Bellows Falls times. [volume] (Bellows Falls, Vt.) 1856-1965, 1861-01-04
CONCENTRATED LEAVEN,
PoR MAKING
Bread Tea Cakes
AL kinds Of Pastry &C., sc.
MANUFACTURED
EDw. CHA NH ERLLlg & co
Proprietors OF ShaEmat Chemical Works,
No. AZ INDIA STREET. BOSTON.

pronristors az sbaglnat Chemical work.
n % IHyn1. s5-PFtr nosrnv
-,,,-,,.,,,,c ~, % I, - !, = - = ~ ,,
NoNSESthAlhD LsAY ~ Is Wy u ~ eaLeial eheth
lcl ieeafch. AZ lts ingfetehts nv PIaPAfed n we
mshest state o. purity, ana comppuhaea Nlh NeH 70
produce bread q Tar better quany ana m naeh less
tan oy any other process ana me submit .
with entire confidence 70 the judgment OF discriminating
BREAD pf ali Kinds @ade Nv usi,
Is lighter more dgestabe and natreions NJ al areee
na9ai taste; i ess liable to sour viii fetn III nofstIre
ionTar tba,, ~, othar nracass rd ~ 49, ~ NO. .s
for The oven need not exceed len minutes
It is valuable because is not perishabe and may
n reach "A "a n III eIiras AMI me, NJ Win
stances ii NAV be adopted thus obyiatna hi iacnt ~
interior e,slty rendering The broad mora ~ i \ ~
some
t,ined tbat si Z ~ ~ y aseer
J6 per cent in the common procfss much ~ H. ian
Inc ~ tbe fonr L ost Nv baa, coa,Irti y ~.
o ~ W t "a ~ lnt9 eafoo1ic
purpose Of generating gas 10 raise the dough H. si
; +; 's vase y avoided and the gas
has been stated doStroYts J ~ a. tdS L y
which by the common method ordinarv MAKES bo 9
ycy Il svs ~ 's Il process eeetipg The
By conformity to the directions IN eacb naddGs Y
son CAPABLE Of ordinary attentfon NAV cont ~ y ~
ana inc result VIII invariably be highly satisfactory
Certificate from DIR. Huycx
1ssHge % 20 fsafe q MASSACHUSETTS
81 have analysed the Concentrated Leayen manufactured
py hesssi LaW. Ohamben Co, with refernee to its pu
Iy ana ecsey Of action IN producing the effect Of yeast
oreao hs fgf y sAlhinuy compounded from perfectly
pure materaie which leave nothing but vegetable salt
Whlch essehay desirable food in the bread. II raises
we uousn without consuming the sugar or other pfn-
cpie IN the hour perfectly and the weight -four
VII produce more sweet paatabie breadhen be obtain
ed through the aid Of OF yeast while for cakes pastry
invaluable as It caves all risk, and much time of the
Pasuy eooh'
The experiments made BY me confirm the staterorts,
the manufacturers prove this compound worthy az
Bile approva and extended use. Respectfully
A. A. HAYES Nj NJ Sf9ts 4xso,.
l6 Doylston st., Boston, Sept o 1850 3
Ir ~
Nv" 10 Use IL
We append recipes but il may be used viii ,s+
advantage in all other Kinds of cake also i, fri
and other pastry S P"s'Aiuse
spoonfus Ieayen according to the quality az tb Am
10 one ouart 81 aonT niy ti9oro,bi - ~ eie ioufJ
three times through sieve r1b III n No. "a wv oI
the size of an egg and make fine nast ,itI M lil
water tmilk is preferable barely stf enougb ~
ing ont Mneb knealjn, sIo3l5 b Ti 70 roll
desired from and plaee ir9nediatsl IL ~ ens lnto
quickly = 1 '"N 'aAe
Loaf Bre:a.-The same propnrt;ons 30 r -,
flour saed together az above: unit tbs h gi aa
the nast stilF enopb n lt ; s1 1g ana make
reaiatelv in a SLOW ovc,, W " '''h """ Jake I'M
Graham Rrend.-Thr roo ,s,s,of, -, n f. .
one Quart a. wheat neal sifteI a eu 90
molasses and two eggs make tie paste thin WITH gu q
Iare l., a siovr oyan ~ ~ pew 'ti4n WITH ll'h ana
Brown Bread, Three teaspoonfois ,ro.r..
pint Of Hour and pint Of corn meal ali d ~ w ~
With mix and bake sioysly ' i'aSe tae paste thin
Baekai.ent caise.--FIoar ana milk sufficient to
make one quart o. batter add then three teaspoon