igeneles, which occasionally occur, but it is hoped that the 

 good housewives in our county do not, in their bread making, 

 habitually depart from the good old way of raising the loaf 

 by panary ferftientation. 



It was a noticeable fact that no specimens of whole meal, 

 wheaten, or corn bread was offered for exhibition. It is pre- 

 sumed that the premiums of the Society were intended to in- 

 clude these forms of the " staff of life," and it is a matter of 

 regret that none were presented. There is manifestly a per- 

 version of sentiment, or fashion, as regards bread made from 

 the unbolted meal of wheat, which ought to be corrected. 

 Why, upon the tables of farmers, the white flour loaf should 

 usurp the place of the darker, but sweeter and more healthful 

 one from the whole meal, is a question of no little interest 

 and importance. In Essex county but few soil cultivators 

 raise this noble grain in quantities large enough to meet 

 family wants, and it is probable, if the reverse of this were 

 true, the grist would be carried long distances to a ilnill with a 

 bolt, to separate the fine flour. ;:::i<jti-i; 



If there is any one form of bread more delicious than 

 another, or more conducive to the sustentation of the physical 

 and intellectual powers, it: is that from unsifted wheat meal; 

 and every owner of land shohld include this grain among his 

 crops, that he may have the bread fresh and in its highest per- 

 fection. A generous dressing of finely ground bone will put 

 almost any field in condition to grow a profitable crop ; and in 

 these days,when Western flour of the better sorts commands 

 such enormous prices, there seems to be no good reason why 

 farmers should not resume the cultivation of wheat in our 

 county. 



Corn bread is also excellent and most nutritious. It con- 

 tains a large amount of oil not found in other grains, which 

 adds greatly to its value. There is far too little of this used 

 in our families. The old-fashioned dish of corn " pudding 

 and milk " is now nearly as obsolete as that of '' bean por- 

 ridge j" and may we not, with much reason, attribute the 



