B A K 



B A K 



cuted reprefentation of the crucifixion in relief, and other 

 fculntured figures. 



The market was formerly held on a Monday, hut it is 

 now kept on Fridays. Near tlie entrance of tlie town 

 from AHiford is a large mill for the carding, roving, donb- 

 ling, fpiiining, and twilling of cotton ; in which manufac- 

 tory from 300 to 350 pcrfons of both fexes are conftantly 

 employed. This mill was erected liy the late fir Richard 

 Arkwright, who was the founder of the cotton trade in this 

 neighbourhood. Between the gritftone and linicftone ibata 

 about Bakewell, is a thick llratum of (liale, wliich being of 

 an argillaceous nature, and retentive of moHlure, renders 

 the pafturage extremely good and thriving. Bakewell is 25 

 miles north of Derby, and 152 miles north-weft from Lon- 

 don. About three miles eatl of this town is Chalfvjorth, a 

 magnificent feat of the duke of Devonfhire. This celebra- 

 ted manfion was creAed by William the firft duke of De- 

 vonfhire, in the year 1702. It is built in the Ionic order, 

 witli a flat roof, furrounded by a balullrade. Its form is 

 nearly a fquare, of about 190 feet, inclofing afpacious qua- 

 drangular court, having a fv>untain in the centre, with the 

 ftatue of Orpheus. Tlie fronts which form the quadrangle, 

 are decorated with rich fculptural reprefentations of military 

 trophies. This manfion is fumptuoufiv furnifhed, and embel- 

 lilhed with carved ornaments by the celebrated Gibbons, 

 with painted walls and ceilings, with portraits, alfo a col- 

 leflion of foffib, &c. The unfortunate Mary, queen of 

 Scots, was doomed to thirteen years' captivity in the old 

 manfion at this place. The park is about nine miles in cir- 

 cumference, and is diverfified with much grand, pifturefque, 

 and beautiful fcenery. The luattr-ivorks, which about fifty 

 or fixty years ago gave Chatfworth great celebrity, are flill 

 preferved near the fouth-eaft and fouth fides of the lioufe ; 

 iaut they attrail little attention in the midft of fuch a variety 

 of natural beauties. 



About two miles fouth of Bakewell is Haddon Hall, 

 a truly venerable manfion belonging to his grace the duke 

 of Rutland. The high turrets and embattlements of this 

 houfe, when beheld at fome diliance, give it the refemblance 

 of an ancient fortified caille. It confills of numerous apart- 

 ments and offices, which furround two paved quadrangular 

 courts. The moft ancient part is the tower of the gateway, 

 which was probably built about the time of Edward the 

 Third. The gallery was eredled in the time of queen EH- 

 zabeth ; but the chapel was raifed in the reign of Henry 

 the Sixth. Many of the rooms are very fpacious ; and the 

 doors were concealed behind the hangings of arras, which 

 mull have been always lifted up for perfons to pafs in and 

 out. Haddon Hall prefents perhaps a more complete fpc- 

 cimen of the ancient Enghlh baronial manfion, than is to 

 be found in any other houie in tlie kingdom. For a parti- 

 cular dcfcription of it fee the Beauties of England and 

 Wales, vol. iii. p. 494. 



At a (hort diftance from Bakewell is JJl.ford, vfhere are 

 fome confiderahle marble works. Thefe were the firft of 

 the kind eftablilhed in England, and great quantities of black 

 and grey marble are fawtd and polifhed. This operation is 

 performed by machinery, which is kept in motion by water. 

 One part, called the fwecping mill from its circular motion, 

 will work upon, and level a fet of marble flabs of eighty fu- 

 pcrfitial feet. Beauties of England and Wales, vol. iii. 



Bakewell Breed, an improved fpecies of flieep, which 

 have been bred by Mr. Bakewell of Diftileigh. See 

 Sheep. 



BAKHUYSEN. See Backhuysen. 



BAKIAN. See Bachian. 



BAKING, the art of preparing bread, or of reducing 

 meals of any kind, whether fimple or compound, into bread. 



Vol. III. 



The forms of baking among u« may be reduced to two ; 

 the one for unleavened, the other for leavened bread. 



The learned are in great doubt about the time when 

 baking fii'ft became a particular profeflion, and bakers were 

 introduced. It is generally agreed they had their rife in 

 the Eafi, and paffcd from Greece to Italy after the war 

 with Pyrrhus, about the year of Rome 583. Till which 

 time every houfewife was her own baker : for the word 

 piflor, which xrc find in Roman authors before that time, 

 iignified a ptrfon who ground or pounded the ^rain in a mill 

 or mortar to prepare it for baking, as Varro obferve?. Accord- 

 ing to AtheuKus, the Cappadocians were the moft applauded 

 bakers, after them the Lydians, then the Phoenicians. 



To the foreign bakers brought into Rome, were added a 

 number of frecdmen, who were incorporated into a body, or, 

 as they calkd it, a college ; from wiiich neither they nor 

 their children were allowed to withdraw. — They held their 

 effects in common, and could not difpofe of any part of 

 them. Each bake-houfe had a palronus, who had the fuper- 

 inter.dency thereof; and tlicfe palroni elefted one out of 

 their number each year, who had the fuperintendence over 

 the reft, and the care of the college. Out of the body of 

 the bakers, every now and then, one was admitted among the 

 fenators. 



To preferve honour and honcfty in the college of bakers, 

 they were exprefsly prohibited all alliance witn comedians 

 and gladiators ; each had his fhop or bakehoufo, and they 

 were diftributed into fourteen regions of the city. They 

 were excufed from guardianfhips and other offices, which 

 might divert them from their employment. 



By our own ftatutes, bakers are declared not to be hand!" 

 crafts. No man for ufing the myfteries or fciences of bak- 

 ing, brewing, furveying, or writing, (liall be interpreted a 

 handici-aft. 22 li. VIII. cap. 13. 



The bakers of London make the nineteenth company. 

 They were incorporated about the year 1307, and conjift of 

 a mafter, four wardens, thirty aiTiftants, and one hundred 

 and forty-nine on the livery, befides the commonalty. See 



COMPASV. 



The bakers of London are iinder the jurifdiftion of the 

 lord mayor and aldermen. A penalty is inflifted on bakers 

 felling at a higher price than is fet by the lord mayor ; and 

 bakers are to fet their marks on their bread. The aflize of 

 bread is regulated by feveral ftatutes. See Bread. 



The manner of baking at Otaheite, and in many ifiand* 

 of the South feas, is as follows. They make fire by rub- 

 bing the end of one piece of dry wood upon the fide of 

 another, juft as the carpenters whet a chiCtl ; they then dig 

 a pit in the ground, about half a foot deep, and two or 

 three yards in circumference ; they pave the bottom of it 

 with large pebble ftones, which they lay very fmooth and 

 even, and then kindle a fire in it with dry leaves and the 

 hulks of the cocoa-nut. When the ftones are properly- 

 heated, they take out the embers and rake out the allies 

 on every fide, then cover the ftones with a layer of green 

 cocoa-nut tree leaves, and wrap up the animal that is to be 

 dreffed, in the leaves of the plantain. If it be a fmall hog, 

 or dog, they wrap them up whole ; if large, they fplit 

 them. When placed in the pit, they cover it with hot em- 

 bers, and lay upon them bread-fruit and yams wrapped up 

 in like manner in the leaves of the plantain. Over thefe 

 they fpread the remainder of the embers, mixing among 

 them fome of the hot ftones, with more cocoa-nut tree 

 leaves and then clofe up all with earth, fo that the heat is 

 kept in. After a time proportioned to what is drclling, 

 the oven is opened, and the me.it taken out, tender, full of 

 gravy, and, as captain Wallis thought, better in every rt- 

 fpett than when it is dreffed any other vi-ay. Having no 

 2 Q vriTcll 



