Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1875-01-27
To Make YenSt and Bread.

!
! SALT, one of ginger, and mix them all
smoothly with cup of warm water.
Strain the hops, and pour the i OF
/ liquid over the mixture, stirring briskly
| to prevent Jumping. Set it over the
fire until it boils, stirring it often enough
to prevent scorching. When nearly
l.cool add a cupful of lively, old yeast.
and set in warm place. In q. day or
two it will ferment, and be ready to
pour eff in bottles; a wide-mouthed
1 glass iruit-can is better, and should not
be quite filed, as there is pretty sure
to be second rising, If closely corked
and put In q cool place it will keep
sweet three or four months l''.f4 ofsr
But the bread is not made directly
from this yeast Take a pint or more
of nicely-mashed potato, add spoonful
of brown sugar, teaspoonful of salt.
and hot water enough to make a thin
nish batter When nearly cool, add
| four Or five spoonsful of the stock yeast,
and, if kept warm, it will soon be light.
and ready for use. After fermentation
set it in cool place, and it will keep
sweet several days, and may berenewed
and increased by adding more of the
warm potato batter. For the loaf take
a quart of flour, a pint Of the potato
yeast, and nearly 3 pint of warm water,
Mix thoroughly. set III a warm place.
and it will rise in about two hours. Now
stir in -four until it is quite stiff, but
not too stiff. Transfer the dough to the
wide four-pan or the moulding board,
and for ten or fifteen minutes knead it
with the hands and slash it briskly with
a case-knife. This slashing makes the
loaf more tender and even grained, also
prevents those large air-holes that are
apt to insinuate themselves In q hastily
made loaf. AT the last the loaf is not
stiff enough to stand alone; put it in q
deep, round tin basin, keep it warm un-
TIL it rises to the brim, spread over it's
surface a spoonful, of melted lard or
butter; with the oven "iust right" the
heat will penetrate the loaf evenly,
there will be no thick, hard crust, and
in little less than an hour it will come
out of the oven all of pinklsh tint, and
".every bit good enough to eat. .
The Essentials of !, Cheese Factory. 81 E
A cheese factory of 800 to 400 COWS
should be thirty by eighty feet, with
not less than sixteen feet posts and two
! floors. The manufacturing room
should, where convenient, be taken off
the south end. About twenty-five feet
will be required for this purpose. 1t
is generally more convenient to place
the platform for weighing in the milk
at the center of the end of the building,
| but it will sometimes be more convent
! ont foot fr.o,,, !,
side-center of the manufacturing room,
according to circumstances of location
and the apparatus used. The platform
should be just high enough to give the
milk a gentle current as it runs down
the conductor,or from the receiving can
to the vat. With the ordinary appa-
ratus the better height is three feet and
eight inches from the floor. Sometimes
the platform is placed outside the build
ing, but it is better that enough of it
should be inside to have the scales and
can within the building. 4 convenient
size is six by eight feet. A dumping
window, the sill Of which is two or three
inches higher than the top of the weigh
ing can, and & door beside it, are neces-
sary. Near the end of the platform
farthest from the dumping window, and
beyond the door, 8 crane with wind
lass for lifting the cans of milk from the
wagons is placed. The upright OF the
crane should be eight feet long or more;
the arm seven feet. It may be hung
like q barn door. Two pulleys, one at
the end of the arm and one at the angle,
| are necessary. The windass is attach
ed to the upright at a convenient height.
A ratchet should be attached to hold
the can at any point. The arrangement
OF the other windows and doors is a
matter in which individual taste may be
gratitied. There should be some kind
OF cover for the team and platform
where the milk is delivered. This may
be in the form of handsome wing
or extension 1Ox16 or 20 feet. No floor
| Will be required. Formerly factories were
all rough boarded, and all the inside
finish they received was little smooth
ing off Of the studding; but of late it is
getting customary to cell up with thin
boards or plaster the inside, and clap
board the outside. Were we erecting
factory at this time we would rough
board both outside and in, upon the
studding, and clap-board the outside,
CtllA 1ttul1 c11u RAS1OuOA CAC 1lS1uC. IL LII
was much cheaper to board the outside
vertically and batter the cracks, we
would not much object to that course,
but we have prejudice in favor of the
other finish. There are several rea-
sons why we would both board and
plaster the inside. The first of these
is that sometimes it may be desirable
I to keep up the temperature of the
room in cold weather, and if the inside
finish is simply lath and plaster, there
is annoying compensation Of moisture
upon the walls which will not be in the
other case. A simple board ceiling is
open to the same objection, if it is en-
tirely tight, as it should be, and it is
objectionable in several respects. It is
but little if any cheaper when made of
good material and properly painted.
The lime mortar is sweeter and purer
than any other known finish, and is
easily kept in condition.
For the purposes of ventilation open
ings may be made through the inner
"a fn Iho l. l.