niencies which have arisen in the 
size and making of bread for sale ; 
nd that the columns in the repealed 
ct of 8 Anne would be the proper 
ssize for the said standard wheat 
read, a twelve penny loaf of which 
ould, on a medium, contain 2lb. 
f bread in 8 more than the twelve- 
enny loaf of wheat made under 
1G. 11, 
The report from the committee 
f the House of Commons 1774, to 
onsider the method practised in 
aking flour from wheat, the prices 
hereof, and how far it may be ex- 
edient to put the same upon the 
egulations of an assize was re- 
rinted 9 Nov. 1795. 
‘ 
Zvil of using Potatoes for Bread ; 
from the Annals of Agriculture. 
O ascertain the value of pota- 
toes in making bread, a loaf 
as made of five pounds of good 
four, and another of three pounds 
USEFUL PROJECTS. 
[*109 
four ounces of the same flour mixed 
with one pound twelve ounces of 
potatoes ; when boiled and mashed, 
equal quantities of yeast, salt, and 
water, were put to each loaf; but, 
in making up, it was found that the 
loaf of flour required more water, 
which was accordingly. added, and 
that the mixed loaf had already too 
much; three ounces of flour were 
added to remedy the defect. On 
weighing them when cold, after ba- 
king the same time in the same oven, 
it was found that the flour loaf 
wejgbed eight pounds six ounces, 
and the mixed que only five pounds 
fifteen ounces, 
Now, as five pounds of flour 
producedeight pounds six ounces of 
bread ; in the same proportion, the 
three pounds seyen ounces of flour 
would have made five pounds twelve 
ounces of bread: hence the one 
pound twelve ounces of potatoes 
may be said to have produced only 
three ounces of bread, 
/ 
ANTIQUITIES. 
