B 11 K A i). 





id. kufadeil with a mixture of salt and leven : the d 

 . with warm cloths, and left t 



t" ferment : linn nt 



; liquid as soup, ami seems quite inca- 



pa ;it by tin- ha.-.il. To obviate 



thi.i inconvenience, tin- ov ,101! while the 



.g ; and when it has attained a p: 

 temperature, a tinnr;! box is taken, furnished \vitli a 

 handle long enough. to reach to the end of the oven : 

 a little water is poured into this box, which is then 

 filled with dough, and covered with cabbage Ie. 

 and a leaf of paper. The box is then committed to 

 the oven, and suddenly reversed. The heat of the 

 oven prevents the dough from spreading, and keeps 

 it in the form which the box has given it. This 

 bread is both beautiful and good; but when it be- 

 comes a little stale, loses much of its excellence. 



Potatoes, mixed in various quantities with flour, 

 make a wholesome, nutritive, and pleasant bread. 

 Various methods are employed for preparing the po- 

 tatoes. Kliyogg, who has been stiltd the rustic 

 Socrates, recommends, that potatoes well boiled and 

 carefully peeled, should be put into a kne?.ding 

 trough, covered with boiling water, and bruised till 

 they be converted into a kind of soup of equal con- 

 sistence throughout. A half, a third, or a fourth, 

 of this soup, mixed with the flour of wheat, makes a 

 bread of an excellent taste, and extremely salutary 

 and nutritive. This is the food of the peasantry in 

 German Lorraine; and that country is thickly peo- 

 pled, with young, tall, and handsome men, of the 

 most robust and vigorous constitution. In Vogstand 

 and in Saxony, potatoes are prepared for bread in the 

 following manner : The largest potatoes are chosen, 

 and, after beuig peeled, are grated very fine, and put 

 into a milk pail. Cold water is poured upon them, 

 in which they are allowed to remain twenty four 

 hours. The water is then poured off, and fresh wa- 

 ter is poured on them again ; and this is repeated till 

 the water which is drawn off be as pure as that taken 

 from the spring. The potatoes are then put into a 

 white linen cloth in order to be drained, after which 

 they are spread upon a plate 'ill dry. They are 

 then reduced to a fine powder, and mixed with i quid 

 portions of wht-aten flour, and with as much leven as 

 is usually employed for the same quantity of flour. 



Bread may be made from the meal of potatoes 

 alone, with the addition of salt or yeast ; but it is 

 heavy, brown, and apt to crumble into powder. To 

 render it more adhesive, M. Parmentier mixed with 

 the meal a decoction of bran, or a mixture of honey 

 and water, either of which made it lighter, better 

 coloured, well tasted, and sufficiently firm. He ob- 

 tained, also, well fermented bread, of a good colour 

 and taste, from a mixture of raw potatoe pulp, with 

 meal of wheat, or potatoe meal, with the addition of 

 st and salt. After repeated trials, he recommends 

 the mixture of potatoes, in time of scarcity, with the 

 flour of wheat, ia preference to rye, barley, or oats ; 

 when no grain can be procured, he recommends the 

 use of bread made from a misture of the amylaceous 

 powder of potatoes and their pulp, fermented with 

 leven or honey. The meal of potatoes, diluted with 

 water, acquires a tenacious and gluey consistence. 

 Bread, however, made of this meal, with the flour of 



>OL IV. PART II. 



wheat, has a grey colour ; but ilia; 

 ture of tin- pulp of pi.- 



is sufficiently v d very 



much resembling that of wheat, by mixii 

 ounces of amylaceous powder of potatoes, one dram 

 of mucilage extracted from bailey, one dram of tin- 

 bran of rye, and one- half dram of glutinous matter, 

 dried and pounded into pmvi! 



M. Duduit de Maixieres, a French officer of the 

 king's household, invented and practi'rd with the 

 .t success, a method of making bread of com- 

 mon apples, very far superior to potatoe bread. Af- 

 ter having boiledone third of peeled applet, he 1 

 them, while, quite warm, into two-thirds of flour, in- 

 eluding the proper quantity of leven, and kneaded 

 the whole without water, the ,uicc of the fruit 

 quite sufficient. When this mixture had acquired 

 the consistency of paste, he put it into a vessel, in 

 which he allowed it to rise for about twelve hours. 

 By this process he obtained a very sweet bread, full 

 of eyes, and extremely light. 



The Norwegians make bread of barley and oatmeal, 

 baked between two stones. This bread improves with 

 age, and may be kept thirty or forty years. At their 

 gnat festivals they use the oldest bread ; and it is not 

 unusual, at the baptism of a child, to have bread whicli 

 had been baked at the baptism of the grandfather. 



At Debretzin, in Hungary, excellent bread is made 

 by the following process, without yeast : Two large 

 haudfuls of hops are boiled in four quarts of water : 

 this is poured upon as much vvheaten bran as it will 

 moisten, and to this are added four or five pounds of 

 leven. When the mass is warm, the several ingre- 

 dients are worked together till well mixed. It is 

 then deposited in a warm place for 24 hours, and af- 

 terwards divided into small pieces, about the size of 

 a hen's egg, which are dried by being placed upon a 

 board, and exposed to a dry air, but not to the sun ; 

 when dry, they are laid up for use, and may be kept 

 half a year. The ferment, thus prepared, is applied 

 in the following manner : For baking six large loaves, 

 six good handfuls of these balls are dissolved in 

 seven or eight quarts of warm water ; this water is 

 poured through a sieve into one end of the bread 

 tron-rh, and after it three quarts of warm water; the 

 remaining mass being well pressed out. The liquor 

 is mixed up with flour, sufficient to form a mass of 

 the size of a large loaf; this is strewed over with flour: 

 the sieve, with its contents, is put upon it, and the 

 whole is covered up warm, and left till it has risen 

 en. nigh, and its surface has begun to crack: this 

 forms the leven. Fifteen quarts of warm water, in 

 which six handfuls of salt have been dissolved, are 

 then poured upon it through the sieve; the neces- 

 sary quantity of flour is added, and mixed and knead- 

 ed with the leaven: this is covered up warm, and 

 left for about half an hour. It is then formed into 

 loaves, which are kept for another half hour in a 

 w.irm room; and after that they a.-j put into the ovtn, 

 where they remain two or three hours, according to 

 One great advant.' this kind 



ih.it it may be made in large quantities 

 at a time, and k'-pt for use ; and, on this account, it 

 might be convenient on board of ships, or in camps 

 for armies in the field. 



SK 





