Rural School Leaflet. I109 



If everything is kept clean, if the chicks are properly housed and 

 fed and kept free from lice, loss from disease will be greatly decreased. 



A serviceable water fountain can be made from a pint basin and a 

 tomato can which does not leak. Cut half-inch notches in the edge of 

 the can on opposite sides. Fill the can with water, cover with the in- 

 verted basiU; then turn the whole thing over, holding basin and can 

 tightly together. The water will run into the basin, but not overflow. 

 If the basin does not get full enough, cut the notches higher. 



BREAD MAKING 

 Flora Rose 



Suppose you try to plant a yeast garden and make a loaf of bread. 



For one loaf of bread: 



J pint of water or milk 



■|- of a yeast cake, softened in ^ cup of water or 



J cup of liquid starter 



I teaspoon of salt. 



If a crumbly crumb is liked, use i teaspoon to i tablespoon of lard 

 or drippings or butter. 



If sweet bread is liked, use i teaspoon to i tablespoon of sugar. 



At first use enough flour to make a batter (about 2 to 2 J cupfuls). 



After the batter has become very light add enough flour to make a 

 dough. I cannot tell you how much flour to use at this time, for different 

 kinds of flour vary so much in the amount of water they take up, but 

 do not have the dough either very stiff or very soft. Knowing the 

 characteristics of yeast, you will not have any trouble in understanding 

 the following directions: 



Have hands, cloths, and utensils scrupulously clean. If milk is 

 used, boil it up once, add salt, butter, and sugar and then let it cool 

 until it is about lukewarm. It is better to boil the water used for it 

 may contain some living things harmful to the yeast. After the liquid 

 has cooled, add the yeast and enough flour to make a batter and then 

 heat it well to put in plenty of oxygen. Cover v/ith a clean cloth and 

 set in a warm, place until light. _ If compressed yeast or " starter " is 

 used the batter will be light in three or four hours. If dry yeast is 

 used it will take at least over night for the yeast to get a good start. 

 When the batter is light, add enough flour to make a dough and knead 

 it until it is no longer sticky. Then, put it back into the same bowl 

 or pan in which the sponge was made and let it rise until it is a little 

 more than double its original bulk. Shape into a loaf, put into a buttered 



