STATEMENT OF MRS. J. A. DAVIS, SKCO>^D PREMIUM, 

 WHEAT BREAD. 



Flour used "Bridal Veil," one quart of flour, one table- 

 spoonful of sugar, one teaspoonful of salt, one-quarter 

 of compressed yeast cake. Mix flour, sugar and salt, dis- 

 solve yeast in a little warm water, and stir it into the 

 flour, stir into the mixture enough luke warm water to 

 handle neatly with the hands, and knead fifteen minutes, 

 return it to the bowl and rise four hours, then knead ten 

 minutes and form it in a loaf, rise again until double the 

 original size and bake forty minutes with a steady heat. 



STATEMENT OF MISS S. ALICE GEORGE, GROVBLAND, THIRD- 

 PREMIUM, WHEAT BREAD. 



Three pints Haxall flour, one pint milk, half cake com- 

 pressed 3^east, one tablespoonful of sugar, a heaping tea- 

 spoonful of salt, knead ten minutes, then rise it seven 

 liours, put it in the pan with as little kneading as possible, 

 and rise an hour and one half, then bake forty minutes. 



STATEMENT OF MRS. EDWIN M. HASELTINE FOR FIRST 

 PREMIU3I, GRAHAM BREAD. 



Three cups graham flour, three cups Haxall flour, one 

 teaspoonful of salt, two tablespoonfuls of molasses, one 

 cup of milk, one cup of water and one fourth of a cup of 

 yeast made into a sponge. Mix and let rise over night, 

 in the morning knead well and let it rise again, then 

 knead, put into tins and let rise three fourths of an hour, 

 bake three fourths of an hour. 



STATEMENT OF ANNIE C. HORSCH, ROWLEY, FOR SECOND 

 PREMIUM, GRAHAM BREAD. 



At night take one ([uart of cool milk which has been 

 scalded, one half cup sugar, two thirds cup of yeast, one 

 tablespoonful salt, enough Glen Mills improved graham 

 flour to stir stiff with a spoon. In the morning cut it 



