144 
THE CULTIVATOR. 
these domestic duties, we are willing, occasionally, to act the part of an 
auxiliary. With this view, we have published, with the aid of our cor¬ 
respondents, ample instructions for the economical fabrication of Indian 
com into human food, in a great variety of forms. As bread is virtually 
the “ staff of life,”—as good bread is more healthy and nutritious, and 
withal far more palatable than bad bread, we shall here offpr some fur¬ 
ther remarks upon this subject. 
TO MAKE GOOD HOUSEHOLD BREAD. 
Mix four ounces of salt, three quarts of water, a pint of yeast, and a 
peck of flour—seconds is more wholesome than superfine, though less 
white—in a trough; when properly fermented, knead and divide it into 
loaves, and bake till done. 56 lbs. flour will weigh 69$ lbs. when baked. 
TO MAKE POTATO BREAD. 
Wash and boil good sized potatoes, peel and mash them fine, or pass 
them through a sieve; add two or three parts of flour to one of potatoes, 
and a little more yeast than usual. Knead well* and allow the dough to 
stand a proper time to ferment, and bake. The bread is as palatable to 
many, and as wholesome, as wheaten bread, and effects a considerable 
saving of flour, which may be an object in scarce times. 
to make dr. darwin’s potato bread. 
Wash and grate 8 lbs. raw potatoes into cold water, stir it, and when 
the starch has subsided, mix the starch with 8 lbs. of boiled potatoes, 
knead and bake. This, says the doctor, will make as good bread as that 
from wheaten flour. 
mr. parmentier’s potato bread. 
Mr. Parmentier found, from a variety of experiments, that good bread 
might be made of equal quantities of flour and potato meal. He also ob¬ 
tained well fermented bread, of a good color and taste, from a mixture of 
raw potato pulp and wheaten meal, with the addition of yeast and salt. 
TO MAKE RICE BREAD. 
Boil three-fourths of wheaten flour and one-fourth of rice separately. 
The rice should be boiled to a pulp, the water squeezed out, the flour in¬ 
corporated, and the dough then treated in the same manner as that of 
common bread. Rice gains much more than wheat by baking; 32 oz. of 
flour and 6 oz. of rice, weighed, when baked 55$. oz. showing a gain of 
17$ oz. or nearly 50 per cent. The bread is wholesome, and rice is now 
as cheap as flour. Rice has been successfully tried, in the same propor¬ 
tion, with barley meal. Nine-tenths flour, and one-tenth rice, made like 
bread, with the exception of using yeast and salt, produced a finer crust 
in pastry than flour alone.. Rice bread keeps longer moist than pure 
wheaten bread, and is belter the second day than the first. Good flour 
imbibes one-half its weight of water, without letting it go again; flour of 
inferior quality does not imbibe so much. Seven pounds of flour will 
make nine pounds of bread. Half a pound of good rice, steamed in a 
little more than a quart of water, till it is quite dry and soft, gains two 
pounds, that is, four-fifths in weight. 
TO MAKE PUMPKIN BREAD. 
Boil a good pumpkin in water, till it is quite thick, pass it through a 
sieve, and mix flour so as to make a good dough. This makes an excel¬ 
lent bread. The proportion is increased at least one-fourth, and it keeps 
good a length of time. 
MR. DOSSIE’S DIRECTIONS. 
To make good bread, take of fine flour six pounds; of wafer, moderate¬ 
ly warm, but not hot, two pints and a half; of liquid yeast, eight spoons¬ 
ful; and of salt, two ounces. Put a pint of the warm water to the yeast, 
and mix them well, by beating them together with a whisk: Let the salt 
be put to the remaining part of the water, and stirred till completely dis¬ 
solved. Then put both quantities of the fluid gradually to the flour, and 
knead the mass well, till the whole is properly mixed. The dough must 
stand foui or five hours in a warm place, to rise, and then be baked without 
delay. When properly managed and baked, the above ingredients will 
have lost about one pound two ounces in weight, so that the loaf will 
weigh seven pounds twelve ounces. 
FRENCH MODE. 
Put a pint of milk to three quarts of water, in winter, scalding hot, in 
summer, blood warm; add salt, and a pint and a half a good yeast. Pour 
the yeast into the milk and water, and break in about five ounces of but¬ 
ter. Work it well till it is dissolved. Then beat up two eggs in a basin 
and stir them in. Mix about a peck and a half of flour with the liquor, 
and in winter make the dough pretty stiff, but more slack in summer; 
mix it well, and the less it is worked the better. Let it lie to rise while 
the oven is heating. When the loaves have lain in a quick oven about a 
quarter of an hour, turn them on the other side for about a quarter of an 
hour longer. 
Wheat and Indian, rye and Indian, and wheat and rye bread, are 
•made in the ordinary way. The New-England rye and Indian, generally 
contains one part of rye and two of Indian. The other mixtures may be 
varied at pleasure. Bread containing Indian meal requires a hotter oven, 
and is longer in baking, than other bread. 
GROWN WHEAT, 
According to Davy, is apt to contain a small quantity of prussic acid, 
highly deleterious. He directs to dry the grain in an oven; this stops the 
progress of germination. With flour made of such damaged wheat, 
mix one-half of good sound flour; and for each pound of the damaged 
flour, mix from 30 to 40 grains of the common carbonate of magnesia, i. 
e. uncalcined magnesia. A like quantity of common whiting may be 
substituted, 30 or 40 grains, for the magnesia; or for want of both, 25 
grains of pot or pearlash, or a tea-spoonful of strong ley. 
Dyspeptic Bread is made from flour not bolted, containing the bran, in 
the ordinary way. 
GENERAL REMARKS. 
New baked bread contains a large portion of indigestible paste, which 
may be rendered less unwholesome by allowing it to stand a day, or by 
toasting it. Stale bread, in every respect, deserves the preference to that 
which is newly baked; and persons troubled with fla<ulency, cramp of the 
stomach or indigestion, should abstain from new bread, and particularly 
from hot rolls-.— Willich. 
RUSSIAN MODE OF MAKING BUTTER. 
The milk is simmered fifteen minutes over the fire, when it comes 
from the cow, and then churned. This process produces butter imme¬ 
diately, and in quantity far superior to that made in the ordinary way, 
from milk that has undergone vinous fermentation; and in addition to its 
superior flavor, it will preserve its qualities much longer. Another ad¬ 
vantage is, that the milk being left sweet, is possessed of almost the same 
value for ordinary purposes, and more healthy, as the scalding destroys 
whatever animalculae it might have contained. In winter, place the milk 
vessel in a kettle of scalding water.— McKenzie. 
The Italian Sp/ing Wheat, has received high commendation from N. 
Jersey, Pennsylvania, Maryland, and Virginia, and wherever it has been 
sent, and is increasing in demand. This fact affords the best demonstra¬ 
tion of the utility of agricultural journals. This wheat is of very recent 
introduction, and was first publicly noticed about a year-ago in the Culti¬ 
vator, in a letter from Mr. Hathaway to the Conductor. Six months has 
served to introduce it into the middle and some of the northern states; 
and it has every where been found to be a valuable accession to our farm 
products. We state, for the benefit of those who are anxious to purchase 
seed, that it may be had of John Johnson & Son, commission merchants, 
No. 2 South-street, New-York, or on application to Ph. Van Rensse¬ 
laer, Cultivator Office, Albany. 
A new use for Apples. —That apples will fatten pigs, cattle and child¬ 
ren, has got to be an old story. It is now known that they will fatten 
poultry. Geese and ducks feed upon them, with avidity, when broken, 
and dung hill fowls also, and will peck and eat the mellow apples which 
fall from the tree. We have several kinds of early apples which the fowls 
attack as soon as they fall, and our ducks swallow our Siberian crabs en¬ 
tire. Now if apples will make pork and beef, and thousands can attest to 
this fact, why will they not make fat the goose, the duck and the chick¬ 
en? All that is required is that they should be mellow or broken, or per¬ 
haps it would be better to have them boiled. 
ADDRESS, f h,u; o. 
Delivered before the Berkshire Agricultural Society, 
AT THEIR TWENTY-SEVENTH ANNIVERSARY, OCTOBER 5, 1837, 
BY J. BUEL. 
Mr. President and Gentlemen of the Society : 
In compliance with your invitation, I propose to offer to this as¬ 
sembly some remarks on the duties which devolve upon the farmer; and 
to discuss some of the prominent means by which those duties may be 
usefully and profitably performed. 
Providence has imposed upon all; the obligation of providing for the 
wants and comforts of themselves and their households. These wants 
and comforts are not limited to mere food and clothing: they embrace the 
mind and the habits of life—intelligence, industry, frugality, benevolence. 
The lively exercise of these virtues, if not always necessary to prevent 
want, are the surest means of promoting comfort, and of securing to our 
children the substantial enjoyments of life. 
Though there are many, ways and devices by which men endeavor to 
obtain wealth and happiness, there are few employments in which these 
are attained with so much certairfty, or which are more conducive to 
health, to usefulness and manly independence—few which apparently 
better fulfil the beneficent designs of the Creator—than that assigned to 
our first parents—the cultivation of the earth. It has, to be sure, like all 
other avocations, its cares and its toils—its thorns—yet the wise and the 
good, engaged in its pursuits, seldom fail to draw from these, lessons of 
wholesome instruction:—to them, every thorn has its rose. Nor does 
farming afford that prospect of rapid gain, which some other employments 
offer to our cupidity; yet neither does it, on the other hand, involve the 
risks, to fortune and to morals, with which the schemers and speculators 
of the day are'ever environed. IC offers a sure and substantial source of 
gain and of usefuluess, far better for the individual and the community, 
