498 



ANNUAL REGISTER, 1&13. 



weighed forty pounds and twelve 

 ounces. 



The oven is made of wrought 

 iron on count Rumford's plan, to 

 heat from a separate fire-place. 

 The time from the fire being 

 lighted till the bread was baked at 

 twice, was five hours, in which 

 time six pounds of Walls-end coals 

 and three pounds of cinders were 

 consumed, besides a small quantity 

 of wood, used merely to light the 

 fire. 



Expenses of Bread made from a 

 Mixture of Potatoes and Wheat 

 Flour, and Comparisons in Price 

 with Wh eaten Bread. 

 March 10, 1812 16lbs. of pota- 

 toes pared and boiled, weighed 1 3lbs. 

 4oz. allowance for interest and 

 loss on the stock bought in October 

 1811, say 25 per cent makes, 



s. d. 

 20lb8. of potatoes, &t6s. 6d. 

 per sack of 24'Olbs. the 

 actual price when bought 



October 1811 6| 



26lb8. of fine Hour, at 51. 



persack of2801bs 9 3i 



Half a pint of yeast 2 



6lbs. of coals, at 21. I8s. 6d. 



per chaldron, of 2808lbs. 1| 

 5lbs. of cinders, and wood 



for lighting fire 1| 



10 3 

 40lbs. 12oz. of bread at 

 the above dale at l*. 4td. 

 the quartern loaf, of 4lbs. 

 5 oz. 8 drams, would 

 have been 12 6 



Leaves a saving of 2 3 



lbs. oz. drs. 

 26lbs of flour at the rate 

 of 80 loaves, of 4lbs. 

 5 oz. 8 drams each, to 

 ttie sack of SSOlbs. 

 would only have made 32 4^ 4 



lbs. oz. &s. 

 Grain in bread by 16lbs 

 of potatoes, is more 

 than half a pound of 

 bread for each pound 

 of potatoes 8 7 12 



40 12 

 The iron oven has been in use 

 more than 15 years : it is 20 inches 

 deep, 16 inches wide, and 16 inch- 

 es high; and has been recently 

 fresh set to heat from a separate 

 fire-place, which is lOy inches deep, 

 74 inches wide, and 7 inches high, 

 the bars of the fire-place 14 

 inches from the bottom of the 

 oven. 



Mr. Way's bread had been sent 

 from Bridport Harbour to the 

 Society on the 10th of March 

 1812; and had been examined 

 and tasted at sundry times by 

 members of the Society, from the 

 12th to the 26th of March, so 

 that the greatest part of the loaf 

 had been eaten. What remained ' 

 on the 26th, had every appearancel 

 of bread made wholly from wheat- 

 en flour well fermented, and well 

 tasted, without being in the leasC 

 mouldy or stale, though it ha<f 

 been baked fourteen days. It ap^ 

 peared to the committee to be 

 a very successful mode of making 

 bread, and that it might tend to 

 lessen the consumption of flourld 

 an object of considerable nationa 

 importance. 



/in account of the Biddery WarA 

 in India. By Benjamin Heynei 

 M. D. Naturalist to the Hor^ 

 East India Company at Madras 

 The Hindoos nave since time '| 

 Immemorial not only excelled 

 their neighbours in the manage- 



