APPENDIX. 



[The following articles were not received in time to be inserted in 

 their proper places in this Work; they are therefore added as 

 an Appendix.] 



APPLES. Mr. Preston, of Pennsylvania, says that apples, kept 

 over Winter, are most inclined to rot during the time that apple- 

 trees are in blossom. He directs that, when the frost is over, they 

 should be spread on a floor for some time, and that those inclining 

 to rot should then be taken out. Afier this, he says, they will 

 shrivel somewhat; but that those, of a good kind to keep, may- 

 be kept sound till the next crop of apples ripens. 



BREAD. Dr. Darwin asserts, that the starch which may be ex- 

 tracted from any given number of pounds of raw potatoes, added to 

 as many pounds of this root when boiled, will make bread equal to 

 that made from the best wheat flour. The boiled potatoes are to be 

 mashed fine, with the starch, in its wet state, added to them, and 

 then to be made in the manner of wheaten bread. An equal num- 

 ber of pounds of wheat flour, and of boiled potatoes, well mashed, 

 will also make good bread. Or, instead of potatoes, boiled turnips, 

 well mashed, and the juice mostlv squeezed out, will answer very 

 well ; but in such case the bread is to be kept about twenty-four 

 hours, before eating, by which time it will lose the taste and smell 

 of the turnips. They are to be peeled before boiling ; and the po- 

 tatoes to be skined before they are used. 



Take twelve ounces of rice, boil it till quite soft, strain off the 

 liquor (which makes the best of starch) add the rice to four pounds 

 of wheat flour, and the whole, when made into bread in the usual 

 way, will weigh seven pounds; so that this addition of boiled rice 

 gives upwards of a pound more of bread, than if four pounds twelve 

 ounces of flour had been used for the purpose ; the bread made 

 with the addition of the rice is equally good as that made entirely of 

 flour, and will keep moist considerably longer. It, however, requires 

 a little longer time in the process of rising. 



There is also a still greater addition to be made to the weight and 

 quantity of wheaten bread, by boiling the bran, which is separated 

 from the flour in bolting, and kneading up the whole boiled mass 

 with the flour. The bran should be boiled about twenty minutes, 

 by which operation its weight and its nutrimental qualities are 

 greatly increased ; and when cooled to lukewarmness it may be add- 

 ed to the flour to be made into bread. Or the water in which the 

 bran is boiled may be pressed out and added to the flour ; and this 

 of itself will make a very considerable addition to the weight and 

 quantity of the bread. 



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