53 



to rise over night; in the morning, knead, put in tins, and 

 rise again one hour. Bake an hour and ten minutes, in 

 moderate oven. 



STATEMENT OF ANNIE C. HORSCH, SECOND PREMIUM. 



Glen Mills Improved Graham Bread. At noon make a 

 sponge of 3 Warner's yeast cake, about ^ pint warm water 

 and flour. At night, take 1 pint of milk, 2 teaspoonfuls of 

 salt, and 2 dessertspoonfuls sugar, with the sponge, and 

 graham flour enough to stiffen. In the morning, mould 

 about five minutes, put into tins, and raise ; then bake 2 

 loaves* 



STATEMENT OP MRS. A. WILSON, OP JELLIES. 



Boil the fruit until tender, and strain through hair sieve 

 and then through flannel bag. Add 1 pound of sugar to a 

 pint of juice, and boil twenty minutes, and strain through 

 muslin, into glasses, 



STATEMENT OF MRS. ABRAHAM C. OSBORNE, CANNED FRUIT. 



Ladies: — I enter, for premium, specimen of the several 

 varieties of fruits and berries, canned by me, for family 

 use. All of the fruits and berries were grown in our own 

 garden ; not a single one was obtained elsewhere. My 

 method of canning is simple, as follows : — The pears are 

 canned whole. It was formerly my practice to cut them in 

 quarters, but recently, finding that tliey would keep just as 

 long and well, canned whole, also, it being much less labor, 

 I have adopted that method. Granulated sugar is used en- 

 tirely by me, in canning. The quantity, one-half as many 

 pounds as there are fruit or berries. I do not name this as 

 a fixed rule for everyone to follow. People differ so much 

 in their tastes, that it is almost impossible to have a general 

 rule for everyone to adopt. Perhaps it would be a better 

 and more satisfactory course to be pursued, for every one 

 to sweeten to their taste. The rhubard, Black Naples cur- 

 rants and gooseberries are not sweetened when they are 



