306 NORFOLK SOCIETY. 



Bread. 



The premium of $10, for the two best loaves of wheat and 

 Indian bread, is awarded to Mrs. C. L. Hunt, of Milton. 



The premium of $10. for the two best loaves of unbolted 

 wheat, grown in the county, to Mrs. Mary Ann Adams, of 

 Milton. 



The premium of a silver cup, the value of $10, for the two 

 best loaves of rye and Indian bread, to Mrs. Sarah S. Kollock, 

 of Canton. 



The premium of a silver cup, the value of $10, for the two 

 best loaves of wheat bread, to Mrs. J. Arnold, of Milton. 



The whole number of loaves entered were one hundred and 

 fifty-five, most of which were of a very superior quality. 



For the committee, 



SAMUEL ADAMS. 



Statemetits. 



Wheat and Indian, by Mrs. C L. Hunt Milton. One pint 

 milk, two-thirds of a cup of Indian meal, scalded, one-half 

 tea-spoonful salt, a small piece of leaven. Stir stiff as you can 

 with a spoon, then let it rise. Add soda enough to sweeten it; 

 mould in flour. 



Unbolted Wheat, by Mrs. Mai'y Ann Adams, Milton. Five 

 quarts wheat, three gills yeast, three gills molasses, one quart 

 of milk, one pint of water, table-spoonful salt, and one tea- 

 spoonful salajratus, for two loaves. 



Rye and Indian, by Mrs. IS. S. Kollock, Caiiton. Equal 

 parts rye and Indian meal, one teacupful molasses, two tea- 

 spoonfuls salaeratus, a little salt, and raised with yeast; baked 

 in brick oven eight hours. 



Wheat, by Mrs. J. Arnold, Milton. The yeast was made 

 from the following articles : — One handful of hops, one small 

 potato, boiled and mashed with a table-spoonful of flour ; the 

 hops steeped in a pint of boiling water, and poured on the 

 flour and potatoes ; the whole to stand and cool ; then add four 

 table-spoonfuls of yeast ; then let it stand and ferment, and bot- 

 tle it for use. 



