83© METHOD OF PROBUCING YEAST. June 15, 



'' after it has been kneaded up, before it be put into the 

 " oven J — then bake it properly, and you will have fine, 

 " fweet, and light bread, perfeflly free from any tafte of 

 " fournefs, if your flour has been good, — and equally free 

 " of the bitternefs. that is fo often communicated to bread 

 " by yeaft from beer." 



'1 h ; iioove IS not a fanciful receipt prefcrilred by theo- 

 retical notions, but is one, of which I can fpeak with cer- 

 tainty, having had the experience of it in my own fami- 

 ly for more than a dozen of years. In the country, a pri- 

 vate fam.ily is often fu'jjected to great difficulty in getting 

 new wheat bread, from the want of frelh yeaft — This in- 

 duced me to try the above, which is no invention of my 

 own, but which I picked up fomewhere •, and after many 

 years experience of bread made of it every day, I can 

 fpeak with certainty upon the head. 



Allow me however to obferve, that in this method of 

 baking, as well as every other mode, mucli depends on the 

 judgment, attention and praflice of the baker. An un- 

 Ikilful perfon may make it very bad after this mode ; but 

 by attention and care, thofe of my family who took charge 

 of that department, had acquired fuch a knowledge of the 

 circumftances that varied the procefs, that I could, when 

 I pleafed to order it, have bread of any kind I required. 

 It could be made clofe and weighty, though well fired, to 

 thofe who defired it fo, or light and fpungy to any degiee 

 required, fo as even to leave fcarcely any crumb at all, to 

 thofe who liked crufl better than crumb of a roll. In fnort, 

 by this proqefs, the bread could be made to fuit the tafte of 

 the perfon who was to eat it, whoever it was. I muft 

 therefore add, that whoever ftiall try it and not fucceed, 

 mult afcribe it to their own want of practice, or fto- 

 venly careleffnefs, and to nothing elie. I cannot liowever 

 fpecify all the particulars in the procefs that occafioned the 

 abovementioned peculiarities, for tliey fell not under my 

 own cognifance. They fell to the charge of one who was 

 more attentive, and more capable of judging than myfelf, 

 but who now, alas I can never communicate any part o£ 

 that knowledge to others. 



