The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1895-04-30
LEvRN OR uNLEvRN BRRAD1

Correspondence Of the Progressive FARMER
The art of making leven bread is one
that adds so much to u comfort and
happiness, every lady should learn it
perfectly.
Yet. it is a sad fact, not one lady in
ten, ever makes a success OF It
Who would be among those tnaC
give up9 Many will say, not l. ana
not I, but it is I, and it is l.
The fact is, they often make failures,
and do not know the cause, and not
being convenient for.them to learn
they put it off for a more convenient
season, and that never arrives.
We are commanded Whatsoever
thy hand fndeth to do, do with thy
might" and To-day is the day OF sal,
walton" and these apply to temporal
as we'll as spiritual things.
Every art and science has laws TO
govern it, and those only who o6ey
them receive the reward.
To all who will study the subject,
follow it up, making full proof, success
will be the sure reward.
It is especially important that moth
ers should teach their daughters, as it
is easier for them to learn early in life,
having generally more time and
patience than afterwards. It is, also,
impossible for ladies to have work
done well, at all times, unless they
themselves know how to do it. Mothers
should have this in view, at all times
in training up their daughters.
OH happy woman that quietly and
patiently studies and learns one art
after another in her life work.
The first step towards making bread
with hops is to provide them, if they
are not already to be had. The eli
mate of North Carolina suits them ad-
mirably.' They need a rich soil to
bring them to perfection. They are
very hardy, however, and will live for
years at the same place without any
cultivation. But like other vines in.
tended to be trained up, they will bear
no fruit unless they have a support.
They ruin to the left as they Irvine
around the stake. Roots or informa-
ton in regard to them may be had by
applying to the Experiment Station at
Raleigh. They can also be found at
the Drug Stores, and are compressed
in small packages, and r. very nice.
Now all these are provided, and we
haven't a neighbor from whom to get
the little leven that leveneth the whole
lump. What are we to doG Why we
al sprout ORR or other grain dry it,
and beat it up, and we have malt, the
genuine article, and it is much better
for a starter than leven, especially if
the leven is the least sour.
When I was a young woman I asked
my step grandmother who was a
skilled hand at bread making, about
this getting a start with no neighbor
and she told me to sprout grain. I
went home, some distance, and took
leven with me, and made yeast, and
then bread, and was delighted with
success, and pleased my parents, but
ere long my yeast soured, and would
not work.
Then I tried to make the malt. My
grain was put into a cup, with tepid
water, and set in a warm place, and
day after day I watched to see the
sprouts come, but did they Gomez
Alas! No. The corn soured. It was
four years before I learned that corn
could not sprout under water, that it
would sour, and must be kept moist
only.
Now we have come to the most in
.teresting part, that of leven or yeast
and bread making.
Some prefer the leven in liquid form
and it is very nice and convenient that
way, if kept corked tight, and in a
cool place it will keep sweet a month.
RECIPES.
Yeast-Put single handful of hops in
quart of water, boil short while max.
ing a tea. Strain through colander,
and to this add three Irish potatoes
mashed fine, and a half cup each of
sugar and salt. When this cools to
milk warm, put in a bottle and set
with yeast or malt, Half cup of yeast,
half a tablespoonful of malt.
The bottle should be full, so that the
impurity may work off. 1t will begin
to work in from ten to twenty-four
hours and will be very pretty as the
little bubbles rise by thousands and
thousands to the top. After this has
worked three days it is finished, cork
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