III.] MAKING BREAD. 47 



found in the offal which comes from the sawings of 

 deal boards. The nutritious nature of barley is 

 amply proved by the effect, and very rapid effect, of 

 its meal, in the fatting of hogs and of poultry of all 

 descriptions. They will fatten quicker upon meal of 

 barley than upon any other thing.. The flesh, too, 

 is sweeter than that proceeding from any other food, 

 with the exception of that which proceeds from buck 

 wheat, a grain little used in England. That pro- 

 ceeding from Indian corn is, indeed, still sweeter 

 and finer- but this is wholly out of the question 

 with us. 



83, I am, by-and-by, to speak of the cow to be kept 

 by the labourer in husbandry. Then there will be 

 milk to wet the bread with, an exceedingly great 

 improvement in its taste as well as in its quality ! 

 This, of all the ways of using skim milk, is the most 

 advantageous : and this great advantage must be 

 wholly thrown away, if the bread of the family be 

 bought at the shop. . With milk, bread with very lit- 

 tle wheat in it may be made far better than baker's 

 bread ; and, leaving the milk out of the question, 

 taking a third of each sort of grain, you would get 

 bread weighing as much as fourteen quartern loaves, 

 for about 5s. 9d. at present prices of grain ; that is to 

 say, you would get it for about 5d. the quartern loaf, 

 all expenses included; thus you have nine pounds and 

 ten ounces of bread a day for about 5s. 9d. a week. 

 Here is enough for a very large family. Very few 

 labourers' families can want so much as this, unless 

 indeed there be several persons in it capable of earn- 

 ing something by their daily labour. Here is cut and 

 come again. Here is bread always for the table. 

 Bread to carry a field; always a hunch of bread 

 ready to put into the hand of a hungry child. We 

 hear a great deal about " children crying for bread," 

 and objects of compassion they and their parents are, 

 when the latter have not the means of obtaining a 

 sufficiency of bread. But I should be glad to be in- 

 formed, how it is possible for a labouring man, who 

 earns, upon an average, 10s. a week, who has not 



