III.] MAKING BREAD. *>9 



No. IV 



MAKING BREAD (CONTINUED.) 



101. IN the last number, at Paragraph 86, 1 observ- 

 ed that I hoped it was unnecessary for me to give 

 any directions as to the mere act of making bread. 

 But several correspondents' inform me that, without 

 these directions, a conviction of the utility of baking 

 bread at home is of no use to them. Therefore, I 

 shall here give those directions, receiving my in- 

 structions here from one, who, I thank God, does 

 know how to perform this act. 



102. Suppose the quantity be a bushel of flour. 

 Put this flour into a trough that people have for the 

 purpose, or it may be in. a clean smooth tub of any 

 shape, if not too deep, and if sufficiently large. 

 Make a pretty deep hole in the middle of this heap 

 of flour. Take (for a bushel) a pint of good fresh 

 yeast, mix it and stir it well up in a pint of soft wa- 

 ter milk-warm. Pour this into the hole in the heap 

 of flour. Then take a spoon and work it round the 

 outside of this body of moisture so as to bring into 

 that body, by degrees, flour enough to make it form 

 a thin batter, which you must stir about well for a 

 minute or two. Then take a handful of flour and 

 scatter it thinly over the head of this batter, so as to 

 hide it. Then cover the whole over with a cloth to 

 keep it warm ; and this covering, as well as the si- 

 tuation of the trough, as to distance from the fire, 

 must depend on the nature of the place and state of 

 the weather as to heat and cold. When you per- 

 ceive that the batter has risen enough to make cracks 

 in the flour that you covered it over with, you begin 

 to form the whole mass into dough, thus : you begin 

 round the hole containing the batter, working the 

 flour into the batter, and pouring in, as it is wanted 

 to make the flour mix with the batter, soft water milk- 

 warm, or milk, as hereafter to be mentioned. Before 

 you begin this, you scatter the salt over the heap at 



