BREAD, AND BREAD MAKING. 



BY JAMES R. NICHOLS, M. D. 



The remarks made by a Committee on Bread, at the So- 

 ciety's Exhibition in 1863, are eminently proper and just. 

 They remark '* that they can see no benefit to be derived 

 from an exhibition of bread, unless those who are so unfor- 

 tunate as to be lacking in skill *can go and do likewise.' 

 They can look at the beautiful loaves on exhibition, and, with 

 a sigh, express the wish to know how to make such bread; 

 but the information has not been given by the exhibitors. We 

 suggest that, hereafter, all entries of bread shall be accom- 

 panied by a statement describing the process of mixing, 

 kneading, baking, etc." 



A premium having been awarded to bread made in my 

 family, at the last exhibition of the Society, I am induced by 

 the expressed wishes of many, to make a statement in rela- 

 tion to the methods of its production, and also to present 

 some general observations upon bread, and the science of 

 bread making. 



As regards the show of bread at the exhibition, it was in- 

 deed not of a character such as we could wish it to be. The 

 number of loaves upon the tables was unusually large, and 

 among them were many specimens of a quite imperfect char- 

 acter, being heavy, doughy, and some had passed into the 

 acetic fermentation stage and become sour. 



It is presumed that in preparing bread for exhibition and 

 premium, the makers do their best in its production, and that 



