S66 On Bread made from a Mixture of 



a moist state, which, in the country, where it is impossi- 

 ble to gel fresh bread or yeast every dav, and where persons 

 can perhaps only conveniently bake once a fortnitiht, is a 

 very great advantage. I had many prejudices to encounter 

 in the first attempts I made, and I think great merit is due 

 to my servant Hannah Peters, for her perseverance and suc- 

 cess, both in the njaking of it, and management of my 

 oven in baking it, as both she and mv neiohbours were 

 originally much prejudiced against my experiments in this 

 line. I annex, for the Society's inspection, a statement of 

 the cost and saving by the use of potatoes, and I hope, by 

 degrees, this method will be extensively practised. I am 

 sure, if the subject is noticed in the Society's volume, it 

 will greatly contribute thereto. This is the second year 

 that I have constantly used this mixed bread, from the lat- 

 ter end of October to the latter end of May ; and I assure 

 you that it is a matter of great regret to my whole family, 

 when, from the scarcity of potatoes, we commence the use 

 of bread made wholly from wheat. 



I am very respectfully, dear sir. 



Your obedient humble servant, 



Bridport- Harbour, March 10, 1812. H. B. Wat. 



To C. Taylor, M.D. Sec. 



Process for making Bread from Potatoes and Wherit FloJir, 



as practised jmder the Direction of' H. B. Way, Esq. 



March 10, 1S12. 



Sixteen pounds of potatoes were washed, and when pared 

 weighed twelve pounds. After boiling they weighed thir- 

 teen pounds, and were then mixed, whilst warm, with 

 twenty-six pounds of flour : the potatoes were bruised as 

 fine as possible, and half a pound of yeast added. Four 

 quarts of warm water were added to the mixture of potatoes, 

 yeast and flour, and the whole well kneaded together, and 

 left two hours to rise, and then weighed forty-six pounds 

 and four ounces. The whole made six loaves and two 

 cakes, which were baked at two separate times, in my iron 

 oven, each baking taking two hours. The six loaves and 

 two cakes, the day after being baked, 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. 



