532 Account of Experime^its 



At 6 minutes after 8 o'clock this mass was prepared 

 for kneading, by adding to it 48 quarts, or 86 lbs. 

 20 loths, of water. At 30 minutes after 9 o'clock, 

 this douo-h was mixed with 2-0- lbs. of salt; and at 

 30 minutes after 10 o'clock it was made into 189 

 loaves, which, after having been suffered to rise for 

 half an hour, were put into the oven 10 minutes after 

 1 1 o'clock, and taken out again at 1 2 o'clock. 



Fifty loaves of bread, which were weighed immedi- 

 ately upon their being taken out of the oven, were 

 found to weigh no lbs. 30 loths, which gives 2 lbs. 

 5I- loths for the weight of each loaf. The water used 

 in making this batch of bread was 173 lbs. 8 loths. 



Third Heating of the Oven. — This was begun 30 min- 

 utes after 8 o'clock, with 50 lbs. of wood ; and, 50 lbs. 

 more being added 30 minutes after 9 o'clock, the whole 

 quantity used was 100 lbs. 



Fourth Batch. 



At a quarter before 8 o'clock, the proper quantity of 

 leaven was mixed with the meal, and 48 quarts, or 86 lbs. 

 20 loths, of water being added, at 30 minutes past 

 1 1 o'clock, this mass was prepared for kneading, by add- 

 ing to it 52 quarts, or 93 lbs. 27 loths, of water. 



Four minutes after i o'clock, 2\ lbs. of salt were 

 added. The dough being kneaded at 1 5 minutes after 

 2 o'clock, 188 loaves of bread were made, which were 

 put into the oven 5 minutes before 3 o'clock, and taken 

 out again at the end of i hour, when 25 of them were 

 weighed, and found to weigh, one with the other, 2 lbs. 

 5i loths. 



The water used in making this batch of bread was 

 1 80 lbs. 1 5 loths. 



