EEPORTS. 59 



ON BREAD. 



The Committee on Bread, report that they have examined with 

 as much care as the limited time \^ uild permit, the great variety of 

 specimens Avhich were presented for inspection. They have no hesita- 

 tion in saying th;it the present exhibition of bread has not been sur- 

 passed by thcit of any former year, either in variety or excellence. 

 102 specimens were presented. It was a most diificuii duty to dis- 

 criminate among the se^ eral excellent specimens exhibited. The va- 

 rieties were "Wheat, Rye, the Graham, Indian and Wheat, Rye 

 and Wheat Rye and Indian. The Committee were highly gratifi- 

 ed with the exhibition of such specimens of skill in the manu- 

 facture of the " staff of life," by the wives and daughters of our cit- 

 izens, and they are earnestly invited and strenuously urged to con- 

 tinue, in years to come, the exhibition of such specimens of their skill 

 and labor. They cannot refrain from including ^n their report, some 

 fine verses on Rye Bread, attributed to Mrs. Geo. Baker of Amherst. 



STATEMENT OF MRS, ADAMS. 



My wheat bread was made with skimmed milk, a suitable quanti- 

 ty of yeast, a bit r f shortening, and well kneaded, 



STATEME>'^T OF MRS. CHAP.LOTTE C. HASKELL. 



For the yeast use equal parts of new milk and boiling water, make 

 a thin batter, and let it stand in a warm place five hours for rising, 

 when light, add a little saleratus and salt and milk if preferred, flour 

 sufficient to mould, rise one half in the pans, bake one half hour. 



STATEMENT OF MRS. CLARK. 



This bread was made of rye flour of our own raising, ground at 

 Mr. Puff'er's Mill, North Amherst, mixed witii sweet milk and hop 

 yeast. When first mixed, it stood one hour in pans, to rise, and it 

 was baked in the oven one hour and a quarter. 



