6. 4 



6.4. 



38. 



2.1.4. 



40.1.4. 



47 



160.5.4 

 234-94 



183.10.1.4 

 6 



H03.-8- 



77.21.4.8- 



Answer : 77 stone. 



With any sort of measurement it is necessary to know, if possible, 

 how long the beast has been u up," and how he has got on, and to 

 add to or deduct from the result of the measurement accordingly. 

 Australasian Farmer. 



YEAST CAKES. Put into three pints of water a handful of hops 

 and nearly a quart of pared potatoes, cut into small pieces. Boil 

 for half an hour, and strain, while scalding hot, into sufficient Hour 

 to make a stiff batter. Stir it well, adding one teaspoonful of fresh 

 yeast, and set it in a warm place to rise. When light, mix it stiff 

 with Indian meal, roll out thin, and cut into round cakes or square 

 pieces, about 2\ inches in diameter. Dry these thoroughly, and 

 they will remain good for months if kept in a moderately dry 

 place.- -Trade " S 



YKAST. This is another important ingredient in bread making. 

 A simple and thoroughly good way of making it is to put one ounce 

 of hops into two quarts of water, boil until the water is reduced by 

 one-third ; strain this, and add to the water two tablespoonfnls of 

 sugar ; when the mixture is cool add two table-spoonfuls of Hour, 

 and bottle it. This gives about three pints of yeast, and what is 

 wanted first for use should be put into a bottle that contained yeast 

 before. If no such bottle is handy, a lew drops of vinegar or a bit 

 of dough will cause it to ferment. It is ready for use as soon as 

 fermentation sets in, or, in moderately warm weather, about 24 

 hours after the fresh yeast is made. It keeps for weeks when 

 corked tight and put away in a cool place. One pint of this yeast 

 is sufficient for 12 Ib. of bread. 



