ook .I n or de r to w atch
th e m pr op e r ly, e v e r y tim e a floc k se ttle s, th e pe r son e m
lo e d s h o u ld t h r ow up a de ad r ook, a n d t h e
y w i ll imm e
p y
diate ly quit t he fie ld . The r eas on of th e i r r isin g a t th e

tos sin g pu o f t h e ir de ad fe llow c r e a tur e is , th a t th e y ar e a

-

b ir d e xtr e m e ly ap pr e he nsive of danger , and th ey ar e alwa ys

‘

alar me d wh e n on e of th e ir c om r a de s r is e s , as th ey take

t h is for th e r is in o f an out bi r d, a n d all fl o f

f a t th e si
g y g
nal ”. E ncyc lop Londii i vol 5 p 241
. . . . . .

T h f w r ds suc c ee de d b a fr e sh se t, wh e n
I e s e a r e a te r a

tli a semin al r oots die, a p r ocess ter i as tiller in

'

g .
16 A r ns x r xs non f a r:
th e ear th ab out th e r oots of the c or n, and
c aus e s t he
g nd t o r e tainits m oist ure
r ou longe r
.

I t will b e ne ce ssar y , h ow eve r , t o tur nt he m into

t he fie ld h u n o an d take the ui out as s oonas
d
they have fille th e ir b e llie s , for whe nh ungr y
t he y w ill eat th e leav es of the p lan t , b ut wh e n
the ir h un g e r is satiate d, the
y w ill p ic k out th e
knob or c r own of th e p lant , th at be ing the
m os t s wee t and delicate , and the r eb y oc c asion

2 1 A s th e s p r in
. .
g adva nc es , th e stalk r ises p e r
p e ndicular ly
p w ar ds , b ut
u
gr ow s slow l
y t ill
ab out fou r or five fe e t h ig h , in or de r to re :

ser ve " the future c ar fr om be in de str oye b y

g
t he moistur e of th e oun d.
22 The he ight
. lk c ontr ib utes like
th e sta :

wise to the de p ut ationof the nourish ing j uices

wh ic h the r oot1 c onv eys to it, and its r ou nd
form ass ists this op eration , fo r b y t h at mea n
s
the h eat p e ne tr ate s e uall
q y in t o e ar t of
e v r
y p
the s tem

Sen ds inhis fe edin flocks b e tim e s t

’in de
g va
,
h e r isin b ulk of the l xur ian t b lade
”
T g ’
u .

D ryde ns V ir gil Ge or gie 1 l 164

. . . .

Stur m s Reflec tions, vol 1 p 273

'

n
. . . .

I nor der to she w i what m an ne r th e absor bent y es i

J
-

s of th e r oots of lan ts im b ib e th eir n u tr ime n t fr om

p
the moist e ar th, wate r a plant with decoc tionof madder or
bg n fi h n n i n n l cir
‘

w oo d t h e c ut o tw i o r t w o w e t e r a
, a
g , a

p le o f r e d p o ints app e ar w h i c h a r e t h e e nds of th e ab s or

b e nts , while an exte r nal r ing of ar te r ie s is s eento bleed

'

j
out a milky uice , w hich evin c es the exis te n ce of both an
absor b e n t an d a nar te ri al system . The absor b e nts form
in g a r in inth e sa w ood b e n
g e a th th e bar k, while a r in g o f
ar teries i s situate
”
exte rior to it
’
.

Dar wins Phytologie, as c t 1 .

l3ut
12 A r e tur ns } : o n THE
ded w ith a de lic ate b uff c oloure d p o wde r , e ver y
-

pa r tic le of wh ic h Lin nae us as sur es us is a

g lo b e,

wh ic h b e ing de p osite d b y t h e w in d up ont h e

fe ather ed stigma or h e ad of t he p istil, b ur sts ’
l“

an d de p osits a p r olific liq uid , wh ic h be ing ah

s or b e d , s tim ulate s the e mb r o , an d i es v ita lit y
y g v
to the se e df . As

O r h ow his waxenh e ad wr t ngrac e ful pr ide ,

fi
W atch the r s t blush es of his waking b r ide
’
G ive to he r ha nd the h oney d c up, or sip
C ele s tial ne c ta r fr om h e r s w ee te r li ;
p
’
H ang insoft r apt ur e s o e r th e yie lding fair ,
Love out his h our and le ave his life i nair
,
"
.

’
D ar wins Botan ic G ar de n , v ol 1 p 19
. 7 . . .

’
Li n
n a ms s disse rtationonthe se xes of p la nt s , p . 2 7 .

f T h e p r oce ss o f im p g
r e n a tio n,
n otw ith s ta nd in g th e e n
u ir ie s of m a n le ar n e d an d in ge n io u s m e n s ti ll r e m ai ns
q ,

an d w ill pr ob a ly c ontinue a di sp uted point amon g p y h si

ologis ts . D r D ar vvinc onside r s th e se e d as a se xual off

.

s pr in g p,
r oduc e d rin
p cip ally b th e m ale
y p ar t of th e flowe r ,

an d r e c e iv e d into a pr ope r nidus, and supplied w ith nu

t r imen t b y the fe m ale par t of it ; t hu s c laim in g b o th a f a
t h e r an d a mothe r Linnaeus, ont he oth er b a nd, con
. ce ive s
t he se e d to be or igin ally for m e d by th e mothe r , an d th a t
it is vivifie d by th e stim ulus of th e p r olific dust of th e fa
t h e r , an d in s up por t o f this op inionb r ings for war d, inh is
disse r ta tionon t he s e xe s of p lants, a numbe r of be autiful
an d accur ate e xpe rim e nts , w hic h t he ingenious b ut futile
r e as on ing o f ’th e A bb é Spallanz ani h as not b e e n able to
.

c on fute or ove r tur n For if th e s e e d is p r incipally p r o

.

duce d by tb e m ale p ar t of th e flowe r , h ow c om es it to p as s

v

t h at it is foun d e volve d inth e ute r us o f the m othe r , to all

e xte r n al app e ar an ce pe r fec t b e for e th e an th e rs ar e cap ab le
of im p r e gn ation: an d w h at is th e r e asonth at abor tionfol .

la w s, if t hey ar e a r tific ially r e move d ? To se t this ma tte r in

a c le a r e r
p o int o f vie w , I sh a ll b e
g leav e to r e late the

follow ing sim ple expe r ime nt, and if w e allow th e r es ult
it affor ds to guide us in our dete r mination, it m ust c le a r ly
a
pp e ar
 A RT o r B R E A D -
M A K I NG . 13

26 A s s oonas th e
. nup tial r ites are celeb rated,
th e or ans of o r eation be c om e br own fade ,
g p r c ,

a nd
’
ap
p ear that L in n aeus s o in ion , so fa r f r o m b e i n g ij
n u r ed

b y c ontr ove r sy, w ill ony be e s tab lis he d ona m or e solid

foun dation Take an
.
y h er m a p hr o d ite p la n t j u s t c o m in g
into bloom, (a stock for in stan ce ,) le t all the flowe r s exc e t
p
on e or two h e cut off, th ene xamin e th e se c ar e fully, an d th er e
w ill h e found an e xte r ior p ar t c alle d th e c a lyx, c onsis tin g
of four gr e e n le ave s ; w ithin this is th e c olour ed ar t or
p
c or olla, c omp ose d of four p e tals ; in t he ce n tr e of the
c or olla is on e pistil, or th e fe male par t of the flowe r , lon g
an d cylindric (con tain in g t h e em br yos of sev e ra l se e ds) an d
en ding ina v e r sh or t s tyle , tha t te r m inat e s in an ob lon
y g
s ti m a, di vide d i n
g to t w o p ar ts . R o u n d t h e f e m a l e a r ise s ix
s tam e n s, or th e m ale r t of th e flow e r , tw o of whic h will
p a
b e pe r ceived sh or te r th an th e r est ; on th e top of e ac h
s tamerr is a little ve sse l c alle d the a n th e r , c on tain in g t h e
olle nor im r e n t n o w d r , whic h , w h e nth e flow e r is
p p g a i
gp e
fully b lown , is d isc h a r
ge d u p o n th e s t ig m a ,
w h e re it a d
h er e s by m e ans of the dew of th at p ar t, and the m oistur e
occ as ion s its b ur s tin g y
, b w h i c h m e a n s its c o n t e n ts ar e
disch ar ge d, and wh at iss ue s fr om it is absor be d and mixed
w ith the fluid of the stigm a, an d conv eyed to the r udis
m e ri ts of th e se ed, whi c h ar e th er eby r e nde r e d p r olific .

W e now wait till th e cor olla withe rs and falls off, whic h
it doe s p r e tty s oon, and the nr e mar k wh at b e come s of the
p is til, com os e d of the st le , the
p y g e r m ,
an d th e s tig m a
Th e ger m gr ows c onside ra bly in le ngth, and thic ke ns a lit
tle as the see d r ip e n s w he nr ipe it bec om es a kin d of flat
o d om o d o f t w o lves , e ac h c ove rin a small ce ll
p , c p se v a g ,
an d the c e lls ar e s e ar ate d by a thin p ar tition Whenth e
li
.

see d is r ipe , the v a re s ope n fr om t he bott om up war ds to

g iv e it p a s s a g e , a nd r e m ai n f as t to th e s ti g m a a t to p , w h en
y o u m a
y s e e th e fla t r o u n d s e ed s r a n g e d a lo ng e ac h s id e o f
t he par tition H avin .
g satisfie d our se lve s w ith th is
nation, we m ay ne xt p r oceed to inte r rupt the p r oce ss of
natur e, by r emoving, with a p air of fine for c e p s, the s ix ‘

an th e rs , upon the fir s t O pe n ing of the pe tals, th e c ouse

q u e n c e w i l l b e th at t h e see d , if th e p l a n t h as n o c ommun i
ca tionwith others of the sam e s e cie s will n ve r c om e to
p ,
e

p e r fec ti o n
 A RT o r B RE A D M A K I N G
-
. 15

tai ned its full

gr owth , the whiten s , the s talk

ee n ish colour of the c or nbec ome s of a golden

‘

u s , an d at last sin ks unde r the weight of

i ts r iches , and ban ds its head of itself to the
s ic kle .

28 W hen these appe aran

. ces
as

b ound

onthe other not more thantwo, the tail poi n ng towar ds

ti
S W so that pr obab to ok place durin
x
'

th e th e eflec t
. .

g
a N E win d A t h arvest e eais appeared sle nde r , sh ri
'
. . .

v elle d, an d light ten grain s chosen im ar tiall out of the

p y
o r dinar y corn , took twe n ty four of the ber berried gr ain
-
s,
c h osene qua lly impar tially, to ba lan c e t hem To try if the.

v e e tatin
g g fa cu lty of these g r ains w as d estr o ed or no t
the da mage the far in ace ous par t of th e m r e ceive
M r M sowed some of the m ina gardenpot, and th ey did
. .

vege tate, which shows, that n ot with the inury don

to the farin ace ous part of these gr ain s, t at thei r ve eta
e
j
g
tive power was n ot wholly de stroyed Th er e is r e ason
.

to b e lie ve that this pr oce ss of secretioncon tinues for some

time after the grain is carr ied in .
to the b ar n or gran ar y,
which occasions old wheat to produce more and better
flour for the b aker .

I ts dar k gr e enhue, its sicklier tin ts all fu l,

'

An d ripe n in h vest r ustle s inthe ale

”
g ar g .

’ ’
Bloom fie ld s Far me r s Boy Summer , v 1 18 . . .

1 He re mids t the boldes t tr iump h of her worth,

'

Natur e h er se lf invites the r eapers for th,

Dar es th e keensickle fr om its tw elve month s
'

n
A d gives that ar dour , whic h inevery br eas t
Fr om infancy to age al
Whenthe r st sheaf its p lumy top it rears
fi .

N o r ake take s he re wha t heave nto l bestows,

C hildr enof want for you th e bounty flows !
An d e ve ry cottage fr om the ple nte ous stor e
Re ce ive s a bur de nnigh tly at its door .

C ome h e alth ! com e follity ligh t foote d come ;

Her e hold your r eve an d make this your home
 C H AP II
‘

. .

O BS E RVA TI O NS O N TH E M E A LI NG TRA DE .

S EC T I . .

THE c or n tr ade G r e a t B r itain, b oth as a

of

m an ufac tur e an d a n ar tic le of c om m e r c e , is ,

ab ove all othe r s , th e fir st in im por ta n c e to

the we lfar e an d p r os p e r ity of t he kingdo m

an d ar liamc m , inor de r to e nc our e it, h ave ,
'

at di er e n t pe r iods , e n ac te d a n um r of law s
be tter c arr yin g o n an d r e ulatin the
g g
same b ut as a tlc ular detail of th is tr ade
would n ec essar ily ad m e in to ane x te n s ive an d
comp lic ate d fie ld of dis c ussion ,
w h ic h h a s a ]
r eady b e e n m ost ab ly in ve s t i ate d b y M r D is
g .

r om, an d the late D r A da m S mith , I s hall

.

the r e for e p r oc ee d to w hat m or e ma te r ially c on

c er ns my p r e se n t subj ec t , b y ob se r vin g t hat t he

r in i l n m k t " i n th e k in dom is the

p c a c o r a r e
g
C or n s c ha n g e , inM ar k La n e-
T o t his gr eat
.

mar t
fi
Ab out fo r ty or fty year s ago, th e de alers in cor ncar
r ie d onthe ir t r ade at Bear Q uay, b ut fi
nding it, onmany
ac coun ts, ext r e m e ly in c on ve n ie nt, the C orn Exch ange in
M ar k Lane was e r e c te d, by a com pan
-

y of r
p p o r ie to r s,
fo r
th e acc om modationof the fac tor s an d de a ler s, the estate
be in m n d b com mittee of thr e e tr uste e s, ch osen
g a a ge
y a .

b y th e pro pr ietor s , wh o h av e a llotte d seve nty two s tands , on

-

w h ich th e s am ple s of c or nar e expose d for s ale ; s ix ty four -

of the s e s ta nds ar e le t out on le ase to fac tor s or dea ler s,

an d the r e m ain ing e igh t ar e app r opriate d to the use of th e
K e ntish h oym en . A lth o ugh th e C or nExch an g e is c o nsi
dat ed as openta all who come to buy and sell, ye t no pe r
. .

n
so .
 A RT o r B RE A D -
M A K I NG . 19

mar t of m e r c handiz e , the far mers and c or n

m er c hants s e nd , e ve r y M onday and Fr iday
mor ning , s am p le s of t he stoc k the y hav e on
sale , t ie d u i n li ttl e ba s , w ith a lab e l oneac h
p g ,
statin the n um be r of uar te r s , a n d w he r e the
g q y
ar e de os ite d T h e se sa m le s a r e c on si n d
p .
p g e
to b r oke rs , w ho ar e c alle d c om fac tors , an -
d
wh o ha v e ea c h a stand on the e x c ha nge , on
whic h th e b e S ar e p lac ed for t he in s e c tion of
p
th e b uy e r . i le r e the m ille r s , m e alm en, and
c or nC han
-
dler s , wh o c ome fr om all p ar ts of the
c oun t ry , tran sac t t he ir b usin ess with th e c or n
fac tor , and not with the se ller , wh o has a c om
m iss ion, fr om t he selle r , of one s h illing pe r quar
te r, fo r se llin g fo re i g n w h ea t , a n d s ix e n
p ce
p e r
all t hat c om e s c oas twise , an d the
r has also on en n u t t o
e
p y r q ar e r
p y
a a
c or n m e te r w h o u n de r ta es t o e x a m in e t h e
,

b u lk , and se e t h at it c or re s ponds to t he
sa m p le , an d th e n if the b uye r i s
h e e nga e s t o c lear it , and pay for it in a
m onth g
ut if th e c or n m et e r gives h im n
~
otic e

t h at th e b ulk is not an s wer ab le to the

le , t he nthe re is n o c om n ls iononh im to c om
p
lete h is u r c hase A atit ude of th is k in d i
p p . s
.

e x tr e m ely n e c e s sa r y , an d saves the buye r a .

r eat
g
s oncancar r y onthe b usin ess of a cor nfac tor , to an
-
v con
s ider ab le e xte nt, un le ss he 18 i npossess ronof one of these
s ta nds. H e r e the fac tors ar e a t li be r ty e ither to exp ose all
.

t h eir sa mple s at the same tim e , or as fe w of the m as the y

think fit ; so that a b uye r h as up m eans whateve r of udg
“

j
ing, fr om th e appe ar ance of the sam ple s e xpose d onth e
nds, during any pe r iod of t he mar ke t wh at the supply
‘
s ta ,

is, or w h at quantitie s o f c or n ar e imp or te d c oas twise or

”
,

fr om ab r oad Re por t of the C ommittee of the House of

"

. .

C ommon s r es e cti n c or n
p g .
 A R T O F B RE A D -
M A K I NG .

t r ough , w h e r e it r e m ains till a s uffic ie n t qua n

t it v is r e ad for b olt in
y g .

2 1 I t is the n e m pt ie d in
. to s ac ks , w h ic h ar e
dr a wn up b y a r op e a nd p ulle y s into th e up pe r
c ha m b e r th r ou h t r a d oor s , w h ic h , to r e ve n t
g p p
a c c ide n ts , r e p lace t h e m se lv es as s oon as a sac k
has p asse d .T he me al is the ne m p t ie d into the
b inn w hic h c om municate s w ith t he m ac h ine ,
an d , p as s ing gr adually dow nth e hop p e r , e nte rs
the c y lin de r , w h ic h , m ovin w i th t he ut m os t
g
r ap idity ina c ir c ular di r e ctio n , r e c e iv e s it ,
a nd
se a rates t hr ou h t he u ar t th e fin e or
p g pp er
p
"
house hold flour , w h ic h dr op s i to t he loc ke r n
b e low , while the lowe r p ar t le ts a fin . e c r is p s ub

stan c e , c alle d the sh ar s ; dr o t h r ou h T h e

g
n p
il
.

r e ma in de r the p asse s out at t e othe r e nd, and

r un s do w n the r e c e ive r into the u p pe r j og
’

lin s c ree n w h i h k m in n d d w n
g g , c ee
p s ov
g pu a o ,

an d se p ar ate s the b r an, wh ic h r uns dow ninto a

loc ke r b e lo w T h e fine r p or tio n, that dr op s
.

t h r o ugh , p asses in t o th e se c on d sc re e n, wh ic h in
th e sa me way se p ar ate s t h e t w e n ty p e n ny , a nd
-

w hat p ass e s do wn t he th ir d s c r e e n is calle d

r ough st uff , an d is us ually m ade into pollar d .

22 T he sh ar p s r, from a va r ie ty of gr in
.
'
dings ,
ar e

V he nth e n
V -
fi e st En lish wheat th at c an b e
g pr ocur ed

is gr ound w ith out a dm ixtur e of for e ign; this fir s t s epar a

tionof the me al is c alle d s upe r fin e flo w e r , an d is sold to th e
as tr cooks an d other s , un d e r th e de n omin ation(if He r t

p y
-

or ds hir e white s .

1 W e r e th e s h ar s
p , i n th e fi r s t in s ta nc e ,
t o b e gr oun d s o
fine as to b e a ble to p ass th r ough the m ac hine , and be s e
ar ate d in t o fi n fl ou th lif o f t h fl u th e m i lle rs
p e r , e e e o r ,
as

t e r m i t, w ould b e de s tr oye d, an d the br e a d pr oduce d fr om

it be u nifor mly heavy .
 nT H E
'

34 A TR E A T I S E o

a cc ide n t teak a ,
ce th e C o un t.
e x a m in e d th e
w are h ouse an sh op v e r y nar r owly , and, fr om
t he in formationh e c ould c olle ct , it ap c ar ed ,
'

that the boy was lett ing some flour downt r ough
a tr a door fr o m th e ware h ouse in to th e b ake
z
p
e , whe na sudde n fall of a gr eat q uan
h ou tit
h
s
t ok l e , fo llo w ed b y a th ic k c loud, w h ic
p p a c .

immediate ly c augh t fir e fr om th e lam p h anging

to the Wall, and c a use d th e e x plosion S us '

‘ »
.
s

p ee ti n g t h a t t h is fl o u r m ig ht h a v e b e e n la id u p
In ga damp sta te , he inquire d into t hat c ir c u m
stan ee y an d found, upone xam in ation ,
th a t i t w a s

p e r fe c tly d r y; th e se w as n o a
pp e ar a nc e o f fe r
th emat ic !) init , n e it her h ad th e r e b ee nan y s e n
s ible h eat T his p h e nome nonwas not e ntir e ly
.

M W t he b aker , wh o told C oun t M or o z z o,

that h e h a d wit ne sse d a s im ilar in
. flammation
be fer e ; i t took p lac e in a flour war eh ouse ,
where t he y wer e p our ing flour thr ough a long
woode nh op p er into a b olte r , w h ile t he r e w as a
. ,

lig ht onone s ide ; b ut in this c ase the inflam

m a tionwas not follo we d b y a ne xp losion H e
‘

als o men tion e d se ve ral othe r in sta n ce s am on

g
other s a n i n fla m m a tion of th e like kind th at
‘

h a p eued at th e house of Jo se p h Lam b er t , a

, .
f u

b er , in th e sa m e c ity ; and this w as m er e ]

occas ion ed b
y s hakin s om e lar e s ac ks wh ic
g h
h ad been fille d w ith our ne ar a lighte d lam
b ut the flame , th ough p re t ty b r isk , did not 0
.
'

an m i hi f
y sc e .

3 0 F r o m.t h e fo r e
going a c c o un t it a
ppe ar s , th at ,
s th e flour fe ll do wn u ntit o f infl m m b l
a ,
a
q a
y a a e
a ir , wlfic h ha d b ee n c on fine d i nits i nte r st ic e s ,
was set a t liber ty , and this r isin u
g p, w a s in ,

flame d,
 1
'
C. i ’ d d ?

T he
O f the fl our
O f t he ollar d
O f t he an

n ’
A d l oss i ngr inding . 2
.

4 1 00
-

35For the acc ommodation of p r ivate fami

.

lies , a most in
'
g en i u s fl m ill nd b l in m
‘

o u a t
‘

o r o
g a

c hin e h as be e ni ve n ted b y M r Rustall, a wh ee ln .

'

wr igh t at Pur br ook H eat hfi e n Por ts m outh,

‘ ‘

wh ich may b e constr ucte d at a moder ate eX fi “ -

e n se , an d r e uir es b ut a Sm all s a ce of n d
q g u
'

p p r o
t o stan d on; it may h é worke d within a r oom
'

i na far m h ouse , or ev e nina k it ch e n

.

w i th o u t
‘

,
occ as ion
‘
ing m uch inc um b r an ce I ts p ec uliar .
'

e xce llen c e c on sists i n t h is c ir c um stan c e , t hat

,
fr om the ve r tic al posit ion of t he stones, ac tion
may b e gi vento i t w ith out t h e i nte r v e ntionof
'

c o s or w h e els I t may b e use d t o gr ind m alt,

.
'

t o r uis e oats for h or se s , or to m ake flou r , or

'

for all th es e pur poses and it c ane asily b e al

°

tered t o gr in d fin e of c oar se as oc c aswnm a

y
I t ma b e Work ed b a m an an d
‘

r e u ir e y y a
q .

b oy , wh o m ay gr ind and sift inab out anh our

"

a b ush el of whe at an d the h ous ke ep er , if he

'
‘

e
g r ows or p ur ch ases h is ow
,
gr m , Wi ll th e n
a n f

c have

The S oc ie ty for the E n cour agemen t of A r ts , M an u

factures, and C om me r ce , conceiving this inve ntion to be
of t he utm os t c onse ue nc e to socie t , not on ly v ote d M r
y .

Rus tall a pre m ium 0 for ty guine as, but c aused a p ar tien
lar descr iptionof it tobe published intheir tran saction s.
40 A r e ru ns }; O N r m:

C HA P . III .

O N THE ANALYSIS O F WH EAT FLO UR .

S EC T I . .

ITi not m y intentionto e nter into any e lab o

s

r ate c he m ical in ve stigation r e s e c tin th e n a

p g
t ur e of wh eat , bu t m e r e ly t o c on fine m y inq ui
r ie s t o s uc h p oin ts as m ay pr ov e of r e al a n d
e sse n tial se r vic e inthe m an ip ulatat ionof b r e ad .

2 I nor de r to ac c omplish this use ful p ur p ose ,

.

it was nec e ssar y to de c omp ose a p or tion of

w h eat flour int o its e le m e ntary p ar ts , or c onst i
t ue n t p r inc i le s , w it h out alte r in or de str o in
p g y g
t heir n ature , an O e r at ion kn ni n c he m ist r
'

p o w y
b y the n a me of a n aly s is *
.

3 T he se e le m e n
. tary p ar tic le s we r e m a inr e
c om b ine d in to a b ody absolute ly s imilar both in f
a p e ar an c e an c fie c t , t o w h at it was b e for e
'

d
'

p
an a l sat ion; a de c isive e v ide n e that th is s n
y c
y
the tic r oc e ss w as r e nde r ed c om p lea t , and m o
de r n c e mistr y te ac h e s u s ne ve r to r e st satis
fie d with out b oth these sp e c ies of pr oof .

I took
I th ou h t it n e cessar y to r epe ag th e expe r imen ts of
Be ccat i an oth er s, and de tail th e m fully, in o r de r that

j
th e sub ec t m igh t b e readily an d distinc tly unde rs tood, by
e r son s un acquain te d w ith h emist r an d ch e mical n u
p c y
th or s . And with r e spe c t to th e ob servation s fr om oth e r

works, although not note d by inve r te d c ommas, they are t e

ferred to at the bottom of the page .
‘
 42 A T RE A T I S E O N T H E
l

l p r opose t he r e fore to tr e at of them under t he

t hree followin g h eads .

Flas r
'
.

O F T HE G LUTINO U S SUBS TA NC E .

5 T he glutinous sub sta n ce that r e m aine d a fte r

’

n ivas dried gr adually b e for e a g e ntle

?
fir e, am in r op or tionas th e m oist ure e v a p o
p .

r ated it los t i ts e lastic it , till at last it was

y er

feet ly b r ittle , n e arl tr an s ar en t re m b g

i n
y p ,
se

g lu e , or is in g lass , an d w eigh e d six dr ach ms

'

of th is drie d lue , O nb e in
~ ~

gp la c ed
iec e of b ur n in r c oal, fir st s we lled,
'

a
p g c

an d the nem itte d a st ron fe tid smell, like b ur n

'

é
‘

hi g h e r !) o r feathe r s odon r may b e c o n si

‘ '

der ed as a test of animal matter th is m os t un

do ub te dly ex h ib ited it:
7 An . oth e r p or t ionwas e x os e d to a m ois t a ir
p
for ab out te nday s , th e t he r mom e ter dur in g th is
er iod v ar y in fr om 60 t0 75 de r ee s ; it
'

p g g
'

g r a
dually lost its t e nac it y , th r e w u p b ub b le s of
air , a n d p utr e fied inthe s am e m a n ner as anim al
m a tte r ; b ut it did not , like v e getables , e xh ib i t ,
dur in g t h e i nte r m e diate
p e r iod, an a
y pp e a r
an ce e ithe r of the v in ous or th e ace tous for m e n
tations .

8 ! re c e ive d s om e of th e
. vafr om
p ou r e m itte d
u t re f in lute n in t e c e ive r in th e
p y g g o a r

ne umat o c he mic al a ar atus , an d int r oduce d

p p
a lon with i t a sm al me as ur e of az otic
g g as, .

whe n the u n ion p r oduc ed a v olatile a lkali ;

wh ic h de monstr at e s t hat t his glut inous sub
stan c e , h owe ve r it m a
y o r iginate , is c e r tain ly
an d
'
 A RT O F B R E A D M A K I N G
-
.

O F TH E S YNTH ESI S O F W H EAT FLO UR .

27 . Ih ave de tailed inth e recedin g s e c ti o n s

s u c h e x erim e n
p t s as a
pp ea n e cessar y for as .

in in t h e c on stit ue n t ar ts of whe at flour ;

d de mon
g
p
s tr ate d what 3 ar e e ac h h as int he

p r o d uc t ionof b r ead . B u t t he s e is a n o t h e r t r ia l
de manded in p rose c uting c he mical e nquir ie s ,
v iz . the for mat ionof a co m ouad by th e ar tifi
c ial r e un ion of t he seve r a p r in c i le s , wh ic h
p
s h ould b e similar in its e ffec ts t o t he bod de
c om osed
p .T h e ut ilit , e x ten
y t , a n d de p e a n ce
t hat may be lac ed upon the re s ult it affor ds ,
re n de r s this as t p r oc eeding b y muc h the most
v a luable me th od, as a tr ue an a l s is ca n n o t b
y e
made wit ho ut the he lp of this re c omb ination .

28, H avin g p r e m ised thus m uc h , it will be

b ar e ly nece ssar y to state th e r es ult of the fol
l owing e x pe r ime nt , in or de r to p r ove , th at
’

whe n the c om p on en t par ts of flour are again

r e un ited, that it is as s usc e pt ib le o f fe r me nta
t ion, a n d as r eadily m ade u p into b re ad, as it
was b e for e dec om p os it ion T hat th e s ac c hari ne
.

m at ter is the c ause o f th is fe r me n tat ionis e vi

de nt fr om t he e x pe r ime nt , w he r e th e lute n
an d star c h we r e m ix e d up w ith water an y ea s t
with out fe rm en tin g, y e t n o w , w h e n th e s ug a r
is added, it takes p lace as r eadily as if flour was

Ex PERIM ENT;
 E X PERI M ENT .

29 . I took five ounces of th e star ch , th re e

drac hm s of th e glut inous substa n ce, a n d one
drac hm of the s ugar of wheat To these , aft er
.

h avin beenr ubb ed in to a ver y fin e p owder , w as

adde a suffic ie n t uan tity of war m wate r ,
q
an d on e tea s oon f ul of y east T his mix t ure was
-
p .

lac ed in r op er c ir c ums ta n c es for p r oduc i

r ead ; in n a t im e it r ose pr oper ly , was b ah
an d tur ned o ut a ve ry li ht , good, a n
g d w ell t-ast

e d b r ead, in deed, j ust the sam e as if c omm on

flour had bee nuse d .

30 It was state d, int r eatin

.
g of th e
g lu t in ous
s ub st an c e , th at its ap earan an d r oduct
p c e p
s e mb led an im al matter ; I the refore , inor der to
as ce r tainif isin lass , s u ar , an d star c h , would

p r oduc e a b r ea g g
s imilar to wheatenflour ,
p re
ar ed the followin
p g

E X PERI M ENT .

31 . I took four ounce s of fine star c h , h alf a n

ounc e of is i nglas s ,
drac hms of sugar , a tea
t wo .

s oon ful of yeast , an d k ne aded t he m u p wit h

p
war m water in to a p as te , an d se t it befor e the
fire for some time to pr ove ; inthe c ourse of half
anh our it r ose as b read usually d oes , an d whe n
b aked, was light and p or ous , b ut more re se m
bled mufi n t h anb r ead, an d appeared to wan tno

th ing b ut a little salt to r e nder it al

p ta ab le .

32 This
.
 As s or B RE A D M A K I N G .
-
68

32 T h is ex
p e r ime nt I n
c o s ide r as a ve ry se
it de m
.

tis fac tor y n

o e , as on s tr ate s m os t c lear l
y
t he c o n stitue nt p r in c ip les of w h eat , an d po ints
out to t h e e n uir in g m i n d a r h O d e b
y w h ic h t he
q
m anufac ture of diffe r e n t kin ds of b re ad may b e
impr ove d ; for any p e r son, By kno wing that
s tar c h , is in lass , a n d m h t to n t in t
g i
ag
r e o
a , g e r
t he c om p osi tionof o br e ad, will b e ab le to
g
r e are s uc h ,b addi n e ithe r ofthese s ub stan
p p y g c es ,
that may b e w an ting ,
t o t h e a r t ic le t h ey m a k e
the ir b read of T hus , if p otatoe b r ead is wa n
. te d,
we e n u ir e int o its c om p os ition a n d fi n d t h t i t
q ,
.
a
is a c om bin ationof s u ar an
g d star ch ; the re for e
,
by addi n g is in las s to it , it wi ll fe r me n
g t an d b e
c ome b read, b ut is in lass b e in g t oo ex e n i n
g p s v e a
ar tic le for suc h u
p pr ose s , w e add a
p o r t io n o f
whe at flour , whic h c onta ins the lute nwe wan t
an d t h us a good b r e ad is for me c fi
33 U pont his in
. te re stin g th e m m an y o b se r
r at ion s mi cr h t be advan c e d, b ut as it w o uld

b reak into the threa d of th e s ubje c t I have p r e

os ed to in es t i ate , we s hall the refore d
p v
g p ro c e e
with the an alys is of yeast .

CHAP .
 54 Ta na r rsa O N r ue .

C HA P . IV .

TH E AN A LYS I S O F YEA ST .

SEC T . I .

I T nw o n
r e ma i s to inq uire what the a e t is
g n
t hat
p r oduce s fe rm e n ta tion ih far in ac e ous s ub
s tan ces . T he one inc om m onuse is y eas t, a n d
the order of m
y in ui
q yr n a t ur a lly lea d s m e to
e xam in e wh at sh are th is s ubstan c e h as inth at
s in ular h n o m n n F or t h i u ose it will
g p e e o . s p p r
b e ne c essar y to r e at in detail the followin g
e x e r ime n
p t s , an d m m th e c o n c lu s io ns th at o h
v iousl r ise , I tr ust a satisfac tor e x lan ti n
y a
y p a o
will be give nwhy yeast is useful inp r omotin g
fe r men tation .

E X PERI M E NT .

2; I p r oc ured s ome
yfr esh fr om th e
east ,
b re w h ouse , an d p ut a small q uantity in an
’

O p e nve ss e l, an d evap or ated it to dry n e ss ina

san d bath .I t was after war ds m ois te n e d w ith
wate r at the te mp er atur e of an d m ade up
in to a p aste with s om e flour : this was set int he
us ual way t o p r ove b ut not withstandin g it w as
lac e d in r o er c ir c umstan c s for the od u
p p p e
p r c
tion of br ead for six h our s, ye t it n ever r os
e
n
ai
56
”

A T a aa r t s s o nm a

a ir s houl d gainadmittan ce I na ver y sh ort time

.

i t beganto ant for b reath , an d r an ab out i

p
r e at un m it n ft b m n l
g e as e ss : s oo a e r ec a e c o v u s
cd , an d inthe s p ac e of te nminutes e x p ired .

3dly A small q ua ntity of lim e water w as

.

our e d in to an othe r of the v ials ; t his p r ese n tly

p e cam e t ur b id, an d ons uffe r in g i t t o r es t; the

n
lime was de pos ite d, a d the wate r be came t as te
le ss .

athly A pa ge r dipp ed inth e ti n c ture of tur n

d
.

5 0 ] was in tr o uce d in t o on e of the vials : th is

'

was s oonob s er ve d to c ha n e c olour , an d b ec ome

g
of a b r i h t r ed
g .

5thly I t ook a uart bottle full of distille d

.

water , an d e x p el] by m e ans of th is as , th e

g r ea te st p a r t of it ; i t w as t h e n c o r ke u n de r
w ate r , a n d le ft w ith its m outh in ve r te d for a

night T he ne x t day , th e wate r be ing highly

.

sa t urate d, s arkle d an d tas ted like Seltz er wa

p
te r it was t he ns udde n ly e mp tie d in to a uan tity
of dou h that had be e np r e v iously b len e d with
g d
s om e w ar m
wate r , an d kn eade d we ll toge the r .

T h is m ass , ons tanding ab out half anh our , r ose

,

as leavenus uall
y d oe s , a nd w h e n b a k ed , w a s as
light and p or ous as br ead p re pare d with east.
y
6 Fr om t hese c ir cumstan
. ces it m us t evi den t
ly a ppear , that the v ir tue of the yeast r esides in
.

a gas , an d th is gas is c learly the carb onic acid

g as , or the fixed air of Dr
B lac k ; an
. d, of c ourse ,
i s t hat p ar t of ye as t w hic h i n duc es fermen tation
'

The r es idium at t h e b otto of th e r e tor t, m

e v er , was v er ar efull e x m in e d, b ut it a p
y c y a
er e d e rfect l in er t , an d w as in c a able of m
p e p y p e

n
d c in g f e rmen tation .

7 I take
.
 ”
A RT o r
‘
59

C HAP V . .

O N THE THEO RY O F FERM ENTA TI O N

F ERM ENTAT I O N is anin

c ited s on ta neousl h
te stin
h
e motionex
e assistan
y w it t ce of
p p
r o e r ’e at ap
n d fl u idity b etw i xt t he inte
g ral
an d c onstit ue nt r incip le s of c er tainc om p oun d
h
bodie s , fr om w ich result a n e w c om b in ation ,
difliere nt b oth inp r ope rty an dpr epor tiontowhat
it was b efor e fe r me n tation .

2 I t will be n
. ec essar y , inorder to eluc idate
th is in tr icate s ubj ect , to c on side r the
p r a
of br e ad u n de r th ree dis tinc t he ads . ir st ,
that kin d wh e r e the flour is n e ithe r b r ou h t in
g to
th e sa cc h ar in e state , n or un der oes the vin ous
fer me n tation ,
b u t
p as se s d ir ec t y inte t h e ace
ton s sta e
g .
T h is is a te dious
p r oc ess , an d it s
p r oduc t is c alled leave n e d b r e ad . Se c on d !
!
where to flour and water yeast is employ ed, 1:
'

vin ous fe r me n tation is e xc ite d ; this c on tin ues

b ut a v e ry s hort p er iod, an d the dough must not
b e mowe d to r emain un baked afte r it is ch m
p le te , o t he r w is e it w il l p a ss r a
p idl in t o t h e
acetous sta e : this may b e calle car b on i c
g
 69 A T a u r u s on w e

10 . While the car bo nand g s u ar

tion, the glutin ous s ub stan ce , w hic h b ec omes

e last ic by the additionof the war m wate r , for m s

a mem b ran e a d ough , sim ilar to the
web of a spidc ive s r oom for th e un it .

lea to an d this the y can not

the glute ni s n ot p res e n t , as was demo n
'

s tr ate d int he e xp e r ime n t where th e starc h would

not fe r ment whe nm ixe d with wate r and y e ast
on ly , b ut r anin to anopaq ue m ass I am ther e ’
. .

for e of o pinion, that th is me mbr an e , b y widen .

in an d elon atin the theatr e of act ion i

g g g , g v e s

r oom for t he fe r m e n tingp r inc i le to i n

p s i nu a te
“

itse lf be t we en e ver y p art ic le of t he s tarc h ,

wh ic h are th ere b y se parate d fr om o ne anothe r .

Th e m ass , now re quiri ng m or e room ,

an d p r ese n ts that r etic ulate d
int h is singular p r oc em .

l 1 A s s oon as the do ugh

.

fa ll a lit tle , it is
the o ve n: t he h e at c on v e r ts the w ate r in t o an
e lastic va pour , an d the loaf s we lls m or e an
.
d
mor e , till at last it is pe rfe c tly p or ous An .
y
p em n ,
b y r e pe at ing th es e e x
p e r im e nt s , m a
y
easil
y
fr om on e an oth er , is beautifull
y e xe m p lifi e d b y holds

in g a h ot ir on ladle e v r a Flor e n
, ce o
fi a sk h alf full of
wate r , inve r te d ina j ar o th e s ame fluid with its mouth
downwar ds The h eat r ar lfies th e air b se tting th e p ar ti
h
.

cle s at a gr eater dis tan c e fr om on e an ot e r , an d t h e water

.is ex e lled
p ; b ut o n r em o vi ng th e la dle , th e air a ainc on
g
tr ac ts into its former space, a n d the water rises
flask e xac tly to the same h eigh t as i t occ upie d
experimen t.
— .
’
D r H or tons Chemical Lectur es .
 AM o r B RE A D M A K I N G
-
. 63

eas ily p er ceive that this is n o h ypothes is foun d

e d on c one c ture , b ut the n atu ral con sequen
j ce
of a successive chainof fac ts .

1 2 Now, in makin
.
g br e ad fr om leave n , t h e
some phe n omen a take p lac e , b ut a lon er s ace
of t ime is r e uire d to ac c om lish the er me n
q g p
taa
tion n fl n m m n h
'

, a d a d i er e t o d e 0 ix i g t e d o u g h
m ust be here p ur sued
, . A small quan tit y of
“
flour an d water ar e m ixed togethe r , an d allow
e d to r e mainse ver al h ours c overe d u
p
.

c as e , the water is dec om osed, th e ox e n of

p yg
that fluid un itin w it h th e sac c har in e e xtr ac t of
g
th e flour , b r in g on a fe r me n tation; b ut it is
not of a vinous , b ut an ac etous natur e ; fresh
fl our and water ar e added to this dongh ua soon
a s it is p e r fe c tly s o u r , a nd al lo w e d t o
d r is e , whe n more flour an d water must be
added at stated in te r vals , t ill a sufi c ien t quart
tity is ready for b akin g.

1 3 A re n t deal of n in e ty is re uir ed incon

q
‘

ductin g t is o r a t io n , f or if it i s c on ti n u e d t oo
lon g th e b r ea w ill b e s our , an d.
if t o o s h o r t a
time has beenallowe d for th e dough to fe r me n t
an d r ise , it willc e rtainly b e heavy .

1 4 O the r ar tic le s ar e in us e for e xc itin

.
g a
s ee d f m n t t i n i n fl u r indiffe r en t n
p y er e a o o c o u
t ies , but they may all b e r e fe r red to the t wo
above h eads : e ithe r t he y a re imp re n ated with
g
the car bon ic ac id gas , or t he y c on ta i na p r in ci
le of ac idity : he n c e we r e ad of t he e xc ellen t
p i ht b r ea d that is made at Par is with the waters
G on esse , with out the additi onof an
'

0 .

y y e as t
.

T he same is don e at Py r mon t , w ith t he Se ltz er

water, an d the like may be made in En l
ga
ql
r
wx h
 A RT o r B RE A D M A K I N G
-
. 67

C HA P . VI .

O N TH E PREPA RA T I O N O P BRE AD .

SEC T . I .

M AN, wh o a p ear s to he des ig ne d by na

t ur e " 5
to e at of a s ub stan c es t hat ar e ca able
p
of n our is hin h im , an d s till mor e of the ve e ta
g g
b le thanth e a nima l kind, has , fr om tim e imme
mor ial, and in all p arts of the ear th , u se d far i
ne oc ons gr ains as the p r inc ip al b asis of h is food;
b ut as the se r ain s ca n n ot b e eate nb y h im with
g
o ut difiic ult n n
'

y i th e ir a tu r al stat e , th is a c tiv e
an d in tellige n t b e in ha s gr adually foun d m e an s
g
not only to e x tr ac t t he far inaceous p ar t , wh ich
is the only nutr itive p r o er ty the y c ontain, b ut
also to
p pr e a r e it in suc a man n e r as t o re n d er
it a ve r a re eable an d w h oles ome alime n t
g :
y
t e b r ead we n ow ge n er ally use .

2 Nothin
.
g pp
a ear s so easy at fir st s i h t as
g .

to r in d c or n, to make a paste with the flour

an g( wate r , a n d bake t his p aste in a n ove n .

T hose wh o ar e ac c us tom ed to e n j y
o a l l t h e a d
v an tage s of th e fin e st h umanin y en tion s , w ith out

r e flec tin ont h e lab our j t h as c ost to c om lete

g p
t h e m , thin k all the se O p erat ion s c ommon a n d
t r ivial.

M acqueer s C hemical Diction

'
ar y, 9 64 . .
72 A r as a r r s no n r a n

ac c or di ngly muc h lighte r , and unless it is im

r op e r ly pre p ar e d is n e ver s our
p .

1 2 Hav in t h u b i fl t ouc h ed up on th e
.
g s r e y
diffe r e nt kinds of br ead, I now p ass on t o it s
re arat ion w h i h I ha ll d ivide int o th re e

pp
, c s

1n s :

l Un. leav e ne d br ead .

2 Le av e n
. e d br ead .

3 C ar b onic br e ad
. .

r ms r ,

O F U NLEAV ENED BREAD .

13 . T HI S is th e br ead that the Je ws eat d ur

in t h e ir ass ov e r : t he u sa e w as in tr oduc e d i n
g p g
m e m or of th e ir has ty de p ar tu re fr om Egy p t
w he nt e y had n ot le is ur e to b ake lea ve n e d, b ut

took the do ugh be for e it wa s fe r me n te d, a n d

b aked u nlea ve n e d c akes . I nRoman c atholic
c oun tr ie s it is st ill use d, an d p r e p ar e d w it h the
fin e st whe ate nflour , m ois te n e d with water , an d
r e s s e d b e t we e nt wo la te s r ave n like wafe r
p p g
m oulds , be ing fir st r ub be d with wa x t o p r e ve nt
the paste fr om s tic kin g , a n d w h e nd ry it is use d .

TO MAK E U NLEA V ENED BRE AD .

14 Put a p ec k of flour in
. to a k ne adin g
tr ou h , t hr ee oun es of salt and a s ufi c ie n t
g c

q ua n tity
Exodus, C h ap m . . ver . 14 to 1 7 .
 ’
7 6 A r a s ar rsa o nr a t
fb un d th is little leave n in a c om p le te state of
fe r mentation, and muc h th inne r t han on the
“

rec e din day ; it was als o of a s o ur is h taste I

p g
now adde d t hre e p o unds m
.

or e flour , on e oun ce

of s alt , an d a ou nd and a h alf of wate r by

w e i h t ; t he w o l e w a s n o w k n e ad e d fo r a b o u t
h al anhour, and le ft t o fer m e nt again for s ix
h our s longe r .

22 I t was th e nm ade u p in
. to a p r op er c on
sis te n c e for b ak in w h i h u i d i h t o u n
g , c r e q r e c c e s
mor e flour ; and onwei h in the wh o c ;it tur n
ed out e x ac tly s ix p oun s , t e d q u a n t it y u se d in
t he e x p er ime n t . M y r eason for de te rminin ,
g
its weight was, t o as c ertain wh e the r , durin g
fe r men tation , a n y se n s ib le
q u a n t ity o f ai r w a s
ab sor be d .

23 I t was n
. ow divide d in t o six eq ual or .

tion s , an d m ade u p into as m an y lo a ves T e se .

we r e now p lac e d inth e ove n, and afte r r e m ain

in in t h at sit uati onhalf anh our , I foun d th
g e
y
wer e suffic ie ntly b ake d
24 Th e loaves we r e now r e move d fr om th e
.

ove n , t a k e n o ff t h e t in s ,
a n d p la c e d o n a b o a r d ;
on e of them w as w r app ed inflan nel, wh ile the
ot he r s we re e x p ose d t o t he a ir . W henc old,
the y wer e all we ighe d, a n d tur ned out five
o u n d s t wo o un c e s , four te e n oun ce s le ss than
p
wh en ut in th e ov e n, and te n oun c es m or e
h
thant e flour u se d inthe e x e r ime n t .

25 I n
. ow we i hed the loa that was c ove r e d
g
with
This is knownb y tapping w ith yc ur n g fi
er onth e bot
tom c r ust, and w he ndone , the sound e m itte d is s onor ous ,
but if not b ak e d e nough , de nse I t is a sound difi cult to b e
.

u derstood, an d canon ly be learn t by pr actice .

 TO M AK E LE AV ENED BREA D .

37, T ake a p ie ce of dough , of ab out a p oun d

we i ht , a nd k ee p it for u e s — it will
g
r a l a ys ver y w e ll M ix th e dq n
.
g h so m e
war m wate r , not v e r y h ot , an d kn ea d it u
p w it h
Some flo ur t o fe r m e n t an d s onge ; t he n take
h alf a b us he l of flour , a nd ivide it in to fo ur
a r ts ; mi x a ar te r of the flour with th e le a
p u
t en nd u c i nt u n tit y of w t t o m k
, a a s e
q a a e r a e
it into dough , an d k ne ad it well Le t this r e
.

mainina cor ner of y our tr ou gh , c over e d w ith

flan ne l, until it fe r me nts and r is es p r op er ly ;the n
dilute it wit h m o r e wate r , a n d add anothe r q uar
’

ter of the flo ur , an d le t it r e m ainan d r ise Do .

the same with th e othe r t wo nat ter s of the flour ,

on e quar ter afte r an oth er , ta in gp ar tic ular c ar e

nev e r t o m ix m ore flour till the last has r ise n

p p y
r o e r l . W h e n fi n is he d , add six o un c e s o f
salt ; th en k n e ad it a ain
g ,
an d d iv id e it in t o
e i ht m akin t h e m b r oad, a n d n o t
g g s o
t htc lt an d gh i h a s is u s ua lly do n e ,
b y w h ic h
m eans the y will b e be tte r soaked Le t the m .

r e mainon th e b oar d t o r ise , inor der to ov e r .

c om e t he p r ess ur e of the h an d infor ming th e m ;

t henp ut t he m inthe ov e n ,
a n d r e se r v e a
p i e c e

of dou h for t he n e x t b akin

g T h e dou h t hus
g
g .

ke p t m ay , with p r op e r car e , b e p r e ve n t d fr o
e
s p oilin , b m i x in f om t im e to t im e sm l
g y g r
q u a n t iti es of fresh flour with it .
 a a r or
'
B REA D M A K I N G
-
. 83

a nd draw th e b r ead out wh e nb ake d T he r oof

.

o f its b e in we ll fer me n te d an d b ake d w il ap

g
ear on p uttin a s lic e inw ate r ; if it is good
g
p read, it will dissolve e n tir e ly into a p ap inthe
c our se of a fe w h our s , w ithout re n de r ing t he wa
te r t ur bid or m uc ilagin ous .

T O M AK E FRENC H BREAD .

44
-
.Put a p int of m ilk into thr e e quarts of
wate r ; in w inte r le t it b e sc alding h ot , b ut in
s u mm e r on ly a little m or e t han m ilk war m .

T h e nta ke a uar ter of a p ound of salt a nd a

in t and h al of good ale y e ast ; s tir the m in t
p a o
o ur milk a n d wate r , and th e nw ith your ha nd
b r e ak ina little mor e t han a q uar te r of a
p oun d
of b utte r w or k it well till it be dissolve d, the n
b eat up t wo e ggs ina b as on, an d stir the m in .

T ake ab out a p e c k and a h alf of the fin e st

W h eate nflour c a lle d H ar t for ds hir e W hite s , an d
m ix it with y our li nor .I nwinter y our dough
m us t b e p r etty sti b ut m or e slac k ins um mer ,
s o that ou m use a little m or e or les s flour s e
y a
y
c or din to the stiffn e ss of ou do u h b u t m in d
g y r
g ,
t o m ix it we ll, an d the le ss y ou wor k it the bet
ter You must s tir the liq uor in to the flo ur as ou
.
y
do for p ie c r ust , an d afte r y our dough b e made ,
c over it with a c lot h , an
.
d le t it lie to r ise while
the ove nb e he atin g .M a k e it u
p i nt o b r ic ks o r
loaves , and p ut them into the ove n; whenthe y
have lainab out a quar te r of anh our tur nthe . m
to the othe r side , a n d le t th e m lie a quar te r of
an h our longer Whe ndone , do not cove r the m
.

I: 6 u
p
84 A r a aa r t s s o nr a n
u p as b re ad us ually is , b ut leave the m onthe
b oar d t ill th e y ar e c old t h e nc hip t he m all r ound
wit h a knife , w h ic h will b e b ette r thanrasp ing ,
an d make them look m ore sp on gy , a nd of a fine
llo w c olour ; whe reas th e r as in ta kes off
y e p g
th at fin e c olour , an d makes t he br e ad look too
.

s mooth .

T O M AK E BROW N W HEAT EN BREAD .

By ss m Call
.

45 .Sup p ose a W in ch este r

we igh s fifty n ine p oun
-
ds , le t it be se n t to
the m ill an d gr oun d entir ely down inc luding
th e b ra n , th e m ea l w i ll t he n w e ig h fi fty - e ig h t
nds , for not mor e thana pound will be lost
m gr inding ; it m ust thenb e mixe d up w ith wa
ter , y east , an d salt , and th e dough we i h ed be
fore it is p ut into the ove n , w h ic h w il a
pp e ar
to b e 3 e i ht
g p o u nd s L e t.it be d i s

loaves , p ut in to the ove n

“

,
an d aft e r the y are drawnout
0 h our s t o c ool, th e w il l w e i h s e
y g
ven ty four poun
- ds an d a half .

46, The b re ad th us made will b e

len t , an d fit for an y h o u s e h o ld u s e ; a nd w a s th e
b r oad b r ant o be ta l e nout , of wh ic h there may
:

be ab out five p oun ds ina b ush e l of wheat , th us

‘

man ufac tur ed, it would pr oduc e sixteenloaves

an d a quar ter .
86 7
A T RE A T I S E O N r
'
nz
additio nof th e b ran M ost of the obj ec tions
. to
t he use of b r aninb r ead ap pear to be
e d ona p r e sum p tion th at no m ode of p r e par a
t ion w ill make an d iffe re n e inthe de r ee of
’

y c
g
nutr im e nt to be der ive d for it as food . Though
t he s ubj e c t is as y e t b ut little un
,
de rstood, y e t s

w e have gone far e nough to asc e r taint he fac t ,

t hat , inm os t kin ds of grain, som e inc rease of th e
,

or din ar
y n u tr it ive
p o we r m a
y b e
p r od u c e d b y
c ulin ar y p r oc es s : th e ve r y m akin g of bre ad af
for ds a ne xam ple of t his in c r eas e . I nr ice it is
ve r
yg r e at , an d i nb ar le
y m ea l , p ar tic u lar ly w h e n
use d i ns oup , its inc r ease d p ower of nutri me n f
t
m ay b e e xte n de d to a sur p r ising degree ; and as
it is now w ell kno w ) that r ic e , whe nin c rease d
‘

b y wate r to a solid s ubs tance of five tim es its

or i in a l we i h t , or b y th e addition of milk t o
g .

e ig t t im es what it or igin ally w e i he d, is c on

g
v e r ted fr om a h ar d in digestible gr ain in to a.

wh olesome n our ish in g fo o d.

TO M AKE PAN BREAD .

49 Put a pe ek of fin
. e flour , c alle d H e rtfor d

sh ir e W hite s , in to a woode nb owl that ha s b e e n

p r e vious l
y w ar m e d .

for ab out an hour , t he n m ix up a sufi c ie n t ,

q u an t ity of sa lt an d w ith w ar m w a ter , an d

m ake up th e b r e ad at once , in stead of se tt in a
g
small q uan t ity to wor k int he first in stan ce , as
is ge ne r ally p rac tise d I nthis way it stands c c
.

ve re d w ith a c loth be for e the fir e for ab out thr e e

h our s ; it is thenmade up in to loaves , n d
a p t
u
in
 A R T o r B RE A D M A K I N G
-
. 81

ine ar th e nwar e as , an d se t into a quic k oven

'

W he n w ell s oa e d , and ne ar ly done , t he y ar e

ta ke nout of th e p an s an d set ont ins for a fe w
minute s , in or de r th at the c r us t m ay b e c ome
b r ow n t he y are th e ntake nout , an d wr app ed
inflanne l, and whe nc old ras p e d .

B r ead m ade in th is m ann e r is m uc h li hte r

g
’
th anth e c om monb ake r s b read, an d w he nc ut ,
u ts ont h a p p e ar ance of a h on c om b I t i
p e
y -
s .

ne c e ssar y to r em ar k , th at the dough m ust b y no

m eans b e ne ar so stiff as us ual .

T O M AK E JEW BREAD .

’
50 . Be ing at a Je w s one m or ning whe nth ey
w e r e p r e ar in g t h e b r ead for the ir sa bb ath , an d
p
hav ing 0 te nb e for e admi re d the s ingular ity of
.

i ts a p ea r ance , I had the c ur ios ity to wait to

se e t e wh ole r oc es s T he s on e was se t in
p .
p g
th e us ual m a n ne r , w ith w h e at flour , y e ast , wa
te r , an d salt , and w henit was r e ady to m ake
into loa ves , the y took five p ie c e s of e qual s iz e ,
'

an d r olled th em out a c onsider ab le le ng th inthé

sh a e of a r ollin
p gp in t o a ta er in
p gp o i nt T hes e .
’

five p ie c es we r e t hen p latted t oge the r , h e in:

nin in the m iddle , and whe n c om le te aid
p l
as i Five ot her p ieces of similar sh ape
'
'

we r e th enr olled out ab out four times the s iz e

:

of th e for m e r , a n d latte d in t he same w ay

“

an h
d I obse r ve d t hat t e w ome nr olle d eac h p ie c e
with s ubh e xactness and de x ter ity , t hat th ey all
met ina p oint , wh ic h we r e united by a p inch .

first platted cake was thenp laced up onthe

large
 90 A T RE A T I S E O N T H E

’
h our s tim e so m e m or e , int wo h ours m or e , and
'

ab o ut noo nm ake s u t h d ou h , an d a b o ut s i x
p e g
i nthe e ve n
f
i n it is
g p u t i n t o t h e ove n, an d h e has

a lwa s
y g o od b r e a d, n e v e r h e a v
y or bitte r .

T O M AK E W H EATE N BRE AD .

A : pm éz sm i by the B akers .

54 .As it w as my w is h to b e p artic ular ly ao

u in t d w ith t h v er al m in u t i u m st an
q a e e s e e c r c c es

r e s e c tin this b r an h of t he a rt , I r oc ur e d a o
p g c
p
c e ss t o a bake h ouse t hat ha d th e r e utat ionfor
-

p
m ak ing e x c e e ding good b r ead .

’
5 5 I we nt th e r e ab out t w o o c lock inthe af
.

te r noon s oo na ft e r , nin e fa
gg o t s of w o od w e r e
u t in t o th e ove n to g e t dr , an d t h e c opp e r
p y
w ar m ing p ov b e in filled w ith w ate r , was
-
"
’
p lac e d the r e als o t. t hr e e o c lo c k th e y p r e

p ar e d to se t the o n f or w h i c h p p ur o s e t w o
dli
g ,
e

s ac k s of h o use h l flour we r e e m p t ie d into th e

k neading tr ough ; it was th e n c a r e fully s ifte d
th r ough the b r as s w ir e s ie v e , w h ic h m ade it lay
m uc h ligh te r t ha nb efor e T he follow ing m ix
.

t ur e was t he np r e p ar e d T wo oun . ce s of r ocke y f

was

For anexplanationof this an d several other tech n ic al

t e r m s , s e e c h ap 9
. .

t Th e r e as ongive nfor adding th e alum was, that it sav

t e d kn e adin , b ut it ou h t to b e disc oun
g t n n c e d as it i s
g e a ,

v e r y a t to r oduce a nobs tin

p p ate c os tiv e ne s s ; a n d th e l a t e
D r Le aks , inh is Tr e atise onth e D ise ase s of the Vis ce r a ,
.

ass e r ts , fr om his ownkn j

owle dge, tha t alap is fr eq u tl
a ie pi
fi
 A RT o r B R E A D M A K I N G -
.
91
was fir s t p ut into a tinp ot , and dis solv e d over
t h e fire ina lit tle w ate r , w hic h b ake r s c allli uor ;
q
t h is was p our ed in to t he s e aso n in t u b n d ni ne
g a
'
'

ou n d o f lt w t h w n i n w h i h t h v
p s s a as r o , ov e r c e
o ur e d t wo ails full of h ot li uo r ; w he nc oo k ( 1
p p q ’
t o 84 de gre e s of Far e nhe it s ther m om e te r , s ix
p in ts of e as t was adde d ; the c o m o sit ion w as
y p
t h e ns tir r e d we ll to e t h e r , s tr aine d t h r ou h th e
g g
se as o n ing s ie ve , and e mp tie d into a h ole m ade
inthe flour , whe nit was m ixed up w ith it to t he
c on s iste nc
y

a dde d to counte r ac t th e ngent quality of the s lum

astri .

O th e r r e as ons h ave b ee ngive nfor th is a ddition w h ic h a p ,

l usible ; on i t h a t wh e na lum is m ixed w ith

p e ar ve r
y p a e s ,

ne w wh e a t, it make s th e flour of ne w e qual to tha t o f

‘

o ld A not he r is, th a t th e London b ake r s use it to c le ar

.

t h e r ive r water , w hich is fr e que n t ly m uddy . The r e is a

h e avy pe nalty anne xe d to this spe cie s of adulter a tion , an d
an r sonth at s us e c ts h is b r ead c on t ain s th is dr ug or an
yp e p y
ot he r , m ay c on vin ce him se lf b y th e follow in s i m l
g p e ex
p e
r ime n t Take a loaf of bre ad, and c ut it into thin slice s,
.

an d put it in to a sauc e pan full of w ater . S e t it ina s an d

b a th, o othe r ve ry w ar m p lac e, w ith out sh aking, for twen
r
ty four h ours ; the b r e a d w ill, inth is time , s ofte ninall its
-

ar ts, an d t he in r e dien s w ill se p ar ate fr om it I f an j ala

’

g t .
p
as bee nuse d, it will s wim onth e top in a c oar se fi 111 ; if
an ch alk or whitin g it w ill s in k to t h e b o t t om ; a n d w h e n
y ,

th e wate r is pour ed away, th e additionof a little vin g

e ar

w ill occ as iona fe r m entationlike the wor king of ye as t The .

w ate r th at is pour e d off is to be filte r e d, and a fte r w ar ds

e v apor a te d to th e c on s is te ncy o f h on e y ; an d wh e np ut by
ina cool place , th e alum w ill cr ys taliz e , and by w e igh in it
g
o u m de te rm in e the e x act uan tit t h t l o a f co n t a ns
y a
y q y a a i .

D r D ar w in t hin
. ks , t hat w h e n m uc h alum is mixe d with
b r e ad, it m ay be distinguis h e d by the eye in t he p la c e
0

w h e r e t w o le aves h a ve stuck toge the r inthe oven ;th e y br e ak

fr om e a ch oth e r w ith a m uch sm oother sur face thanth ose
loaves which do not con
t ainalum .
 92 A 1 11 3 15 1 s o nr m;
n
c o sis te nc y of a t ick b atte r
h . S ome flour was
no w lightly s pr inkle d o ver the top , whe n it
w as c ove r ed up , with t w o or th r ee sac ks, to
kee p inth e he at . T h is operationis called set
tin g q ua r te r s o
p gn e .

56 . I t re n ainetl in th is s ituation t ill six

’
o c loc k int he ev en ing , whe nI obse rve d it h ad
s we lle d t o a c on side rable s iz e an d b r oke thr ough
the flo ur ; two ails full more of war m li uor
q
we r e now stirre in, an d the mass was c o ve r e d
u p as b e fore T h is sec on
. d stir r ing in, is te r med
se ttin half s on e
g p g ’
5 7 At e le ve n o c loc k at n
. ight five m or e
ails full of war m li uor w e re added , an d
p q
w he nthe wh ole was intimate ly b le n ded, it was
kneaded for up war ds of anh our . The dough
w as the nc ut in to p ie c es w ith the kn ife , an d
th r o wn ove r t h e sluic e b oar d an d pe n ne d to
on e s ide of th e tr ou h ; some dr fl o ur b e in
g y g
3 t in kle d ov er , it w as le ft to p r ove till ab out
’
t r ee o c loc k in the m or n ing, whe n it was
ainkn ea de d for t he sp ac e of h alf an h our
!
.

he doug h was the n take n out of the tr ough

with th e a r ms , p ut onth e lid and c ut U p into
i c e s, a n d w h at st uc k to the sides an d b ottom
p e
was r e moved with t he sc rap e r . I t was t he n
we ighed, an d four p ounds fiftee n ou nce s was
allowe d for eac h quar te r nloaf ; the b ake r ob
se r v in , that a loaf of that s iz e , lose s fr om te n
g
o un c es an d a half to ele ve nounc es , while inth e
. o ve n . I t w as th e n w o r ke d u p , a n d t he se
p a
r ate masse s we re laid ina r ow t ill the w h ole
w as w e ighe d, and, on c ounting th e m a fte r
.

war ds , I foun d they were e qual to on e h un

i
dr e
a n
94 A T RE A T I S E O N TH E

m outh of t he ove n, w h o ma r ke d e ac h loaf with '

a lar ge Rom anW as it w as r e m ove d t o h im ,

an d t he n p lac e d it on th e quar te r np e e le , and
'

c a r r ie d it t o the u r en d of t he ove n w h
pp e ,
e re

it w as le ft an d t he p e e le w it h dr a w n T h e ne x t.

loaf was p lac e d b y the s n de of t he fi r st , a nd t h e y

w e nt on, m oulding , a n d de live r ing , till t he
w hole w as se t in T he door was now c lose
.

’
st o ed u t ill se v e n o c loc k , w he nit w a s n u
pp p
c lose d ; an d , th e dra wing pe e le b e ing c ar r ie d
un de r , a p a r t of t he b atc h was ob liq ue ly e le
'

v ate d, w h ic h se p arate d t hr e e o r four loa v e s

fr om the ir adhe s ion t o the othe r s , wh e n t h e y
w e re w ithdr a w n ,
h a vin g b e e n in t h e o v e n a b o u t
th r ee h our s . T he r e m a inde r we r e se p ar at e d
an d r e m o ve d, in t he sa me m anne r , and t h e n
t ur n e d w it h t h e ir b ot tom s u w a r d t o p r e v e n t
p
t h e m fr om s p lit t in g ,
a nd c ov
~

e re d w it h fla nn e l
t ill wa n te d for sale .

TO M A K E R O LL S ,
4 p
: r actis e
d by the B aker s .

59 A fter the b r ead was p lace d in t he ove n,

.

the r e ar e d t o s e t s on e for a b us he l of
y p p p
flour , w h ic h w a s s ifte d, an m ix e d int he sa m e
m a nne r , and w ith th e sa m e flour , as wa s do ne
’
fo r the b r e ad : at ha lf p ast s ix o c lock th e y
w e r e m oulde d up , a n d a s lit was out a long t he
top of e ac h w ith a kn ife ; t he y w e r e t he nse t in
r ows, ona t in nd l d in t h o in o n
, a p a c e e
p r v
g v e

s to
 T O M A K E BARLEY

By Sz r John Call .

11 S up ose a b us he l of b ar le y to w e iorh fifty

p
.

t w o a nd a alf oun d s , le t it b e se n t to f il e m ill,

p
an d h a v e th e b r a n, w h ic h is unfit for t h e c o m
os it io n of b r e ad, ta ke n o ut , w hic h , w ith wh at
p
is lost in gr inding and dr e s s ing , w ill p r ob ab ly
r e duc e it to for t fou r oun d L e t t h is me al b e
y s
-
.

k ne ade d u int o doug w it h w ater , y e as t , a nd

p
.

s a lt , a n d div ide d into e igh t loave s , a nd w h e n

t h or ou ghly b ake d, dr a w no ut of t h e ov e n, an d
le ft t wo h our s t o c ool ; th e y w ill we ig h ab out
s ix ty p oun ds.

1 2 T h is b ar le y b r e ad is v e r y good, an
. d is
su c h as is e a te n b m n of t he fa r m e r s in D e
y a y
v on s hir e a nd C or nw all, b y m ost of th e lab our e r s
inh usb a ndr y , a nd b y alm ost all th e m ine r s , e v e n
w h e nw h e at was m uc h m or e p le n t iful, an d not
ab ov e h alf the r ice it was dur in t he season of
p g
scar c ity .

TO MAK E M I XED BREAD .

By D r . Pennington .

1 3 T ake four tee n

. ou nds of b ar ley flou
r , and
th e same quan t ity of t e
p ul
p of Le t
th e m

The pulp of potatoes is pr epar e d by p arin

“

g o f p ota

toes, and thengr atin them downinto an e ar the n vessel,

g
10 8 A T it E A T I S E O N T H E

p r oc e e ds w ith h is nding and dressing,

ri the
sa me with any ot r ai n
as ,
. er
g .

T O M AK E BU C K W H E AT BREA D .

Fr om the Repor t: of the B oar d of Agr i culture .

19 T ak e a allon of wate r , se t it ove r th e

.

g
fir e , and whe ni t b oils , le t a pe e k of t h e flour of
b uc k wh e at b e m ix e d with it little by little , and
c on s ta ntly stir r e d, s o as to r eve n t an lu m s
y p
fr om b e ing for m e d till a t ic k b atte r is m ade
like tha t of Sc otc h or Yor ksh ir e otta ge Som e
p .

s alt is n ow t o b e a dde d, t h e ns e t i t ov e r th e fir e ,
an d allo w it to b oil an h our and a h alf T he .

r o er r o or tionfor a c ake is th e nt o b e o ur e d
p p p p p
in to a nir o nk e ttle t hat h a n s ove r th e fir e , an d
g
.

b ake d, tak ing car e t o t ur ni t fr e quently , le st it

sh ould b u r n .

T O M AK E M I XED BRE AD .

Fr om the Sa me
.

20 Tak e a e c k of th e flour of b uckwh e at ,

f
.

fnix it , a nd b oi with w ate r inth e m anne r ab ove

de sc r i be d W h ile th is p r oc e s s is going on;le t
.

e e k of wh e at flour b e u t in a kn e adin tr ou h ,
a
p p g g
an d r ath er m or e than t he us ual p r op or tion of
y east m ix e d w ith it W h e nth e b a tte r is b oile d
.

en ou h , it s h ould b e take n off th e fire , a n d

g
whe nc oole d to the degr ee of blood he at , sho u d
ée
 A TREA TI S E O N TH E

estee me d m or e wh oles om e th an t ha t w h ic h is
m ade fr om w h eat alo ne ; and in Not tin g h am

o ule n t far m e r s c on s m e on
i"
sh ir e , p u e t h ird

wh e at , one th ir d r y e , and one t hir d bar le y , b ut

the ir la b our e r s do not r e lis h it , a n d hav e lost
th e ir r y e te e th , as the y e x r e s s t h e m se lve s ; b ut
as it is k n o w nt o b e a w h o e s om e a n d nut r it ious
g r ai n,
it s c on s u m p t ion c a nnot b e t oo s tr on gy l
r e c om me n de d .

T O M AK E M IX ED BREA D .

23 .T ake a p e e k of w he at flou r , and th e sam e

u an tity of r y e fl o ur Le t t h e s e h e kne a de d t o
q .

e t he r w it h a s uffi c ie nt q uant ity of y e ast , salt ,

g
an d w ar m w a te r I t s ho uld b e c ov e r e d up w ar m
.

for t w o h our s , to fe r m e nt , and the ndivide d into

lar ge loave s , a nd b ake d inthe us ual way .

TO M AK E A G O O D H O U S E HO LD
BREA D .

From the Repor ts of the B oard of Agr icultur e .

24 .T he follow ing m ode of m aking a ne w

kind of h o use hold b r ead has b ee nfound to an
s we r e x tr e m e ly w e ll S up p ose a b ushe l of r y e
.

to we igh s ix ty p oun ds , t o that add on e four th -

ar t , or fifte e n oun d s of r ic e T h i w h n
p p . s , e
r oun d d ow n a nd o nl t h b r oad b r an take n
g , y e

out ,
a:Ac c ount of Experitnents trie d by the Boar d of A gr i
cultur e, p 1 2
. .
 T O M AK E M IX ED B READ .

33 Take a p e c k of the me al of m aiz e , and

.

b oil it in to a
p as t e , a
p e c k of o tatoe s b oile d ,

s kinne d , and m ash ed, and a ike q uantity of

Le t th e se h e kneade d into a dough ,
'

whe at flour .

w ith s alt a nd y east ; a nd, aft e r standing b e for e

th e fir e a s uffic ie nt t im e to p r ove , div ide d in to
loav e s a nd b ke d
a — N B A good b r e ad m ay b e
. . .

m ade b v s ub stit utin g b ar le

y or oatm e al for the
wh e at flour .

T O M A K E M A I ! E BREAD .

34 Take m e al of m aiz e , m ix
e c k of the
.
p a

it up w ith wate r , and b oil it ove r t he fir e till it

c om e s to th e c on s iste n c e of p aste ; t he ntake a
e e k of w h eat flo ur , a n d k nead b oth to e the r ,
p g
with a r op er p r op or tionof salt and ea st , into
a dou
g p
allo w it to s ta n d b e for e t e fir e for

t w o h our s t o fe r me n t , an d the ndivicfi a it into

loave s, and p ut them inth e oven .

FI FTH LY ,

O F RI C E .

35 . Rice is
h ar d grain, w ith a c oar se th ick
a
h usk, som ewhat r e sembling bar ley , only wh ite i
ni
a ;
 A RT o r B RE A D- M A K I N G . 1 19

To M AKE BREAD FRO M RIC E A LO NE .

From the Reper tory Of Ar t: and M anufactur cc .

43 T he
-
. ar t of m aking b read fr om r ic e ,
th ou h m uc h s p oke n of, se e m s t o b e v e r
g y
l ttle k nown T he fir st t h ing to b e done to
i ,
.

t he r ic e is t o r e duc e it to flo ur , th e n t ak e as
m uc h o f it as m ay b e t houg ht nec e ssar y ,
an d p ut it in to a kne ading t r o ug h , in wh ic h
br ea d is ge ne r ally m ade A t the s am e t ime
.

he a t s o me wa te r in a sauc e pan, a nd having

t hr o wn in to it a fe w h an
,
dfuls of r ic e , le t
t he m b oil t o e the r fo r s o m e t ime ; th e
g q ua n
t ity of r ic e m ust b e su c h a s t o r e nde r th e w ate r
ve r
y t h ic k an d g l ut in ous . W h e nth is
g lutin o us
matte r is a litt le c oole d, it m ust b e p o ur e d u p on
t he r ic e flour , an d t he w h ole w e ll k ne ade d t oge
t he r , a ddin the r e to a litt le s alt , a n d r o er
.
g a
p p
u n t it f e as t T he dou h is n o w to b e c o
q a
y o y .
g
v e r e d with war m c loth s , an d s u ffe r e d t o stand till
it r is e s D ur ing th e fe r me n t at ion t h i t
“

. , s
pa s e ,

wh ic h , wh e nkneade d, m ust hav e s uc h a p r o

.
o r t i n f flo ur as t o r e n de r it p r e tty fir m ,
p o o
b e c o m e s so s oft and liq uid, th at it see ms im p os
sib le it s hou ld b e fo r me d in to b re ad: I t is now
t o b e t r e a ted as follo ws .

Whenthe dough is r is ing, the ove nmust

be h e ate d ; and whe nit is of a pr ope r de gr ee
o f he at , take a ste w pan of t i n or c oppe r
-

t in ned, to whic h is fixed a handle of sufficie nt

le n h each to the en d f h n A I i
i
g t t o r o t e o ve .

t e
 T O M AK E M I XED BREA D .

55 Tak e e c k of oatm eal, the same uan

. a
p q
t ity of se c onds flour , and h alf a p e ck of b oiled
otatoe s , sk in ned and m as hed le t th em b e
k
,

neade d up into a dou h , w ith a r op e r q ua n

d
t ity of y ea st , salt , an war m mil it sh ould
t he n b e m ade u p in to loa ve s , a n d p ut in t o th e
o ve n ,
w h e r e th e a r e t o r e m a in fo r t h r e e h ou r s .

5 6 T h e b r ea
. th us p r e p ar ed, r ise s we ll in
th e ove n, is of a ligh t br o wnc olour , an d by no
m e an s u n le asan t fl a v our ; tast in so little of
p g
t h e oatm eal as to b e take n ,
b y th o s e w h o a r e
unac q uainte d with its c om posit ion, for b ar le y
or r y e b r e ad . I t is s uffic ie ntly m oist , and, I f
p u t in a ro er
p p p lac e , k ee s w e ll for a we e k
p .

B r ead m ade in this way is ab out e ight p enc e -

h alfp e nny a p e c k c he ap e r than W heate nbr ead ;

’
whic h , in lar ge fa m ilie s , w ill, at t he year s e nd,
am oun t t o a ve r y c on s ide rab le sa vin , if it was
g
s ubstit ute d for it .

T O M A K E M I X ED BREAD .

5 7 Take one e ck of oat meal a nd the sa me

dh
.

ua n t ity of r ic e — ur , le t t he s e h e kneade d up
q
W i th a su ffic ie nt q uan tity of w ar m m ilk ,
y ea s t,

an d salt, and after standing a p r op er time t o

r ove ,
p
 A RT O F B R E A D -
M A X I NO .

T O M AK E BEAN BREAD .

60 . Take a quar te r of a p e c k of b eanflour

an d a little salt , m ix th e m u p into a t hic k b at
te r w ith wate r , th e np our a s uffic ie n t q uan tity
to m ake a c ake in t o an ir onke ttle an d bake it
ove r th e fir e , tak in c ar e to tur nit fr e ue n tl
g q y
lest it sh ould b ur n .

6 1 A b r e ad sim ilar to th is was in daily use

.

am on m an o f th i nfe r ior Or de r s of p e o le in
g y e p
this to wn, d ur in g t he tim e w he ate n b r e ad was
so e x c e s s iv e l de ar ; w h o w e r e k n ow n to
y
'

s ub s ist , for w e ek s toge th e r , up on t h is flour

alon e , m ade in to a b atter w ith w ate r , an d trie d
ove r t he fir e ina an w ith th d ir ty in
p , e s c r a
p g s

of a b utte r fir kin; a n d , u nle ss r e lie ve d b y th e

ha nd O f c h ar ity , th e y h ad no ot he r no ur is h m e nt
w hate ver , e x ce pt te a , if t h at c a nb e c on side r e d
as s uc h .

T O M AKE M I XED BREAD .

Fr om the Rep or ts o
f the Boar d o A
f g r icultur e .

62 . Se ndb ushe l of good, dr y b eans to the

a

m ill, le t t h e husks be take n off, a nd the n gr ind

the m eal into a fin e flou r , w h ic h , if
g o od, w ill
r oduc e a full b ush el of t his flour L t k
p e .a p e c
b e s oake d for th ree da y s in a p anof wate r ,
c h an in t h w t d t k ff it
"

g g e a e r e ver
y a
y o ta e o s

disagr e eable flav our then p our t he w ate r

c le ar o ff, an d p ut the m eal into a s ie ve to drain
wh ile th is is dry ing, ut a p eek of wheat flour
g4 m
 1 38 A r a na r r s r O N r
'
nr
thos e use d for salt , c ov e r e d w ith
p p ca a
p ,
e r
an d h ung ina s tov e t o dr y b y a ge ntle he at .

I t is the ngr ou nd in a h an d mill, and a sse d

-

t h r ough a fine la wn s ie ve , w he n it w il h a v e
the e x ac t ap pe ar a n ce of sta r c h , be of a be a uti

ful w h ite c olour , a nd is t he nr ea dy for m ak

*

ing into b r e ad A b us he l of p otatoe s th at

.

w e ig hs s ix ty p o un ds , if th e y a re m e aly , o ugh t
t o p r oduce , in this w ay , e ight p oun ds of flour
a t le as t ; an d su p p ose a nac r e of good la n d, w e ll
m anage d , w ould y ie ld th r e e h undr e d b ushe ls ,
nea r a tonand a q uar te r of th is flour m ight b e
p r od uc e d fr om it .

T O PREPA R E P O T AT O ES T O E AT
A S B REA D .

From the Repor t: of the Board of Agr icultur e .

80T h e r e is not hing th at would t e nd m ore

.

to p r o m ote t h e c o n s um t ion of otatoe s th an

p
t o h av e t he pr o e r m e t od of p r e p ar in the m
as foo l
d ge ne r a ly kno w n I n Londo n th is is
.
g

little atte nde d to , w h e r e as , inLancas h ir e and in

I r eland, t he b oiling of otat oe s is b r ough t to
v e r y g r e at
p e r fe c t io nin e d dhW h e n r e p ar e d
p.

i nth e follow ing m anne r , if th e q uality of t he

r oot is g ood, t he y m a v b e e at as b r ead, a p r ao
t ice n ot un usual inI r e lan d .

8 1 Th e .

Th is p ow der , w ith th e additiono f a sm all qua tity of n

u m t r a acanth i n ow de r , is in un iv e r s al r e ue s t, a s a
.
g g p q
light nour is hing f oo d for in v alids , and is s o ld in th e sho s
p
fo r six s hillings a pound, under the n ame of I n dian
ar r ow r oot.
140 a TRE A TI S E O N
'
r nz
h qw sup er ior the p otatoe is th us p r e ar ed, to
t he c om mon me thod of r in an b oiling
p a g
It.

82 Stea m in ot t oes will n e ve r an s we r , a s

.
g p a
t he im me r s ion in water c a use s the m to dis
c h ar e a c e r tain s ub stan e , w hic h t h e s te am ,
g c
alo n e , is inc a ab le of doin , an
p g d ,
b y r e ta ining
of whic h , the flavour of the r oot is inure d
j .

T O M AK E PO TAT O E BREA D .

8 3 Par e on
. e pec k of p otatoes int o
a t the m

nt i f il th m t ill
ty
a r o er
p p q ua o o e
t hey ar e r e duc e t o a p ulp , the n b eat th em u p
fine int he wate r th e y b oiled in, and kne ad th e m
w it h t w o pe eks of whe at flo ur , w ith a sufi c ie n t

q u an t ity of ea s t an d sal t , int o a d ou h

g ; c ov e r
it up , and a low it t o fe r me nt for t wo h our s or
up war ds , acc or din to the state of the we at h er 3
g .

thenmake it u in to lo aves an d b ake th em

p .

T O M AK E PO TAT O E BREAD .

84 C h oose the m ost m ealy sort of tatoes ,

‘

b oil and s kinthe m , take t welve p oun 3; b r e ak

an d strainthem th r ough a ve r y c oar se sieve of
.

h air , or a v e ry fine one of w ir e , insuc h a ma n

,

ne r as t o r e duce the r oots , as near l as s ib le ,

to a stat e of flour M ix it up w e l w it t we nty
.

p ou nd s of w h ea ten flour ; of t h is m ix tur e m ak e

an d se t the dough e x ac tly in the sam e m anne r

as if th e wh ole we r e whe aten T his q uan tit
y
.

w:
 A T R E A TI S E O N TH E

s ub tit utes
. for b r ead , and m illion s of pe o p le ,

at th is t ime , in d iffe re n t p ar ts of t he g lobe ,

'

ne ithe r s ow nor r e a p ; b ut c onte nt t he mse lv e s

w it h e n n e s on ne o us p r oduc t io n s of
-

j y g
o i t h p ta

t he e ar t h A m ong t h e m ost valuab le of t h is

.

c la ss o f v e e ta b le s , s ta n d s th e b r ead fr uit t re e
g
w hic h r e q uir e s no c ult ivation, n o r c os ts a n
-

y
la bo ur o r tr oub le t o p r oc ur e I t g r o w s int he .

S o uth Se a I s la n ds , a nd is t he p r oduc e of a lar ge

t r e e , a b out th e s iz e of a m iddlin
.

oa k I t
g .

h at h a s p r eading he a d, is full of b r a nc he s a nd
dar k gr e e n le a v e s : t he fr uit gr ow s on t h e
‘

’
b ouo hs , like a p p le s , of t he s iz e of a c hild s
hea an d w ith a thic k , t ough r ind I t is .

at he r e d, w he n full gr o w n w h il it i n
g ,
e s
g r e e

an d h ar d ; it is the n r oaste d in the e m be r s , or

b ake d in a n ove n, w hic h s c or c h e s the r ind a nd
t ur n s I t b lac k ; t h is is r aS e d ofi , a n
'

p d t h e re ,

r e ma in s a te n de r , t hin c r ust ; w h ile th e ins ide

is soft , te nde r , a nd w hite , like t he c r um b of a
n n l f I t m u s t b e ea te n n e w , for if it is
p e
y oa .

ke p t ab ove four a nd tw e nty h our s , it g r o ws

- -

h ar s h a nd disa gr ee ab le I t las ts inse as one ig ht ;

.

m onths in t he y e ar ; d ur ing w hic h t im e t h e

native s eat no othe r s or t o f food of t he b r e ad .

kin d, and the de fic ie nc y of t he othe r four

m onths is made up with c oc oa nuts , b ana nas ,
an d

’
D ampier s Voyage s, v ol 1 p 29 6 . . . .

l This i nvaluab le tr e e Wa s, a fe w ye ar s ago, b th e ex

’

r es s de s ir e of h is M a e sty, in j
tr oduc e d into t e W e s t h
pndi a I s la nds, by a naval otiice r ; whose s uffe r ings a nd
p e r se ve r ance ar e r ec or de d in a n e legan t and inte r e stin
g
narr ative , w hich doe s honour to his feehngs, both as a man '

an d a ge ntleman .
 A T R E A T I S E O N TH E
'

C HAP V I I I . .

O N THE PREPA RA TI O N AND PRESERVATION

T O PRESERV E Y E AS T .

SEC T I . .

H EN yeas t is p le n tiful take a an tity ,

an d w ork it well with a whisk un til it c oomes
‘

thin; the np r oc ure a lar g e woode ndish or p lat

t er , c lean an d dr y , and with a s oft b r ush lay
a thinla e r of eas t on the dis h , an d t ur n t h
y y e
t op down war ds to kee p out the dust , b ut not
t he air whic h is to dr y it W henthe fir st c oat
, .

is dr , lay onanothe r , an d let th at dry , and so

“

y
c on ti nue till the quan tity is suffic ien t ; by this
me ans , it m ay soon b e m ade two or thr ee
in c he s thic k , wh enit m ay b e
p r e se r ve d indr
y
t incan niste r s , for a long tim e , good W he n ,

ou u se it for b akin g ut i ff n d l it
y , c a
p e ce o a a y
I nwar m w ater , an d dissolve i t, whe nit will be
fit for use .

TO M AK E YEAST FRO M PO TATO ES,

2 Boil p otatoes of t he me aly sor t, t ill t hey

.

ar e th or ou hl
g y s oft s ki n an d mas h t he m ve r
y
n
,

oth , a d p ut as much h ot wate r onthem as

will make a mash of the c on
“
sistenc
y of c omm on

beer
 A T R E A T I S E O N TH E
‘

s iste nc e of a thin e lly ,

j a nd it
our i nt o th e
’
m iddle pa r t of D r Nooth s m ac ine for im p r e c
. h
nating water w ith fix ed air ; the np ut into t 6
lowe r ve sse l s ome c oar se p ow de r e d mar b le , and
ur on it s ome sul h ur ic ac id, dilute d wit h
p o p
water . T he a p par at us is now to b e adjus te d ,
an d the U p p e r ve sse l p ut inits p lace , and near y
st op pe d .The fix e d air be ing now e xtr ic a te b
p ass e s thr ou h the valve , a n
g d a sc en d s in t o the
m iddle and up p e r p ar t of t he mac hin e , w he r e
the as is ab s or b e d b the flour e lly inc on s ide
g j
r ab le
q u an t ity ; an i n t h e c o ur se o f a f e w
h our s , t he m atte r will b e found so s tr ongly im
“

e n ated , as to b e ina s tate of fe r me n tation

p rhis ar tificial e ast ma now be re moved from
g .

y y
t he mac hin e and p ut i n
‘
to a b ottle for use W e .

‘
ar e in debted to the learned an d ingenious M r .

H e nr y , of M anch este r , for this valuable m ethod

of r e ar in y east , whic h ma b m d w ith
p p g y e a e
fac i lity inSi t uation s it is imp ossib le to
p r oc ur e b r e we r s
’
y e as t W . h e n m a d e in thi s
way , and mixe d up w ith the dough , M r ; H
found it the p ur p os e n ear ly as
’
as b r e we r s y east T o th ose who wish to have
'

-
.

a c on s tan t sup p l
y o f y ea s t , on e e x
p e r im e n t of
this kin d will be s ufi cien t, as the p r oce ss may
he afte r war ds sh or te n ed by mix in s ome of th i s
g
fluid w it h th e fore goi n p
’
will se t a fe r me n tin g t e sam e as if b r e wer s

y ea s t w as u s e d .

T O M AK E Y EAST .

5 . Take half a p ou n d of fine flour , the same

quan tit of o b w n u nd a uar to

q
;
y c ar se r o s ar
g , a
o
 A RT O F BRE A D M A K I N G
-
‘
.

of a p e ck of b r uised m alt ; b oil th ese ove r the

fire for a q uar ter of anho ur , inhalf a gallo nof
wate r , th en str ain the liq uor thr ough a s ie ve
in to anup r ight j ug , an d w he nc oole d to 80 de
r ee s of h eat , add on in t b tt l o f t h t ifi
g e
p o e e ar .

cial S e ltz e r w ate r , p r e a r e d b y M r S c hwe

p .
pp , e
an d, if good, it will s oonb e gint o fe r m e nt ; it
sh o uld th e nbe s e t b e for e th e fir e , an d w he nthe
e bullition c e ases , the ast w ill s in k t o th b t
y e e o .

tom , an
"
d th e c le a r liq uor is t o b e p our e d oil
whe nit w ill b e fit for use .I nth is way , y e ast
may be m ade fr o m wate r , im p r e g n ate d w ith

fixe d air , fr om t he wate rs of G onesse , n e ar

Par is , from the Py rmon t waters at S p a, i n

Ge r man y , th e w a te r s o f Sa r at og a , i n t h e
p r o
Vin c e of Ne w Y or k , inA mer ic a an d , indeed,
fr om any fluid that is str on l i m re gn t d w it h
gy p a e
fixed air .

TO MA KE YEAST ,

A8 “ Le nses at THE B A K E RS A T E DI NB URG m

By W HO” Capt. . M W .

6T ake two oun

. ce s of h e s , b oil the m for
p
arr h our in t wo ga llon
-
s of w ate r , an d while
boiling hot , sc ald te np ounds of flour , an d stir
it ve r y we ll into a pa ste ; do this ab out e le ven
o clo c k in th e for e n
’
oon, le t it s tan d till six .

’
o cloc k i nthe e ve n in t h e na dd a b out a quar t
g ,
.

e f e as t t o for war d t he fe r me n
‘

y tat ion , and m ix .

th em well t oge the r Ne x t m or ning, a dd as

.

muc h mor e flour , a n d water s uffic ie nt to make

it into u dough, an d in the after n oonit will b es
H 4 fit
 A T RE A T I S E O N T H E

fit for se tting s ponge and b aking Re se rve , .

alwa s , a pie ce of the old dou h to m ix w ith

y g
t he n e w b atc h in stead of th e ast , wh ic h is
'

y e
ne c es sar y only th e fir st time to h aste n the
oc es s Th e ab ove quantity w ill s uffice for a
pz
.

ndre d and twe nty quar te rn loave s T h is .

r oce ss , inSc otlan d , r e q uir e s ab out thir ty h o ur s ,

ut, ina war m c lim ate , a fe w h ou r s w ould s uf
'

fic e, as fe r m e ntationth e r e advanc e s w ith gr ea t

r a idit
p y; a d ue at te n t io n m us t b e a id t o t h at
c ir c um sta n ce , as e ve r y t hin de e n 9 u onit
g p p .

T HE M ETH O D O F M AK ING Y EAST ,

A: pr actis ed by M
p
r.
rf
e e
G illirplc,
rence to
a
n
D d
‘
e r , at
’
ut lef r Yeast
Leith, who was it in
.

7 I nthe fir st p lace y ou m ust have

. b oiler ,a
c oole r , vats , an d all th e ap p aratus that w o uld b e
'

ne c essar y for a small b r e we ry Th e ntake four

.
“

b us he ls of the b est m alt, gr ound as for b e er ,

an d mash it inthe s am e m anne r th e b r e we rs do,
w it h six ty t wo gallons of water , at the te mp e
-

r at ur e of le t it be c lose c ove red up for

two h our s , th e ndr aw t h e li uor clear off, an d
q
r ou the s ame n ti f w t n o n the
p
'

o u
q ua ty o a e u
p
g ra in s a se c o nd tim e , a t n e a rly t he b o i
oin t l t t hi t n d n h u th n d w i t
p ; e s s a a o r , e ra
an d mix it in y our c oole r s w ith the fir st wor t ;
-
~

an d w he n it is ab out b lood war m , add four

~

E nglish quarts of y east to p r oduce the fe r me n

tation, a n d afte r it has b e ganto fer me nt the firs t
t ith e (th efr ot h r un nin ove r into a r e ce iver for
the urp ose ) thr ow it ack again
p .

, an d w h e nit
has
 A RT O F B R E A D M A K I NG "-

Eliz abe th ; whe n, in c onse ue n c e of the re

q
r es e n t ti on o f t h b k s , I t was far ther an
p a e a er
g
.

m en ted t o six shillin s an d te n en c e ; b ut this

g p
-

s um was afte r war ds r e duc e d t o s ix s h iliin in

c itie s , an d four s hillings in ot her par ts 0 t in
c o un tr y ; an d c ont inue d at th e same amoun t
dur ing t he r eign s of J ame s t he Fir st , an d
C har le s the Fir st . W hate ve r alte r at ion m ight
have bee nmade inthe allowan ce , in t he in te r
me diate time be t wee nthe thir tee nt h of C har les
the Fir st , an d th e e ighth of Q uee nA n ne , t hat
s tat ute ives t we lve sh illin
g g s
o f bakin a u te r of wheat ; an d w as
q ar
t ill the t it ty firs t of K in Ge or ge the Se c on
-
d
wh e n it was inc r eased t r ee s hillings and six
en c e , makin in all fifte e n sh illin g nd i
p g s a s x

p e n ce a
q ua r te r . B y th e t hi r ty
-
s e ve n th of his
r e se n t M aj esty the allo wan ce was reduc ed t o
o urte e n s hillin an d the magistrates we re
en n
j o i e d to se t t e ass iz e fr o m a sa c k of
i nstead of a qua r ter of w heat , an d to allow the
b ake r e leven sh illia s an d e igh t pe nce for h is
E
-

e x en s ; wh ic h , a subse que n t act, has

p se y
b ee n inc reas ed to twe lve s hillin gs , be sides the

r ofit inb r ead, that has beenal ways allowed

r om tim e imme mor ial .

4 . W he nt h ese m t ute s wer e first e n acte d th e

b ake r was his own man ufactur e r , p ur c hasin g
h is awnc “ id
r ated in to This

'
fi
Dris pr o t, accor di ng to the
meats, a e ar s to be from slx to se nnm
gof fl u ,
,
'

sa o r baked .
 i R B O F B R EA D r M A K I N 0
'
. .

’
That ever y M onday , b efor e thr ee o c lock
“

18 .

inthe afte r n oon , a c o r r e c t r e t u r n o r acc o u n t

of whe at wh ic h sh all hav e b e e nso e n te r e d in
th e afor es aid b ook , for the we ek n e x t b ut on e

e c e din s uch M o n d ay , hball b e r e ar e d in

p r g p p
w r itin g, ac c o r din g t o t h e f o l lo w i n fo r m ,
a n d
c e r tifie d onoat h , wh ic h ac c oun t s 11 be left
at t he C ocke t O ffic e , at the M an s ionHouse , b y

t he meal we ighe r s of the C it of Lon don,

w ho sh all e n ter the sa m e in a ook p r ovide d
’
for that p ur pose , and ke p t at the T ownC ler k s
Office .

19 . That e very c or n fac tor shall delive r

’
ever F r id ay 1 b e for e th r e e o clock inth e af
y
t er n oon , t o t he s a id m e a l w e i g h e rs , a n a c c o u n t
of t he r ic es of all the wheat sold an d d e live r e d
p
b y him from the M on day to t he Sa tur day , b ot h
in c lusi ve, in t he wee k ne xt p r ecedin g suc h

Fr iday , with the nam e s and oc c up ation s of t he

r es ec tive b u e r s , an d t h n t u o e s
p y e a
p r e p p r s
for which th e whe at shall have nsold .

20 That a ge n
. er al r et u r nI of the q uan tith s
of all s uch wh e at as s hall have b ee n s old an d
delive r ed withinth e C ity an d Liber ties of Lon
donand Bills of M or tality , or withinte nm ile s
Royal Ex ch ange , in th e c our se of th e
r e cedin w k b u t n t t h w it h t h
p g e e o e o e e r e
l
,

ave ra e p r ice of s uc h w he at , s i all b e r e ar e d

g p p
by the meal we ighe r s , fr om the above ac c oun ts ,
e ve r
y M o nd a
y a ft er n oo n , b e fo r e th r e e o
‘
c lo c k
wh ic h ac c oun t s ha ll b e e n tere d, b efor e five
’
I 4 o c lock

37 Geo 3
. . c . 68
. se c . 2 .

1 37 Geo 3
. . c. 68 . sec . 3 .

i 87 G eo 3
. . c. 68
. sec 4
 A T R E AT I S E o nTH E
o c loc k of th e sam e day , in a b ook p r ov ide d
'

’
for t hat u r ose , and ke t at th e T ownC le r k s
p p p
O flic e , ac c or din t o th e followin for m
g g .

’
A c or r ec t r e tur n, fr o m th e C or n M e te r s
O ffic e , of the uantity of whe at w or ked by
th e S wor nC or n e te r s of th e C ity of Lon don,
fr om M on day th e 1 sth of O c tob e r , 1 80 2, t o
S at ur day the 23d following , b oth inc lusive .

hfifl k l a mm28 d €k t 1302

24 Q uar ters at 1 00 Q uar te r s at 59

7
'
19 5 at 0 at 59
‘

39 6 at 8 16 at 58
102 at 49 5 at 57
6 35 at 1 20 2 at 56
906 at 28 at 55
676 at 83 at 55
4 13 at 1 260 at 54
‘
35 2 at 230 at 52
9 66 at
'

Total 89 49 Q uar ter s . Ave r age 60 8 . 2d .

C H I LD A ND M ALPA S ,
M eal Weighers .

T hat eve ry c or n
21 . fac tor be fore h e shall
begin to deal, b y c ommission, in the sale of
wheat , s hall take an oat h , (or b ein one of the
g
o l lle d Q uaker s , affir m ) that all th e ao
p p
e e c a

c oun ts whic h h e shall de liver to the meal

weighe rs ,

37 Geo 3
. . c. 68. sec . 5 .
 A RT o r B RE A D M A K I N G
-
.
179
23 An
d for the bette r
. n lin
e ab the b aker s to
p re n
ar e s uc h ac c ou ts , ther e sha l he deliver ed
p
wit e ve r y q uan tity of m eal or flour , 8 tr ue .

an d p e r fe c t bill of ar c e ls signe d b the se lle r

of suc h flo ur , with t e n h ame of the b
uy e r , an d
u a nt itie s an d i es th e r e of, a n d a l o
q p r c s .

the day of the m onth onwh ic h the sam e shall

ha ve bee nde live r e d ; and inde fa ult th ereof the
se lle r shall for fei t, on c on vic tion , f o r s u c h o f
fe n c e, the s um of for ty shillin g s, an d the
b uy e r shall for fe it t he sa m e s um for re c e ivin g
s uc h m e al or flou r w ith o ut a b ill of ar ce ls
p .

24 A n
. d, in or de r that the bake r s m ay r e
s uc h oun t m c c ur ate l , t er e
p a re ac c s o r e a y ,

shall b e r ov ide d, b t h le r k 1 of the C oc ket

p y e c
'

O ffic e , a s ufiic ie nt numbe r of p r in te d for ms 1 of

suc h ac c oun ts , w ith b la n ks r eady to b e fille d
up , whic h s hall b e de live r e d to th e bake r s at
the r ate of on e sh illin n d ix n c e p e r h un
g a s
p e
-

dr e d, wh ic h p r inte d for m , s o p r ovide d and oh

tain e d, s hall alon e b e m ade u se of .

25 A n
. d w h e n bake r s hav e not “pur c hased
an m eal or flour w ithin t he r e ce di n se ve n
y p g
day s , th ey sh all, notwiths tanding , r e t ur n to
the C oc ke t O ffic e on e of the r in ted for ms ,
” p
with th e w ord none wr itte ni n the c olumn
en title d,
”
numb er of sacks , and spe c ify ing
p a r t ic u la r ly t h e s tr ee t , p l a c e , an d p a r i s h w he r e
s uc h b aker s h all dwe ll an d c an ! onh is b us iness
?
.

26 A n
. d wher eas it has r equen tly hap
I 6 p e n e d ,
37 Geo 8 c 68 sec 7
. . . . . .

1 88 Geo 8 c 5 5 sec 2
. . . . . .

I 1 500 of th ese p apers ar e received at th e C ocket 0 m

-
m.
o
p p y
r e rl llfi
e d up , e ve r y week .

38 G e o 3 c 55 sec 2
. . . . . .

5 37 Geo 8 c 68 sec 8
. . . . . .
 a s r or s um o u a x m e 188
' '
-
.

ch a nge , shall, at the re que st of;one or more of

th e me al we ighe r s , in for m the m of th e r eal
r ic e of an u nt it o f m l o fl o u m d o f
p y q a y e a r r a e

wheat , whic h s hall hav e be e nsold b y him with

in the space of four te e n day s , then las t p ast ,
'

an d the se ve r al a p p are nt p ur p ose s for which

the s ame sha ll h av e bee n b o ught , t oge ther
with the nam e and oc c upationof the buy ers .

82 . An d it shall b e lawful for t he Lor d

M ay or , C our t of Alde r m e n, or any of h is
“
’
M j y
a e s t s J u st ic es o f th e P e ac e a c ti n g f o r suc h

dist r ic t , to or de r any b ake r , at w hose s

s uc h b ill of p ar c e ls , of m eal or flour
wh eat , as s h all hav e b e e n de liver ed at an y
t ime withinth e s e of fourtee nda s , t o o
y p r
duc e the same , or e t he c our t , for th e e x .

amin at ion o f the mea l w e ig h er s ; an d in c ase

an y b ake r s hall n o t , w it h in se ve n d a
y s a f te r
s uch or de r is ive n o d u u h b ill o f
g , p r c e s c
p ar
c e ls , h e s hall for fe it the s um of five p oun ds .

33 A n d for t he m or e e ffec tually ] carr ing

y
~
.

r e ulation s in t o e x e c ution it is r e ui red ,

g , q
t hat all r e tur n s s ec if in t h uan ti ti é o f
p y g e
q e
whe at , shall be c om p ute d b y the quar ter , eac h
u t n ta in in e i h t W in h s te r bus he ls
q ar er c o
g g c e
an d flour s hall b e com p ute d by t he sac k , whic h
shall c on tain five b ushe ls or t wo h un dred an d
e igh t oun ds we igh t .

84 . hat o n e ve r y T uesday I , bein g t h e

ne xt day afte r e ve r y wee kly r etur n of wheat
fr om the meal we igh er s for the week n ex t but

87 G eo 8
. . c. 68
. se c
. 12.

1 87 Ge o 8
. . c. 68 . sec . 14.

I 87 Geo 8
. . c. 68
. sec. 15.
3
 190 A f au nas ON r m:
for ce for such a time , n ot e xc ee din g se v en
days fr om the se ttin g th e r e of, an d s hall he

made p ub lic insuc h a mann er as t he afor e said

mag istr ate dire cts .

44 T hat if an
- .
y t w o * o r m ore J us tic es of
the Pe ac e of C oun tie s at lar ge , Ridin g s , or

D ivisions shall at a n y ti m e t h in k fi t t o s e t an
a s s iz e of b r e ad for an l e or p lac es
y p a c
the lim its of the ir r e s e c tiv j urisdic t ion s , they
a r e e m o we re d, b
p y t h
e ac t , to caus e th e c le rk

of the n e i hb our in c or n m ar ke ts to m ake a

g g
r etur n , on oat h , of th e
p r ice w h ic h g r ai n a n d
fl our fit for m aking b r ead shall s e ll for ; an d
s uc h r e tur n sh all b e de live r ed to the us tices so
j
or de r in it , ons om e c e r ta inday inev e r w e e k
g y ,
an d the said c le r k sh all e nte r the s am e ina
b ook p r ov ide d for that p ur p ose an d within
t w o day s a fte r e v e r s uc h r e t ur n t h a iz e
y , e ss
s hall b e se t for a er iod n ot e x ce e din f our
g
tee nday s , an d shal c om me n ce at s uc h a t ime,
.

an d he uhlishe d in s uc h a man ne r as the

J ustices s ll order or dir ec t .

45 . The followin is th e for m of t he r e turn

g
of the p r ic e 11 , me al, an d flour , de li
ve r e d to the b y t he c lerks of the

r
81 Geo. 2 . c 9 9.
.
p.874.
 A R T O F B B BEA D H A K I N G ‘
.

The p r ic es of gr ain, meal, and flour, as sold

inthe C ornM a rk e t at L n, in the C oun
"
ty d
Nor folk, the 17t h day 0 O c tobe r , 180 2 .

T he be st whe at per
T he s e c ond d itt o, ditto
T he th ird ditto , ditt o
T he b e st wh eate n flour p e r sac k
H o usehold flo ur ,
p er

meal, p e r s ack
Ba r le y , p e r q uar ter

m ea l,
e
y p er

O ats , pe r
O at me a l, p e r s ack . .

W h ite peas , p e r q uarte r

W hite p ea flour , pe r sack
Bean s,
p er

Beanflour , p e r sac k .

C H ARLES J O H NS O N,
C LERK .

46 T hat ny baker
a ins uc h C ity , Bor ou h
4“
.
g
C or p orate , or p lac e wh er e the ass iz e of br ead
is set , s hall have llibe r ty , the day after the r e
t ur nis m ade , to see the e n tr y of the
p r ic e of

g r a inan d fl our with out

p ay ing an y th in g for
the same , that he may have an opp or tun ity
befor e
31 Geo 2
. . c. 29 p. .
 A r ns A r t s no n r u n
'

b e fore th e assiz e is fixed to make an y r e a so n ,

ab le obje c t ion again st or r e du c e

t ioni n t he price of e at that

time .

47 T hat n
. o b ake r s hall b e liab le or c om .

o l led to n f r gr at uit t o an
p p ya a
y ee o y p e r
s on or e r s on s inco n e ue n ce o th se tt in ,
p s q e
g
alte r in , or ub lish in the as s iz e of br ea d
g p g .

48 T h at th e J ustic e s at a ge n
. er al Q uar ter
S e ss ion m ay fi x th e j ur isdic tion of an y h u n
dr ed 1 or p lac e wi thina c e r taindistr ic t , s o as
th e as siz e of br e ad set for the sam e m ay e x
te n d t her e to ; in so doing it is not me an t t hat
t he s hall e xc lude th e M a istr ate s r e sidin in
y g g
s uch distr ic ts fr om se ttin t he a ss iz e in t he ir
‘

g
owndivision s , b ut to re ve nt an d is ute as to
p y p
t he lim its of suc h h un dr ed or p lac e .

49 T hat e ve r y c le r k of a m arke t w ho is a p
.

p o in te d t o make o ut the r e tur n s s h a ll c py 1

o
t he sam e in t o a b ook ke t b y him , a n d a ls o t h e
p
r ate at which th e r ic e , as siz e , an d w e i ht of
.

p g
b r e ad s hall be s e t with inthe lim its of his j u r is
diction, w hic h b ook any inhab itan
—
t shall b e at
lib er ty t o insp e c t with out fee or r ev ar d .

50 T hat afte r ana ss iz e of b r e ad s h all be

.

s e t, n o alteratio nsh all b e m ade th e r einin a n

y
Subs eq uen t wee k , e ith er t o r aise the sa m e
h igh e r , or sink it lower , unle ss the p r ic e o f
.

when t or oth e r gr ain shall var y t wo s h illin s

.

g
1 m
r
31 Geo . 2 c 29 p 8 75.
. . . .

31 Ge o . 2 c . . 878.
1 31 Geo . 2 c 29 p 878
. . . . .

ll 1 Geo
3 . 2. c 29 p. 879
. . .
202 A T RE A T I S E, 8t c
‘

m in st er , or the two U n iv er sitie s of O x for d and

C am b r idge , e it her as to se ttin the p ric e of
b rea d, or p un E
is hing a b reac h of t e as siz e law s ,
-

b ut they a n d e ve r y of th e m , wit hint he limits of

th e ir s e ve r al r e s pe c tive j ur isdic tion s , m ay , as
ful a nd free ly as t he y ha ve h it he r to done , s e t
s uc as siz e , an d p un ish t he b r e ac h the re of, a ny
thin g he re in c on t ain ed n ot withstan din.
g
APPENDI X .
 A P P EN D I X . 21 1

I s fa n c
y b r e ad in c lude d i nth e av er a e c on
g
s ut tion f t w lve sac ks of flou e r we e k

p
p o e r
p
es . 0

I s th is ap p lic ation to p ar lia m e nt , for an ia

c r e ase of allo w an c e , t he ac t of a fe w in divi
duals , or of t he wh ole t r ade , c olle c t ively , with
inte n mile s of t h e Roy al E x c h ange
I t is t h e ac t and wis h of t he wh ole t r ade .

M r. Richa r d S a tchel, Br e we r , n
e x am i e d .

Wh at pr ice do y ou c har ge the b ake r for y our

y eas t
T wo s hillings and six p ence p e r gallon .

D oe s the m eas ur ing m an r ec e ive any th ing

be s ide s
Ye s , h e is alway s allowe d to c h ar ge thr ee
halfp e nc e a gallonfor h is t r ouble .

W hat was the ave rage p r ic e of yeast in179 7

I do not r ec ollec t .

M r Josep h K z r /cman, Br ewe r , e xamine d

'

. .

W hat was the ave rage p r ice of yeast in 1797

Fr om th e l st of Januar y to t he 7th of M ar c h
I it at t wo sh illings p e r gallo n fr om th e
s o ld

7th of M ar c h to t he 1 5 th of J uly on e s hillin

g
an d S ix pe nc e pe r gallon; fr om the 1 5th of J uly
to t he 20 th t wo shillin g p
s er
g allon; fr om th e

2oth of J uly to the 26th of A ug ust t wo sh illin g s

an d s ix pe n er allon fr om th e 2 6t h of A u
ce
p
us t to t he 26th 0 S e te mb e r tw o s h illin s
g p g p e r
allo n; fr om t he 26th of S e te mb e r to the 31 s t
g
of D ece mber on e shilling an S ix en
p c e
p g
e r al

l on