280 Oil the Emphijimnt of Suljjhate of Copper, fyc. 



TABLE. 



Observations. 



Loaf fine, though rather compact, — 



small eyes, — well baked, uniform grain, 



>very white, sweet or mild flavor. Re- 



I suit rather inferior to what is commonly 



J obtained. 



^ Very handsome, fine grain, round and 

 [ elevated form, of a more beautiful white 

 I than the preceding, on account of its 

 J greater porosity. 



As handsome as the preceding, — rais- 

 ed throughout its whole width and con- 

 sequently more voluminous. It was as 

 fine a loaf as possible, but rather taste- 

 less. It would be very difficult, the ba- 

 ker stated, to obtain with this flour, by 

 the common methods, a loaf so light and 

 elastic as those of Nos. 2 and 3 ; for if 

 by increasing the quantity of yeast, we 

 '* endeavor to swell it out, the bread will 

 not be so light, and will be liable to ac- 

 quire a bitter taste. It will at first rise 

 and then sink in the oven. If this result 

 had been foreseen, the baker added, it 

 might have been allowed to expand still 

 more by putting more water in the dough 

 and kneading it more ; the bread would 

 have been as fine and larger. 

 ^ Very fine bread, well raised in all its 

 I dimensions, color rather more gray than 

 (the preceding, its odor somewhat like 

 J brown bread. 



