MAINE STATE SOCIETY. 35 



bit. I boiled the sap in sheet iron pans, placed over an arch 

 until it became svrup ; then took it to the house and clarified 

 it with milk and white of eggs, and boiled until it would grain, 

 then placed it in pans to cool. When cool, I put it in boxes 

 made small at the bottom, with holes in them to allow the 

 syrup to drain off. On the surface of the sugar I placed wet 

 flannels and renewed them daily. 



Bread. 



Miss Georgiana A. Craig, of Readfield, who obtained premi- 

 ums for white and brown bread, says the white was from the 

 Drew wheat (winter) grown on her father's farm, and mixed 

 with milk yeast; let stand one hour, to rise, then baked till 

 done. The brown was made of rye, three parts — Indian two 

 parts ; for one good sized loaf, half cup yeast, half cup molasses, 

 mix, let stand one hour to rise, then bake about six or eight 

 hours. 



Miss Flora L. Smith, of Norway, aged sixteen years, says of 

 her wheat bread: — One-third of a table-spoonful of dry poAV- 

 dered hop yeast was soaked in a tea-cupful of milk, twenty- 

 minutes ; to this one-sixth of a tea-spoonful of dry salaeratus 

 w^as added. This was mixed with two-thirds of a quart of new 

 milk, then a sufficient quantity of flour was stirred in, but not 

 kneaded. It was then left to rise sufficiently for baking,, when 

 a table-spoonful of solution of salaeratus was well stirred in. It 

 was then baked in a brick oven, one hour and fifteen minutes. 



Miss Mary A. Luut, aged thirteen years, says of her wheat 

 bread : To one quart of warm water, add sufficient flour to 

 make a thick batter; add one teaspoonful salt, to be kept quite 

 warm till it rises to a sponge ; then mix flour enough to mould 

 into loaves; let it rise one hour, and bake three-quarters of 

 an hour. No salasratus or yeast is used. 



Mrs. Elliot Smith, of Norway, says of her brown bread, that 

 it was nine-parts of rye to seven parts of Indian meal. To four 

 quarts of meal, in proportion as above, was added four table- 



