6 3 S B A K 
Of the modern improvements at Chatfwortli, vvc (hall 
only fay, that the alterations were made by the command 
of the late duke of Devonfhire, under the diredtiou of 
Mr. Brown: the whole of which do no lei's honour to his 
talle, who formed and executed the plan, than to the judg¬ 
ment of the noble perfon who employed a man fo well qua¬ 
lified for the arduous talk of improving Chatfwortli. The 
park, under this gentleman’s direction, has been very much 
altered and modernil'ed, the water greatly improved, a new 
and elegant bridge erected, trees removed, plantations 
made, and many of the formalities annihilated. The water¬ 
works (till remain; but, to the man of tafte, thefe are con- 
fidered as mere matters of curious expence, and the re¬ 
mains of that fpecies of garden magnificence, which has 
long fince been exploded by a happy attention to the pow¬ 
ers and beauties of nature. 
Bakewell (Robert), the molt fuccefsful experimen¬ 
tal farmer and cattle-breeder ever known in England, was 
born at Dilhley in Leicefterlhire, in 1726. Having re¬ 
marked, that domeflic animals in general produce others 
poflefling qualities nearly limilar to their own, he concei¬ 
ved he had only to felePt from all the moll valuable breeds 
fitch as promiled to return the greateft poffible emolument 
to the breeder, and that he fitould then be able, by care¬ 
ful attention to progreflive improvements, to produce a 
race of (heep, liorles, horned cattle, or other animals, 
p'offeffing a maximum of advantage. A feledtion on this 
principle from different parts of England, was the origi¬ 
nal flock from which lie afterwards propagated his own. 
About 1760, Mr. Bakewell fold his flieep by private con¬ 
trail, at not more than two or three guineas each. Some 
time afterwards, he began to let fome of his rams, and 
for a few’ feafons received only fifteen (hillings and a guinea 
a-piece for them ; but, as the fame of Iris breed extended 
itfelf, he advanced his prices, and by the year 1770 was 
enabled to let fome of his rams for the feafon for twenty- 
five guineas. After that time, the prices and credit of 
his flock progreffively encreafed ; and at lad, fingle rams 
have been let for the feafon at the enormous price of four 
hundred guineas, and upwards. It is a fail that has no 
other example, that one ram, called the Two-pounder, pro¬ 
duced, in one feafon, the fum of eight hundred guineas, 
independent of ew es of Mr. Bakewell’s own flock; which, 
at the fame rate, would have made a total, the produce of 
a (ingle ram, of tw’elve hundred guineas. The race of 
Difliley flieep are known by the finenefs of their bones and 
flefli, the lightnefs of the offal, their difpolition to quiet- 
nefs, and confequently to mature and fatten with lei's food 
than other flieep of equal weight and value. Mr. Bake¬ 
well improved his black horfes by an attention to the form 
which is beft adapted to their ufe. His ftallions have been 
let for the feafon for one hundred guineas, and upwards. 
Many anecdotes are related of his humanity towards the 
various orders of animals. He continually deprecated the 
atrocious barbarities praftifed by the butchers and dro¬ 
vers ; (hewing, by examples on his own farm, the mod 
pleating inflances of docility of the animals under his care. 
This extraordinary man, more deferving, in our opinion, 
of the civic wreath, than the warrior or the ftatefinan, 
died 061 . 1, 1795, on the fpot where he firft drew breath. 
B A'KING, f. The art of preparing bread, or reducing 
meal of any kind, whether fimple or compound, into 
bread. See the article Bread. The various forms of 
baking may be reduced into two, the one for unleavened, 
the other for leavened, bread. For the firfl, the chief is 
manchet-baking; the proceis whereof is as follows: the 
meal, ground and boulted, is put into a trough ; and to 
every bufliel are poured three pints of warm ale, with barm 
and fait to feafon it. This is kneaded well together; af¬ 
ter which, having lain an hour to fwell, it is moulded in¬ 
to manchets; which, fcorched in the middle, and pricked 
up at top, to give room to rife, are baked in the oven by 
a gentle fire. For the fecond, fometimes called cheat- 
bread baking , it is thus: fome leaven (faved from a for¬ 
mer batch) filled with fait, laid up to four, and at length 
B A L 
diffblved in water, is drained through a doth into a hole 
made in the middle of the heap of meal in the trough ; 
then it is worked with fome of the flour into a moderate 
confidence : this is covered up with meal, where it lies 
all night; and in the morning the whole heap is flirred 
up, and mixed with a little warm water, barm, and fait, 
by which it is feafoned, fattened, and brought to an even 
leaven ; it is then kneaded, moulded, and baked, as before. 
To raije a bufktl of flour with a tea-[pouiiful of yeajl .— 
Suppofe you want to bake a bufhel of flour, and have but 
one tea-fpoonful of barm. Put your flour into the knead¬ 
ing-trough; then take about, three quarters of a pint of 
warm water, and the tea-fpoonful of barm, and put it into 
the water, with a little Liffeon fugar ; llir it until it is 
thoroughly mixed with the water: then make a hole in 
the middle of the flour large enough to contain two gal¬ 
lons of water ; pour in your fmall quantity; then take a 
flick about two feet long, and llir in fome of the flour, 
until it is as thick as batter for a pudding ; then drew 
fome of the dry flour over it, and leave it for about an 
hour: then take a quart of warm water more, and pour 
in; for in one hour it will be raifed fo, that it will break 
through the dry flour which you (book over it. When 
you have poured in tiie quart of warm water, flir in fome 
more flour, until It is as thick as before ; then (hake fome 
more dry flour over it, and leave it for two hours more, 
and then you will find it rife and break through the dry 
flour again ; then you may add three quarts or a gallon of 
water more, and flir in the flour and make it as thick as 
at firfl, and cover it with dry flour again ; in abouc three 
hours after mix up your dough, and cover it up warm; 
and in four or five hours more put it into tire oven, and 
you will have as good and light bread as though you had 
put a pint of barm. It does not take above a quarter of 
an hour more than tire itfual way of baking, for there is 
no time lofl but merely that of adding the water. The 
author of this method obferves, that the reafon why peo¬ 
ple make heavy bread is, not becaufe they have not barm 
enough, but becaufe they do not know that barm is the 
fame to flour as fire is to fuel; that, as a fpark of fire will 
kindle a large body by only blowing of it up, fo will a thim- 
ble-fuil of barm, by adding warm v/ater, raife or fpunge 
any body of flour ; for warm water gives frefli life to that 
which is before at work : fo that the reafon of making bread 
heavy is, becaufe the body fpunged is not large enough, 
but was made up and put into the oven before it was ripe. 
BA KOLA RZ', a town of Lithuania, in the palatinate 
of Troki, forty-four miles north-weft of Grodno. 
BAKON', a large foreft of Hungary, near Vefprin, 
where Andrew, king of Hungary, in a battle againft his 
brother, was forfaken by his followers, thrown down and 
trodden to death by his enemies. 
BAKOU', or Baku. See Bachu. 
B AKSAISK AI'A, a fortrefs of Ruffian Tartary, in the 
government of Caucaftis, on the weft fide of the Ural, 
thirty-two miles nortli of Gurieu. 
B A'LA, a town of North Wales, in the county of Me¬ 
rioneth, fituated near a lake or pool called Pemble Meer, or 
Pool of Bala, and by the natives Lhin Tegid. It is a town 
of good trade for (lockings, flannels, and corn, with a 
weekly market on Saturdays. The affizes are held here 
and at Dolgelly alternately. It is a place of great anti¬ 
quity, as appears from the remains of three Roman camps 
which feem to have been ufed as exploratory llations be¬ 
fore the Ordovices were totally fubdued. It is endowed 
with many valuable privileges; but there are no public 
flru 61 tires that merit particular defeription. It is an an¬ 
cient borough by preicription, and has been many years 
incorporated, the government being veiled in,two bailiffs 
and a common-council. Here is a fchool which is endowed 
for teaching and clothing thirty boys. The bifliops of St. 
Afaph and Bangor, for the time being, are the truftees. 
There is a feat called Glanayn near the fide of the Pool; 
and another called Caer Gai, about a mile higher, botli in 
the parilh of Llatjiwllyn, belonging to Sir W. W. Wynne. 
Rhiwlas, 
