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each, add one-half a teacup of potatoe yeast. Let it rise 

 about six hours ; then knead it ; then let it rise three hours 

 longer ; then knead it again ; put in baking pans; let it rise 

 about half an hour ; then bake. 



STATEMENT OF MRS. M. S. WEST. 



Yeast. — Two large potatoes, pared and boiled in two quarts 

 of water until they mash easily in the water ; one handful of 

 hops (a small quantity ;) boil until the hops do not float on 

 the surface ; then strain the boiling liquor ; add half a pint of 

 flour and two teaspoonsful of brown sugar, stirring carefully ; 

 when lukewarm, add half a cup of yeast. 



Bread. — To two quarts of milk, add two cups of yeast and 

 two spoonsful of salt ; mix to a stiff" batter, and let it rise 

 over night ; in the morning add sufficient flour to make into 

 loaves, kneading thoroughly ; let the loaves rise again before 

 baking; — but they must be carefully watched, lest they pass 

 into the stage of acetous fermentation. If they should, they 

 must be taken out of the pans and a little soda, or saleratus, 

 added to correct the acidity ; but it should be avoided, if pos- 

 sible. If large loaves, bake an hour and a quarter. 



Your Committee were pleased to see the evidence of the 

 nterest taken in the Bread Department, but they regret that 

 so many neglected to furnish a statement of the process of 

 making. From the specimens before us, we infer that there is 

 a laudable ambition among the ladies of our county to exc?l 

 in making bi'ead ; and this certainly is zeal in the right di- 

 rection, for we consider poor bread one of the most unhealthy 

 articles that can be put into the human stomach. We have 

 seen bread on the table, hard, heavy, dark, waxy, and tough, 



