122 Transactions of the American Institute. 



the boiled potatoes and mash tliem to fineness ; mix intimately with them 

 one pint ofllour, and stir tlie whole to an emulsion with the water in 

 which the potatoes were boiled. Cool the product to about 80 deg. 

 (lukewarmness), and add half a pint of the best fresh baker's yeast, 

 and a tablespoonful of brown sugar. Set aside the mixture at an 

 even temperature of about 80 deg., till it works well, or is in active 

 fermentation. Of this yeast take half a pint to a gallon (7 lbs.) of 

 flour, mixed with three pints of water, or two of water and one of 

 milk, all at the temperature of about 80 deg., add a little salt, knead 

 thoroughly and set aside to rise at the temperature mentioned. When 

 it has risen to nearly the full volume for the dough, divide it into 

 loaves, knead again, set it aside at the temperature already named 

 till it attains the full size of the loaf, and place in an oven heated to 

 not less than 450 deg., or a heat which will slowly brown flour scat- 

 tered on the bottom of the oven. Let the loaves of dough be smaller 

 than the tins. Keep them covered with flat tin-plates or stiff paper 

 till the dough is fully raised and the heat carried up to and sometime 

 maintained, throughout the loaf at 212 deg., to convert all the starch 

 to the mucilaginous or emulsign condition, and destroy the ferment, 

 then remove the cover, and permit the browning to take place. If 

 the loaves are large a higher temperature will be required. Seven 

 pounds of flour will make eight loaves of 1\ lb each when baked, or 

 four of 2.V lb each. Such yeast will keep a week in winter and from 

 two to four days in summer. Bread made with it, in faithful obedi- 

 ence to these instructions, will be good. 



