58 



SECOND PREMIUM FLOUR BREAD. 



1 pint milk, 1 pint water, 1 tablespoon lard, 1 tablespoon- 

 white sugar, 1 "teaspoon salt, 1 quart flour, | compressed 

 yeast cake. At night I made a sponge of the above, slight- 

 ly wanning the milk and water. In the morning I kneaded 

 it five minutes, working in 1 more quart of flour. (The 

 flour is Imperial flaxall.) Then 1 placed it in a pan and 

 let it rise three hours, kneading it down once or twice dur- 

 ing the time. Then I moulded it into shape and let it stand 

 for one-half hour in its pan. Baked it three-quarters of an 

 hour, in a moderate oven. 



Olivia J. Spencer, 



Peabody, Mass. 



THIRD PREMIUM BREAD. 



Made with Haxall flour, raised with Compressed yeast, 

 and milk scalded, small piece butter, raised over night, 

 kneaded for five minutes, put into pans and raised again, 

 and baked forty (40 ) minutes. 



Mary Lyons, Salem. 



STATEMENT OF E. L. BLAKE & CO. OF PEABODY, 



Concerning their exhibition of Bees, //ires and Apiarian Imple- 

 ments at the fair of the Essex Agricultural Society, held at 

 Peabody, Mass., Sept. 25 and 26, 1888. 



In regard to bee hives, we use three styles of our own 

 manufacture. The hive that we consider the best of the 

 three styles, and also the best we think ever got up, is 

 called Blake's Improved American Hive. It is a double 

 walled hive, designed to be packed with chaff in the cold 

 season, which we consider an improvement over the styles 

 that are not intended to be packed. It is the most sim- 

 ple hive possible. We are able to remove the bees and 

 frame in from two to five minutes when we wish so to do. 

 It is called complete with eight brood frames, but is capa- 

 ple of being increased to twelve. The surplus is taken 



