BREAD. 119 



BREAD. 



ESSEX. 

 ESSAY ON BREAD AND BREAD MAKING. 



BY JAMES R. NICHOLS, M. D. 



The remarks made by a committee on bread, at the society's 

 exhibition in 1863, are eminently proper and just. They 

 remark, " that they can see no benefit to be derived from an 

 exhibition of bread, unless those who are so unfortunate as to be 

 lacking in skill ' can go and do likewise.' They can look at the 

 beautiful loaves on exhibition, and, with a sigh, express the wish 

 to know how to make such bread ; but the information has not 

 been given by the exhibitors. We suggest that, hereafter, all 

 entries of bread shall be accompanied by a statement, describing 

 the process of mixing, kneading, baking, &c." 



A premium having been awarded to bread made in my family, 

 at the last exhibition of the society, I am induced by the 

 expressed wishes of many, to make a statement in relation to 

 the methods of its production, and also to present some general 

 observations upon bread, and the science of bread making. 



As regards the show of bread at the exhibition, it was indeed 

 not of a character such as we could wish it to be. The number 

 of loaves upon the tables was unusually large, and among them 

 were many specimens of a quite imperfect character, being 

 heavy, doughy, and some had passed into the acetic fermentation 

 stage and become sour. 



It is presumed that in preparing bread for exhibition and 

 premium, the makers do their best in its production, and that 

 a display of the kind may fairly represent the best skill in this 

 department of household labor. 



Regarded in this light, the conclusion is reached that very 

 many families have hardly yet learned what good bread is, and 

 that there is a wide margin for improvements in the methods 

 of bread making. No subject is certainly more important, as it 

 has a direct bearing upon the health and consequent happiness 

 of households, and it should receive the attention which it 

 deserves. 



Besides the manipulating processes, the manufacture of good 

 bread involves some other considerations of no secondary impor- 



