The daily dispatch. [volume] (Richmond [Va.]) 1850-1884, 1861-08-03
Ter b6 he Il 0rd is alca J
yaE,.hEr erin

aiLSbte tAftbp
cN7rvNed IA ths kIrbuu nd . spGtch "a
S1--srUr-- f4af our sol l'-r~ were Suffering IL
l-.Ish trr he want Of good bread. AID r.
"a - *tS' vs. made 90 hNr-t Keepers T. 81. q
Z. mem s.1pIe rec p"a f-r MAKING good yeas I
sad yeast breed. allow me u Hug-ss- i ~
- g, ur1s as ~uhl-ct.
every Tpg;nrut shc~e Is one, Il fn, many
more who ~ hv trAi" "a baker would IL uot
Be th~ best way 10 have that one t'r
III r.. II rec~ssrrv) % d. notFi-g elise but
~ e. coed hr "a tha' regimen, being C.lra.
ful cay him we'll tHr ~ o. course h.
Ne l s ,a' t5x %f MOI S% n S@.
~ .tue good. hett,htu' food ter 50 laJge a
,.t,-r ...u at Vat kjnr td'er-, than E: hs ~
T. 50 devoted Il ofb { thpTj time r'lso =
u istaTy tuiy7 III .A,uE good brrat IS 81
-, ma. "a unt - Siis LEANED ~ any ole
3l-:ct at Eu0J !cE negt j. rs necessary - -LC-
,,-s tHis drpart-lleAt as il al O. her Par-
s1:.ss tu } 4
T.a.t % egr1d hardfui hops. TWO table,
p ,. $ al s.,lt 1t sUg u or rIJ,asscS- boil 10
: u..r~ OF VAR abJr' half an hDu~, then
.-ato pu i. on The Il e gin and IA c4en
y.nt.r .u.altrg b8t WIt1 Il 'uT 70 ihrU' the Goa.
sI-f-tfy Of IA J. paste " Err par sally C-Oial
3 s Sats' "uauEa 10 ierm"nt II. Is ~ about
= q. rr -t x tab v>l yo;, ,fut u good yeast J. I
! remain IN ~ open Ne SCI igb'ly Covered
aul .5 s. '1ieIahiF yam place Rutl 1t FER
urlts fully. rhsu b5ftls aud let l. 81 nd
81 few hours uncovered then CORK ugh
" -rt ~ tn or twelve hours II viii
h. r ( T II 81. It should be kept iu 81 .c}
t.-- 20 u pifef|p ASi nj OF t1}S Yeast
!. q TART If Il. IL abr process Gf farmpnta
10. the 49, ~ E p9Tat,s from ~. u .ur mud
son NAV mir X il is not good; hnf il uerds on
IL 20 re " ii SIsk ~ " however II Is used In
" IN W. tb-r this yeast should hp IT Z IL
o. o. p. we-k II y-u wish yeast c.kes IN :
We KEEP sev,rI v eks, jus, ;hickpn this
l.qu I yaast ~ .ooa AS l. has risen we'll vi Il
( Or m-si a. % . dough, roll IL ont neaT'v h IF
81. mo- tli, x, cut into sm I'll ctk.s and dry
,tssrl IN hoard il 1ha shada, b,irg careful 70
tan th~m frequently. hen Ter actly dry.
"a. II a. IL "a haE and keep n LII IL a dry,
GO +. 80.
d t,,s y Qnort Of Il cur viii make a email
.~.f ui bIptt. Nak- II douch II II quart Of
Il ug. and a5o"' hlit pint toerhIp- I little
ltiurt- A. e'@ssarN) OF warm water tina Is ten aid
y I'rte naR SHft, and TWO rahI-~ y ,ousful
IT ''., -. .sr htrar his dough is vrn kue.,-
I'd qua, / ~ closely coreT,d jar. or buclet
TO j." y r. IS prefer hi 10 thu after h4virg
ne, leu.y warm ID II = title b. putting ". IN
-r...r 10 staud 4 lit'IA CHILE in II. Cover /, ,
! -.t h q warm clio h o. blanket ard put j.
+ 90 'uisr b y warm place - rise. hpn III
JlugG nsgtI,7 "a crack ~ The top which viii
-. rs-ig '4 IL b u sew or eight hours Il
-g I'D l. X q % u over again formed ilto a
.r.f az 4 20 rolls. and then pnt in the !, n IN
,eatea t. Is hs liri, aud put agar IN 4.
lallr ,h'v warm Ti"ce 20 rise gsic-tha pan
fheuIi b. cover ed With CIc.lr cloth ana the
vic OF trNIn II When the loaf comm ellcr- 20
C ak - tla top i i time to- n i. l. th- oven
=, q. k1--fnis second rising viii r-Quira Il "a :
r4- Az p p If ~ Two hoVrs 4 .r he first
II + u would h" rel % t4sTe rhp dough TO
a .. o.. h,'he~ j. Is sau~--lf 81, - ii H. saa
ui--, " = warm VISTA, shCaid h. In al q iu-
on ut. ,,roportIo n b4lG An even frrs T. on
ia. ~ : gar q i 11r. |, should b. baked
a. IA p. moderate h at. 40 ia a. to- inside may
~ tgo:ouEhlv baked before - bad crust y
form d Aisrr II is doue it fouis b allow q
Ju sag iittie y h le in "a VybIfn a. II 70 sbsk,
a r. is tamuiaTly oallet, meaning to dry lit
IL n -.