Year: 1875

II. Boone, Before the Rlchmond
Horticultural Society, At Its Meet
Ing Held at the Residence OF MF.
=. .. Richey, July 10th. 1875.
To the President, Members Of the Associ-
alton, and Visitors:


Having been honored with the ap-
pointment of essayist for this meeting,
and disliking to disappoint in one
sense of the word, although l may in
another, l will therefore proceed 10
the performance of that duty without
apology, without telling you how un-
able | am to perform such task,
knowing that you will see this with
out my telling you.


I was instructed to choose my own
subject. A member has lequested me
to write on the subject of housekeep-
ing. giving particular attention to the
subject Of bread making. This is q
subject which embraces so many
branches that hardly know how to
speak of it in an essay of moderate
length, but as / am as familiar with
this subject as any other, [ will speak
of some of the most important points,
although / am not sure that the sub
ject is exactly an appropriate one, but
know that it is something that we are
all interested in, both men and wo-
men. Although the brethren may
not care to know how it should be
done, yet it is necessary for their
health, comfort, and good nature that
it is we'll done


One OF the first things to be consid-
cred In Housekeeping is convenience;
to have everything SO arranged as to.
perform the greatest amount OF work
with the least number of steps.
Therefore, we should see that the
wood, water, and everything that is
often used is as conveniently situated
as possible


have known persons to keep arti-
cles which were used almost daily and
articles which neither cold nor heat
would affect, some upstairs and 9TH
ers in the cellar, thus causing a great
amount of running up and down steps,
while little is accomplished, and time
and strength used to no purpose.


To be a good housekeeper requires
great deal of system, great deal of
thought and good management. The
mind is necessarily almost as busy as
the body to see that everything is
brought about at the right time, and
in the right way.


Regularity of meals is something
which is necessary for health and
comfort. A frierd of mine once had
neighbor who, she believed, became
a drunksrd because his wife was SO
careless about preparing his meals at
the proper time He would 60 home
to his meals and not finding them
ready he would go to saloon and get
something to drink. and then go back
to work, and thus the habit of drink
ing was formed.


Economy in housekeeping is sub
ject which should claim our attention;
although necessity may not require it,
yet it Is certainly very sinful to waste
that which others are hun yering for.
Our Savior taught us economy, the
practice of which would enable us to
assist the poor, but how many of us
are profted by this lesson?


And another point which may come
under the head Of extravaganza: 1t
is the practice of preparing such a
great variety for our meals. This
causes a great amount of labor and
adds nothing to our health. This
practice sometimes prevents persons
from giving their friends special invi-
tations to visit them because they
know so much will be expected of
them.


And now few remarks on the sub
ject of bread making. To make good
bread the first thing necessary is good
-four and yeast. The -four, Of course,
we have no control over. Good yeast
may be made in this way: Take three
tea cups full of water, put in a kettle
over the fire; take one handful of
hops, put into a sack, and boil in this
water few minutes; take three cups
Of -four, and mix thoroughly with the
same amount Of water, then lift the
sack of hops from the kettle and pour
the -four mixture into the hop water
and stir until it is cooked, then pour
into a vessel; when cool. add one half
tea cup Of yeast. This should be done
in the evening, and in the morning it
will be very light; then add ons tea
spoonful of salt, and stir we'll when it
rises again; add corn meal and make
into cakes to dry. l once thought l
could not make good yeast without
potatoes, but find they are not neces-
sary.


To make bread. boil about three
pints of peeled potatoes until we'll
done, put them in vessel and mash
we'll; then add as much water as you
wish to make sponge; then remove all
Jumps OF potatoes that may remain.
This mixture should be about milk
warm. Then add one-half tea cup of
yeast, which should be soaked about
fifteen minutes; one tablespoonful Of
salt, and -four enough to make a thick
batter. When finished the amount
will be little over one gallon, which
will make four large loaves of bread.
This also should be done in the even.
ing. In the morning it will be very
light and ready to knead into dough.
When this is done and it has raised,
knead it again: when It is again light
make into loaves and when light, bake
about one hour. Care sho6id be taken
to have it just light enough and not
too light. This and many other
things you will learn by experience.


And now it your bread has been
properly managed up to the time of
baking you are not yet sure OF good
bread, as very much depends on the
baking. To have the oven jast hot
enough and not too hot is a very i'm
portant ioint. To keep your yeast,
sponge and dough the right tempera-
ture is very necessary. 1t too warm
it may be scalded. and the yeast kill
ed. There is danger Of this in cold
weather; in warm weather it need not
be placed about the fire.


I have been surprised at the amount
of poor bread that / find as [ travel
through the country, and think wo-
men often deserve sympathy, and not
censure, when their bread is not good,
as this is one of the most difficult du-
ties which she has to perform in