The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1881-05-18
Bread Making
France. in the lIillstone.


Be careful that the batter is lukewarm
when the yeast is added, and as 1t
will take some time to rise, it must
be kept as nearly as possible at this
temperature; hence necessity OF
covering closely with the pan and
blanket. The dough should be knead-
ed and nodded in warm room, that
it NAV not become chilled. The
loaves should be covered closely.
Avoid putting the pans OF dough on
the stove, or on the hot water boiler,
as the bottom will become too warm.
If the dough gets cold, however you
will be obliged to resort to this means
TO obtain a termenting temperature
Bread should be thoroughly baked,
and it is well to make the loaves the
same size as far as possible, and by
looking at the clock the baking may
in few trials be regulated to
charm. II the bread comes from
the oven clammy or doughty make
the same size next time and bake d
little longer, or make the loaves
smaller and bake the same length OF
time
Rye bread is wholesome and nutri-
tious, digesting more rapidly than that
made from wheat, and is cheaper
1t is whittier when made with tue yeast
previously mentioned as being used
with musty flour, than With potato
yeast. Buckwheat cakes are no insig'
nifcant item in the bill of fare, during
the winter seasons in our Northern
climate, even though stirred at meal
time and saleratused thoroughly
We prefer them, however, to be |
mixed over night with buttermilk,
some salt and yeast added, and al
lowed to rise before they are baked.
Maze is no less important TO the
rapidly growing nation OF America
than the rice plant to the followers
OF Buddha or Brahma. When Co.
lumbus visited Cuba in 1892, he found
maize cultivated by the Indians, and
was equally pleased with the taste Of
the roasted grains and astonished
at their size. In the following year,
when he made his triumphant entry
into Barcelop a, and presented to his
royal patrons, Ferdinand and Isabella
with specimens OF the various
productions Of the New World, the
maize spikes he laid down before
their throne, though but little noticed,
were in reality OF Tar greater impor-
lance than the heaps OF gold which
were so falsely deemed to be the
richest prize of his grand discovery.
In this manner maize, or Indian corn,
which is found growing wild from the
Rocky Mountains to Paraguay, and
had been cultivated from time imme.
mortal, as well in the Antilles as in
the dominions of the Mexican Aztecs
and OF the Peruvian 1ncas, was first
conveyed from the New World TO
Spain, where its cultivation gradually
extended over the tropical and tenn.
perateZone of the eastern hemisphere.
Round the whole basin OF the Med
iterranean, corn has found a new
home, and It's grain now nourishes the
Lombard and the Hungarian, as it
does the Egyptian iellah or the Syr,
ian peasant. in grandeur OF appear
ance, corntield may be likened to
n"army with Banners" and reminds
the spectator Of the lofty bamboo
family in the tropical world. AS
bread, our nation, as well as others,
lose much of the real value Of this
noblest OF cereals from the lack oil
knowledge how to cook it properly.
For the purpose of bringing out the
salient of the corn bread-makers In the
introduction of this cereal more fire.
quently upon our tables, Orange
Judd, a spirited philanthropist and
able editor of the An1ericon Agricm
teriSt, in the year 1861, stated that
taking into account IT. current prices
OF corn, wheat and potatoes through.
the East and west, and estimated the
healthiul nutriment furnished by a
bushel of each, il seemed evident that
similar amount OF mourishment
would be obtained from 40 cents Elk.
pended in purchasing corn; 100 cents
expended in purchasing wheat; l60
cents expended in purchasing pota,
toes. In order to encourage the use
of more corn for food and save the
wheat to sell, he proposed a"corn
bread and cake exhibition" at his
editorial rooms, December. IA, 1861,
with FIVE premiums only. The Chief
requisites for the bread were: Cheap
ness, fair quality, and adaptability to
general family use, eaten cold, as well
as hot, and when from one TO three
DAYS old. Full directions for makiag