that will grind about twenty pounds of wheat at a time. This
bread is far more nutritious than ordinary bread made from flour from
which the bran has been entirely separated. The meal thus obtained may
be used for puddings, &c. There are mills which grind and dress the
wheat at one operation. Such mills may be obtained at any
ironmonger's. The saving in the cost of bread amounts to nearly
one-third, which would soon cover the cost of the mill, and effect a
most important saving, besides promoting health, by avoiding the evil
effects of adulterated flour.

1007. Home-made Bread.

To one quartern of flour (three pounds and a half), add a
dessertspoonful of salt, and mix them well; mix about two
tablespoonfuls of good fresh yeast with half a pint of water a little
warm, but not hot; make a hole with your hand in the middle of the
flour, but not quite touching the bottom of the pan; pour the water
and yeast into this hole, and stir it with a spoon till you have made
a thin batter; sprinkle this over with flour, cover the pan over with
a dry cloth, and let it stand in a warm room for an hour; not near the
fire, except in cold weather, and then not too close; then add a pint
of water a little warm, and knead the whole well together, till the
dough comes clean through the hand (some flour will require a little
more water; but in this, experience must be your guide); let it stand
again for about a quarter of an hour, and then bake at pleasure.

1008. Indian Corn Flour and Wheaten Bread.

The peculiarity of this bread consists in its being composed in part
of Indian corn flour, which will be seen by the following analysis by
the late Professor Johnston, to be much richer in gluten and fatty
matter than the flour of wheat, to which circumstance it owes its
highly nutritive character:

English Fine Indian Corn
Wheaten Flour. Flour.
Water 16 14
Gluten 10 12
Fat 2 8
Starch, &c. 72 66
--- ---
Total 100 100

Take of Indian corn flour seven pounds, pour upon it four quarts of
boiling water, stirring it all the time; let it stand till about
new-milk warm, then mix it with fourteen pounds of fine wheaten flour,
to which a quarter of a pound of salt