84 oxford society. 



Brown Bread. 



Statemc7it of Mrs. IcJiabod Bartlett, Norway. '• I preseni" 

 a loaf of brown bread for premium, which was made from mate- 

 rials 2;rown on our own farm. It was made of equal parts Oy 

 rje and Indian corn meal, mixed with water onl}^ and remained 

 in the dongli state about two hours before being i)ut in the 

 oven, where ii remained ovei' night." 



i^tatement of Mrs. Eivin Robinson, Sumner. '■ The bread 

 I present for premium is composed of five-eigliths Indian cui-n, 

 and three-eighths rye meal, mixed with cold water. To Jive 

 quarts of Indian corn and three quarts of rye meal / puv. half i\ 

 pint of sour milk, one tea-spoonful of saleratus, foui- tabic 

 spoonfuls of molasses, knead, and put it in pans and let it stand 

 one hour and then l)ake in a brick oven." 



Skdenieui of Mrs. Elliot Smith, Norway. '-The rye, from 

 which the meal was made, used in making Miis liread, was raised 

 on our own premises. It is composed of rmie parts lye, and 

 seven parts Indian corn uical. Tlio quantity of nical used was 

 four quarts in proportion as above stated. I put into ii foui- 

 table-spoonfuls of molasses, one ditto of dry powdered hop 

 yeast; mixed svitli water, and left to rise two hours. It v.as 

 then baked in a brick oven ten hours." 



Wheat Bread. 



Statement of Flora L. Smith, aged 16 years, Normty. '■ Na 

 part of the material of which lliis bread is composed, was 

 raised on our (nvn premises. In its manufacture, I used one- 

 third of a table-spoonful of dry powdered yeast, whicli was 

 soaked in a tea-cupful of milk twenty minutes. To this was 

 added one-sixth of a tea-spoonful of dry salasratus. This was 

 mixed with two-thirds of a quart of new milk. Then a suffi- 

 cient quantity of uour was stin-ed in, but not laieaded. It was 

 then lefi. to rise sufficiently for baking, when one table-spoonful 

 of a solution of salairatus was well stirred in. It was then 

 baked in a brick oven one hour and fifteen minutes." 



Statement of Clara A. Daniels and Harriet L. Hersey, 

 Paris. " This bread is made as follows : Take one part new 



