n out;
and if the pollard be separated also, to make a finer article, a bushel
of ground wheat will then make fifty-eight pounds of fine white bread,
free from any foreign mixture, leaving from ten to fifteen pounds of
bran and pollard, which may be applied to useful purposes. The
calculation then will be easy, and the difference between purchasing and
making bread will be seen at once. A bushel of ground wheat weighing
sixty pounds will produce thirteen quartern loaves and a half of fine
bread, after the bran and pollard have been taken out; add to the price
of the wheat, nine-pence a bushel for grinding, three-pence for yeast,
four-pence for salt and the expence of baking; and from this deduct
six-pence at least for the value of the bran and pollard, and it gives
the price of the quartern loaves made and baked at home. In general it
will be found that there is a saving of one third of the expense, if the
business be properly conducted. Then the wholesome and nutricious
quality of the bread is incomparably superior; there is no addition of
alum, ground potatoes, whiting, or any other ingredient to give weight
or colour to the bread, as is too often the case with baker's bread; but
all is nutricious, sound, and good. But supposing their bread to be
equal in quality, there is still a considerable saving in the course of
a year, especially in a large family; and if household bread be made
instead of fine bread, every bushel of good heavy wheat will produce
nearly fifteen quartern loaves. Besides this, rye, and even a little
barley mixed with the wheat, will make very good bread, and render it
cheaper still. Rye will add a sweetness to the bread, and make it cut
firmer, so as to prevent the waste of crumbs, and is unquestionably an
article of good economy. The addition of potatoes is by no means to be
approved, though so often recommended; any of the grains already
mentioned have in them ten times the nutrition of potatoes, and in the
end will be found to be much cheaper. Making bread with skim milk,
instead of water, where it can be done, is highly advantageous, and will
produce a much better article than can be purchased at a baker's
shop.--On the subject of making bread, little need be said, as every
common maid-servant is or ought to be well acquainted with this
necessary part of household work, or she is good for nothing. To make
good bread however, the flour should be kept four or five weeks before
it is baked. Then p