IX.] CORN IS APPLICABLE. 



the whole will look like a parcel of dry flour ; 

 and you prooeed, just as directed in paragraph 

 102 of Cottage Economy, to set the sponge, to 

 mix the hread, to let it rise, to make the dough, 

 to heat the oven, to set in the bread, and to take 

 it out when baked. There is nothing difficult 

 in the matter ', and the consequence is, even 

 better and more wholesome bread, and a great 

 saving of expense. A bushel of best wheat-flour 

 will make no more ffood bread than seventy-three 

 pounds ; and a bushel of corn-flour ivill make 

 more : it will absorb more water without 

 being too wet, and yields, therefore, pound for 

 pound, more bread. The finer the wheat-flour 

 is, the more water it will absorb; but the very 

 finest of wheat-flour will not absorb so much 

 water, pound for pound, as corn-flour. At this 

 time the difference in the price of the two is, if 

 one gets the corn at IVIark Lane, one-half; it is 

 that of fifteen shillings and seven shillings and 

 sixpence in a bushel of flour; so that, as I bake 

 about two bushels a week, here is a saving of 

 fifteen shillings a week, which is thirty-nine 

 pounds a year, in the article of bread alone. 

 But what, then, is the saving, if I reckon the 

 wheat-flour that would be used in j^uddwgs and 

 in porridge, more than twice the quantity that is 

 used in bread ? The saving altogether is not less 

 than one hundred and thirty pounds a year. To 

 M 2 ' 



