MIDDLESEX SOCIETY. 143 



Catherine McNuliy^s Statement. 



Set a sponge, by mixing at night four quarts of flour, a tea- 

 spoonful of salt, and a gill of hop yeast, thoroughly together 

 with water. Set it in a warm place to rise, and when suffi- 

 ciently light, knead it up into loaves, and bake an hour. 



Concord, Sept. 18th, 1850. 



Betsey Calihan^s Statement. 



Yeast. — One handful of hops, two quarts of water, one 

 table-spoonful of sugar, four spoonfuls of flour, boiled an hour. 



Bread. — Four quarts of flour, one tea spoonful of salt, one 

 gill of yeast. Mix the bread soft with warm water over night ; 

 knead it early in the morning ten minutes ; let it rise three 

 hours, or till sufficiently light ; bake it one hour in a range. 



Elizabeth H. Gleason's Statement. 



I think we must have good flour, in order to have good 

 bread ; to which, after being sifted, I put one teacup full of soft 

 hop yeast to a loaf weighing four pounds. Mix it with milk, 

 and set it in a warm place to rise, which will take from two 

 and a half to three hours. I then knead it well, and place it 

 in pans to be baked, in which I let it rise while the oven is 

 heating. I use a brick oven. Common sense and judgment 

 must direct in the heating of the oven. A loaf weighing four 

 pounds, will bake in one hour and a quarter. 



Wayland, Sep. 17th, 1850. 



Adeline L. Strattori's Statement. 



Take four or five boiled potatoes, mash fine and mix with a 

 little flour ; pour on boiling water, and stir until sufficiently 

 cool. Put in a little hop yeast, and let it stand and rise. When 

 risen, mix the flour with this yeast and warm water, adding a 

 little salt. Let the bread then stand and rise ; when properly 

 risen, put into the dish, and bake one hour and a half. 



Weston, Sept. 17th, 1850. 



