USES TO WHICH [Chap. 



cept of an expression of my share of that pubHc 

 gratitude that is his due, I now proceed to de- 

 scribe the method, in which ive, in my family, 

 proceed in the making of bread, consisting partly 

 of wheat flour, and partly of that proceeding from 

 corn. I shall suppose, that one third corn-flour 

 is to be used, and of course, two-thirds ivheat. 

 In paragraph 102 of Cottage Economy, you 

 will have read the instructions relative to the art 

 of making bread. Let the quantity to be baked be 

 a bushel of flour ; that is to say, fifty-six pounds. 

 Then there will be, disregarding fractions, thirty- 

 eight pounds of wheat- flour and eighteen pounds 

 of corn-flour. But, you are not at once to mix 

 these together ivhile dry. You put the thirty- 

 eight pounds of wheat-flour into the baking- 

 trough; then, you sccdd the corn-flour, by pour- 

 ing on it, and mixing it up with, four quarts of 

 boiling water ; which, when well stirred, will 

 just wet the corn-flour, to every four and a half 

 pounds of which w^e put, in this stage of the process, 

 one quart of boiling tuater ; and this will only 

 just wet it in such degree as to leave no part of 

 it quite dry. Having thus scalded the corn-flour, 

 you lay it out in little lumps, on something 

 clean, to cool, so that you can handle it freely. 

 Then take it, and rub it well and finely into 

 the thirty -eight 'pounds of wheat-flour that you 

 have in your baking -trough. This being done. 



