16G 



m)t jTanmrjJllontblH h mXox. 



veast, and sometimes nither more, if not first rale. 1 

 T;il<e (loMl)lellio (iiuiiitity of hoino-brewed yeast. 

 Silt the ilour, tl.uii ini.Uc an opening ni the niid- 

 dlp, ponr in a part of the netting, and put in the 

 salt. Tlien mix- in a good part ol' the nonr. l.en 



ponr in the je""-'. =""! '"'•^ " ""^•'K, 1 1"^'""''' ^''^ 

 •est of the uellin?, using up the onr, so as o 

 make a stifi^ .longh. Knead <t ha an hon, ti I 

 i, cleaves clean .rom the hand. Tins eanno. e 

 wet ovei- night, as, iftl... yast .s good i u, se 

 inoneorlNVO hour.^. Some persons hUo hita. 

 best net uilh uater, hut most very nmeh prele, 

 bread vvet wilii milU. Jlyon have skimmed milU, 

 x,arn, it wilh a small hit of butler, ami it is neai- 

 Jy as good as new milk. Yon need about a quar 

 of «e^ling tg lour r|uarls of Hour. Each .inarl oi 

 flour makes a common sized loal. ^-r.-^r, 



llliMl bread of home-bieived yenst.— bill eight 

 nuarrs of flour 'into the kneadmg tray, make a 

 cluep h(de in ihe middle, ponr into it a pint o 

 Vf„st, mixed with a pint of lukewarm water, and 

 then work np this wilh the suri-onndmg flour 

 till it makes a thick hatlcr. Then scalier a hand 

 full of flour over ijiis baiter, lay a warm colli 

 over the whole, and set it in a warm place. Ihis 

 is called sponge. When ll.e sponge is nsen so 

 as to make cracks in the floor over il, (which will 

 be in from thr<;e lo five hours,) ihen scatter over 

 inwo table spoonsful of salt, and put in about 

 two fpinris of welling, warm, but not hot enough 

 to <cald Ihe yeast, and snfhcient lo wet il. ne 

 careful uol to put in loo much of ihe wellmg al 

 once. Knead ihe whole ihoronghly lor as much 

 jis half an hour, iheii form il iiUo a roniiil mass, 

 scatter a little flour over it,, cover it, and set it to 

 rise ill a warm i>lace. It usually will take about 

 one quart of wetting to four (luarts ot flour. In 

 winter, it is best lo put the bread in sponge over 

 ni-hi, when it iiinst he kept warm. all tiighf. in 

 Slimmer, it can be put in sponge early in the 

 morning, for if niiule over night it would become 



^°"na!(er's hreml.-'Vnke a gill of distillery yeast, 

 or twice as much fresh home hrev\ed yeast, add a 

 quiirt of warm (not hot) water, and flour enough 

 to make a ihiii bailer, and let it rise in a warm 

 „lace all niuht. This is the sponge. Next day, 

 iiut seven <inarts of sifted flour inlo ihe kneadmg 

 trav make a hole in ihe centre, and ponr m the 

 .spon"e. Then dissolve a bil of volatile salts, and 

 a bit of alum, each the size of a hickory nut, and 

 finely powdered, in a little cold water, and add U 

 with a he.-ipiiig tidde spoonlul of salt, to the 

 spoir'P, and .d.-^'o a (|Uart more of blood-warm wa- 

 ter. ^Work np the flour anil welling to a dough, 

 knead it well, divide it inlo three or four loaves, 

 prick it uilh a Ibrk, put il in buttered pans, and 

 let it rise one hour, and then bake it about an 

 hour. Add more flour, or more water, as yon hiid 

 the dough loo sliff or loo soft. A tea spoonlul ol 

 saleralns can he used instead of the volatile sails 

 , and .■\liim, but il is not so good. _ 



iriual bread of pulrdo .i/e^M/.— Tins is made like 

 bread made wiili home-bieued yeast, except that 

 you may put in almosl anv (piaiilily of ihe l>ota- 

 to veast wilhont iniury. Those who use pomto 

 yeast like it nmcli better than any other. 1 he 

 only ohjeciiun lo it is. that in summer it .must be 

 made olien, as it will not keep sweet long. Bui 

 it is very easily renewed. 'J'lie chief advantage 

 is, that il rises ipiick, and never gives ihe sharp 

 and peculiar lasie so ofieii imparled to bread and 

 cake, bv all yeasl niiule wilh hops. 



Piilnto hre'dd.—WwU a dozen peeled boiled pola- 

 toes llnousrh ii very coarse sieve, and mix with 

 them twice the <piaiiliiy of flour, mixing very 

 ihorouahly. Put in n coflee cnp full of home- 

 brew ed, or of potato yeast, or half as iniieb ol 

 dif^tillery yeast ; also a lea spooliful of salt. Add 

 wbnieverwater may be m^eded lo make a dough 

 . as slifl' as for cominon flour hn'ad. An oimce or 

 two of liiiller nibbed into ihe flour, and an egg 

 beat and put into ihe yeasl, and you can have line 

 rolls or warm cakes for breakfast. This kind ol 

 bri'ad is very moist, and keeps well. 



EnMi-rnhrown hrend.—Oue .|uart of rye ; two 

 (oiaris of Indian meal ; if fresh and sweet, do not 

 scald i^if nol, scald il ; half a tea cup ol molas- 

 ses ; two lea spoonsful of sail ; one tea spoonlul ol 

 saleralns; a lea clip of home-brewed yeast, or 

 lialf as much distillery yeast ; make it as slifl as 

 can be stirred with a spoon with warm water. 



I,et it rise fro ight till morning. Then put it 



in a large deep pan, and smooih the top with the 



while. Bake Ave or six hours. II put in lale in 

 the dav, let it remain all night in the oven. 



J{nc-hread.-A .luart of water, and as much 

 milk ; two tea sp.ionsfnl of sail, and a tea cup ol 

 Indian meal ; a lea cup full of home-brewed yeas^ 

 or half as much disiillery yeast; make.lt as slitl 

 as wheat bread, wilh rye flour. 



Hke bread, Ao. l.-One piiil ol rice, boiled nil 

 soft ; two -piarls of rice flour or vvheal flour ; a 

 tea spoonful of salt ; a Kni cup ol home-breue.l 

 or half as much distillery yeast; milk to make it 

 ,«o as to mould like wheal bread. 



Rkt bread, A'b. 2.-Three half |m,ls o( .iironud 

 rice: two tea spoonsful, not heaping, ol s.alt; two 

 .ills of home-brewed yeasl ; lliree Muarls o in. k, 

 01 milk and water; mix the rice with cdd k 

 and water lo a ihin gruel, and boil it three i.m - 

 mes; then stir in wheat flour li 1 as ^tiflT as cot 

 be stirred with a spoon. When bloo. wami, add 

 the yeast. This keeps moist longer lhan^o. I. 



Bread ol unboiled wheat, or Grabam brefuL- 

 Tinee pinls of warm water; one tea cup lull o 

 Indian uM'al, ami one of wheat flour ; three great 

 spoonsful of molasses, or a tea cup ot uiowii su- 

 .rm- ; one lea spoonful of salt, and one tea spoon- 

 ful of saleralns, dissolved in a little hot water; 

 one tea en|, of yeast; mix the above, and stn m 



euon"li unbolted wheat fl 'to make it as still .e, 



Vnu can w.irk with a spoon. Some put m enough 

 Jo tnould i. to loaves. Try bo, h. Il madewil 

 bome-brewed ye.asl, put it to rise over night. 1 

 with distillery yeast, make it in the "'"niing, ami 

 Imkc when light; in loaves the ordinary sue , 

 baki! one hour and a half. 



irabnd Hill's brown bread.— Oite fp.iart of soui 

 milk, and one tea spoonful of salt ; one tea spoon- 

 Inl of pulverized saleratus, and one lea cnp 1 

 molasses, put inlo the milk ; thicken will, unbolt- 

 ed wheat flour, and hake immediately, and you 

 have first rate bread, with very little trouble. 



ter robbed into two thirds of the flour ; wet it up 

 wilh milk till a dough ; roll il out again and again, 

 sprinkling on the reserved flour lill all is ii.-ed; 

 cut into round cakes, and baUe in a quick oven 

 on buttered tins. 



Soar milk biscuil.—\ pint and n half ol sour 

 milk, or linitermilk ; two tea s()oonsfiil ol S;ilt; 

 two lea spoonsful of saleratus dis.solved in lour 

 "teat spoonsful of hot water; mix the milk in 

 flour till nearlv slifl' enough lo roll, then put in 

 the .sah'ralns, and add more flour; mould ui. 

 quicklv, and bake immediately; shorienmg tor 

 raised'biscnil or cake should always be worked 

 ill after it is wet up. ^ 



.-? o-ood wmi to vse soitrfcrcnrf.— When a l>atch of 

 bread is sour, let it stand tifl very light, and use 

 it to make bisciiil for tea or lneakfast,llins: VViaU 

 i,„o a portion of it, saleralns dissolved ill warm 

 waler, enonoh lo sweeten il, and a liitle shorten- 

 ing, and mould il into small biscuns, bake it and 

 il i.: uncommonl^v good. It is so much liked that 

 some persons allow bread to turn sour for le 

 pmpose. Bread can he kept on hand lor lhi» usc 

 any length of time. 



BISCUITS. 



French rolls, or Iwists.-One q.iart of Inkcwarni 



o.ilk ; one tea siioonftil of salt ; a large tea u 



ol- home-bVewed yeasl, or half as much >l'^-»ll'^;'> 



vea^t; flour enou«li to make a sliH baiter; set i 



lo rise, and when very light vvork in !>"« «f^»;i' 



,wo spoonsful of butter, and knead ni flom till 



stiir enough to roll; let it rise ^^;\nt, f^id jvhe 



very light,Voll out, cut in strips, and oraid it. i^akc 



tliiiiv miuutt'S on haltered tins. 



ZwL^sxI.;^-Unbhalfa pound of butter into 



a pound of flour; one boalen ecg ; a tea spoonlul 

 of salt; two great spoonsfnl ol distiUery yea, , 

 ow ice as much home-hreued ; vvet it up vvi , 

 ,,iough warm milk to make^ a soft dough, ai 1 

 llien'work in half a pound of hulter; when ig , 

 mould it into round cakes, or roll it onl and cut 

 it with a tumbler. „. 



Very nice rud:-0,u- ,fint of milk ; one cone 

 Clip of yeasl, liolaio is besl ; lonr eggs; flom 

 cnlnigh to make it as thick a.s yon can stir wi h a 

 spoon; let it rise till mr^ light, hm ''«*•"'<! t'^. 

 ,,'olsoiir; if il is, work in hall a tea spoon 1 ol 

 saleratus, dissolved in a wine glass "^ ^^="" ' '' 

 tcr; when thus light, work together three pi, i- 

 tcs of a pound of sugar and nine ounces o b t- 

 icr ; add more flour, if needed, to make it st 

 ciiomd, ,0 inmild; lei it rise again, and when wi.V 



mes in a quick oven, and afler taking u out, m x 

 , |i„l. milk and sugar, and brnsh over the i m-k, 

 uhile hot, with a small swab ol linen tied lo a 

 stick and dry it in the oven. When you have 

 weig led these p,-o.j,orlio,is once, lien n'e«S'."e ^ 

 ,,,„;,n,V, so as to 'ave the .rouble ol weig It g 

 aVteruJrd. Write the measures in ymir iciipe 



''"Kr/rS^elvo pared potatoes boile,. 



soft am .shed '-''V.nd two tea .spoons lo 



s-i\r mix the potatoes and milk, add h.l ana 

 c 1 po east, ami flour enough to mo.ihl ll.em 

 yel tleiivvo.kinacupofb.ilte.-; vvhenrisen 

 nmnld. hen, into sinall cakes,. hen el tlieinsum.l 

 in bntnned pans lift.'en minutes helore Iwknv.. 



CrucUrs.-On. quart of flour, with '-"o'M';;- 

 of butler rubbed in ; one lea spoonlul olsaU,.- 

 tnsina wine i-lass of warm water; ''"'.;'; 

 spoonful of salt, ami milk ei.o..gh lo .-ol .1 oil , 

 beat it half an hour wilh a pcsth,, eul .It. lb 

 ,o,md c,.kes. prick them, and set them m the oye 

 when other things are taken out. Let them bake 



" i'la'dbisenit. -One. quart of flour, ami linlf a 

 tea spoonful of sail; four great ^.oonstul ol but- 



1^1(1111 Charobsrs- Eilhiburgh J<.iirii:>l. 

 Intlicatioiis of Vegetable Instinct. 



In a r.revious paper, we gave some account of 

 ,l,ose singular mo.ion« which have ''-'•J'" •'=- 

 in the organs of certain plants, remarking that i 

 isapparemtly a mistake to believe spontaneity ot 



,„o iin to be .be peculiar allribute ol a «l o - 



gauizations. Our attempt in the presen i- 

 stance, will be lo exhrbil another aspect of the 



s,ilyeel,and to give a ^r '"'""TT^I^^'^'^^aI 

 to point to the conclusion, ihat the yegclallc 

 world is also in possession of a species and de- 

 L'lee of instinct or sensation. 



Until of late, it has been the universal opir.- 

 ioi. that both these endowments mu.st be denied 

 oye.>e,ables; but with , be prog.-ess.ve d.scove- 

 ■y of Ihe motions alluded to, and o the several 

 facts about to he related, ibis beliel is giving way 

 o wl .eems a peilecly allowable de. b.ot.on 

 from these facts-an opinion ol precisely the op- 

 osite character, however slarilmg i, '"'O' "IM'''"' 

 o many who have hitherio regarded p anls ... 

 o° Iv a orade above the inorganic kingdom. A 

 :i ,Vt conshleration of the subject in >!- «' '"VJ-'S 

 manner, may prepare the way '"^ ' ^ -j!^^; ^^^^^^ 

 •,ml we believe lew who will calmly discuss i le 

 qnest^n will leave it wilh a .lonbt -M">'- "." 

 in. f the evidence can scarcely be ^ons o- 

 ; cl as conclusive, it is at all events ut smh a 

 remarkable, plain speaking character, as to call 

 f^ cerlain amonnl of cre.lence and attention 



I is scarcclv necessary lo remind ihe read.-i, 

 ,l,a 1 1 what inay be called ij.e conhncs of the 

 .ol^ical king.lom, there exi.<.s certain simp e 

 forms- of animalcules, in which no nerves , y 

 om- p.-ese.,l iuslrnmen.<, to be discerned, bit we 

 c 1 hardly conceive tl,e,-e creatures to be desl - 

 uilc of them, when we find that they e.xcc it.= 

 m ementscd-n character bearing the, n..s,e- 



novements oi n i-n...... ..-'. ■ -^ ,,,• ,.,.„., ,,,1 



else analoizv to those ol h.gh.-i- '"'''■'t,'.' ;, , , 

 bein-s. tfius they chase their pijy tin oi-gh l ■ 

 va eV: in imn ibcv ibemselves flee from then 

 me 1 ies; possess the livelict powers ol loco,,..,- 

 i^ttl.' complete control ol ihe creatlire ; are 

 Swedwith.hepo.vcrordiges,.ot,nndo, ^e 



pereeplion and discr.mmal.on ol ilieil 'I J 

 ,te nutriment; which are all fui.ct.ons in i»blc 

 ea . ' lep^ndc.t upon the existence, .1 no 

 of eiues of sensation, at any rnle ol nervou, 

 l,r''^^s^asy,.her;ibre,,obel^^^tha■ ,^ 

 their case, nerves and -a sl.mulable t.ss.a no 

 cessaiily i.lentical with ordinary nerves anrl 

 musX o exist, hut are imperceptible, ow ims 

 "'Iml^elletive ami limited powe,. e^ mvesn, 

 gation. Uut when these =>"..h't: > ' ' 



rc:!:;:;:T^nd:,".r;"m^:r:^;';rh:pb;e:^ 

 -^'^'^,'^';:::;::t:,rof';^.:ror";.;!::c;t;^ 



Xh\mo,he;™oanbea.U.noe....n^.^^^^ 



,„ .he more comp ex sl|-ucliires ol the s.uvc i>m„ 



.;!;^:;H;Uapl.a.-a,nsisn...olK..o...u;p.y^^ 



iolo"ists hesitating to a.ln.it the eMstenc. mii, 

 :. :^ci,able, issues .ban ,n.,m.dnmseh^^u^d^ 



other s".»«'l"^-''"'-;:>''"",.,^^' l^:-, t ^o; al.0 



=v^s:::r"i-" -^VE^^iv :ls^ 



certain vegetable organs and lissiies ont.v 

 ,h c o urfunc.ion ; it is petlecHv <-"""'^; 

 ..bil^^lieymuy be endowed with two or mot 



