160 MASSACHUSETTS AGRICULTURE. 



it was subjected, and the difference in the time occupied by 

 baking. 



With all these differences, so much good judgment was 

 employed, that the end aimed at, good bread, was in nearly 

 every instance attained. The principal defects noticed by the 

 committee, (and here the experience and nice discernment of 

 the lady members were brought into requisition,) were the use 

 of too much yeast, and in one or two instances, the use of too 

 strong an infusion of hops in making the yeast, too much salt, 

 baking the bread too quickly, or in an oven too hot, by which 

 the surface was overdone while the interior was slack baked. 



In one or more loaves mixed chiefly with milk, the dough 

 was left in a warm place to rise, and the milk became changed 

 before the loaf was sufficiently light, giving to the bread the 

 smell and taste of sour milk. This was the case with one loaf 

 which presented to the eye a very beautiful appearance. Milk 

 more than twelve hours old should not be used in mixing 

 bread, unless soda or magnesia is used with it ; new milk is 

 decidedly better. But the most common defect was the want of 

 sufficient working or kneading of the dough. In the best sam- 

 ples, the dough ivas subjected to a thorough working, both before 

 and after rising. 



J. Reynolds, Chairman. 



