74 



BREAD, BUTTER, &c. 



BREAD, BUTTER, CHEESE, &C. 



In the absence of Amasa Norcross, Esq., the under- 

 signed was requested by the Secretary of the Society 

 to act as Chairman. 



There was a pretty large number of specimens of 

 bread on exhibition, which in the opinion of some of the 

 members of the Committee was below the average 

 quality of former years. This is to be regretted, as 

 the standard of bread-making has more influence in 

 determining the healthfulness of diet, than any other 

 article of food. It is a lamentable hygienic fact that 

 our hotels, boarding-houses, bakeries, and many private 

 families, usually fail to make perfectli/ good hread. This 

 failure we believe to be needless, if not reprehensible. 

 A late medical writer says, ^^If the quality of bread 

 may be properly considered as affording an example of 

 national peculiarities in diet, and we certainly think it 

 may, we are sorry to say that our own country does 

 not herein compare favorably with most others. Bread 

 is generally most excellent in Great Britain — pro- 

 verbially superior in France — but not in our experience, 

 so good elsewhere on the European continent. Good 

 bread in the United States, is the exception, whether 

 we regard its admixture, preparation, or baking. In no 

 one article of food, perhaps, should more pains be taken 

 to have it in all respects excellent, and especially where 

 people — as is so widely the practice with us — are con- 

 stantly lolling it, hot and fresh !" As a matter vital to 

 the health of the community, we urge the importance of 

 more skill and perfection in making bread. 



There was a large number of specimens of butter 



