, 1866-08-28

crying for bresd, with none to give them;
rible Ir;ah famine, not longer ago than 1s47,
human beings persisted ior want Of food.
The chiefva.re Of wheat Is IN It's gluten and
farina, two substances OF which 1t is prlnci-
proportions, constitutes the difference ia
value Of various kinds Of this grain. Ground
up into flour, it is made into bread by vari~
ons different processes: We Of the city are |
compelled, most generally, to depend upon
lucky folks who. Of more domestic habits,
make and cat their OWL bread, pronounce to |
be poor stuf. 1t Is certain thai many OF us,
compelled to masticate it fur our daily liv-
Ing, remember with 2 whole Or 2 half Sigh,
home made bread that smother" made for |
us IN Cur youthful days. All, who Is then so
unfortunate that lie cannot call back with a
sigh of regret the wholesome. excellent
%ade ts made for
never 10 return? But We must come back
to our bread-makiug. Why It Is ne know
not; but very certain 1t Is, TINT bakers bread
Is instpld, dry stuff to those accustomed to
the home made article. i has been happily
TINT the feminine housekecper, to be perfect
in her vocation, must learn, and not only
learn we'll, but be proficient In nigh upon
half q dozen trades, each one Of which, In
large cities, is Kept distinct. She must:be
and good pfeserver Of fruits and pick1cr Of
pickles. These are Indispensable where the
| family Is obliged, Us all country families ase,
and many IN the cities. to depend upon the
must not only know these things herself,
hut be able to teach them to her servants,
| the most difficult thing of all, particularly IN
bread making; for thoug b this Is no mystery,
| It requires so much attention. such a con-
! stant looking after little details, that but
Keepers. Every process requires the utmost
watchfulness. It must be "made up" e1-
actly q! tile right time, or It will sour, after
helng mixed up with yeast for fermentation;
baked exactly at the right time, or 1t will be
time, und with the proper heat or 1t will be
nudeFdonc OF burnt Up. Any ipattention to
my Of these petty details Is fatal TO good
bread. Hence city folks, deapairiug Of at
tainlng perfection In them all, are usually
chlncry Mt the bake shop, which We wish, for
their eakcs, was more like the home mnde
bread Of the country.
But We st on very slowly with onr bread
making, r he first very important itcm IL
always good yeast. for leavcnlng Or ferment-
I
Ike their unlcnrcncd bread, though they oc-
cnfioually cat it yet, rs In the days Of tho
Passover; neither do the Gcntitcs. Yeast
mnst not only always be good, but always ut
10 make up batch Of bread, TO make II,
and kecr It always BY you. you must have d
little, say n tcacnpful, 10 start with this Is
indispensable. Now take ray plnt. taorc
rather than Ices, Of ms good flour US yon can
lind, put II In stone crock holding d gallon,
mud YtS11 a7n tb11 fHt1
while, aay quart Of boiling hot water.
Mind, when we say boiling hot, VIC mean It
and you nlust witch that careless girl, or II
won't ec boiling. Now stir up we'll the lloul
dry Gour-tl!cy will tukc caro- Of themselves
Let 1t cool till milk warm, add yolr telcu[
ofyeast, stir we'll agnin. put nway for tltteci
or twenty hours, or next morning, If you pro
pare II ut night, nn'l when you look at II al
the eSr.s".s1m Tint tsMs,. YOU have neas1,
yeast. Throw away your hops, your pota
toes, and all such mcsscs. AS the lawyer
say, they ure all surplnsasc, not only IN
necessary but an excuse for careless pcopl,
10 spoil good bread. This yeast of ours vii
keep In the. West for ncarl o week in th,
warncst Of weather, and longer in COLI
weather. On the scaboard, strange to say
our model housckecper who gives It's this In
valuable information, and who never make
had bread, declares that It wonld not keep
| NA4 uu" AAAE4l Iulk4 VII
swcetcr our delightful Western climate mus
be-.
Bpt our yeast is a liquid, and as such /
liable to spoil. Though It will keep for SOM
time it might, through carclessncss, b
all. To obyiatc this, We will dry It by mix
ing with It enough dry corn meal to make
stiff dough, rolling II out thin on the dough
board, say half an inch thick, and cutting
up into small cakes couple Of inches square
but unknown reason, "t,rnpikes.", Dr.
these cakes perfectly and completely In til
shade, In dry weather, put away IN bag In
dry place, and your yeast will certainly
good for six months. But mind, 1t mast b
put away perfectly dry, and kept so:,, T
toaycs, or SIX pounds, take d couple or thre
Of these cakes, break them M, and soak in
tnmblcr Of water two or three hours befor
using. After supper sift q quart, more Q
less, Of -four, stir up we'll with milk-war1
:. water, and modicum Of salt, which mean
ried In Temperature according to the seaso,
till 1t Is somewhat thicker than cream, adj
ing, OF course, the yeast Set aside in re:
sci large enough to hold it all from, fermcn
I summer this requires attention, as it is apt I
sour, which, though it may be ncntralize
: with soda, is fatal TO really good bread. !
winter, again, 1T is liablc to get too cold, oil
the yeast falls to start the fermentation VI
lis Ills asponse % % IL noasskeepers @ ,ae esli II
J, to the dough-tray. and knead it we'll with
suflicicucy Of 1our to the required stii
ness; the longer 1t is kueadcd Il
better. , PLACE C., in the e.,.1 bread E e pan
! ! hour: when It is rsaay for Iaking. We
the West do this in our cook stoves, We,
different institution from the "Dutch ovens
0 of Pennsylyanla-ah! what bread they {
5 make !-or the brick arched orcns Of VI
9 einia, heated with d wheclbarrow load
!. blacklist, lattest and swcaticst Of granni
Il for bakcr, Or rnther hakcress. Baking In
Y cook stove requires, above all, the grente
attention. It must not be too hot, ncittl
e must it be too cold. It must be just rigt
Fl and experience must be the guide in reac
~ attained, to keep It. Above all, turn
10 rans round in the oven every ten or fife
], minutes, as sometimes the bottom. again t
"a top, and not ,untrcqucntlr one side Or
~ ~ will scorch one side Of the loayes before
t. other Is baked. Usually forty-tlye to I'll
y minutes is required to bake the loa1
m through sufficiently; again calling experieu
- ~ to our MD. The best housckecpcrs look
=; Judge BY the time tint has elapsed and t
a. appearance and weight Of the loaf, when
=; IS properly baked, watching carefully
I'D fire MI the while
r. All these details, before We reach the po
Of our desires-a good loaf brcad-area ab
m 1utc1y necessary. If any are neglected, ,
ID bread Is not flrst~class. We must Gull in
on rerience to our aid, even With the most u,
,cr ute directions for our guide, Ofcourse no
lst made bread Is not only best, but cheapt
ny as the baker must have his profit, aud ger
ra ally looks sharp after it. In New Oflc
~. and eome other cities In the United sta1
lat and nearly all those Of Europe, the wei
"a. of the 1oaf, which bears uniform price
hd regulated by city ordinance on slid
scale, according TO the prise per barrel
pound of flour. On 1nqnIring Of Our d
: model housckeeper on the point Of ccono
in making ones own bread, with smile
readily gratifiea our inQufsitivcness by
forming us that as a general rule twenty
pounds Of -four, twenty pints Of water,
tablespoonsfnls Of fine salt and a quar-
yeast will make twenty heavy two-po
ioaycs Of the very best bread, weighing Fl
ad. 20 pouuds. So that our bakers have far Il
profit seven-twcntieths, or more than |
1. third. as pay for their trouble In making
Qua md clear profit. Certainly this, and perl
~ more, rs this per cent Is Increased by d.
NE, tricks we'll known to the trade; for
aat know, dear reader, that there is cheatin!
the all trades but yours and ours, and bakers