BREAD. 227 



keep your cask full, if possible, and let the yeasty substance 

 work over at the bung, for this is the best way to get rid of the 

 excess of mucilage, taking care to fill up the cask frequently 

 with the must saved for that purpose. If, however, you have 

 not a sufficient quantity of must to fill your cask and supply 

 the waste from the bung, the following method may be adopted : 

 Take strips of cotton cloth, half an inch wide and twelve or 

 fifteen inches long, wet them and dip them in flour of sulphur, 

 light them at one end and put them into the cask, one end 

 being secured at the bung ; when the cask is filled with the 

 vapors of the sulphur, pour in the must until the cask is about 

 one-third full ; put in the bung and roll the cask until the 

 vapor is thoroughly mixed with the wine ; repeat the process 

 until all the must is in the cask ; this will throw down the 

 mucilage and coloring matter in which is contained the offen- 

 sive taste and odor ; as soon as this takes place, which will be 

 in two or three days, draw off the must carefully, clean out the 

 cask, replace the wine, and proceed with the fermentation as 

 stated above. 



Concord, December 1, 1861. 



BREAD. 



MIDDLESEX. 



From the Report of the Committee. 

 The quality of most of the bread was good, a large proportion 

 being very fine. There were some wheaten loaves, the flour 

 wet with new milk, which were in their new state all that 

 could reasonably be desired, but the committee feared they 

 would not retain their nice flavor so long as bread mixed with 

 water. We recommend a trial of it* to those who can spare 

 time to bake often, and will insure a very nice article to all who 



have good materials and Mrs. 's skill, if they will work 



after her mode. She " used four pounds of flour, one cup of 

 yeast, teaspoonful of salt ; wet the flour with new milk ; put in 

 a warm place to rise three hours, then kneaded and allowed to 



