DOMESTIC MANUFACTURES. 435 



nut, and with what flour I wished, made a stiff batter ; which 

 being soon risen, added more flour and kneaded thorouglilj : 

 after rising, baked three-fourths of an liour." 



Mrs. C. B. Hubbard, of Sunderland, exhibited rye bread, 

 which, for its extreme whiteness, sweetness and lightness, elicited 

 the admiration of all. The following is the process of making : — 



" This bread was made of flour, from rye of our own raising. 

 The dough was mixed the night before, and raised over night, 

 then kneaded well and put into tlie bake pan ; when raised 

 enough, was baked in a stove over one hour. The dough was 

 raised with hop yeast." 



Kate Burns, of Greenfield, presented a most excellent speci- 

 men of wheat bread ; and what was much in its favor it had a 

 thorough bake. 



With the loaf we find the following statement : — 



" One quart of flour, one-half pint of water, one spoonful of 

 yeast ; baked one hour." 



Susan Newton, of Greenfield, exhibited a fine article of wheat 

 bread, which for all the requisite qualities of goodness is seldom 

 equalled. The following is the process of making : — 



" Take five quarts of flour in a kneading bowl at night, mix 

 one-half pint of yeast and one-half pint warm water in the 

 centre of the flour. In the morning knead it stiff with new 

 milk and let it rise three hours ; then knead it very thoroughly 

 and let it rise half an hour in the tins. Bake one hour in a 

 brick oven." 



Yeast. — " Boil one ounce hops and one white potato, cut in 

 slices, one quart of water, mash them and strain upon one pint 

 sifted flour ; add hot water to make it a thin batter, and one cup 

 of yeast when cool." 



Maria Louisa Davis, of Greenfield, (aged eight years,) exhib- 

 ited an excellent loaf of bread, made in the following manner : — 



" Rye and Indian, equal quantities — to a large loaf, one cup of 

 molasses, one teaspoonful of salt and one cup of yeast; mix it stiff 

 with warm milk." 



Mary R. Davis, of Greenfield, (aged nine years,) made the 

 only entry of unbolted wheat, — a loaf of which would tempt the 

 palate of the most fastidious dyspeptic. Made thus : — 



" One cup of yeast, two spoonfuls of sugar, a teaspoonful of 



