124 THE FARMER'S AND 



A bushel of good wheat will make fifty-six pounds of 

 flour, besides the bran and middlings. If you get your 

 wheat ground at a custom-mill, always weigh it. The 

 toll usually taken for grinding at custom-mills, is one- 

 tenth. It varies slightly from this in some places, but 

 not materially. 



Adulterated flour can be tested as follows: If there be 

 whiting in it, dip the ends of the fore-finger and thumb in 

 sweet oil, and take up a small quantity of flour between 

 them. If it be pure, it will turn nearly black ; if whiting 

 be in it, it will not change color. 



Plaster of Paris in flour, can be detected by dropping 

 a little sharp vinegar on it ; if it is pure, it will not effer- 

 vesce. 



Another good way to test the purity of flour, is to take 

 a handful of it, and squeeze it tightly together. If it is 

 good, it will retain the form which the squeezing gave it. 

 Sour or musty flour can be known by the smell. 



Having good flour, there is no excuse for not making 

 good bread, for it is a very simple process. GOOD YEAST 

 is all-essential ; and we shall now tell the reader how to 

 make it. Th*ere are two or three kinds, equally good 

 as follows: 



HOP YEAST. 



Take two quarts of water, one handful of hops, two 

 tea-cups wheat flour; boil these together about half an 

 hour, and while it is boiling-hot, pour it upon a sufficient 

 quantity of wheat or rye flour to make a stiff* paste or 

 batter ; let it stand until blood-warm, when you must add 

 half a pint of" yeast, two large spoonfuls of molasses, or 

 brown sugar if you have it, and stir the whole well ; SOL 

 it in a cool place in summer, and a warm one in winter; 

 when perfectly light (which is the case when it looks 



