58 



Miss M. A. Poor, of Lawrence, presented four loaves of 

 bread, beautiful to the eye and sweet to the taste, but unfor- 

 tunately no statement appeared. The same should be said of 

 a beautiful loaf of Brown Bread, exhibited by Mary A. Smith, 

 of Methuen. 



HONEY. 



To John F. Kimball, of Boxford, 1 box of honey, $2.00 



" T. J. Goodrich, of Haverhill, 4 boxes of honey, 1.00 



STATEMENT OF MISS L. JANE KIMBALL. 



The loaf bread offered for premium was made in the follow- 

 ing manner : 



About seven pounds of sifted flour are taken, with two- 

 thirds of a tea-cup of hop yeast, and thoroughly mixed with 

 warm milk ; no other ingredients are added. The mass is 

 left to rise in a warm room, usually from twelve to sixteen 

 hours. When well risen, it is baked in tins, in a moderately 

 quick oven, about one hour. The above amount will make 

 three loaves of bread, of about the size of the one presented. 



The following statement, with one loaf of bread, was en- 

 tered as No. 1, no name appearing : 



Recipe. — Make a small batter of flour and hot water (nearly 

 boiling,) and one-half a teaspoonful of salt, one-half a tea- 

 spoonful of sugar. Set it in a warm place to rise (about six 

 hours ;) then add one quart more of warm water, and flour to 

 make a stifi" batter ; rise again (about one hour,) after which 

 knead it and put it in the pans ; rise again and bake. 



STATEMENT OF MARY CURTIN. 



To one quart of flour, wet with milk and water one-half 



