Wheat Flour and Potatoes. 967 



Expenses of Bread made from a Mixture of Potatoes and 

 Wheat Flour, and Comparisons in Price with IVheaten 

 Bread. 



Marcii 10, 1812. — 16 lbs. of potatoes pared and boiled, 

 weighed 13 lbs.; 4 lbs. allowance for interest and loss on the 

 stock bought in October 1811, say 23 per cent., makes, 



20 lbs. of potatoes, at Cys. 6d. per sack of 240 lbs. 



the actual price when bought, October 1811, 

 2fi lbs. oi fine flour, at 5/. per sack of 280 lbs. . . 



Half a pint of yeast 



6 lbs. of coals, at 2/. \8s. 6d. per chaldron, of 



2808 lbs 



5 lbs. of cinders, and wood for lighting fire . . . . , 



10 3 



40 lbs. 12 oz. of tread at the above date, at 1*. 4d. 

 the quartern loaf, of 4 lbs. o oz. 8 drams, would 

 have been 12 6 



Leaves a saving of 2 3 



lbs. oz. drams. 



26 lbs. of flour at the rate of SO loaves, of 

 4 lbs. 3 oz. 8 drams each, to the sack of 

 2S0 lbs. would only have made 32 4 4 



Gain in bread by 16 lbs. 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 inches high; and 

 has been recently fresh set to heat from a separate fire- 

 place, which is lOi inches deep, 7y inches wide, and 7 

 inches hiiih, 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 sundrv times bv members of the 

 f50cicty, from the 12lh to the 26th of March, so that the 

 greatest part of the loaf had been eaten. What remained, on 

 the 26th, had every appearance of bread made wholly from 

 wheaten flour well fermented, and well lasted, without 

 bL-ing in the least mouldy or stale, though it had been 

 baked fourteen days. It appeared to the Committee to be 

 a very successful mode of making bread^ and that it might 



tend 



