68 



advantage by keeping flies and fingers off and labels on, which 

 would be much more gratifying to the exhibitors and the 

 committees, and also to the majority of those looking at the 

 exhibits. 



Your attention is called to the valuable and interesting 

 statements which accompany this report, the whole of which 

 is respectfully submitted for the Committee. 



DAVID W. LOW, Chairman. 



Authorities quoted, — " Holy Bible," " Smith's Dictionary of 

 the Bible," "The Norfolk Farmer," "Confectioner's Journal," 

 Bradstreet's, &c, 



STATEMENT OP MRS. GEORGE T. ESTES OP LYNN. 



Awarded first gratuity for excellent Bread and one for Fruit 



Cake. 



This is my receipt for Bread making : — 4 quarts of Flour, 1 

 quart of Water, 1 tablespoonful of Lard, 1 half pint of potato 

 yeast, 1 quart of milk, 1 tablespoonful of sugar, 2 spoonfuls of 

 salt. 



Make your bread over night, kneading about half an hour ; 

 put it in a warm place to rise, kneading it in the morning^ 

 using as little flour as possible ; put it in your baking pan and 

 let it rise about twenty minutes and you have it ready for the 

 oven. My rule for heating the oven is to have it hot enough 

 so that you cannot hold your hand in it, for too much heat will 

 brown it too much, and your bread will have large holes in it. 

 I use the best of Haxall flour. My baking pan is 12 in. long, 

 7 in. wide and 8 in. deep, and my stove is No. 2 Union range. 



My receipt for Yeast is, — Grate 6 large Potatoes, add 1 quart 

 of water, half a cupful of brown sugar, 2 spoonfuls of salt, 

 half a pint of hop yeast, using Baker's yeast to put in my own. 

 Keep it in a cold place to keep it from getting sour. 



My receipt for Fruit Cake is, — 2 pounds of Currants, 2 

 pounds of Raisins, 1 of Citron, 1 of Butter, 1 of Flour, 1 of 

 Sugar, 8 Eggs, 1 spoonful each of all kinds of spice, wine, a 

 glass of pale brandy, a half cup of molasses and half a spoon- 



