BOOK III. CHAP. VIII. Tjs 



The heat of the oven is to be the fame as for other bread, except 

 that it mufl be rather flackened to prevent this bread from taking too 

 much colour; and it is in the higheft perfedion when thoroughly 

 baked. 



The proportion of flour varies according to fancy or neceffity ; 

 there muft be at leail one third part flour to make it eatable ; but 

 that which is made with an equal quantity, or a little more, is bed. 

 It will then be well tafled, wholeCome, very nourifliing, eafy of di- 

 gefl:ion, and will retain its moifl:ure many days longer than other 

 bread ; a circumftance which recommends it particularly to common 

 ule in this climate. 



It might be worth the trial, whether putting a fmall piece of 

 chawflick, vl%. about one or two inches length, into the water jull 

 before it begins to boil, might not fo impregnate it with air, as to 

 caufe the dough to rife better, and render the bread much lighter; 

 or a fpoonful of water in which the ftick has been infufed for leveral 

 hours, might be added after the boiling water is poured on. 



iio. Okro or OcHRA. — Hibifcus ramofus, hirfutus, foUis lobatis^ 



^c. Browne, 285, 



The pods of this very common plant are a cuflomary ingredient 

 in mofl foups here; and that celebrated and defireable hotchpotch 

 called pepperpott cannot be compleat without them. They are 

 fometimes boiled feparately, and ferved up with butter. 



The fruit when grown is cut tranfverfely with its feeds, and 

 when dried, is packed in well-flopped bottles or cannifters, and 

 fent to Great-Britain to be ufed in rich foups. This was for- 

 merly an article of commerce, and fold in England at ten (hillir.gs 

 per pound. 



It is cooling, emollient, highly nutrimental, and very proper for 

 difeafcs of the breaft; it provokes urine, and has been found bene- 

 ficial in the (tone and gravel. 



But it is chiefly efficacious in confumptlve cafes, attended with a 

 depraved appetite, hedtic heats, and lof« of.flefli j and for fuch cafes, 

 the feeds are equally remedial, as the other parts of the fruit. They 

 are eafily dried, and may be fent in this ftate to any part of the world, 

 packed in tight kegs or caflcs. When ufed, they are beaten very 



fine^ 



