WEST OXFORD SOCIETY. 109 



and a little molasses ; bake twelve hours in a brick oven. The 

 materials the product of our own farm. 



Mary P. Wentworth of Brownfield, showed bread made as 

 follows : 



Oven Bread. Three quarts corn meal, two quarts rye meal, 

 two and a half quart^ sweet milk, blood warm ; one cupful of 

 molasses, one tea spoonful salt, three table spoonfuls of yeast; 

 let it stand until it begins to rise, then heat the oven. The 

 above is enough for two small loaves. 



Steam Bread. Five cups sweet milk, two pints corn meal, 

 one pint wheat flour, one-half cup molasses, small table spoon 

 two-thirds full of sala?ratus, a little salt, boil six honrs. 



Mrs. Z. Gibson says of the brown bread she exhibited : 



" The brown bread I offer for the Society's premium (as near 

 as I could judge) was made of one part rye, and two of Indian 

 meal, mixed with sweet milk, and a little sateratus, baked in a 

 brick oven." 



