The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1881-01-13
Agricultural.


Making Deed nresa-
Net every woman can mAke good hrvad,
hui nearly every vomsn thinks sbs can
Nor every nss knows vhss coed bread Is,
bat nearly every man think. BIO dc~
Much q the misery o, Welded life comes
frosn bad brad Love "a apt 10 ny out a.
the window sbcn poor bread comes on the
table
Ie male good bread every honsesiis
mns. have good fcUr Good -four as made
from wheat ths, contains large proper.
ton Of gluisn. Varieties Of wheat vary
very much 10 this respect Then the nill.
CT In grinding the wheat mus, understand
his duty aud DO il A "set spell" OF
weather is the best time 10 have grist
ground,
The honr ought by all means 10 he siii.
ed before using. and old -four is better
than new. one great irouble 10 in mixing
the dough too stiff, /, should be as soil AS
il is possible 10 mould IT,
The dough must hs well kneadei. Give
II little more after You think il has had
enough knead until /, can be cut with
knife, without sticking.
The nice point is 10 have the dough
rise" enough and not too much II not
enough, the bread will be heavy; II too
much the bread will he sour or deficient
in sweetness As We have said before
there are three kinds OF bread-Sweet
Bread. Bread and Sour Bread. The first
named is the kind we are all after.
1t is thought by some that new milk is
preferable to water il mixing the sponge.
as ii gives the bread sweet, rich taste
that water cannot give il. A few cold,
boiled potatoes grated in the milk helps
to keep the bread moist In winter warm
the milk or water, and the -four should
not be loo cold.
The oven must be just hot enough to
crust the loaf soon, without burning or
IL too much. II 10 very import.
ant when the loayes are in the oven to
watch them carefully and not go off up
stairs TO make the bcds, or in the garden
10 pull weeds. II "a broom splint pushed |
through the center Of the loaf comes out
dry tho bread is done.
Good yeast is absolutely essential. Stale
hops will not make yeast that will make
good bread. Our esteemed Country
Cousin who makes charming bread, tells
Us about yeast. She says: There are
many varieties Of yeast and every one is eI-
,ected to think her own the best. We
lsed same yeast in our two families for 25
ears, each one making it desperately about
very two weeks, and il there are times we
hink advisable To change we do it with
ach other, but it is very seldom we have
o do it, 1t is made by taking five small
potatoes, two hsndsful Of hops placed ~ q
'ag kept for the purpose, and two add a
alf tin cups Of boiling water; boil until
be potatoes are done. then take them out
nto stone or earthen pot, and beat them
,ell, add two handsful Of salt and two
.a-cups of -four, then scald with tho hop
quor stirring it well, put it away to cool, {
aaving it until it is lukewarm before add ,
,g the yeast We always save tea-cup .
the old yeast, and il it is.the least sour,
id one tsaspoonful OF molssses; it makes
like fresh yeast"
Some Of the best bread makers set no \
ponge, bnt mix the yeast right into the
hole bulk OF -four and let rise once only
pfore making into loaves. This method
Itenest produces Sweet Bread. At night
TX the -four, salt, yeast and water or
ilk, knead and set to rise; OF breakfast
me make into loaves, let rise and bake. Il
Now, that we have good bread. let's put
in tight tin box, after it has entirely :
,oled off, where it will keep moist and
ay good until sed.-AgicultmaA