* 722 



with the small bran searced out of the best 

 wheat-flour, and put amongst the bread- 

 meal; altogether making a sort of coarse or 

 black bread : and the fine flour used for 

 puddings, pies, &c. Yeast not being then 

 in general use, a piece of dough was kept 

 out of the last baking, and salted ; which, 

 before the time of using it for the next 

 batch, becoming sour, this sort of bread 

 acquired the same quality, and would keep 

 a long time before it became mouldy. It 

 seldom was used before it was three or four 

 days old, and it was thought extravagant to 

 use it sooner : generally fourteen days 

 elapsed before it was eaten. Now, from 

 being accustomed to that sort of bread in 

 the early part of my life, it would be a great 

 treat to me, although perhaps not a young 

 pers.on in my family would think it eatable. 

 Very fat bacon was the chief of our diet, 

 garden-stuff not being in such general use as. 

 at this time, excepting the large Windsor 

 beans in summer, and potatoes occasion- 

 ally in the winter, with pease-puddings. I 



