55 



Rufus Kimball, Miss Sue E. Emerson, Mrs. Chas. B. 

 Emerson, John A. Putnam. 



STATEMENT OF WINIFRED PINGREE. 



Steamed Brown Bread. One pint of rye meal, one pint 

 of Indian Meal, a small cup of molasses, three teaspoonfuls 

 saleratus. Salt to the taste. Mix with sour milk. Steam 

 five hours. Made by Miss Winifred Pingree, 10 years old. 



Newbury, Sept. 22, 1885. 



STATEMENT OP MARY J. LUCY. 



I present for your inspection one loaf of Brown Bread, 

 made from Rye, Indian and Graham, in the following pro- 

 portions : 2-7 Rye, 2-7 Indian, 3-7 Graham. Add 1-2 cup 

 yeast, 1-3 cup molasses, mix with warm water. Let rise 

 four hours. Put in covered tin pan and place in the oven 

 immediately. Bake four hours. 



Mary J. Lucy. 



Newbury, Sept. 22, 1885. 



STATEMENT OF MRS. E. A. COLE. 



The bread I enter for premium was made in the following 

 manner : 3 quarts of best Haxall Flour mixed with warm 

 water, | pint of potato yeast of my own make, and a table- 

 spoonful of lard, allowed to rise over night; then kneaded 

 over and put into bake tins, and allowed to rise about two 

 hours, then bake one hour, 15 minutes, or until done, 



Mrs. E. a. Cole. 



West Boxford. 



statement op mrs. d. r. parker. 



Bread. One quart of Washburn's Patent Haxall Flour, 

 one-fourth of Vienna Yeast cake, tablespoon of sugar, tea- 

 spoon of salt, wet with new milk, rise over night, then 

 knead about twenty minutes, and rise again; bake one hour 

 in moderate oven. 



Mrs. I). R. Parker. 



Groveland. 



