162 
THE SOUTHERN CULTIVAl’OR 
like bread made with home-brewed yeast, except 
that you may put in almost any quantity of the 
potatoe yeast without injury. Those who use 
potato yeast like it much better than any othei. 
The only objection to it is, that in summer it 
must be made olten, as it will not keep sweet 
long. But it is very easily renewed. The 
chiel advantage is, that it rises quick, and nev- 
er gives the sharp and peculiar taste so often 
imparted to bread and cake, by all yeast made 
with hops. 
Potato bread. — Rub a dozen peeled boiled po- 
tatoes through a very coarse sieve, and mix 
with them twice the quantity of flour, mixing 
very thoroughly. Put in a coffee cup lull of 
home-brewed, or ol potato yeast, or half as 
much of distillery yeast ; also, a tea spoon full 
of salt. Add whatever water may be needed 
to make a dough as stiff as lor common flour 
bread. An ounce or two of butter rubbed 
into the flour, and an egg beat and put into the 
yeast, and you can have fine rolls or warm 
cakes for breakfast. This kind ol bread is very 
moist, and keeps welh 
Easternbrownbread. — One quart of rye; two 
quarts of Indi n meal ; if fresh and sweet, do 
not scald it, if not, scald it; half a teacup of 
molasses; two tea spocns full of salt; one tea 
spoon lull ofsaleratus; a tea cup of home- 
brewea yeast, or half as much distillery yeast ; 
make it as stiff' as can be stirred, with a spoon 
with warm water. Let it rise Irora night til) 
morning. Then put it in a large deep pan, and 
smooth the top with the hand dipped in cold wa- 
ter, and let it stand a while. Bake five or six 
hours. If put in late in the day, let it remain 
all night in the oven. 
Rye bread. — A quart of water, an 1 as much 
milk ; two tea spoons -full of salt, and a tea cup 
of Indian meal ; a tea cup lull of home-brewed 
yeast, or halt as much distillery yeast ; make 
it as stiff as wheat bread, with rye flour. 
Ru.e bread, No. pint of rice, boiled 
till soft ; two quarts of rice flour or wheat flour; 
a tea spoon full of salt; a tea cup of home- 
brewed, or hall as much distillery yeast ; milk 
to make it so as to mould liKe wheat bread. 
Rice bread, No. 2— Three halfpints of ground 
rice; two lea spoons full, not heaping, of salt ; 
two gills of home-brewed yeast ; three quarts of 
milk, or milk ana water ; mix the rice wiih 
cold milk and water to a thin gruel, and boil it 
three minutes ; then stir in wheat flour till as 
stiff as can bestirred with a spoon. When 
blood warm, add the yeast. This keeps moist 
longer than No. 1. 
Bread of unbolted wheat, or Graham bread.—- 
Three pints of warm water; one tea cup full of 
Indian 'meal, and one ol wheat flour; three 
great spoons full of molasses, or a tea cup ol 
brown sugar; one tea spoon full cl salt, and 
one tea spoon lull of saleratus, dissolved in a 
little hot water; one tea cup of yeast ; mix the 
above, and stir in enough unbolted wheat flour 
to make it as stiff as you can work with a 
spoon. Some put in enough to mould it to 
loaves. Try both. If made with home-brew- 
ed yeast, put it to rise over night. If wiih dis- 
tillery yeast, make it In the morning, and bake 
when light; in loaves the ordinary size; bake 
one hour and a half. 
Walnut HilVs brown bread.— Oae quart ol 
sour milk, and one tea spoon lull of salt ; one 
lea spoon full of pulverized saleratus, and one 
tea cup of molasses, put into the milk ; thick- 
en with unbolted wheat flour, and bake imme- 
diately, and you have first rate bread, with very 
little trouble.* 
BISCUITS. 
French rolls, or twists. -One quart of lukewarm 
milk; one tea spoon full of salt; a large tea 
cup of home-brewed yeast, or half as much dis- 
tillery yeast ; flour enough to make a stiff" bat- 
ter ; set it to rise, and when very light, work in 
one egg and two spoons full of butter, and knead 
in flour till stiflf enough to roll; let it rise again, 
and when very light, roll out, cut in strips, and 
brain it. Bake thirty minutes on buttered tins. 
Raised Biscuit. — Rub half a pour.d of but'er 
into a pound of flour; one beaten egg; a tea 
spoon lull of salt ; two great spoons full of dis- 
tillery yeast, or twice as much home-brewed; 
wet it up with enough warm milk to make a 
soft dough, and then work in half a pound of 
butter ; when light, mould it into round cakes, 
or roll it out and cut it with a tumbler. 
Very nice rusk. — One pint of millk; one coffee 
cup of jeast, potato is best ; lour eggs; flour 
enough to make it as thick as you can stir with a 
spoon ; let it rise till veryWghi, but hesure it is not 
sour, if it is, work in half a tea spoon full of sale- 
ratus, dissolved in a wine glass of warm water ; 
when thus light, w'ork together three quarters of a 
pound of sugar and nine ounces of butter ; add 
more flour, if needed, to make it stiff enough to 
mould • let it rise again, and when very light, 
mould it into small cakes ; bake fifteen minutes 
in a quick oven, and alter taking it out, mix a 
little milk and sugar, and brush over the rusk, 
while hot, with a small swab of linen tied to a 
stick, and dry it in the oven. When you have 
weighed these proportions once, then measure 
the quantity; so as to save the trouble of weigh- 
ing afterward. W rite the measures in your re- 
cipe book, lest you forget. 
Potato Biscuit. — Twelve pared potatoes boil- 
ed soft and mashed fine, and two tea spoons full 
of salt; mix the potatoes and milk, add hall a 
tea cup of yeast, and flour enough to mould 
them well ; then work in a cup of butter ; when 
risen, mould them into small cakes, then let 
them stand in buttered pans fifteen minutes be- 
fore baking. 
Crackers. One quart of flour, with two 
ounces of butter rubbed in ; one teaspoon full 
of saleratus in a wine glass of warm water ; 
half a lea spoon full ol salt, and milk enough to 
roll it out; beat it half an hour with a pestel, 
cut it in thin round cakes, prick them, and set 
them in the oven when other things are taken 
out. Let them bake till crisp. 
Hard Biscuit.— One (lOdiVi of ^QUT, and half 
a tea spoon full of salt ; tour great spoons lull 
of butter rubbed into two-thirds of the flour; 
wet it up with milk till a dough; roll it out 
again and again, sprinkling on the reserved 
flour till all is used; cut into round cakes, 
and bake in a quick oven on buttered tins. 
Sour milk Biscuit.— A pint and a half of sour 
milk, or buttermilk; two tea spoons full of salt; 
two tea spoons full of saleratus dissolved in 
four great spoons full ol hot wmter; mix the 
milk in flour till nearly stiff' enough to roll, then 
put in the saleratus, and add more flour; mould 
up quickly, and bake immediately; shortening 
for raised biscuit or cake should always be 
worked in after it is wet up. 
A good way to use sour bread.— When a batch 
of bread is sour, let it stand till very light, and 
use it to make biscuit for tea or breakfast, thus; 
Work into a portion of it, saleratus dissolved 
in warm water, enough to sweeten it, and a lit- 
tle shortening, and mould it into small biscuits, 
bake it, and it is uncommonly good. It is so 
much liked that some persons allow bread to 
turn sour for the purpose. Bread can be kept 
on hand for this use ahy length of time. 
’ From Chambers’ Edinburgh Journal. 
white and Brown Bread. 
Several years ago, we threw out the surmise 
that the separation of the while from the brown 
parts of wheat grain was likely to be baneful to 
health. We proceeded upon theoretical grounds, 
believing that Providence must have contem- 
plated our using the entire grain, and not a por- 
tion only; selected by meads of a nicely ar- 
ranged machinery. It struck us forcibly, that 
to go on, for a long course of years, thus using 
a kind of food different from what nature de- 
signed, could not fail to be attended with bad 
consequences. We have since learned that our 
views have some recognized support in science. 
The following paragraph from a recent pamph- 
let will at once serve to keep the subject alive 
in the minds of our readers, and explain the ac- 
tual grounds on which the separation of flour 
is detrimental : “ The general belief,” says the 
writer, “is that bread made with the finest flour 
is the best, and that whiteness is the proof df 
its quality ; but both these opinions afe popular 
errors. The whiteness may b? and generally 
is communicated by alum, to the injury of the 
consumer ; and it is known by men of science 
that the bread of unrefined flour will sustain 
lile, while that made with the refined will not. 
Keep a man on brown bread and water, and he 
will live and enjoy good health ; give him white 
bread and water only, and he will sicken and 
die. The meal of which the first is made con- 
tains all the ingredients necessary to the compo- 
sition ol nourishiPent to the various structures 
composing our bodies. Some of these ingredi- 
ents are removed by the miller in his efforts to 
please the public; so that fine flour, instead of 
being belter than the meal, is the least nourish- 
ing; and to make the case worse, it is also the 
most difficult of digestion. The loss is, there- 
fore, in all respects a waste; and it seems de- 
sirable that the admirers of white bread (but es- 
pecially the poor) should be acquainted with 
these truths, and brought to inquire whether 
they do not purchase at too deararate the privi- 
lege of indulging in the use of it. The unwise 
preference given so universally to white bread 
leads to the pernicious practice of mixing alum 
with the flour, and this again to all sorts of 
adulterations and impositions; for it enabled 
bakers, who were so disposed, by adding more 
and more alum, to make bread made from the 
flour of an inferior grain look like the best or 
most costly, and to dispose of it accordingly ; 
at once defrauding the purchaser, and tamper- 
ing with his health. Among the matters re- 
moved by the miller are the large saline sub- 
stances, which are indispensable to the growth 
of the bones and teeth, and are required, al- 
though in a less degree, for daily repair. Brown 
bread should therelore be given to nurses and to 
the young or the growing, and should be prefer- 
red bv all, of whatever age, whose bones show 
a tendency to bend, or who have weak teeth. It 
is believed that brown bread will generally be 
found the best by all persons having sluggish 
bowels and stomachs, equal to the digestion of 
the bran; But with some it will disagree; for 
it is too exciting to irritable bowels, and is dis- 
solved with difficulty in some stomachs. "When 
this happens, the bran should be removed either 
wholly or in part; and by suck means, the 
bread may be adapted, with the greatest ease to 
all habits and all constitutions.” 
Mr. Smith, in his late remarkable work on 
Fruits and Fariuacea as the food of man, gives 
some illustrations of this doctrine. “ Bulk,” 
he says, “is nearly as necessary to the articles 
of diet as the nutrient principle. They should 
be so managed that one will be in proportion to 
the other. Too highly nutritive is probably as 
fatal to the prolongation of life and health, as 
that which contains an insufficient quan- 
tity ol nourishrr>ent. It is a matter ol common 
remark among old whalemen, that, during long 
voyages, the coarser their bread, the better their 
health ‘ 1 have followed the seas for thirty-five 
years,’ said an intelligent sea captain to Mr. 
Graham, ‘ and have been in almost every part 
of the globe: and 1 have always found that the 
coarsest pilot-bread, which contains a conside- 
rable portion of bran, is decidedly the healthiest 
for my men.’ ‘I am convinced, from my own 
experience,’ says another captain, ‘that bread 
made of the unbolted wheat meal is far more 
wholesome than that made from the best super- 
fine flour — the latter always tending to produce 
constipation.’ Capt. Dexter, of the ship Isis, 
belonging to Providence, arrived from China 
in December, 1804. He had been about one 
hundred and ninety days on the passage. The 
sea-bread, which constituted the principal ar- 
ticle of food for his men, was made ol the best 
superfine flour. He had not been long at sea 
before his men began to complain of languor, 
loss of appetite, and debility. These difficul- 
ties continued to increase during the whole voy- 
