434 MASSACHUSETTS AGRICULTURE. 



which " requires that a written statement of the process of mak- 

 ing shall accompany each loaf." 



The numerous entries of wheat and rye in contrast with the 

 few premiums to be awarded, compelled the committee to pass 

 with only general notice on a number of specimens of superior 

 excellence ; among these were several loaves of rye, one of the 

 staple products of Connecticut Valley, which the eye could not 

 distinguish from the best western wheat. 



In a number of instances in the process of making, the sweet- 

 ness of the bread had been sacrificed for lightness ; and in like 

 manner in other cases where the sweetness had been preserved, 

 sufficient time had not been allowed for it to rise before baking:. 

 Here two points of sweetness and lightness seems to be the Scylla 

 and Charybdis of bread makers, for in endeavoring to avoid the 

 one extreme they fall into the other. 



Thorough baking is also an indispensable requisite to good 

 bread. The light or slight bake may suit the eye that wishes 

 to see the bread retain the primitive color of the dough. As 

 for ourselves, we are not partial to dough. Give us that rich, 

 brown color that a good thorough bake imparts to the loaf. If 

 the bread has had the honor to pass through the oven, let it not 

 look as if it were ashamed to acknowledge the fact. Aside from 

 color, the taste is a sure criterion to detect the quality of the 

 bake, as the native sweetness of the grain can be brought out 

 only by a thorough process of cooking ; and the same process is 

 requisite to its most 'perfect and easy digestion. 



As one object of the society is to disseminate useful informa- 

 tion in all departments of domestic economy, the committee 

 herewith present the written statements which accompany those 

 entries that have received premiums. 



Although a majority of the committee are partial to the use 

 of hop yeast, yet they are constrained to give the premium in 

 favor of such a lively sponge-like texture as was exhibited 

 by Mrs. H. L. P. Bardwell, of Shelburne. The loaf proves the 

 maker to be thoroughly versed in the mysteries of the art. The 

 following statement accompanied it : — 



" One cup of new milk, one cup warm water, one-half tea- 

 spoonful of salt ; sufficient flour to make a thin batter, — kept in 

 a warm place four or five hours. When risen, I took two cups 

 of the yeast with new milk, — a piece of butter the size of a wal- 



