eT ei i 
‘280 On the Employment of Sulphate of Copper, &e. 
a 
‘TABLE. 
Observations. ——  , ~ ; 
Loaf fine, though rather compact,— 
small eyes,—well baked, uniform grain, 
very white, sweet or mild flavor. Re- 
sult. rather inferior to what is commonly 
J obtained. ye 
| 
Very handsome, fine grain, round and 
i elevated form, of a more beautiful white 
(than the preceding, on account of its 
greater porosity. - 
As handsome as the preceding,—fals- 
ed throughout its whole width and con- 
sequently more voluminous. It was a 
fine a loaf as possible, but rather taste- 
less. It. would be very difficult, the ba- 
| ker stated, to obtain with this flour, by 
the common methods,’a loaf so light and 
elastic as. those of Nos. 2 and 3; for if 
by increasing the quantity of yeast, W& 
Fendeavor to swell it out, the br cad wll 
not be so light, and. will be liable to-acr 
quire a bitter taste. It will at first ms? 
and then sink in the oven. _ If this result 
had been foreseen, the baker added, tg 
might have been allowed to expands 
more by putting more water in the dough 
and kneading. it more ; the bread would 
ee 
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| 2} of sulphate |.84 | 26 
| of copper. | | 
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Oh FHRIT 7 
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‘ 700 ¢ 
| idem. 2 263 { 
have been as fine and larger. , 
Very fine bread, well raised in all sts 
dimensions, color rather more gray than 
the. preceding, its odor somewhat like 
brown bread. 
