TVheaf lately mtrGduced into England. 



115 



moist nature ; 18 lbs. of this flour making 25 lbs. of bread. 

 With a view to further the clesign of the Agricultural Committee,, 

 the mode of making this bread is stated^ ^yhich may enable other 

 persons to make comparative experiments with similar quantities 

 of flour from their own w^heats. The flour was placed to rise, or 

 to sponge^, overnight, with ^ a pint of yeast and 2 quarts of water. 

 At 9 o'clock the next morning, 4 ounces of fine salt were added, 

 and it imbibed 3 quarts of water, milk-warm, which was well 

 worked up, drawn up (as it were) into strings to expose it to the 

 air as much as possible, in order to render it hght ; which is pre- 

 ferable to pressing it down with the closed fist, which more or less 

 excludes the air, and tends to render the bread heavy. The 

 dough is then left in tin pans to rise for 20 minutes or J an 

 hour, and is usnally baked in 2 hours, more or less, according to 

 the size of the loaf. It is weighed when cold the next morning. 



It is to be observed that some flour has only imbibed, on the 

 following morning, after being placed to rise overnight, 2 quarts 

 and 1 pint of water ; whereas other sorts have imbibed as much 

 as 3 quarts and 1 pint, or a quart more. 



Crop. 



£. s. d, £. s. d. 

 45 bushels, at 8^. per bushel . . .18 0 0 



3 ditto Tailings, at 55 0 15 0 



Straw, 40| cwt, at 1.5. per cwt. ..209 



20 15 9 



Charges. 



Rent of land per acre . . . . 5 12 6 

 9 quarters of ashes ..... 2 5 0 



Tithe 086 



One ploughing for crop . . . .080 

 Half- tillage and dressmg on potatoes 2 0 0 



Seed, 8s. per bushel 0 16 0 



So™g 0 2 0 



Bush-harrowing and rolling . . .010 



One hoeing 0 5 0 



Reaping ........080 



Cartage, stacking, and threshing . 0 15 0 

 Interest on capital 0 10 0 



13 11 0 



Profit . . .£749 



Jersey Dantzic. 



1st. The mode of procuring the sorts of wheat described. — The 

 seed is described as having been raised from a smorle ear, origin - 



^ I 2 



