,transcrib]'s ,note3 ,bold text is surr\nd$ by equal signs & italic text is surr\nd$ by und]scores4 ,subscript$ numb]s are wrapp$ 9 curly braces & prec$$ by an und]score z 9 ,h#b,o4 ,,book ,,( ,,am]ican ,,bak+ -------- ,a ,,practical ,,guide ,,cov]+ ,,v>i\s ,,bran*es ,,( ,,! ,,bak+ ,,indu/ry1 ,,includ+ ,,cakes1 ,,buns1 ,,& ,,pa/ry1 ,,bread ,,mak+1 ,,pie ,,bak+1 ,,etc4 -------- ,,publi%$ ,,by ,,! ,,am]ican ,,trade ,,publi%+ ,,company ,,new ,,york ,,city ,copyright #aiaj1 by ! ,,am]ican ,,trade ,,publi%+ ,,co4 ,all ,rights ,res]v$4 ,,f\r ,,p>ts ,"p ,i4 ,cakes1 ,buns & ,pa/ry ,"p ,,ii4 ,pie ,bak+ ,"p ,,iii4 ,bread-,mak+ ,"p ,,iv4 ,miscellane\s ,any recipe or o!r in=mation reg>d+ ! ,bak+ ,indu/ry n f\nd 9 ! ,,book ,,( ,,am]ican ,,bak+ w be furni%$ free to all subscrib]s ( ,,bak]s ,,weekly4 ,address all communications to ! ,am]ican ,trade ,publi%+ ,company1 ,new ,york ,city4 ,,index ,,cakes1 ,,buns ,,& ,,pa/ry4 ,alb]ts #aa ,angel ,cake #aa ,apple ,cake1 ,pla9 #ai ,ba? ,buns #dc ,boliv>s #aa ,butt] ,cakes #dc ,butt] = ,cake ,bak+ #cd ,c>amel ,cake #ac ,*>lotte ,russe #de ,*eese ,cake #ab ,c9namon ,drops #de ,cocoanut ,cake #ab ,cocoanut ,kisses #dd1 #de ,corn ,muff9s #df ,cream ,cakes #dd ,cream ,puffs #dd ,cream ,rolls #dd ,cream+ ,me?ods #bi ,crull]s #dc1 #dg ,cup ,cake #ab1 #ac ,currant ,cake #ab ,currant ,diamond #dd ,d\ghnuts #df ,drop ,cakes #ad ,eclairs #dg ,eggs #ce ,fancy ,cakes #ad ,flor5ce ,cakes #ae ,fl\r = ,cake ,bak+ #cc ,fr5* ,crull]s #dg ,fruit ,cakes #ad1 #bf ,g5oa ,cake #ae1 #be ,g+] ,bread #dg ,g+] ,cakes #ae ,g+] ,nuts #ae ,g+] ,snaps #dg ,h9ts on ,cake ,bak+ #cc ,honey ,cakes #ae ,ice ,cream ,cones #dh ,ic+ #dh ,jams & ,jellies #fa ,jelly ,roll #ae1 #af ,jelly ,squ>es #di ,jumbles #di1 #ej ,lady ,cake #af ,lady ,f+]s #af ,,l>ge ,,cakes #be ,l$n] ,p\nd ,cake #bh ,lemon ,cakes #ag ,lo ,soni ,cake #be ,lun* ,cakes #ag ,mac>oons #ee ,m>ble ,cake #ag ,m>%mall[ ,fill+ #ee ,m>%mall[ ,ic+ #ee 7,see ,ic+7 #dh ,m]+ue #ee ,m]+ue ,pie #ee ,metropolitan ,cake #ah ,milan ,cake #ag ,m9ce ,meat #ee ,miscellane\s ,cake ,bak+ #ce1 #cg1 #dj ,molasses ,cakes #ah ,molasses ,fruit ,cake #bf ,muff9s1 ,corn #df ,napoleons #ef ,neapolitan ,cake #ef ,new ,ye>s ,cake #ai ,orange ,cake #ai ,orange ,pa/ry ,t>ts #ef ,orange ,squ>es #ef ,patties #eg ,patty ,%ells #eg ,pie ,bak+ #ace ,p9eapple ,t>ts #eh ,poor ,man's ,bread #de ,p\nd ,cake #bh ,,p\nd ,,cake ,,= ,,:olesale #bh ,puff ,pa/e #eh ,pump]nicle #eg ,rais9 ,cakes #ai1 #bg ,roosevelts #bj ,scones #fj ,scot* ,%ort ,cake #bj ,self-,rais+ ,fl\r #da ,soda ,cakes #bj ,spice ,cakes #ba1 #bb ,sponge ,biscuit #ei ,sponge ,cake #bj ,sug> ,cakes #ba ,sug> = ,cake ,bak+ #cd ,t>ts #eh ,tea ,biscuit #fj ,tutti-,frutti ,cake #bb ,vanilla ,jumbles #di ,velvet ,cake #bb ,vi5na ,biscuit #fj ,:ite ,m\nta9 ,cake #bc ,:ite ,squ>es #fj ,w9e ,cake #bc -------- ,,bread-,,mak+1 ,,etc4 ,corn ,flakes1 ,use 9 ,bread-,mak+ #abe ,cotton ,se$ ,oil 9 ,bread-,mak+ #aba ,d\ghs ,leav5$ by ,yea/ #ie ,f]m5tation #aca ,fl\r & ,bread #abi ,fl\r & ,mill+ #fh ,greek ,bread #aje ,malt ,extract 9 ,bread-,mak+ #aac ,potato ,fl\r & ,bread #abi ,rye ,bread #ajg ,,te*nology ,,( ,,bread-,,mak+ #fg ,,v>iations ,,9 ,,bread ,,textures #ajc ,yea/ & ,f]m5ts #ge ,yea/1 ,vi5na ,process #he -------- ,,miscellane\s4 ,,acc\nt+ ,,sy/ems #afe ,,bact]ia ,,contam9ation ,,9 ,,bread #afa ,cotton ,se$ ,oil 9 ,bread-,mak+ #aba ,,fl\r ,,& ,,:at ,,fl\r ,,w ,,produce #adg ,,fl\r ,,te/s #aga ,,ic+ #dh ,m>%mall[ ,fill+4 7,see ,ic+47 ,,milk ,,value ,,9 ,,bread #aee ,m9ce ,meat #ee 7,see ,pie ,bak+47 ,,ov5s1 ,,heat+1 ,,etc4 #adc ,,pie ,,bak+ #ace ,potato ,fl\r & ,bread #abi ,self-,rais+ ,fl\r #da ,illu/ration ,"p ,i ,cakes1 ,buns & ,pa/ry ,illu/ration ,,cakes1 ,,buns & ,,pa/ry ,angel ,cakes & ,food4 #b qts4 ,:ites4 #c lbs4 ,sug>4 #a lbs4 ,fl\r4 #a oz4 ,cream ( ,t>t>4 ,if pref]r$1 a little m sug> & a little less fl\r may be us$4 ,angel ,food is practically ! same z ,angel ,cake4 ,d n grease pans1 b dip 9 wat] be=e fill+4 ,turn upside d[n z soon z tak+ f ! ov54 ,ice cake z desir$4 ,alb]ts4 ,f\r lbs4 fl\r1 #b lbs4 sug>1 #ad oz4 butt] & l>d1 #h eggs1 oz4 ammonia & a little lemon oil4 ,break & rub ! butt] & l>d into ! fl\r s z to incorporate x well4 ,make a tray1 & place sug> 9 x1 ! eggs next1 & ! ammonia & oil ( lemon4 ,beat ! eggs a little ) ! h& s z to mix well ! ammonia & oil ( lemon4 ,"w all toge!r & %ake up until ?or\ghly mix$2 next break into small pieces & roll into balls1 & :5 all are f9i%$ place !m #a in*es ap>t 9 pans )\t grease4 ,!n ) a r\nd$ po9t cone made = ! purpose1 press 9 ! c5t] ( ea*1 s t !y w break op5 9 ?ree or f\r places ar\nd ! sides1 & bake 9 a tol]ably w>m ov54 ,boliv>s4 7,see recipe = ,molasses ,cakes47 ,cup ,cakes4 #c lbs4 ,sug>4 #a lbs4 ,butt]4 #ah ,eggs4 #a oz4 ,soda4 #c oz4 ,cream ( ,t>t>4 #a qts4 ,milk4 #f lbs4 ,fl\r4 ,proce$ same z ord9>y fancy or drop cake4 ,bake 9 hot ov54 ,cocoanut ,cakes4 #a lbs4 ,sug>4 #c oz4 ,butt]4 lb4 ,fl\r4 oz4 ,cream ( ,t>t>4 #c lbs4 grat$ ,cocoanut4 ,egg ,yolks4 ,flavor 7usually ,lemon74 ,use en\gh ( ! egg yolks to make a m$ium /iff d\gh & bake 9 a hot ov54 ,currant ,cake1 ,no4 #a4 ,two p\nds ( sug>1 #a p\nd ( l>d1 #ab eggs1 #b qu>ts ( milk1 #a ounce ( soda1 #b p\nds ( small currants1 #c p\nds ( /rong cake fl\r1 #b ounces cream ( t>t>1 flavor ) /rawb]ry4 ,take ! sug> & l>d1 rub to a cream1 add ! eggs1 next add ! milk4 ,dissolve soda 9 ! milk1 put ! currants 91 mix all toge!r1 take y\r sieve1 put ov] ! b[l4 ,put ! fl\r & cream ( t>t> 9 sieve & sieve ?r\gh1 mix light4 ,bake 9 small cup cake pans1 grease light4 ,^! cakes y d n ice4 ,sell = "o c5t ea*1 or six = five c5ts4 ,bake 9 heat ( #eej degrees ,f4 ,currant ,cake1 ,no4 #b4 7,small ,mixture47 ,?ree-qu>t]s p\nd sug>1 p\nd l>d1 #e eggs1 p9t milk1 p\nd currants1 ounce soda1 #b p\nds fl\r1 #a ounce cream t>t>4 ,?is cake is mix$ & bak$ ! same z ,currant ,cake ,no4 #a4 ,*eese ,cake4 ,two lbs4 ( *eese pass$ ?r\gh a sieve4 ,put 9 a b[l & add half a p\nd ( p[d]$ sug>1 #d eggs1 #c oz4 ( butt] & #b oz4 ( corn/>* or #d oz4 ( fl\r mix$ well toge!r2 flavor ) c9namon1 lemon1 vanilla or mace4 ,vanilla & lemon may be us$ toge!r4 ,! mixture %\ld be ( a runn+ ord]1 add+ suffici5t milk to become s4 ,*eese cake1 :5 bak$1 %\ld h ! appe>ance ( cu/>d1 x %\ld be nice & smoo? :5 cut4 ,*eese cake c be alt]$ or *eap5$ to suit prices & trade4 ,less butt] & eggs may be us$ & a proportionately l>ge am\nt ( corn/>* or fl\r & milk add$4 ,c>e %\ld be tak5 9 select+ a good *eese = ?is cake4 ,h>d1 s&y & dry *eese is z good z useless1 = y nev] get ! 8grit0 out ( x1 & x w absorb ! milk or moi/ure4 ,all *eese cakes :5 bak$ are spr9kl$ ov] ) p[d]$ sug>4 ,cup ,cake1 ,no4 #a4 ,two & "o-half p\nds ( sug>1 #a p\nds l>d or butt]1 #ae eggs1 #a qu>t milk1 #a ounce soda1 #d p\nds fl\r1 #b ounces cream ( t>t>1 flavor ) vanilla4 ,take sug> & l>d1 rub to a cream4 ,next add ! eggs1 mix4 ,take ! milk4 ,dissolve ! soda 9 ! milk1 mix toge!r4 ,take y\r sieve1 put ov] ! b[l4 ,put y\r fl\r 9 & cream ( t>t>4 ,sieve ?r\gh1 mix & bake 9 heat ( #ejj degrees ,f4 ,^! cakes are bak$ 9 l>ge lun* cake pans4 ,:5 bak$ & cool$1 ice ) vanilla & *ocolate1 & sell at two c5ts ea*1 or ?ree = five c5ts4 ,cup ,cake1 ,no4 #b4 7,small ,mixture47 ,"o p\nd sug>1 p\nd l>d or butt]1 #g eggs1 #a qu>t milk1 ounce soda1 #b p\nds fl\r1 #a ounce cream ( t>t>1 flavor ) vanilla4 ,?is mixture is made & bak$ 9 ! same way z ,cup ,cake ,no4 #a1 only diff]5ce is1 no ic+4 ,put1 say1 ab\t t5 or twelve currants 9 ea* pan & bake 9 same heat z ,cup ,cake ,no4 #a4 ,c>amel ,cake4 #a lb4 ,batt]4 #b lbs4 ,sug>4 #c ,lemon ,r9ds 7grat$74 #a teaspoonful p[d]$ ,mace4 #ae ,eggs4 #a pts4 ,milk4 #b gills ,rosewat]4 #a lbs4 ,fl\r4 #i oz4 ,corn ,/>*4 #a lb4 ,bak+ ,p[d]4 ,a small quantity ( ,p[d]$ ,c9namon4 ,cream sug>1 butt]1 lemon & mace toge!r1 add eggs gradually1 add rosewat] & milk1 knead+ well4 ,mix bak+ p[d]1 fl\r & />* & add to mixture1 /irr+ well4 ,bake 9 r\nd pans1 mod]ate ov54 ,! fill] is prep>$ z foll[s3 #i oz4 ,sug>1 #c ,eggs1 #a gill ,c>amel1 #e yolks ,eggs1 #a tablespoonfuls ,corn ,/>*1 #a pts4 ,milk4 ,cream eggs1 sug> & c>amel1 beat yolks & />* toge!r & mix all until smoo?4 ,add milk & cook to a cu/>d4 ,spread betwe5 lay]s & du/ top ( cake ) p[d]$ sug>4 ,i4 ,drop ,cakes4 #c lbs4 ,sug>4 #a lbs4 ,butt] & ,l>d4 #bj ,eggs4 #a qt4 ,milk4 #b oz4 ,ammonia4 #b lbs4 ,fl\r4 ,rub sug> & butt] ?or\ghly1 add+ eggs gradually4 ,!n add milk1 fl\r & ammonia4 ,bake 9 hot ov54 ,,ii4 #c lbs4 ,sug>4 #a lbs4 ,butt]4 #ae ,eggs4 #a qt4 ,milk4 #a oz4 ,ammonia4 #d lbs4 ,fl\r4 ,cream & proce$ z above4 ,fancy ,cakes4 #f lbs4 ,sug>4 #d lbs4 ,butt]4 #dh ,eggs4 #b qts4 ,milk4 #a oz4 ,soda4 #a oz4 ,ammonia4 #aj lbs4 ,fl\r4 ,cream well & bake 9 hot ov54 ,fruit ,cake4 #f lbs4 ,sug>4 #f lbs4 ,butt]4 #dh ,eggs4 #e lbs4 ,fl\r4 #ae lbs4 ,rais9s4 #ah lbs4 ,currants4 #a pts4 ,molasses4 pt4 ,br&y4 ,spices1 etc4 ,a small] & diff]5t mixture ) citron may be made z foll[s3 #a lbs4 ,sug>1 #a lbs4 ,butt]1 #ae ,eggs1 #a lbs4 ,fl\r1 #a lbs4 ,citron1 #f lbs4 ,rais9s & ,currants1 or full p9t ( ,br&y4 ,flor5ce ,cake4 ,sug>1 #a lbs42 butt]1 #ab oz42 :ites1 #a p9t2 milk1 #a p9t2 soda1 oz42 cream ( t>t>1 oz42 fl\r1 #a lbs4 ,rub ! butt] & half ! sug> light2 beat ! :ites & ! re/ ( ! sug> to !m4 ,!n mix 9 ) y\r rubb$ butt] & sug>2 !n milk1 flavor+ & fl\r4 ,g5oa ,cake4 #b lbs4 ,sug>4 #a lbs4 ,butt]4 #ae ,eggs4 #b lbs4 ,fl\r4 #c lbs4 ,currants & ,citron4 ,! above is a favorite ,engli% cake & is usually sold by ! p\nd4 ,g+] ,nuts4 #c qts4 ,molasses4 #a pts4 ,wat]4 #f oz4 ,soda4 #c lbs4 ,l>d4 #a lbs4 ,sug>4 #h lbs4 ,fl\r4 ,less l>d may be us$ if desir$4 ,_m add diff]5t spices4 ,g+] ,cakes4 ,f\r lbs4 fl\r1 #a qt4 molasses1 lb4 l>d1 p9t wat]1 #a oz4 soda1 #a oz4 g+]1 little salt2 place ! fl\r on "o side ( ! b[l2 put molasses1 l>d1 g+] & salt 9 ! o!r4 ,mix "o h&ful ( ! fl\r well into ^! +r$i5ts2 !n add ! soda dissolv$ 9 ! wat]1 & ! rema9+ fl\r1 & make a smoo? d\gh4 ,roll out & cut ) pla9 cutt]2 place on greas$ pans in* ap>t1 & bake 9 hot ov54 ,honey ,cakes4 ,put #d qts4 molasses 9 a kettle & br+ to boil4 ,z soon z x />ts to boil1 add #a p9t wat] & take f fire4 ,:5 almo/ cold mix 9 ab\t #aj lbs4 fl\r1 #a oz4 c9namon1 g+]1 & allspice1 #b oz4 p[d]$ ammonia1 #a oz4 soda1 & make a bak+ sample4 ,if !re is too mu* leav5+ 91 "w 9 "s m fl\r2 if n en\gh1 "w 9 "s m ammonia4 ,jelly ,roll4 #a lbs4 ,sug>4 #b lbs4 ,fl\r4 #g or #h ,eggs4 pt4 ,milk4 #a oz4 ,bak+ ,p[d]4 ,if pref]r$ oz4 ( ,soda & #a oz4 ,cream ( ,t>t> may be us$ in/ead ( ,bak+ ,p[d]4 ,x is important to note t ?is requires mix+ only4 ,don't beat4 ,jelly ,roll4 #c lbs4 ,sug>4 #bj ,eggs4 #a qt4 ,w>m ,wat]4 #e lbs4 ,fl\r4 #a oz4 ,bak+ ,p[d]4 ,add w>m wat] aft] eggs & sug> are ?or\ghly beat5 toge!r1 !n add fl\r ) :i* ! bak+ p[d] has be5 mix$4 ,bake on wet pap] & roll1 j cov]+ lay] ) jelly4 ,lady ,f+]4 #b lbs4 ,sug>4 #bd ,eggs4 #b lbs4 ,fl\r4 ,soda & ,cream ( ,t>t>4 ,! eggs %\ld be beat5 :ile slightly w>m4 ,lady ,cake4 #b lbs4 ,sug>4 #a lbs4 ,butt] #cf ,:ites ( ,eggs4 #b lbs4 ,fl\r4 ,almond or o!r flavor4 ,proce$ same z 8mixture ,no4 #b0 9 m>ble cake recipe else:]e4 ,lemon ,cake4 ,"o & ?ree-qu>t] lbs4 fl\r1 lb4 l>d1 #a p9t molasses1 p9t wat]1 #a oz4 soda1 a few drops ( oil ( lemon1 a p9* ( salt2 mix "o-?ird ( ! fl\r1 ! molasses1 l>d1 salt & oil ( lemon well toge!r1 !n add ! soda dissolv$ 9 ! wat]1 & ! rema9+ fl\r1 & mix x p]fectly smoo?4 ,bake 9 /raight flang$ r\nd pans1 greas$1 9 a quick ov54 ,lun* ,cake4 ,two p\nds ( p[d]$ sug>1 #a p\nd ( l>d or butt]1 #aj eggs1 #b qu>ts ( milk1 #a ounce ( soda1 #d p\nds ( cake fl\r1 #b ounces ( cream ( t>t>1 flavor ) vanilla4 ,take ! sug> & l>d1 put 9 ! b[l1 rub to a good cream4 ,next add ! eggs1 rub ?is also to a cream4 ,take ! milk4 ,dissolve ! soda 9 ! milk & mix toge!r4 ,n[ take y\r sieve1 put ov] ! b[l1 put y\r fl\r 9 ! sieve1 put ! cream ( t>t> on ! fl\r1 sieve ?r\gh1 mix & bake 9 greas$ lun* cake pans4 ,bake 9 heat ( ab\t #eej degrees ,f4 ,:5 bak$1 ice ) vanilla ic+4 ,:5 mix+ ?is mixture1 be v c>eful n to mix m ?an ne$$1 = ?is w make y\r cake %ort & heavy4 ,sell = "o c5t ea*1 or six = five c5ts4 ,milan ,cake4 ,two p\nds sug>1 a p\nd ( almond pa/e1 a p\nd & a half ( butt]1 #bj eggs1 #d lbs4 cake fl\r1 vanilla flavor4 ,! almond pa/e1 sug> & butt] %\ld be cream$ up1 ! eggs add$ by turns1 & !n ! flavor & ! fl\r work$ 94 ,! mixture %\ld !n be m$ium /iff4 ,fill into bag ) m$ium siz$ /> tube & dress ^u pap] into small cakes ( diff]5t %ape1 su* z cresc5ts1 apples1 f+]s1 etc42 !n place a small piece ( ,fr5* fruit1 a blan*$ & split almond or pi/a*io nut on top & bake 9 a mod]ate heat4 ,m>ble ,cake4 #e lbs4 ,sug>4 #d lbs4 ,butt]4 #b qts4 ,:ites ( ,eggs4 #f lbs4 ,fl\r4 ,color "o-qu>t] ( ! mixture ) *ocolate & ano!r qu>t] ) co*9eal keep+ "o-half natural color4 ,/>t ) a ?9 lay] ( ! latt] at ! bottom1 !n drop 9 ! o!r mixtures alt]nately ) spoons1 mak+ su* effects z ! fancy ( ! op]ator may dictate4 ,mixture ,no4 #b4 ,ano!r good recipe = ! above is z foll[s3 #d lbs4 ,sug>1 #a lbs4 ,butt]1 #c oz4 ,bak+ ,p[d]1 #cf ,:ites ( ,eggs1 #c p9ts ,wat]1 #d lbs4 ,fl\r1 ,lemon flavor4 ,proce$ same z = p\nd cake4 ,:5 cool ice ov] & cut into squ>es4 ,?is mixture c also be us$ = a /&>d :ite cake4 ,molasses ,cakes4 #c pts4 ,molasses4 #c pts4 ,wat]4 #a lb4 ,l>d4 #e lbs4 ,fl\r4 #c oz4 ,soda4 #b ,eggs4 ,! above c be made ) #a egg4 ,"s use #c & #d eggs4 ,_m also use ab\t #c oz4 sug>4 ,= ,boliv>s add spices4 ,sug> ,boliv>s are made z foll[s3 #f lbs4 ,sug>1 #c lbs4 ,l>d1 #d oz4 ,ammonia1 #c qts4 ,milk1 #ab lbs4 ,fl\r & ,flavor+4 ,metropolitan ,cake4 ,"o & "o-half p\nds sug>1 #a p\nd l>d1 #g eggs1 #a p9t milk1 ounce soda1 #b p\nds cake fl\r1 ounce cream ( t>t>1 flavor ) lemon4 ,take sug> & l>d1 rub to a cream4 ,add ! eggs4 ,next take ! milk4 ,dissolve ! soda 9 ! milk1 mix toge!r4 ,take y\r sieve1 put ov] b[l1 put fl\r & cream ( t>t> 9 x4 ,sieve ?r\gh1 mix & bake 9 l>ge lun* cake pans 9 heat ab\t #ege degrees ,f4 ,:5 bak$ & cool$1 jelly ! side ) f9e currant jelly or any o!r good jelly4 ,dip !m 9 cocoanut *opp$ f9e4 ,keep !m on a pan4 ,take a pap] cornet1 fill ) vanilla & *ocolate ic+1 m vanilla ?an *ocolate4 ,put two r\nd r+s on top4 ,^! cakes are v good4 ,sold = two c5ts apiece1 or ?ree = five c5ts4 ,new ,ye>'s ,cake4 #a lb4 ,butt]4 #b lbs4 ,sug>4 #i oz4 ,l>d4 #a pts4 ,wat]4 oz4 ,ammonia4 oz4 ,c>away ,se$4 #f lbs4 ,fl\r4 ,! d\gh = ! above %\ld be work$ well4 ,break ! butt] up well ) ! sug> & wat]4 ,orange ,cake4 #ba ,eggs4 #a lbs4 p[d]$ ,sug>4 lb4 ,fl\r4 lb4 ,corn ,/>*4 lb4 ,butt]4 ,fir/ beat ! yolks & :ites sep>ately4 ,mix toge!r ! fl\r & corn />*4 ,add to ! :ites1 beat5 v /iff1 ! yolks & sug>1 sep>ately1 gradually4 ,next add fl\r1 & :ile /irr+ p\r 9 butt] hot4 ,make a smoo? batt] & bake 9 hot ov54 ,= ! fill+ use #ab yolks ( ,eggs1 #i oz4 ,sug>1 #c oz4 ,corn ,/>*1 #c ,oranges1 #a ,lemon1 p9t ( ,wat]4 ,use bo? ! juice & r9d 7grat$7 ( ! oranges & ! juice only ( ! lemon4 ,make a smoo? cream ( ! sug> & />* & !n add ! orange & lemon mixture4 ,boil & !n spread betwe5 ea* lay]1 ic+ on top ) s(t orange ic+4 ,pla9 ,apples4 ,two lbs4 fl\r1 #a lbs4 sug>1 #a lb4 butt] or l>d1 or half ( ea*1 p9* ( mace4 ,rub ! sug>1 eggs & %ort5+ lift1 add ! mace1 ammonia dissolv$ 9 ! milk1 & !n ! fl\r4 ,roll out & cut ) a squ>e flut$ cutt]4 ,place on lightly greas$ pans1 & bake 9 a mod]ate ov54 ,rais9 ,cake4 #f lbs4 ,sug>4 #c lbs4 ,butt]4 #cg ,eggs4 #b qts4 ,milk4 oz4 ,soda4 #a oz4 ,cream ( ,t>t>4 #i lbs4 ,fl\r4 #i lbs4 ,rais9s4 ,?is makes an exceptionally f9e cake4 ,if desir$ citron1 currants or peel c be us$ in/ead ( rais9s4 ,roosevelts4 ,9 a b[l beat #a p\nd #e ounces ( sug>1 f\r :ole eggs & #bj yolks light4 ,9 ! meantime :ip #af :ites ( egg v /iff1 gradually add+ #h ounces ( p[d]$ sug>1 & c>efully mix x 94 ,add #f ounces ,sultana rais9s1 #d ounces ( v clean currants1 #b ounces f9ely m9c$ citron1 #a p\nd #i ounces ( fl\r1 & f9ally #f ounces melt$ butt]4 ,fill into melon-%ap$ pans1 :i* h be5 greas$ & du/$ ) fl\r1 & bake 9 a cool ov54 ,z soon z bak$ turn cakes out on a sieve & du/ :ile hot lib]ally ) vanilla sug>4 ,scot* ,%ort ,cake4 #c lbs4 ,fl\r4 #a lb4 ,butt]4 lb4 ,l>d4 lb4 ,butt]4 lb4 ,sug>4 ,! above %\ld be work$ into a good /iff d\gh & bak$ 9 a cool ov54 ,too mu* heat w spoil x4 ,sponge ,cake4 #a lbs4 ,sug>4 #af ,eggs4 #b lbs4 ,fl\r4 #a oz4 ,bak+ ,p[d]4 ,cream well & use a good cream ( t>t> bak+ p[d]4 ,soda ,cakes4 #c lbs4 ,sug>4 #c lbs4 ,butt]4 #ac lbs4 ,self-rais+ ,fl\r4 #c qts4 ,milk4 #f lbs4 ,currants4 #a lbs4 ,citron4 #ae ,eggs4 ,! above are usually bak$ 9 squ>e molds4 ,recipe = self-rais+ fl\r is publi%$ else:]e4 ,sug> ,cakes4 #f lbs4 ,butt] 7or half ,l>d74 #i lbs4 ,sug>4 #d oz4 ,ammonia4 #b qts4 ,milk4 #cj ,eggs4 #ah lbs4 ,fl\r4 ,add fl\r la/ & d n "w d\gh too mu*4 ,use exact proportions giv54 ,sug> ,cakes ,)\t ,eggs4 #f lbs4 ,sug>4 #b lbs4 ,l>d4 #b qts4 ,wat]4 #b oz4 ,ammonia4 #ab lbs4 ,fl\r4 ,butt] is usually us$ in/ead ( l>d4 ,x is frequ5tly us$ half & half4 ,milk is g5]ally us$ also 9 place ( wat]4 ,sug> ,cakes4 ,f\r lbs4 fl\r1 #b lbs4 sug>1 #a lb4 l>d or butt]1 or half ( ea*1 #e eggs1 #e gills ( milk or wat]1 oz4 ammonia1 oz4 soda1 few drops ( oil ( lemon1 & if l>d is us$1 a p9* ( salt2 rub ! butt] or l>d ) ! sug> until light1 !n rub 9 ! eggs & soda2 next add ! ammonia dissolv$ 9 ! milk or wat]1 & ! oil ( lemon4 ,:5 all ^! are slightly mix$ "w 9 ! fl\r smoo?ly1 roll out ) roll+ p91 & cut ) flut$ cutt]2 place on greas$ pans in* ap>t1 & bake 9 hot ov54 ,spice ,cakes4 #b lbs4 ,crumbs4 lb4 ,l>d4 lb4 ,sug>4 #aj or #aa ,eggs4 #a pts4 ,molasses4 oz4 ,soda4 #a oz4 ,cream ( ,t>t>4 #a pts4 ,wat]4 #b lbs4 ,fl\r4 ,spices4 ,! pans %\ld be well greas$4 ,! tops are usually ic$4 ,spice ,cake4 ,"o-half p\nd sug>1 p\nd l>d1 #b eggs1 #a p\nd /ale cake1 ounce soda1 #a qu>t molasses1 #a qu>t wat]1 a few drops ( co*9eal1 #b p\nds fl\r1 ounce cream ( t>t>4 ,take sug> & l>d & mix to a cream1 add eggs1 next take ! crumbs4 ,mix toge!r & add ! molasses & milk4 ,take ! wat]1 add ! soda & mix toge!r4 ,put ! fl\r 9 ! sieve & cream ( t>t>1 sieve ?r\gh4 ,mix & bake 9 lun* cake pans4 ,grease heavy4 ,bake 9 good heat1 #fjj degrees ,f4 ,:5 bak$ & cool1 ice ) *ocolate ic+4 ,sold = "o c5t ea*1 or six = five c5ts4 ,tutti ,frutti ,cake4 ,tutti ,frutti ,cake is made ) ord9>y cake mixture1 any price y may wi%1 usually bak$ 9 p\nd m\lds1 cov]$ on top ) assort$ fruit glace1 includ+ ,almonds1 ,figs1 ,*]ries1 ,apricots1 etc41 *opp$ f9e & mix$ ) wat] ic+4 ,"s use :ipp$ cream & z lay] cake4 ,velvet ,cake4 #a lbs4 ,sug>4 lb4 ,butt]4 #i ,eggs4 #a gills ?ick ,cream4 #a big spoonful ,rosewat]4 #a lbs4 ,fl\r4 #a oz4 ,bitt] ,almonds 7blan*$ & p[d]$74 #b teaspoonfuls ,bak+ ,p[d]4 ,sep>ate yolks & :ite ( eggs4 ,:5 butt] & sug> are ?or\ghly cream$1 add yolks :ipp$ ?ick4 ,next p\r 9 ! cream1 almond pa/e & fl\r4 ,beat until smoo?4 ,!n add ! fl\r & :ites1 :i* h be5 previ\sly beat5 /iff4 ,bake 9 %all[ pans l9$ ) butt]$ pap]4 ,d n h ! ov5 too hot4 ,w9e ,cake ,mixture4 #b lbs4 sug>2 #a lbs4 l>d2 #d lbs4 fl\r2 #c oz4 bak+ p[d]2 #b pts4 milk2 #a pts4 eggs2 flavor4 ,w9e ,cake4 #c lbs4 ,sug>4 #b lbs4 ,butt]4 #ba ,eggs4 #c pts4 ,milk4 #a oz4 ,ammonia4 #b oz4 ,cream ( ,t>t>4 #f lbs4 fl\r4 ,bake 9 hot ov54 ,cream1 butt] & sug> well & use exact proportions giv54 ,:ite ,m\nta9 ,cake4 #d lbs4 ,sug>4 #b lbs4 ,butt]4 #ah ,eggs 7,:ites only74 #a pts4 ,milk4 #a oz4 ,soda4 #c oz4 ,cream ( ,t>t>4 #ca-e lbs4 ,fl\r4 ,lemon or ,orange flavor4 ,^! cakes are made to sell at #be c5ts ea*4 ,by *eap5+ ! +r$i5ts1 h[ev]1 _m sell !m at #ae c5ts1 :i* seems to be ! popul> price4 ,illu/ration ,,l>ge ,,cakes ,,by ,,l\is ,,/]n ,lo ,soni ,cake4 ,tw5ty-"o p\nds ( p[d]$ sug>1 #ac p\nds ( l>d or butt]2 ?is mu/ be rubb$ well = fifte5 m9utes1 & if made ) cake ma*9e w take eight or t5 m9utes2 add #f p9ts ( eggs 7rub !m a few at a "t71 #c qu>ts wat] or milk4 ,dissolve #b ounces ( ammonia 9 wet "p ( mixture1 #a ounces ( gr\nd mace1 #a ounce ( gelat9e4 ,mix ?is all toge!r4 ,next put #a p\nd ( egg nutr9e or #b teaspoonfuls ( egg color2 add #bd p\nds ( /rong cake fl\r1 ) #a ounces cream ( t>t>4 ,mix ?is all toge!r4 ,mix v light4 ,?is is bak$ 9 ?9 p\nd cake pans2 ea* pan w hold f #g to #i p\nds2 fill ?ree-qu>t]s full1 close lid d[n tight & set 9 cool ov5 9 heat ( ab\t #ccj degrees ,f4 ,bak$1 b /ill hot1 take a good egg ic+ & cool x ) "s walnuts & spr9kle on top4 ,?is cake c be sold = #ab or #ad c5ts p] p\nd1 accord+ to trade4 ,g5oa ,cake4 7,sold by ! p\nd47 ,no4 #a4 ,five p\nds ( granulat$ sug>1 #c p\nds ( l>d or butt]1 #dj eggs1 #a ounce ammonia1 #d p\nds rais9s1 #b p\nds citron1 #h p\nds ( cake fl\r2 rub sug> to a cream2 add sl[ly few eggs at a "t2 dissolve ammonia 9 gill ( cold milk2 mix rais9s & citron toge!r & add to mixture4 ,n[ put 9 y\r fl\r2 mix light1 & bake 9 "o l>ge pan1 greas$ good & ?ick2 put heavy pap] ar\nd & put 9 ov5 9 sl[ heat ( ab\t #ccj degrees ,f4 ,:5 bak$ & /ill hot1 put ov] x a good boil$ fondant ic+ & spr9kle a few *opp$ nuts ov] ! top4 ,?is is a v good cake & w lay = mon?s )\t gett+ m\ldy or h>d4 ,sold = #ab or #ad c5ts a p\nd4 ,fruit ,cake ,no4 #a4 ,?irte5 p\nds ( p[d]$ sug>1 #ab p\nds ( l>d1 #ajj eggs1 #b qu>ts ( molasses1 #a p9t ( good %]ry w9e1 p\nd ( gelat9e1 #cj p\nds ( currants1 #be p\nds ( rais9s1 #aj p\nds ( citron & #aj p\nds ( /rong cake fl\r4 ,put sug> & l>d 9 cake ma*9e1 let "w good4 ,next add ! eggs & dissolve gelat9e 9 gill ( wat]2 add gelat9e1 molasses1 currants1 citron & rais9s2 let mix1 & la/ add ! fl\r4 ,?is is bak$ 9 l>ge p\nd cake t9s )\t a cov]2 put 9 ov5 9 sl[ heat ( ab\t #ccj degrees ,f4 ,v good cake1 sold = #aj c5ts a p\nd4 ,fruit ,cake ,no4 #b4 ,bake 9 small du*ess cake pans & sold by ! p\nd at #aj c5ts p] p\nd4 ,take #g p\nds ( sug>1 #e p\nds ( l>d ( cottonse$ oil1 #ej eggs1 #a qu>t ( molasses1 #a p9t ( good %]ry w9e1 #b ounces gelat9e1 #ae p\nds ( currants1 #d p\nds ( citron1 #e p\nds ( rais9s1 & #e p\nds ( /rong fl\r1 ) #d ounces cream ( t>t>4 ,?is is mix$ ! same z ,fruit ,cake ,no4 #a4 ,bak$ 9 a heat ( #djj degrees ,f4 ,molasses ,fruit ,cake4 7,sold by ! p\nd2 #ab c5ts p] p\nd47 ,take #aa p\nds ( granulat$ sug>1 #f p\nds ( h>d l>d1 #gj eggs1 #c qu>ts milk1 #a qu>ts ( wat]1 #a ounces soda1 #c ounces cream ( t>t>1 #b ounces ( gelat9e1 #ab p\nds ( currants & #ba p\nds ( /rong cake fl\r4 ,rub sug> & l>d to a cream2 next add ! eggs1 few at a "t2 dissolve soda & gelat9e 9 ! wat]2 add milk & wat]4 ,mix toge!r1 !n add ! fl\r & cream ( t>t>1 & la/ add ! currants4 ,( c\rse y c use any o!r fruit in/ead ( currants1 su* z rais9s1 citron1 lemon peel1 & s on4 ,mix light & make 9 two l>ge p\nd cake =ms1 propp$ d[n ) l>ge bricks4 ,:5 ?is is half bak$1 take l>ge piece ( ?ick pap]1 put ov] ! cake s x w n get too black1 & put 9 heat ( ab\t #cjj degrees ,f4 ,:5 bak$1 turn ov] s to get to ! bottom4 ,take "s s(t *ocolate ic+ ) "s c&y fruit1 & p\r ov] ! cake4 ,?is cake mu/ be kept 9 a %[case or a clos$ box s z to keep x away f ! air4 ,if kept away f air x w keep s(t & fre% = weeks4 ,rais9 ,cake ,no4 #a4 ,take #c p\nds ( sug>1 #b p\nds l>d1 #ce eggs1 ounce soda1 #a ounce cream ( t>t>1 #b p\nds rais9s1 #a p\nds ( currants1 flavor1 & #d p\nds /rong cake fl\r4 ,take sug> & l>d1 rub to a cream2 rub = ab\t #aj m9utes2 add sl[ly ! eggs1 few at a "t2 take soda & dissolve 9 ( a gill ( wat]4 ,n[ add y\r cream ( t>t>1 fl\r1 rais9s & currants1 & mix light4 ,?is cake is bak$ 9 diamond-%ap$ =ms1 ab\t #bj p\nds to ! =m2 lay on flat bak+ pans1 prop d[n ) heavy bricks s x w n run f "u4 ,?is cake is bak$ 9 a heat ( #bej degrees ,f4 ,*eap ,rais9 ,cake ,no4 #b4 ,f\rte5 p\nds ( sug>1 #i p\nds ( l>d1 #b qu>ts ( eggs1 #a ounce gelat9e1 egg nutr9e1 #b qu>ts ( wat]1 #a ounce ( mace1 #b ounces cream ( t>t>1 #f p\nds rais9s & #ae p\nds ( /rong cake fl\r4 ,rub sug> & l>d to a cream1 add sl[ly ! eggs1 few at a "t4 ,dissolve gelat9e & add egg nutr9e 9 ! wat] & mix4 ,n[ add ! mace2 mix all toge!r1 !n take #ae p\nds ( fl\r2 sift fl\r & cream ( t>t>1 mix light4 ,?is is bak$ 9 du*ess cake pans l9$ out ) ?ick pap]4 ,two p\nds to ! pan4 ,spr9kle f9e rais9s on top ( cake & bake 9 heat ( #cjj degrees ,f4 ,takes "o-half h\r to bake4 ,l$n] ,p\nd ,cake4 ,f\rte5 p\nds ( sug>1 #i p\nds ( l>d1 #e qu>ts ( eggs1 #b qu>ts milk1 #b ounces ( gelat9e1 #a ounce ( mace1 a little vanilla1 #a ounce ( soda1 #b ounces ( cream ( t>t>1 & #ad p\nds ( fl\r4 ,take sug> & l>d & rub to a cream4 ,n[ add ! eggs1 #a qu>t to e #b m9utes till all gone2 take ! gelat9e1 mace & vanilla1 soda & mix 9 ! milk4 ,dissolve1 mix good4 ,next add ! fl\r & cream ( t>t>4 ,mix v light4 ,bak$ 9 l>ge p\nd cake pans ) clos$ tops1 say #i p\nds to a pan2 close d[n tight4 ,put 9 ov5 9 heat ( ab\t #bej degrees ,f4 ,:5 bak$1 take a good fondant ic+ ) "s *opp$ nuts or almonds1 & spr9kle on top ( cake :ile /ill hot4 ,p\nd ,cake ,no4 #a4 ,t5 p\nds ( sug>1 #g p\nds ( cotton-se$ oil1 #ij eggs1 #a qu>t milk1 #a ounces gelat9e1 #a ounce soda1 ounce mace1 vanilla1 #ab p\nds ( cake fl\r4 ,rub sug> & l>d to a cream2 next add ! eggs 7few at a "t71 & dissolve gelat9e & soda 9 ! milk ) mace & flavor4 ,mix light & add fl\r & cream ( t>t>4 ,mix & bake 9 #aj-p\nd cake pans l9$ ) ?ick wax$ pap]4 ,bake 9 heat ( #cjj degrees ,f4 ,sold at #ah c5ts p] p\nd4 ,illu/ration ,,p\nd ,,cake ,,= ,,:olesale4 ,! developm5t ( ! p\nd cake bus9ess 9 ,am]ica dur+ ! la/ five ye>s has be5 rapid4 ,especially is ?is true ( ! ,ea/4 ,new ,york1 ,bo/on1 ,philadelphia & ,baltimore h all consum$ l>ge quantities1 :ile ! we/]n cities h n be5 z l>ge consum]s4 ,! reason = ! latt]1 ,i believe1 is because 9 mo/ cases ^? :o h be5 pu%+ ! bus9ess h tri$ to sell _! goods too *eap or h gone to ! o!r extreme & *>g$ prices out ( rea* ( ! g5]al pur*as+ public z an ev]yday commodity4 ,^? :o h *>g$ ! high] price h made m ( a success ?an ^? :o tri$ to sell too *eap4 ,h5ce ,i %all treat ?is matt] f a /&po9t ( high class goods4 ,9 ! fir/ place ,i w consid] ! me?od ( manufacture1 & ! fir/ ?+ to be consid]$ is ! me?od ( cream+4 ,me?od ( ,cream+4 ,! cream+ ( butt] is ! mo/ ess5tial feature ( ! cake bus9ess4 ,a l>ge numb] ( bak]s fail 9 ?is important po9t4 ,h>d1 lumpy butt] & s(t1 oily comp\nd1 or l>d1 are ?r[n toge!r into ! ma*9e2 !n ! sug> is ?r[n 9 reg>dless ( ! lumps x may conta91 & !n ! mak] expects a f9e smoo? eat+ cake4 ,?is is a great mi/ake1 z f su* mix+ satisfactory results _c be obta9$4 ,:]e two or m sub/ances are be+ mix$ toge!r !y %\ld be ( ! same degree ( t\ghness1 z ne> z possible4 ,:]e x is desir$ to cream up a h>d butt] & a s(t greasy butt] or oily comp\nd1 ! h>d "o %\ld be work$ ei!r by ! h& or ! ma*9e & made pliable1 & ! s(t "o %\ld be put 9 ! ice box to h>d54 ,:5 butt]1 or butt] & l>d or comp\nd is be+ us$1 !y %\ld be ( ! same consi/5ce z ne> z possible4 ,! spe$ ( ! ma*9e is also an important factor4 ,ab\t #aej revolutions a m9ute is a safe spe$4 ,"u no circum/ance %\ld a h>d wiry or brittle butt] be us$4 ,if us$ at all1 x %\ld be well work$ ) ! ma*9e be=e add+ ! sug>4 ,9 fact1 x is a good plan to let ! ma*9e revolve a numb] ( times ) ! butt] alone1 !n add half ( ! sug>1 :i* %\ld be previ\sly sift$ ?r\gh a f9e sieve4 ,:5 ?is has be5 well work$1 add ! balance ( ! sug>1 extracts1 or spice1 & if y are us+ a color+1 ?is %\ld n[ be put 94 ,let ! ma*9e run f five to t5 m9utes1 accord+ to ! wea!r4 ,9 hot wea!r y\r mat]ials all be+ hot ! butt] w\ld ga!r heat & possibly cause y\r mixture to curdle4 ,see t ! mixture is scrap$ d[n 9 ! ma*9e ?or\ghly2 !n />t ma*9e aga91 add+ ! eggs a few at a "t4 ,:5 ! eggs are all add$1 fl\r %\ld be lightly mix$ 91 b nev] be=e x has be5 ?or\ghly sift$1 z ?is is "o ( ! greate/ mi/akes possible to make--to use fl\r t has n be5 incorporat$ ) ! air be=e mix+4 ,:5 y are us+ glyc]9e1 ?is %\ld h be5 well work$ up & add$ :5 a portion ( ! fl\r has be5 work$ 91 al?\gh if y\r butt] is /rong en\gh x is bett] to "w ! glyc]9e 9 :5 sug> is be+ mix$1 b if y\r butt] is any way s(t ?is %\ld n be done4 ,9 us+ glyc]9e too l>ge quantities %\ld n be us$4 ,! same is true ( glucose1 :i* if us$ 9 small quantities is an advantage1 b :5 too l>ge quantities are us$ mo/ disa/r\s results are obta9$4 ,! judici\s use ( "s ( ^! articles are ! roads betwe5 success & failure4 ,x mu/ n be suppos$ t ^! articles are us$ 9 all k9ds ( cakes1 b 9 c]ta9 k9ds ( cakes !y are ! ne$$ help1 & are n us$ m]ely = ! purpose ( *eap5+ ! co/1 b to improve ! quality4 ,a cake to sell well mu/ h flavor1 texture & gra91 & nei!r ( ^! c be obta9$ f an imp]fect mixture1 or "o t is imp]fectly made4 ,9 us+ eggs1 great c>e %\ld be us$ 9 _! selection1 z :5 ! prices are high & eggs sc>ce1 ^! are ! times :5 l>ge quantities ( cake are usually sold4 ,!re=e1 9 figur+ ! co/ ( y\r cake1 don't d x 9 ,june1 :5 ev]y?+ is naturally *eap4 ,june & ,decemb] d n "w 9 h>mony toge!r1 z a rule1 & if y are bas+ y\r pr(its on ,june prices to sell 9 ! spr+ mon?s1 :5 ev]y?+ is high1 y w h to readju/ matt]s4 ,) prop] managem5t1 h[ev]1 & c>efully consid]+ ^! matt]s1 x w be possible to make a good cake at a popul> price4 ,9 bak+ y\r cakes ! pans %\ld be cov]$ simil> to a s&wi* pan4 ,if y h no pans suitably cov]$1 ! pans c be cov]$ ) ?ick br[n pap] or ?9 wood--any?+ to keep ! top heat ( ! ov5 f br[n+ ! cake too mu*1 z ! sale ( y\r cake w dep5d to a great ext5t ^u ! delicate appe>ance ( x4 ,:5 we /ate t ^! cakes are bett] if kept a few weeks be=e be+ sold1 ?is possibly w\ld seem /range to _m ( our read]s2 nev]!less1 x is a fact t if ?is class ( cake is prop]ly made & prop]ly bak$1 age up to a limit$ "t w be ! det]m9+ factor 9 its quality4 ,b x mu/ be borne 9 m9d t ! /orage ( ! cakes aft] be+ bak$1 or z soon z be+ remov$ f ! ov51 w h mu* to d ) ! future keep+ qualities ( ! cake4 ,x is a mi/ake to turn ! cake out on ! iron pans or on wood5 %elves & all[ !m to rema9 !re ) ! /eam f ! bak+ be+ kept 9 !m1 z y mu/ recollect t ! pap] ar\nd ! pans :i* 9 ! bak+ has adh]$ to ! cake has become ?or\ghly saturat$ ) grease & has consequ5tly practically =m$ an air-pro( surface4 ,!re=e ! /eam has v little *ance ( escap+ readily1 & 9 ord] to get ! be/ f ?is class ( cakes !y %\ld cool (f readily1 & z soon z !y are ?or\ghly cool$ %\ld at once be wrapp$ 9 an air-pro( pap] & /or$ on %elves1 ) suffici5t space betwe5 all sides = a circulation ( air betwe5 ea* cake4 ,y\r %elves also %\ld be =m$ f slats1 or if made f solid wood %\ld h two su* slats runn+ longways1 9 ord] t ! air c get "u z well z all ar\nd !m4 ,if plac$ flat on ! %elves1 ! possibilities ( m\ld+ 9 hot wea!r is great]4 ,i ?9k n[1 t ,i h giv5 pretty ?or\gh in/ructions1 on a g5]al pr9ciple4 ,( c\rse1 !re w h to be in/ructions giv5 occasionally 9 ! v>i\s cakes t ,i w describe1 b if ! in/ructions :i* ,i h giv5 "h are c>ri$ out1 ! o!rs w be m]e matt]s ( small importance4 ,!re is "o ?+ "h t ,i w speak (1 & t is 9 ! =mula 9 :i* ,i give milk 93 ,i meant y to be c>eful to see t 9 hot wea!r !re is no *ance ( ! milk be+ s\r--or 9 fact at any "t1 al?\gh 9 hot wea!r ! dang] is mu* great]1 bo? f ! milk s\r+ quick] & also f ! fact t ! cake is m readily to =m a bact]ial gr[? ( a vici\s f]m5t4 ,9 "s ( ! cakes t ,i describe ,i %all m5tion bak+ p[d]4 ,?is w always mean cream ( t>t>1 soda1 or corn />* mix$ 9 ! proportions t ,i %all give lat] on4 ,"u no conditions %\ld ! common phosphate bak+ p[d] be us$1 al?\gh 9 "s *eap small cakes ^! are to be pref]r$1 b :]e x is necess>y to use ! *eap ones ,i w m5tion x4 ,i contemplate giv+ q a numb] ( cakes ( diff]5t =ms & flavors1 & :il/ ?is may seem unnecess>y yet x may be helpful to "s ( our fri5ds 9 v>i\s p>ts ( ! _w4 ,i w n[ proce$ to give two =mulas & w cont9ue next mon? on same subject4 #ef p\nds good :ite s(t w9t] :eat fl\r1 #cf p\nds good t\gh waxy butt]1 #a p\nds pure glyc]9e1 #df p\nds /&>d p[d]$ sug> 7#df p\nd71 #ad qu>ts good fre% eggs1 #b qu>ts fre% sweet milk 7n skim71 #a ounce gr\nd mace1 #c ounces good vanilla extract1 #d ounces bak+ p[d]4 ,place ! sug> & butt] into ! mix]1 lett+ x revolve sl[ly4 ,z x gradually creams up1 add ! glyc]9e4 ,add ! eggs1 gradually1 ab\t a qu>t at a "t4 ,if ! butt] %[s a t5d5cy to curdle1 add a few h&fuls ( fl\r4 ,:5 ! eggs are all 91 add ! milk2 sift ! bak+ p[d] & spices into ! fl\r1 & add to ! mixture4 ,!n mix lightly b ?or\ghly4 ,"h is a *eap] cake1 b "o :i* is really a nice cake1 & "o t w sell well almo/ any:]e3 #ae p\nds good butt]1 #h p\nds cottol5e & comp\nd1 #cc p\nds /&>d p[d]$ sug>1 #ed p\nds s(t :ite w9t] :eat fl\r1 #ab ounces bak+ p[d]1 #h qu>ts eggs1 #a p\nds glyc]9e1 ,extract vanilla or lemon1 #b ounces gr\nd mace1 #e qu>ts milk4 ,a little egg color+ us$ 9 y\r milk to make x ! desir$ color w\ld help ! appe>ance ( ! cake4 ,cream up ?is1 z 9 ! prec$+ mixture1 b z soon z ! mixture is ?or\ghly mix$1 place into ! pans4 ,! lea/ h&l+ aft] ! cake is mix$ ! bett]1 z !re is q a little p[d] us$ "h1 & y d n want x to "w be=e go+ into ! ov54 ,i w n[ give ! bak+ p[d] =mula4 ,rememb] t ! bak+ p[d] describ$ "h %\ld be made at lea/ ?ree or f\r days be=e us+1 keep+ x cov]$ 9 an air-tight c4 ,! reason x %\ld be bl5d$ toge!r is to avoid its ha/y work+ :5 fre%ly mix$ 9 ! cakes3 #d ,p\nds soda1 #g p\nds cream t>t>1 #c p\nds corn />*4 ,mix all toge!r & pass ?r\gh a sieve sev]al times1 & !n put into a c = /orage4 ,9 us+ x1 always sift x ?r\gh a f9e sieve ) ! fl\r4 ,a ,,few ,,h9ts ,,on ,,cake ,,mak+ ,fl\r = ,cake ,mak+4 ,9 ord] to secure ! be/ results 9 cake bak+ ! subject ( ,fl\r mu/ be /udi$ v c>efully4 ,= cake bak+ ,w9t] ,:eat fl\r1 ( c\rse1 is us$4 ,un=tunately1 !re is no regul> /&>d = ,w9t] ,:eat fl\r1 h5ce ! bak] is con/antly confront$ ) ! necessity ( solv+ _m problems z to h[ to secure ! be/ results ) diff]5t br&s1 "s be+ s(t & o!rs /rong1 t\gh1 etc41 all requir+ a little diff]5t treatm5t4 ,no 8,fancy ,/raight0 or 8,pat5t ,w9t]0 fl\r1 accord+ to pres5t /&>ds1 are ! same1 h5ce x is impossible to give 8/&>d0 recipes 9 cake mak+4 ,! be/ recipe ev] devis$ w n be successful 9 e case4 ,bak]s frequ5tly condemn good recipes because !y _c get good results1 n consid]+ t !re may be a great diff]5ce 9 ! mat]ials t !y are us+4 ,! ne>e/ approa* to a /&>d =mula are recipes su* z sponge cakes1 compos$ ( #a lb4 ( ,sug>1 #a lb4 ( ,eggs1 #a lb4 ( fl\r2 or p\nd cake1 made ( #a lb4 ( ,sug>1 #a lb4 ( ,butt]1 a p\nd ( ,eggs & a p\nd ( ,fl\r2 d\ghnuts1 :]e #d lbs4 ( ,fl\r are us$ to ! qu>t ( ,milk1 etc4 ,h[ev]1 = ! reason t e "t we get fl\r ! fl\r is diff]5t1 ! bak] mu/ *ange ! recipe to con=m ) ?is diff]5ce 9 ! fl\r4 ,! mo/ b5efit1 h[ev]1 w\ld be d]iv$ 9 kn[+ ! necess>y am\nt ( milk to use1 !reby obta9+ t :i* is mo/ important & necess>y 9 successful cake mak+4 ,!re w\ld be a help1 also1 9 reg>d to ! prop] am\nt ( mix+4 ,= in/ance1 if too /rong a fl\r is us$ m milk or wat] mu/ be add$4 ,! result is ! mix is t\gh5$1 n only by ! /rong fl\r1 b by de/roy+ air cells1 :i* are =m$ by beat+ ! eggs1 cream+ ! butt] & sug>1 & by ! bak+ p[d] us$4 ,sug>4 ,sug> is1 next to fl\r1 us$ mo/ ext5sively 9 cake mak+4 ,/&>d p[d]$ sug> is famili> to e bak]4 ,= a f9e p[d] ord] ,,xxxx1 & a co>s] "o1 fruit or a co>se p[d]$--also call$ non-cak+ p[d]4 ,?is sug> is ! be/ to use = mo/ purposes1 z x w cream up easily ) butt] or ) butt] & l>d4 ,x is mu* bett] ?an /&>d p[d] to use = m]+ue1 z x w mix m readily & !re=e avoid a t5d5cy ( ! m]+ues to get sme>y1 z is (t5 ! case :5 f9e p[d] is us$1 :i* (t5 conta9s />*4 ,by ! necess>y sift+ x ne$s1 fl\r & o!r injuri\s matt]s are (t5 mix$ 94 ,al?\gh ?is is ! be/ sug> = cake bak]s to use1 x is kn[n to b v few bak]s4 ,x w n cake l /&>d p[d]$1 & !re=e does away ) ! annoyance ( sift+ lumpy /&>d p[d]$ & saves "t & wa/e ( sug>4 ,light 8,c0 & 8,a0 sug> is sometimes good & pr(itable to use 9 cakes1 z x imp>ts a nice color & bloom to ! cakes & has a t5d5cy to keep !m moi/] & fre%]4 ,butt]4 ,butt] is p]haps ! mo/ exp5sive mat]ial us$ 9 cake mak+4 ,_m bak]s use *eap butt]1 x sometimes be+ ev5 rancid--fi%y4 ,x is unwise to use ?is class ( butt]1 = ! cakes w surely tell x 9 ! ta/e4 ,if ! price ( butt] is high1 x is bett] 79 ord] to r$uce ! co/ ( ! mak+ ( ! cake7 to use good butt] & l>d1 cottol5e1 or "s o!r simil> comp\nd ) x4 ,a v good way is to mix a two weeks' supply ( butt] & l>d toge!r1 fir/ leav+ ! butt] 9 a w>m room = a day or s1 s t x w h ! /iffness ( ! l>d & w !n mix easi] & ev5ly ) x4 ,?is seems to help keep ! butt] sweet & saves lots ( "t & weigh+ ( butt] & l>d sep>ately1 & x is j ! "r firmness = cream+1 & avoids ! lumps :i* are (t5 h>d to rub smoo? ) ! sug> :ile cream+ 9 w9t]4 ,x also helps to keep ! butt] firm & f gett+ too s(t 9 summ] :5 a /iff comp\nd is mix$ ) x4 ,x also saves money1 z ! proportion ( butt] & l>d c be *ang$ z butt] gets *eap] or de>]4 ,sixty p\nds ( butt] to #ajj p\nds ( l>d is frequ5tly us$4 ,:5 butt] is *eap]1 use #ge to #ajj p\nds1 & ?is c be *ang$ to meet ! class ( goods turn$ out 9 ! diff]5t bak]ies4 ,eggs4 ,eggs h tri$ to be replac$ by m sub/itutes ?an any o!r +r$i5t us$ 9 cake mak+4 ,! fir/ ?+ to consid] 9 an egg sub/itute is1 does x beat up well1 z = sponge cakes8 ,y _c beat up or use _m sub/itutes = sponge cake2 b y c use !m = any?+ else4 ,h[ev]1 half ! quantity ( eggs regul>ly us$ w (t5 make a bett] cake ?an y c buy1 us+ egg sub/itutes4 ,eggs are (t5 wa/$1 m be+ us$ ?an necess>y1 & :]e !y are ( no b5efit4 ,x is poor policy to buy *eap eggs1 z !y are de> comp>$ to good ones1 consid]+ ! little diff]5ce 9 price1 sometimes be+ only two or ?ree c5ts a doz51 :i* makes !m de>] 9 ! end ?an good eggs4 ,eggs kn[n z 8,spots0 among bak]s are n only entirely wor?less b (t5 spoil a cake4 ,illu/ration ,,"o ,,d\gh ,,= ,,_m ,,cakes ,! foll[+ relative to mak+ z l>ge a v>iety ( cakes f "o d\gh z is possible1 )\t1 h[ev]1 hav+ ! cakes appe> too mu* alike1 & also h !m ta/e diff]5t1 by ,f4 ,bau]1 ( ,*icago1 %\ld prove ( great value to ! g5]al cake bak]4 ,a good _m bak]s make ! mi/ake ( flavor+ almo/ e cake alike1 us+ lemon & mace or "s o!r simil> favorite spice or extract1 giv+ !m t monoton\s bak]s' ta/e4 ,:5 m ?an "o k9d ( cake is made f "o mix1 x saves ! "t = weigh+ & mix+1 elim9ates to "s ext5t ! *ances ( mak+ mi/akes1 z x is h>d to weigh small am\nts ( soda1 bak+ p[d] & ammonia on ! bake %op scale2 & a little too mu* ( ei!r 9 a small mix is apt to spoil x1 :ile x w\ld h>dly affect a l>ge "o4 ,= ?is v reason _m bak]s :o are n c>eful & :o d n ?9k x necess>y to be accurate f9d x h>d to "w 9 small %ops or 9 a bak]y :]e small mixes are made4 ,cakes call$ ,butt] ,r+s & 8,,ss0 =m a good example ( ! v>ieties ( cakes t c be made f "o mix1 al?\gh a l>g]1 small] or bett] v>iety c be made f o!rs4 ,! ,r+s & 8,,ss0 c be made pla91 "s /rewn ) almonds1 "s ) %r$d$ cocoanut1 "s left pla9 & ic$ aft] bak+1 by melt+ ! requir$ am\nt ( *ocolate & add+ to x a "p ( ! d\gh1 ,*ocolate ,r+s & 8,,ss0 c be made4 ,small cookies l ,butt] ,waf]s1 ,almond ,waf]s /rewn ) almonds1 c be made1 also small fancy %ap$ cookies l 8,,ss10 ,he>ts1 ,cresc5ts1 ,r+s & ,ovals1 decorat$ ) *]ries & angelica1 c be made at ,*ri/mas "t1 & on o!r occasions1 or regul>ly 9 bett] or fancy bak]ies4 ,"o mix or d\gh f :i* c be d]iv$ a l>ge b5efit & satisfaction is ! ord9>y w9e cake or lay] cake mix1 f :i* y c make lay]s = lay] cakes1 t5 & five c5t w9e cakes1 loaf cakes2 add+ *opp$ nuts & nut flavor to "p ( ! mix1 y c make nut cakes4 ,by add+ melt$ *ocolate to a c]ta9 "p ( ! mix1 y c make devil's food cakes1 lemon cakes1 ,bo/on squ>es1 *ocolate & maple squ>es1 raspb]ry & *ocolate drops1 cup & currant cakes1 & o!r cakes l nut & cocoanut slices1 p5ny gold5-rod squ>es1 etc41 c also be made4 ,all ^! c be flavor$ & ic$ s t h>dly any cu/om] w\ld ev5 imag9e t !y 7 made f "o & ! same d\gh4 ,?is way ( mak+ cakes enables "o to make l>g] mixes1 make small] am\nts ( ea* cake s !y c be made fre% (t5]1 & keep a l>g] v>iety ( cakes 9 /ore4 ,on ,mondays or o!r busy days1 or :5 y want to get (f a day or s1 or be+ %ort ( help1 "o c make a l>ge assortm5t ( cakes 9 a %ort "t4 ,,g5]al ,,rules4 ,,by ,j4 ,e4 ,,wihlfahrt4 ,9 mak+ cakes1 aft] ! prop] selection ( +r$i5ts1 ! respective quantity to be us$ is ( great importance2 & ! b9d+ mat]ial1 or ! +r$i5t :i* b9ds ! diff]5t mat]ials into ! solid mass1 :5 !y come into contact ) ! heat dur+ ! process ( bak+ cakes1 des]ves fir/ att5tion4 ,fl\r1 ( c\rse1 ranks z ! pr9cipal b9d+ mat]ial & practically is ! *eape/ mat]ial1 us$ 9 bulk1 ) :i* ! cake-bak] has to deal1 & is ! "o t1 by its judici\s use1 w *eap5 or o!rwise increase ! co/ ( manufacture4 ,?is is due to ! fact t a cake mixture1 g5]ally speak+1 %\ld be held z s(t z possible1 z a /iff] mixture w\ld require additional +r$i5ts 9 ord] to make ! product ( ! same /&>d quality1 & z fl\r usually is ! *eap] +r$i5t1 !n x foll[s t a /iff] mixture w\ld ei!r decrease ! quality ( ! product or increase ! co/ ( manufacture4 ,?us ! v>i\s +r$i5ts pr9cipally us$ 9 ! manufacture ( cakes are proportion$ 9 ! foll[+ way z to _! b9d+ qualities 9 a cake mixture3 ,tak+ z a basis a 8p\nd cake mixture0 consi/+ ( "o p\nd ea* ( sug>1 %ort5+1 eggs & fl\r1 & x w\ld be desirable to *eap5 ?is mixture by add+1 say1 milk & fl\r1 x w\ld be necess>y to add ! milk & fl\r 9 ev5 proportions1 & = ea* two ounces ( milk & fl\r s add$ "o-sixte5? ( an ounce ( bak+ p[d] w\ld be requir$ additionally1 or 9 its place a proportion$ am\nt ( soda bic>bonate & cream ( t>t>1 :i*1 9 ?is case1 w\ld be "o sixty-f\r? ( an ounce ( ! =m] & "o ?irty-second ( an ounce ( ! latt]4 ,%\ld we cont9ue to add fl\r & milk & repeat ! a=esaid am\nt eight times1 we arrive at a cake mixture call+ = "o p\nd ea* ( sug>1 %ort5+ & eggs1 b "o p9t ( milk1 two p\nds fl\r & "o-half ounce ( bak+ p[d]1 or an equival5t am\nt ( soda bic>bonate ) cream ( t>t>4 ,%\ld we fur!r desire to r$uce ! co/ ( manufacture1 9 purpose n only to r$uce ! sell+ price1 b also to increase ! volume ( expansion to a giv5 weight ( su* cake1 we r$uce "o egg &1 correspond+ly1 two ounces ( %ort5+1 & ?is necessitates to aga9 increase ! am\nt ( bak+ p[d] "o-sixte5? ( an ounce = ea* egg & two ounces ( %ort5+ s r$uc$ f ! orig9al recipe1 :i* 9 ?is case aga9 w\ld be ! p\nd cake mixture4 ,if we foll[ by r$uc+ ?is am\nt f\r times1 we h a recipe call+ = "o p\nd sug>1 "o-half p\nd %ort5+1 f\r eggs1 "o p9t milk1 two p\nds fl\r & "o ounce bak+ p[d]1 or a recipe :i* is ! g5]al basis = loaf cake mixture4 ,?is intimates t "o ounce ( fl\r has ! b9d+ quality = "o ounce ( milk1 if add$ to a mixture4 ,aga91 "o egg w correspond 9 b9d+ quality to two ounces ( %ort5+2 t is1 "o egg1 7figur+ ! av]age weight ( eggs z two ounces ea*7 w\ld correspond to two ounces ( milk 9 b9d+ p[]1 & fl\r w\ld f9d its own weight 9 %ort5+1 & z "o egg has ! b9d+ quality ( two ounces ( fl\r1 we may add "o egg1 & r$uce ! correspond+ am\nt ( fl\r1 :i*1 by produc+ a s(t] mixture1 increases ! quality ( ! product at ! m9imum co/ ( manufacture4 ,%ort5+1 9 g5]al1 7by :i* ,i ref] to butt]1 l>d1 oils or vegetable fats7 & eggs h ! t5d5cy1 :5 prop]ly incorporat$ 9 a mixture1 to light5 ! cakes1 t is :y !y are cream$ toge!r ) ! sug>1 b ! same z sug> itself1 !y h a %ort5+ effect to enri* ! cake4 ,9 yea/-rais$ cakes ! b9d+ quality ( ! diff]5t +r$i5ts v>y1 & "o egg1 = in/ance1 only possesses ! b9d+ quality = "o & "o-half ounces ( correspond+ mat]ial2 b1 on ! o!r side1 ! fl\r w absorb & reta9 a good deal m moi/ure = ! reason t = yea/-rais$ cakes /rong] fl\r is us$ ?an = cakes made by ! use ( bak+ p[d]s1 & aga9 dur+ ! process ( f]m5tation ! glut5 is develop$1 :]eas 9 bak+ p[d] goods ! glut5 9 fl\r is ( no value4 ,x is ne$less to repeat "h t bak+ p[d] & alli$ products are ( entirely diff]5t nature & quality1 & ! comp>ison is n made ) int5tion to sub/itute "o leav5+ ag5t = ! o!r4 ,bak+ p[d]s1 ammonia c>bonate1 soda bic>bonate1 cream ( t>t>1 etc41 d n add to ! nutriti\s quality ( a cake1 b _! use is tol]at$ by reason ( _! great conv5i5ce1 &1 fur!rmore1 !y are an absolute necessity = a c]ta9 class ( cakes1 b 9 all cases good judgm5t %\ld be ex]cis$ to use ! lea/ possible quantities t w produce ! necess>y lightness or neutralize ! pres5ce ( acidity4 ,! am\nt ( soda bic>bonate to be us$1 especially = molasses goods1 (t5 dep5ds ^u ! wat]1 & :ile ! latt] is little us$ 9 ! manufacture ( cakes1 x is well to /ate t s(t wat] requires less soda ?an if h>d wat] is to be us$4 ,h>d wat] may be s(t5$ by ! addition ( a solution ( soda bic>bonate4 ,sodium *loride1 g5]ally call$ common salt1 is v r>ely us$ 9 ! manufacture ( cakes1 unless = molasses goods1 etc41 :]e ! addition ( a m9ute am\nt ex]ts a b5eficial influ5ce on ! b9d+ mat]ial employ$2 x also acts1 9 "p1 to neutralize ! acidity ( molasses1 :i* usually is conta9$ 9 ! latt] 9 ov]abundant quantities1 &1 !re=e1 does n int]f]e ) ! action ( ! soda bic>bonate4 ,! pr9cipal reason = us+ a small am\nt ( salt is t x w /imulate ! capacity ( ! palate to recognize ! flavor ( ! f9i%$ product to bett] advantage4 ,sodium bic>bonate1 commonly call$ bak+ soda1 is us$ to spread & light5 ! cakes1 z well z = its neutraliz+ p[]1 z 9 contact ) acids x develops c>bonic acid gas1 ?us leav5+ ! cakes4 ,ammonia c>bonate is ! /ronge/ ( ?is class ( leav5+s kn[n 9 ! manufacture ( cakes1 b leaves a displeas+ flavor & co>se gra9 if us$ 9 too l>ge quantities2 employ$ 9 "p ) soda bic>bonate x usually gives v satisfactory results4 ,if by error too mu* soda bic>bonate is us$1 ! product w h a gre5i% t9t & bitt] ta/e4 ,if su* error occurs1 x is well to add a proportion ( cream ( t>t> or t>t>ic acid to neutralize ! ov]-am\nt ( soda & all[ ! mixture to re/ suffici5t "t s "o may neutralize ! o!r4 ,x is h>dly necess>y to ref] to ! fl\r1 z e "o connect$ ) ! bak+ bus9ess kn[s t s(t fl\r is us$ = cakes--"o conta9+ ! lea/ glut51 & consi/s usually ( ! s(t :ite w9t] :eat class4 ,:ile w9t] :eat fl\r (t5 c be b\ght at a l[] price ?an spr+ :eat fl\r1 x is n ! reason = its use 9 cakes1 b because x is bett] adapt$4 ,,miscellane\s4 ,cleanl9ess ,,is godl9ess4 99 99 99 99 99 ,always knead butt] & l>d be=e us+4 99 99 99 99 99 ,avoid fla% heat 9 bak+ unless conditions require x4 99 99 99 99 99 ,t5 :ole eggs or #ah :ites or #be yolks equal "o p9t4 99 99 99 99 99 ,rememb] butt] & sug> require a great deal ( rubb+4 99 99 99 99 99 ,:5 us+ "s l>d 9 place ( butt] entirely1 use half l>d & half butt]4 99 99 99 99 99 ,fre% eggs plac$ 9 cold wat] w imm$iately s9k1 :ile bad ones w float on top4 99 99 99 99 99 ,a few drops ( lemon juice is a great help :5 beat+ egg :ites1 mak+ !m come up quickly4 99 99 99 99 99 ,cotton-se$ oil may be sub/itut$ = l>d 9 all cases4 ,x is ri*] ?an l>d1 h5ce a less quantity mu/ be us$4 99 99 99 99 99 ,9 beat+ mixtures d n />t too fa/4 ,a sl[ circul> motion at fir/ gradually increas+ spe$ gives ! be/ results4 99 99 99 99 99 ,:5 heat+ an ov5 half an h\r or m %\ld be all[$ to elapse aft] prop] temp]ature is rea*$ be=e bak+ is />t$4 99 99 99 99 99 ,no bak] c hope to make p]fect goods :o does n accurately weigh & measure all mat]ials4 ,guess "w keeps _m bak]s poor4 99 99 99 99 99 ,a simple te/ = molasses is to mix a small quantity ( soda ) x4 ,if x foams & has a sweet odor x is good1 o!rwise x is n fit = bak+ purposes4 ,copp] ut5sils %\ld be us$ ) extreme c>e4 ,:5 liquids1 etc41 are all[$ to /& 9 !m aft] cook+ poison\s *emical action takes place t is dang]\s4 99 99 99 99 99 ,:5 beat+ x %\ld be rememb]$ t x is absolutely necess>y to keep y\r tools free ( grease or o!r sub/ances4 ,x is important to beat /eadily1 frequ5tly *ang+ h&s to v>y motion4 99 99 99 99 99 ,to te/ ! heat ( an ov5 ?r[ a little corn meal 9 ! c5t]1 & if x beg9s to smoke 9 #cj or #dj seconds ! ov5 is ready = bak+1 ! prop] heat be+ ab\t #eej degrees ,fahr5heit4 ,! damp]s %\ld be clos$ :5 x rea*es ?is po9t4 ,9 cream+ always rub /eadily1 add+ ! eggs v gradually4 ,self-,rais+ ,fl\r4 #de lbs4 ,fl\r4 #ae oz4 ,soda4 #aj oz4 ,t>t>ic ,acid4 ,! above mu/ be mix$ ?or\ghly4 ,x %\ld be sift$ #c or #d times4 ,illu/ration ,,pa/ry1 ,,jumbles1 ,,etc4 ,ba? ,buns4 #d lbs4 ,fl\r4 #a lbs4 ,butt]4 #a lbs4 ,sug>4 #a lbs4 ,rais9s4 #i oz4 ,citron4 #b lbs4 ,bread ,d\gh4 ,?is is v popul> 9 c]ta9 sections4 ,bake 9 /eady heat4 ,butt] ,cakes4 #f lbs4 ,fl\r4 #f oz4 ,butt]4 #f oz4 ,sug>4 #a oz4 ,soda4 #c oz4 ,cream ( ,t>t>4 ,milk4 ,! above is = ! fam\s 8butt] cakes0 sold 9 ! dairy re/aurants 9 ,new ,york & o!r l>ge cities4 ,! milk %\ld be add$ gradually to make a m$ium /iff d\gh4 ,roll out v ?9--ab\t in*--& cut tea biscuit size4 ,dock & !n bake on hot plate bo? sides4 ,crull]s4 #a lbs4 ,sug>4 lb4 ,butt]4 oz4 ,soda4 #a oz4 ,cream ( ,t>t>4 #f ,eggs4 #c pts4 ,milk4 #f lbs4 ,fl\r4 ,a =mula :5 ammonia is us$ is z foll[s3 #b lbs4 ,sug>1 lb4 ,butt]2 oz4 ,ammonia1 oz4 ,soda1 oz4 ,cream ( ,t>t>1 #c p9ts ,milk1 #i ,eggs1 #f lbs4 ,fl\r4 ,_m omit ! soda & cream ( t>t> entirely1 us+ only ammonia4 ,cream ,cakes4 7,see recipe = ,eclairs47 ,cream ,rolls4 ,use ord9>y puff pa/e a little ov] 94 ?ick1 cut into pieces ( prop] wid? & wa%4 ,make holl[ rolls ar\nd /ick or conical t9 tubes4 ,coat slightly ) granulat$ sug> & bake be=e remov+ /icks or tubes4 ,fill ) creams or m]+ue f bag4 ,cream ,puffs4 ,seal 9 #a qt4 wat] to :i* #a lbs4 l>d has be5 add$1 #a lbs4 spr+ :eat fl\r4 ,let x "w out well4 ,!n add ab\t #be eggs1 a few at a "t4 ,judgm5t mu/ be us$ to get ! "r /iffness4 ,drop !m 9 a du/$ pan ) ei!r bag or by h& & bake 9 a fairly w>m ov54 ,cocoanut ,kisses4 #b lbs4 ,sug>4 #a qt4 ,egg ,:ites4 #e drops ,acid$ ,acid4 ,add sug> aft] eggs are beat5 up firm4 ,make kisses 9 r+s ?r\gh /> tube4 ,bake cool 9 du/$ pans4 ,cov] ) dessicat$ cocoanut4 ,currant ,diamonds4 ,two & a half lbs4 fl\r1 #a lb4 sug>1 #a lb4 butt] or l>d1 #b eggs1 p9t milk1 oz4 ammonia1 #d oz4 currants4 ,rub butt]1 sug> & eggs light2 !n add ! currants2 !n ! ammonia dissolv$ 9 ! milk1 & la/ly ! fl\r4 ,roll ! d\gh out & cut ) a flut$ diamond-%ap$ cutt]4 ,wa% !m (f ) milk1 place on greas$ pans1 & bake 9 a quick ov54 ,c9namon ,drops4 #b lbs4 ,sug>4 #i oz4 ,butt]4 #a pts4 ,molasses4 #a pts4 ,wat]4 #f ,eggs4 oz4 ,soda4 oz4 ,c9namon4 #c lbs4 ,fl\r4 ,bake 9 a m$ium ov54 ,drop mixture on well greas$ pans ) spoon4 ,poor ,man's ,bread4 ,:ip #a qu>t & p9t ( egg :ites fairly /iff1 !n beat into x #e p\nds xxxx p[d]$ sug>2 flavor ) vanilla & d>k5 ) burnt sug> color1 & f9ally add #c ( fl\r & mix until ! mass is a little sunny4 ,fill into oval %all[ pans t h be5 greas$ & du/$ ) fl\r4 ,all[ !m to dry until a cru/ has =m$ on top1 !n bake 9 a m$ium ov54 ,:5 cold knock out ( pans1 n be=e4 ,cocoanut ,kisses4 ,9 a bright kettle put #a p\nd f9ely grat$ cocoanut1 #a p\nds p[d]$ sug> & suffici5t :ite ( eggs to make a m$ium s(t mass4 ,place on fire & heat until unable to be> ! f+] 9 x any long]1 /irr+ con/antly4 ,take (f fire & let cool4 ,!n add #d ounces ( /ale p\nd cake crumbs & #d ounces ( fl\r & suffici5t :ite ( egg until ! mass c be h&l$ ) bag & tube4 ,!n lay !m out on greas$ & du/$ %eet pans l almond mac>oons4 ,c>e mu/ be tak5 :5 heat+2 use only p\nd cake crumbs1 & d n let !m /& & become cru/$ or !y w n crack nicely4 ,*>lotte ,russe4 #b oz4 ,gelat9e4 #a lb4 ,sug>4 #b qts4 ,cream4 ,vanilla4 ,fir/ dissolve gelat9e1 !n beat up ! cream well4 ,add ! sug>1 gelat9e & flavor4 ,mix v lightly & fill 9 ! regul> cup made ( sponge cake mixture4 ,less sug> may be us$ if desir$4 ,to ! above may also be add$ #bj ,:ites ( ,eggs to make a diff]5t mixture4 ,ano!r recipe us+ egg yolks :i* is q popul> is z foll[s3 #b oz4 ,gelat9e1 #h ,egg ,yolks1 #a lb4 ,sug> 7p[d]$71 #a qt4 milk1 #b qts4 heavy cream4 ,fir/ s(t5 ! gelat9e 9 cold wat]4 ,aft] ! yolks are ?or\ghly beat5 add sug> & milk1 /irr+ 9 ! gelat9e4 ,heat1 b don't boil1 /irr+ to keep smoo?1 !n beat 9 ! :ipp$ cream & all[ to cool4 ,corn ,muff9s4 ,"o & "o-half p\nds sug>1 p\nd l>d or butt]1 #i eggs1 #a qu>t milk1 ounce soda1 #a p\nd corn meal1 #b p\nds fl\r1 #a ounces ( cream ( t>t>1 flavor lemon4 ,take sug> & l>d1 rub to a cream1 add ! eggs1 rub good4 ,n[ take ! milk1 dissolve ! soda 9 ! milk & mix4 ,take y\r sieve1 put ov] ! b[l1 put ! corn meal1 cream ( t>t> & fl\r toge!r1 sieve ?r\gh4 ,mix & bake 9 heat ( #eej degrees ,f4 ,bake 9 cup cake pans1 greas$ light4 ,no ic+4 ,^! cakes sell = "o c5t ea*1 or six = five c5ts4 ,corn ,muff9s1 ,no4 #b4 7,small ,mixture47 ,?ree-qu>t]s p\nd sug>1 p\nd l>d or butt]1 #c eggs1 #a p9t milk1 ounce soda1 p\nd corn meal1 p\nd fl\r1 #a ounce cream ( t>t>1 flavor ) lemon4 ,?is mixture is mix$1 greas$ & bak$ z ,corn ,muff9 ,no4 #a4 ,sold = "o c5t ea*1 six = five c5ts4 ,d\ghnuts4 #f qts4 ,wat]4 #f qts4 ,milk4 #f oz4 ,soda4 #ab oz4 ,cream ( ,t>t>4 #a lbs4 ,l>d4 #g lbs4 ,sug>4 ,add to ! above suffici5t fl\r to make a good /iff d\gh4 ,fr5* ,crull]s #a lb4 ,butt]4 #d oz4 ,sug>4 #a qt4 ,wat]4 #b lbs4 ,fl\r4 #bh ,eggs4 ,a ri*] crull] c be made z foll[s3 #a lb4 ,butt]1 #d oz4 ,sug>1 #a pts4 ,milk1 #b lbs4 ,fl\r1 #af ,eggs4 ,eclairs4 #b lbs4 ,l>d4 #c pts4 ,wat]4 #ce ,eggs4 #b lbs4 ,spr+ ,:eat ,fl\r4 oz4 ,ammonia4 ,! above is us$ bo? = cream cakes & all k9ds ( eclairs4 ,x is important to rememb]1 h[ev]1 t ! d\gh = eclairs mu/ be /iff] ?an = cream cakes4 ,be=e />t+ ! mixture x is absolutely necess>y1 if y desire good results1 to h all mat]ial prop]ly prep>$ & ready = imm$iate use4 ,eggs %\ld be brok5 & ready1 likewise ammonia1 pans1 etc4 ,! l>d & wat] %\ld be all[$ to boil = a m9ute be=e add+ ! fl\r1 :i* mu/ be done v quickly1 /irr+ ?or\ghly4 ,9 fact ev]y?+ mu/ be done quickly if y want p]fect goods4 ,add eggs1 ab\t #b at a "t1 & :5 ready add ammonia4 ,results dep5d l>gely on hav+ ! d\gh j "r1 n too ?ick & n too ?94 ,too mu* ammonia w ru9 ! bat*4 ,bake 9 hot ov54 ,g+] ,snaps4 #c pts4 ,molasses4 #a pts4 ,wat]4 #c oz4 ,soda4 #d lbs4 ,sug>4 #a lbs4 ,l>d4 #i lbs4 ,fl\r4 ,^! are wa%$ ) wat] be=e bak+4 ,m$ium ov54 ,"s use ammonia & ab\t #a lbs4 ( corn meal4 ,g+] ,bread4 #c pts4 ,molasses4 #c pts4 ,wat]4 #a oz ,soda4 #a oz4 ,cream ( ,t>t>4 #b lbs4 ,crumbs4 #a lb4 ,l>d4 #f lbs4 ,fl\r4 ,spices4 ,h pan well greas$4 ,ice on top4 ,usually sold 9 p5ny squ>es4 ,= a bett] grade use #d or #e eggs4 ,ice ,cream ,cones4 ,eight oz4 fl\r1 #d oz sug>1 #a p9t :ipp$ cream1 #h eggs1 #a gill curacoa1 p9* ( salt1 vanilla4 ,^! ice cream cones are made 9 special irons1 :i* are greas$ & fill$ ) ! above batt] f a h&bag4 ,!y are bak$ on ! gas ma*9e4 ,?is recipe is = v f9e goods1 & c be *eap5$ consid]ably4 ,ic+4 ,wat] ,ic+ is made ) ord9>y ,sug> & ,wat]1 color$ & flavor$ z desir$4 99 99 99 99 99 ,ornam5tal ,ic+ is compos$ ( pla9 ,sug> beat up well ) ,egg ,:ites & a few drops ( ,lemon ,juice4 ,! usual proportion is to use lb4 sug> to e :ite ( an egg us$4 99 99 99 99 99 ,ic+ = cake is usually made ?9n] ?an ornam5t+ ic+4 ,= a *eap ic+ ,gelat9e is us$ 9 place ( ! eggs4 ,use #b oz4 ,gelat9e to e p9t ( wat] 7w>m74 ,beat up well ) ! sug>4 99 99 99 99 99 ,*ocolate ,ic+ is made ) #a lb4 ( ,*ocolate to e qu>t ( wat] & ! necess>y am\nt ( sug>4 ,a *eap] ,*ocolate ,ic+ is made ) ,cocoa & ,cocoa ,butt]4 ,boil$ ,*ocolate ,ic+ is made by boil+ ! *ocolate1 sug> & wat] = ab\t #aj m9utes4 99 99 99 99 99 ,transp>5t ,ic+ is made by boil+ ,pulv]iz$ ,sug> & wat] toge!r 9 proportions ( ab\t #b lbs4 ( ,sug> to ea* p9t ( wat]4 ,:5 x becomes l ri* cream x is p\r$ hot on ! cake top4 ,c>e %\ld be tak5 to rub ! sug> ?or\ghly aga9/ ! sides ( ! vessel :ile boil+ 9 ord] to mix ?or\ghly4 99 99 99 99 99 ,s(t ,ic+ consi/s ( ,p[d]$ ,sug> sift$ v f9e & boil+ wat] & ,fruit ,juice mix$4 ,use #a lb ( ,sug> to #b tablespoonfuls ( boil+ wat] & #b tablespoonfuls ( ,fruit ,juice4 ,?is is color$ 9 any way desir$4 ,spread on :ile ! cake is w>m4 ,?is ic+ is especially good = sponge cake1 etc4 ,jelly ,squ>es4 7,see ,orange ,squ>es47 ,jumbles4 #c lbs4 ,sug>4 #a lbs4 ,butt]4 #i ,eggs4 oz4 ,ammonia4 #c lbs4 ,fl\r4 ,flavor4 ,! above is call$ ei!r ,vanilla1 ,lemon or ,c9namon ,jumbles1 accord+ to flavor4 ,frequ5tly a little milk is us$ 9 ! mixture & m butt]4 ,waf] jumbles are made 9 ab\t ! same way4 ,! =mula c be v>i$ 9 a doz5 ways to suit ! ideas ( diff]5t bak]s4 ,jumble1 ,no4 #b4 ,"o p\nd sug>1 ounce l>d1 #e eggs1 p9t milk1 ounce ammonia1 #b p\nds fl\r1 flavor ) vanilla4 ,?is mixture is made1 mix$ & bak$ z ,vanilla ,jumbles4 ,! only diff]5ce is1 x is put 9 jumble bag & laid out ) /> tube4 ,sell = "o c5t ea*1 six = five c5ts4 ,vanilla ,jumble1 ,no4 #a4 ,"o & "o-half p\nds sug>1 #a p\nds l>d1 #f eggs1 #a p9t milk1 #a ounce p[d]$ ammonia1 #c p\nds fl\r1 flavor ) vanilla4 ,take sug> & l>d1 put 9 ! b[l1 mix ) a cream4 ,next add ! eggs1 mix4 ,take ! milk & ammonia1 dissolve ! ammonia 9 ! milk & mix toge!r4 ,take y\r sieve1 put ov] ! b[l1 put ! fl\r 9 & sieve ?r\gh4 ,mix light & put 9 jumble bag ) pla9 tube4 ,lay out on clean$ pans 9 jumble =m4 ,bake 9 heat ( #eej degrees ,f4 ,flavor ) vanilla4 ,sell ^! cakes at "o c5t ea*1 or six = five c5ts4 ,illu/ration ,,special ,,jumbles ,,by ,,l\is ,,/]n4 ,bula4 ,"o p\nd ( l>d1 #a p\nd sug>1 #f eggs1 #a p9t ( wat]1 #a ounce soda1 #a qu>t molasses1 & #d p\nds ( fl\r4 ,put sug> & l>d into ! b[l & rub to a cream1 !n sl[ly add ! eggs4 ,next put 9 ! molasses & mix toge!r1 !n dissolve ! soda 9 ! wat] & mix all toge!r4 ,la/ly add ! fl\r & mix v light4 ,?is is put 9 a canvas bag ) a pla9 tube laid out on clean pans 9 =m ( an ,s4 ,^! cakes c be sold = "o c5t ea*1 or #f = five c5ts4 ,!y are bak$ 9 a sl[ heat ( #cgj degrees ,f4 ,leave on ! pan till well cool$ (f4 ,if made "r ^! jumbles w keep = weeks4 ,*ocolate ,jumble4 ,?is is made ! same z cream jumble ,no4 #a1 ) ! addition ( a half p\nd ( bitt] *ocolate1 :i* is to be dissolv$ & add$ to ! mixture4 ,:5 bak$ fill ) :ite ( egg ic+4 ,sold = two c5ts ea*1 or #c = five c5ts4 ,! jumbles are v delici\s1 b are made v little 9 ?is c\ntry4 ,*ocolate ,cream ,jumble4 ,eight & "o-half p\nds ( good cake fl\r1 #b p\nds ( l>d or butt]1 #c p\nds ( sug>1 79 p[d]$ =m71 #bj eggs1 #a qu>t ( milk1 #a ounce ( soda1 #a ounces ammonia & #a p\nd ( dissolv$ *ocolate4 ,put sug> & l>d 9 b[l & rub to a cream4 ,sl[ly add ! eggs1 two or ?ree at a "t1 !n add ! milk4 ,dissolve soda & ammonia 9 milk & mix toge!r4 ,!n take ! *ocolate1 dissolve x on ! /ove & add to ! mixture4 ,f9ally add ! fl\r & mix lightly4 ,bak$ 9 a heat ( #dej degrees ,f4 ,:5 bak$1 dri$ & cool$1 take "s m>%mall[ & put "s ( x betwe5 two jumbles1 ?us caus+ !m to /ick toge!r2 !n fill ! hole 9 ! c5t] on "o side ( ! jumble ) *ocolate ic+1 & ! o!r side ) cream or :ite ( egg ic+4 ,sold = ?ree c5ts ea*1 or #b = five c5ts4 ,curna ,jumble4 ,five p\nds granulat$ sug>1 #c p\nds l>d or butt]1 #ab eggs1 & #a ounces ammonia1 #aa p\nds fl\r1 & en\gh milk to make a /iff d\gh4 ,take sug> & l>d & break up ! same z = pie cru/1 !n sl[ly add ! eggs2 d n cream x2 put 9 ab\t #a qu>t milk & dissolve ! ammonia 9 x4 ,la/ly add ! fl\r4 ,?is mixture is laid out ) canvas bag & /> tube on du/$ pans 9 ! %ape ( half moons4 ,:5 bak$ & cool & dry /ick two toge!r by putt+ jelly betwe5 !m4 ,^! jumbles are bak$ 9 a heat ( #cgj degrees ,f41 & are sold = "o c5t ea* or #f = five c5ts4 ,curba ,jumble4 ,"o p\nd l>d1 #a p\nds sug>1 #f :ites ( eggs1 ounce soda1 ounce cream t>t>1 #a p\nds fl\r & a little vanilla4 ,mix light4 ,take ! sug> & ! l>d & rub to a cream1 !n beat up ! :ite ( eggs to a /iff sn[ & add ! soda :i* mu/ be p[d]$ f9e to ! :ite ( eggs4 ,next add ! fl\r & cream ( t>t>1 mix+ lightly4 ,put 9 canvas bag & /> tube4 ,lay out on du/$ pans1 wa% ov] ) milk & drop *opp$ nuts & almonds on top4 ,!n turn ! pan upside d[n1 s ! pieces ( nuts w fall (f1 & put 9 ov5 to bake 9 heat ( #djj degrees ,f4 ,:5 bak$1 & :ile /ill hot1 put a little wat] ic+ on top4 ,sold at "o c5t ea*1 or #f = five c5ts4 ,cream ,jumble4 ,sev5te5 p\nds ( fl\r1 #d p\nds ( l>d or butt]1 #aj p\nds ( granulat$ sug>1 #c p9ts ( eggs1 #b qu>ts ( milk1 #a ounces soda1 #b ounces ( ammonia4 ,put butt] or l>d 9 b[l ) ! sug>1 break up l pie cru/1 sl[ly add+ ! eggs1 little at ! "t1 till us$ up4 ,dissolve soda & ammonia 9 ! milk & mix toge!r4 ,f9ally add ! fl\r1 b d n mix heavy1 b v light4 ,^! cakes mu/ be laid out on du/$ pans ) ! jumble app>atus1 because ?is mixture is too h>d to be =c$ out by ! h& & bag sy/em4 ,to be bak$ 9 a hot ov5 9 a heat ( #dij or #ejj degrees ,f4 ,:5 bak$ & cool$ (f1 fill ! c5t] ) diff]5t k9ds ( jams or jellies4 ,?is is "o ( ! be/ jumbles kn[n1 & "o ( ! be/ sell]s 9 ,france & o!r c\ntries4 ,sold at two c5ts ea*1 or #c = five c5ts4 ,cream ,jumble ,no4 #b4 ,n9e p\nds ( fl\r1 #b p\nds ( l>d or butt]1 #e p\nds granulat$ sug>1 #aj to #ae drops ( lemon flavor+1 #ah to #bj eggs 7accord+ to ! size ( ! eggs72 #a qu>t ( s\r milk1 #a ounce soda1 #a ounces ammonia4 ,?is is mix$ 9 ! same way & bak$ 9 ! same heat z ! above jumble4 ,:5 bak$ fill ) jellies or creams & put a little *ocolate coat+ 7n too mu*71 on top4 ,sold = two c5ts ea*1 or #c = five c5ts4 ,cocoanut ,jumble ,no4 #a4 ,"o & "o-half p\nds sug>1 #a p\nd l>d or butt]1 #e :ites ( eggs1 orange flavor+1 ounce soda1 ounce cream ( t>t>1 & #a p\nds /rong spr+ pat5t fl\r4 ,mix & bake same z above cocoanut jumble1 only be=e putt+ 9 ov5 take a h&ful ( %r$d$ cocoanut & drop on top4 ,"o c5t ea*4 ,cocoanut ,jumble ,no4 #b4 ,"o p\nd %r$d$ cocoanut1 #a p\nds granulat$ sug>1 #e :ites ( eggs1 #c :ole eggs1 #a p\nd l>d or butt]1 ounce soda1 ounce cream ( t>t>1 "s lemon flavor1 & #a p\nds fl\r4 ,rub sug> & l>d to a cream1 !n sl[ly add ! eggs4 ,next add ! :ites ( #e eggs beat5 to a /iff sn[4 ,p[d] ! soda good & f9e & add to ! mixture ) a little lemon flavor1 & mix4 ,n[ add ! cocoanut1 b see t x is *opp$ good & f9e or x w n come ?r\gh ! /> tube4 ,lay out on clean pans 9 regul> jumble =m4 ,bake 9 heat ( #dbj degrees ,f4 ,sold = "o c5t1 or #f = five c5ts4 ,pla9 ,jumbles4 ,make ! same z ! above cocoanut jumble & mix & bake 9 l mann]1 only omit ! spr9kl+ ( cocoanut ov] ! jumbles4 ,sold = "o c5t or #f = five c5ts4 ,la ,cream ,jumble4 ,"o & "o-half p\nds sug>1 #a p\nd l>d1 #f :ites ( eggs1 ounce soda1 ounce cream ( t>t>1 p\nd cocoanut1 #a p\nds ( fl\r & a little flavor+4 ,rub sug> & l>d to a cream1 sl[ly add ! eggs & mix toge!r4 ,next add ! fl\r & cream ( t>t>4 ,mix lightly4 ,put 9 canvas bag & ) /> tube lay out on du/$ pans 9 ! regul> jumble =m4 ,spr9kle "s cocoanut on top & !n turn pans upside d[n to all[ ! cocoanut to drop (f4 ,bak$ 9 a heat ( #dbj degrees ,f4 ,sold ev]y:]e = "o c5t1 or #f = five c5ts4 ,^! cakes w keep f f\r to five weeks )\t gett+ h>d4 ,sa ,voy ,jumble4 ,two p\nds ( sug>1 #a p\nd l>d or butt]1 #f eggs1 ounce ammonia1 #b p\nds fl\r1 & "s lemon flavor4 ,put sug> & l>d 9 ! b[l & break up l pie cru/4 ,next add ! eggs1 a few at a "t4 ,be c>eful n to cream x4 ,take ! ammonia ) a few drops ( lemon flavor & make a smoo? pa/e4 ,mix lightly4 ,put 9 canvas bag & ) /> tube lay out on du/$ pans4 ,put 9 ov5 to bake 9 a heat ( #djj degrees ,f4 ,:5 bak$ & :ile /ill hot put a little *ocolate ic+ on top4 ,sold at "o c5t ea*1 or #f = five c5ts4 ,^! cakes w keep moi/ = six or sev5 weeks1 )\t gett+ m\ldy4 ,! long] !y lay ! bett] !y ta/e & ! s(t] !y keep4 ,sa ,voy ,jumble ,no4 #b4 ,"o & "o-half p\nds br[n sug>1 #g ounces ( l>d or butt]1 #h eggs1 ounce soda1 ounce cream ( t>t>1 #b p\nds ( cake fl\r4 ,put sug>1 l>d & eggs into ! b[l toge!r & mix v lightly to a smoo? pa/e4 ,next add ! soda ) a little mace4 ,mix toge!r4 ,f9ally add ! fl\r & cream ( t>t>4 ,lay out ) canvas bag & pla9 tube on clean pan )\t du/+4 ,spr9kle "s c9namon or *opp$ almonds on top1 !n turn pan upside d[n1 s ! unus$ pieces ( almond w drop (f aga94 ,bake 9 same heat z ,sa ,voy ,no4 #a4 ,vanilla ,jumble ,no4 #a4 ,five p\nds ( p[d]$ sug>1 #d p\nds l>d or butt]1 #ah eggs1 "s vanilla flavor+1 ounce ammonia1 #g p\nds ( fl\r4 ,break sug> & l>d up1 same z = pie cru/1 sl[ly add+ ! eggs1 few at a "t1 till us$ up4 ,next add ! flavor+1 p[d] ! ammonia good & f9e & mix toge!r4 ,la/ly add ! fl\r4 ,^! jumbles mu/ be p\nd$ out ) a jumble app>atus1 because ! d\gh is too h>d to be =c$ out ) bag & /> tube4 ,bak$ 9 heat ( #dbj degrees ,f4 ,:5 bak$1 & :ile /ill hot1 wa% ov] ) hot wat] ic+4 ,"o c5t ea*1 or #f = five c5ts4 ,vanilla ,jumble ,no4 #b4 ,"o & "o-half p\nds ( sug>1 #a p\nds butt] or l>d1 #h eggs1 #a ounce ammonia1 #a p9t ( milk & #c p\nds ( fl\r4 ,mix & bake ! same z ! above1 only use pla9 tube in/ead ( />4 ,m>%mall[ ,fill+4 7,see ,ic+47 ,m9ce ,meat4 7,see ,pie ,bak+47 ,muff9s4 7,see ,sweet ,corn ,muff9s47 ,m]+ue ,pie4 7,see ,pies47 ,m]+ue4 #b lbs4 ,sug>4 #a qt4 ,egg ,:ites4 #b drops ,acid$ ,acid4 ,beat :ites /eadily1 *ang+ h&s frequ5tly1 until /iff4 ,!n add ab\t #b tablespoonfuls ( ,sug> & beat aga91 add+ #b m spoonfuls ( ,sug> 9 a few m9utes1 aft] :i* beat until ?or\ghly /iff4 ,n[ add balance ( sug>4 ,a few drops ( ,lemon ,juice w make ! egg :ites come up quickly4 ,:ites t h be5 all[$ to /& #bd h\rs come up bett] ?an :5 fre%ly op5$4 ,mac>oons4 #a lbs4 ,almond ,pa/e4 #b lbs4 ,sug>4 #a oz4 ,corn ,meal4 ,to ! above %\ld be add$ en\gh :ites ( eggs to get a good smoo? mixture4 ,use only high-grade almond pa/e4 ,m>%mall[ ,ic+ & ,fill+4 #h oz4 ,gelat9e4 #b qts4 ,wat]4 #aj lbs4 ,p[d]$ ,sug>4 #a lbs4 ,glucose4 oz4 ,cream ( ,t>t>4 ,fir/ soak ! gelat9e 9 ! wat]1 heat+ slightly to dissolve4 ,beat ?or\ghly ) sug> 9 beat+ ma*9e1 & :5 half ready add cream ( t>t> & flavor4 ,! glucose may be omitt$ if desir$4 ,napoleons4 ,use regul> puff pa/e roll$ into ?9 %eets4 ,cov] ) vanilla cream & build up ) o!r %eets4 ,cov] top ) wat] ic+ & cut into oblong squ>es4 ,neapolitan ,cake4 ,neapolitan cake is made ) regul> sponge cake mixture1 diff]5tly color$1 p9k1 yell[1 *ocolate1 etc4 ,bake 9 ?9 %eets & proce$ z ) lay] cake1 us+ jelly & cocoanut betwe5 lay]s4 ,x is usually ic$ on top ) p9k & :ite /ripe effect4 ,orange ,squ>es4 ,^! are made ) ord9>y ,sponge ,cake4 ,ice1 & place slice ( ,orange on top4 ,m yolks or color+ is put 9 ?is cake to give ! deep orange color4 ,^! goods may be made up 9 ! =m ( ,diamonds1 ,cresc5ts1 etc41 jellies or fruits ( all k9ds may be sub/itut$ = ! orange4 ,:ite squ>es are made ) ,lady ,cake compos$ ( two lay]s1 ) ,vanilla ,cream betwe5 & ic+ on top4 ,orange ,pa/ry ,t>t4 ,roll out a r\nd bottom ( good puff pa/e d\gh1 n too ?94 ,wa% ! edge ) egg & place a /rip ( ! puff pa/e #a in*es wide ar\nd ! edge ( ! bottom4 ,decorate ?is /rip ) small />s1 he>ts1 cresc5ts1 or any small fancy cutt] y may h1 & f ! puff pa/e wa% all ) egg & bake well1 b take c>e n to br[n ! c5t] too mu*4 ,z soon z bak$ ice ! edge ) s(t lemon-flavor$ ic+ or fondant1 & :5 cold fill ! t>t ) cream fill+ giv5 bel[1 & decorate ! top ) fruit jelly1 c&i$ orange slices & :ipp$ cream4 ,orange ,cream = ,fill+4- lb4 ( sug>1 pt4 :ite w9e1 #f yolks1 ! r9d & juice ( #a oranges1 oz4 gelat9e t has be5 s(t5$ 9 a little w>m wat]1 & if n t>t en\gh add ! juice ( #a lemon4 ,boil ?is1 /irr+ con/antly until slightly ?ick2 remove f fire1 & :5 cool$ a little add ! sn[ ( #d :ites ( egg c>efully4 ,9 ! egg :ite beat 9 a h&ful ( sug> to prev5t coagulation :5 mix+ x into ! w>m cream fill+4 ,f9i% z /at$ above4 ,patty ,%ells4 ,patty ,%ells are made ) ord9>y puff pa/e4 ,cut out ab\t ! size ( sug> cakes1 cutt+ small hole 9 "o4 ,wa% ov] ! o!r ) wat] or eggs4 ,place ! "o ) hole on top & bake4 ,pump]nickel4 #d lbs4 ,/ale ,cake 7p[d]$74 #d lbs4 ,sug>4 #f lbs4 ,fl\r4 #bd ,eggs4 oz4 ,ammonia ,spices4 ,^! %\ld be wa%$ ov] ) eggs be=e bak+4 ,patties4 ,patties or t>ts are made ) puff pa/e roll$ ?91 :i* =ms a l9+ = pans fill$ ) any k9d ( fruit4 ,^! c be made 9 endless v>ieties4 ,a good recipe = ! pa/ry is z foll[s3 #a lbs4 ,fl\r1 #a lbs4 ,butt] 7h>d71 #b ,eggs1 #a oz4 ,bak+ ,p[d]1 ,salt & ,ice ,wat]4 ,m$ium d\gh1 mix$ lightly & roll$ f\r or five times at int]vals ( ab\t #ae m9utes4 ,?is c be made v quickly4 ,puff ,pa/e = ,patty ,%ells4 ,mix #a lb4 spr+ :eat fl\r1 #b oz4 bread d\gh1 #b oz4 butt]1 #a yolk ( egg1 p9t cold wat]1 to a smoo? d\gh4 ,! m x is work$ ! bett]4 ,let lay a little :ile to recov]4 ,9 ! meantime wa% #ad oz4 ( butt] 9 cold wat]1 press all ! wat] out4 ,n[ roll out ! d\gh in* ?ick into z p]fect squ>e z possible4 ,place 9 ! #ad oz4 ( butt] =m$ 9 a squ>e 9 ! c5t]1 turn ! d\gh ov] ! butt] f all sides1 roll #a in* ?ick & turn ov] aga91 !n roll ?ree times m 9 ! same mann]1 b give fifte5 m9utes' "t betwe5 ea* roll4 ,:5 roll+ ! pa/e always bru% (f ! fl\r4 ,cut prop] size & bake 9 hot ov54 ,if ! %ells jump too mu* or topple ov]1 ! d\gh mu/ be roll$ "s m4 ,if too close & n en\gh spr+1 x has be5 roll$ too mu*4 ,all dep5ds ^u ! quality ( ! butt]4 ,puff ,pa/e4 #a lbs4 ,fl\r4 #b ,egg ,yolks4 pt4 ,wat]4 #a lbs4 ,butt]4 ,?is %\ld be roll$ at lea/ #d times1 sett+ aside #ae m9utes betwe5 ea* roll4 ,puff ,pa/e4 pt4 ,wat]4 #a lb4 ,fl\r4 #a lb4 ,butt]4 ,if desir$1 a ri*] mixture is made by add+ eggs & a little rum4 ,p9e ,apple ,t>ts4 ,:ile apples are at _! be/1 _! use 9 f9e cake bak]ies c be made manifold & v ta/y4 ,a few delicacies 9 ?is l9e are h]e) (f]$3 99 99 99 99 99 ,no4 #a4--;,half bake a bottom1 9 a crimp$ /raight flang$ pan or 9 a t9 r+1 "s f9e sug> d\gh4 ,:5 cool spread ?is ) "s apricot m>malade1 & ^u x slices ( apples ( z equal size z possible2 spr9kle ov] ! slices "s f9ely cut blan*$ almonds1 a few wa%$ currants1 sug> & c9namon1 & bake until apples are j s(t1 b n mu%y2 !n p\r ov] all "s v light color$ apple jelly4 99 99 99 99 99 ,no4 #b4--;,z above1 half bake a bottom ( sug> d\gh4 ,:5 cool place apple slices 9 ! bottom & bake !m until s(t4 ,n[ beat #f oz4 sug>1 #f egg yolks v light1 & add #f oz4 gr\nd /ale almond mac>oons4 ,!n beat up half p9t heavy cream & add x to ! beat5 eggs4 ,p\r ?is ov] ! apples & aga9 bake x lightly4 ,:5 cool du/ ) sug> or ice ) ?9 vanilla flavor$ fondant4 99 99 99 99 99 ,no4 #c4--;,bake 9 deep /raight edge pan a bottom ( sug> d\gh4 ,on a %eet pan bake a net =m$ by /rips ( ! sug> d\gh cross+ ea* o!r diagonally s z to =m diamond-%ap$ op5+s4 ,! net mu/ be ! same size z ! bottom1 & bo? %\ld be fairly well bak$4 ,p>tially fill ! bottom ) rice :i* has be5 boil$ s(t 9 milk1 add+ a little vanilla4 ,^u ?is rice place apple slices t h be5 boil$ s(t 9 sug> syrup4 ,n[ place ! network ov] ! apples1 du/ ) sug>1 & fill out ! diamonds ) pale p9k color$ fondant t h be5 flavor$ ) pun* extract4 99 99 99 99 99 ,sug> ,d\gh = ,above4--,"o-half lb4 sug>1 lb4 butt]1 #aj oz4 fl\r1 #c eggs2 "s w\ld add f9ely *opp$ almonds to ! d\gh also4 ,sponge ,biscuit4 #f lbs4 ,sug>4 #ff ,eggs4 #i lbs4 ,fl\r4 #c oz4 ,soda4 #c oz4 ,cream ( ,t>t>4 ,flavor4 ,^! goods are usually ic$ on ! bottom & sold at #a c5t ea*4 ,sweet ,corn ,muff9s4 #b lbs4 ,sug>4 #ae oz4 ,butt]4 #ab ,eggs4 #a oz4 ,soda4 #b oz4 ,cream ( ,t>t>4 #c pts4 ,milk4 #a lbs4 ,corn ,meal4 #c lbs4 ,fl\r4 #c lbs4 ,fl\r4 ,l>d may be sub/itut$ = ! butt] & m corn meal us$ 9 place ( ! fl\r4 ,scones4 #f lbs4 ,fl\r4 #a lbs4 ,butt]4 #a lbs4 ,sug>4 #c oz4 ,soda4 #f oz4 ,cream ( ,t>t>4 #b pts4 ,milk4 ,^! are m\ld$ r\nd1 in* ?ick & cut cross-ways4 ,! d\gh %\ld be h&l$ quickly ?\gh ?or\ghly work$4 ,wa% ) eggs & aft] half an h\r bake 9 hot ov54 ,:ite ,squ>es4 7,see ,orange ,squ>es47 ,tea ,biscuits4 #e lbs4 ,fl\r4 lb4 ,l>d4 lb4 ,butt]4 #a oz4 ,soda4 #b oz4 ,cream ( ,t>t>4 #c pts4 ,milk4 lb4 ,sug>4 ,add a little ammonia & salt1 let mixture /& = a few m9utes & bake 9 hot ov54 ,vi5na ,biscuits4 -- lbs4 ,fl\r4 lb4 ,butt]4 oz4 ,p[d]4 lb4 ,sug>4 #d ,eggs4 ,milk4 ,rub ! butt]1 sug> & p[d] well into ! fl\r on ! bo>d1 make a bay1 break 9 ! eggs1 & wet into a pliable d\gh ) milk4 ,roll d[n 9 a %eet & cut out on slips ab\t #f in*es wide2 !n spread on ! foll[+ mixture4 ,cut up 9 f+]s ab\t #a in*es wide1 & set !m on a flat t9 ab\t #a in* ap>t1 lift+ !m ) a palette knife4 ,:5 y h fill$ ! t91 bake 9 a mod]ate ov54 ,,jams ,,& ,,jellies ,,by ,,l\is ,,/]n ,jellies & jams are us$ 9 e bake%op :]e cakes & t>ts are bak$1 su* z jelly roll1 diamonds & jelly squ>es1 lay] cakes1 jelly t>ts1 etc4 ,no jelly %\ld be put on cakes or t>ts to be bak$ 9 ! ov51 = x w cook & run all ov] ! cake4 ,x w make ! cake look dirty & w soak into ! cake1 make x s(t & heavy4 ,t>ts are made by l9+ small patty pans ) puff pa/e1 roll$ out ?9 & fill$ ) diff]5t k9ds ( jams or /ew$ fruits1 su* z /rawb]ries1 raspb]ries1 *]ries or pea*es4 ,bak]s t want a *eap t>t usually l9e small patty pans ) puff pa/e & set away to dry = ab\t "o-half h\r & bake 9 m$ium ov54 ,:5 bak$ !y are fill$ ) jelly4 ,d>k ,currant ,jelly4 ,= ?is recipe #bjj 0 paid to ,h>ry ,de,luke1 ! ,fr5* pa/ry bak]1 :o br\ght x to ,am]ica 9 ! ye> #aijg4 ,take #b p\nds ( gelat9e4 ,put on /ove ) #bc qu>ts ( wat]4 ,:5 ! wat] beg9s to boil put 9 #fd p\nds ( ! be/ ,,xxxx p[d]$ sug>1 ounce ( t>t>ic acid & #a p9t ( currant juice4 ,let x boil on ! /ove = t5 m9utes4 ,9 ! meantime get y\r pails ready4 ,rub !m on ! inside ) rum4 ,:5 ! jelly is boil$ en\gh1 p\r into ! pails4 ,leave !m op5 = "o day1 !n take ?ick pap] soak$ 9 rum1 put ov] ! top ( jelly & close d[n tight4 ,y c color ?is jelly z y l1 make x d>k currant jelly1 r$ currant jelly or any o!r color y l by us+ artificial colors4 ,?is jelly is made s good & co/s s little t x c be sold at a pr(it4 ,x w keep = ye>s4 ,r$ ,currant ,jelly4 ,take #b ounces gelat9e4 ,dissolve 9 #a p9t cold wat]1 #a p9t rum1 #a qu>t boil+ wat]1 #b p\nds granulat$ sug> & two teaspoonfuls ( currant juice4 ,put on /ove1 let boil t5 m9utes & put 9 pails = use z ne$$4 ,colebra ,*]ry ,jam4 ,weigh #aj p\nds ( f9e ripe *]ries1 clean$ f /em & pit2 put into kettle ov] ! fire ) #aj p\nds ( granulat$ sug>1 #b ounces corn />*1 let boil #bj m9utes until jam beg9s to ?ick54 ,:5 done /ore away same z o!r jams4 ,pea* & ,apple ,jam4 ,take #e p\nds ( apples & #e p\nds ( pea*es4 ,cut good & f9e4 ,put on /ove 9 kettle1 ) #aa p\nds ( granulat$ sug>4 ,let boil #aj m9utes & add #c ounces corn />*1 ounce t>t>ic acid4 ,let boil #aj m9utes m & x w be ready = use4 ,?is jam is v good & is us$ 9 all hotels & bake%ops4 ,x is ! only g5u9e apple & pea* jam4 ,rais9 ,jam4 ,take #h p\nds ( rais9s1 put 9 kettle on fire1 & #g p\nds granulat$ sug>4 ,let boil #bj m9utes & add f\r ounces corn />* & ounce t>t>ic acid4 ,?is jam is usually /or$ away 9 glass j>s4 ,currant ,jam4 ,br+ #bj p\nds ( currants to a boil1 ) #ba p\nds ( f9e p[d]$ sug> & p\nd ( corn />*4 ,let boil #be to #cj m9utes4 ,keep /irr+ till x ?ick5s4 ,:5 done put 9 glass j>s cov]$ tight4 ,?is jam w keep = a ye> if directions are foll[$ correctly4 ,huckleb]ry ,jam4 ,br+ to a boil #ah p\nds ( huckleb]ries1 #bj p\nds ( ,,xxxx p[d]$ sug>1 #d ounces ( corn />*4 ,boil #ae m9utes4 ,keep /irr+ until ?ick & :5 done place 9 glass j>s = future use4 ,fr5* ,orange ,jelly4 ,take #d ounces gelat9e1 soak into #b qu>ts ( lukew>m wat] = "o & "o-half h\rs1 !n add #b qu>ts ( boil+ wat] & #c p\nds ( granulat$ sug>1 #b teaspoonfuls ( orange extract4 ,put on /ove & let boil five to t5 m9utes4 ,:5 done put 9 wood5 pails4 ,put ?ick pap] soak$ 9 rum ov] ! jelly4 ,put away = future use4 ,! ,orig9al ,pea* ,jelly4 ,take #a ounces ( gelat9e4 ,dissolve 9 p9t ( cold wat]1 add #a p\nds ( granulat$ sug>4 ,next add p9t ( boil+ wat]4 ,put on /ove & let come to a boil #aj m9utes4 ,flavor ) p9t ma%$ pea*es4 ,put 9 pail & /ore away4 ,raspb]ry ,jelly4 ,take1 say1 #f qu>ts ( ripe raspb]ries4 ,put 9 kettle ov] fire s ! juice w fl[ = #ae m9utes4 ,/ra9 ?r\gh ?9 clo? & let /& = five m9utes1 s x w set4 ,!n measure ! juice4 ,to e p9t ( juice add #a p\nd ( sug>1 & to e p\nd ( sug> add ounce corn />*4 ,put on /ove to boil = #aj m9utes4 ,/rawb]ry ,jelly4 ,take #a ounce ( gelat9e4 ,dissolve 9 p9t ( lukew>m wat]4 ,add p9t ( *]ry w9e1 qu>t ( boil+ wat]1 #a p\nds ( granulat$ sug> & #b ounces ( /rawb]ry juice4 ,!n put on /ove to boil #ae m9utes4 ,p\r 9 pail & put 9 cool place = future use4 ,illu/ration ,"p ,,ii ,bread ,mak+ ,illu/ration ,,bread-,,mak+ ,,! ,,te*nology ,,( ,,bread-,,mak+ ,trades ( e description h dur+ rec5t ye>s advanc$ by leaps & b\nds t[>d bett]m5t & improvem5t4 ,inv5tions & discov]ies ( mo/ important nature & ( /up5d\s results h f "t to "t amaz$ ! human m9d & ?\ght4 ,h& 9 h& ) inv5tions & me*anical devices us$ 9 ! trades are /ep by /ep rea*+ great] p]fection1 simplify+ & af=d+ m accurate results ( atta9+ /&>ds ( excell5ce 9 f9i%$ products4 ,pr(essor ,liebig once said ! bak+ indu/ry is "o 9 :i* new me?ods & inv5tions w\ld be v difficult ( introduction1 & possibly 9 8 "t he may h be5 "r4 ,! reason !re=e may be attribut$ to ! dis9cl9ation ( ! bak] ( t "t to break away f fix$ habits1 p>tially1 z well z lack ( int]e/ manife/$ by ! g5]al public 9 ! production ( a commodity s necess>y to human su/5ance4 ,b all ?is has be5 *ang$4 ,dur+ ! la/ tw5ty ye>s ! progress made 9 ! bak+ indu/ry 9 me*anical contrivances1 new] practical me?od ( hydrat+ d\ghs1 & z well z ! great advance made 9 ! /udy ( f]m5tation1 h assum$ su* va/ proportions s z to place ?is craft on equal foot+ ) any o!r trade z reg>ds progressiv5ess4 ,! wat*word = ! future !n is 8m progress10 8m conv5i5ce10 8m p]fection40 ,) ?is idea 9 m9d1 ^! s]ies ( talks h be5 und]tak51 hop+ t !y may impress ! bak] z to 8 responsibilities1 & t !y might /imulate 9 him a desire to acquire a great] & m detail$ k ( ! te*nical po9ts connect$ ) 8 trade4 ,! bak]y ( to-day supplies man ) t important food/uff1 8,bread10 rightfully call$ 8,! /aff ( life40 ,:at o!r trade is !re 9 exi/5ce t c boa/ ( any high] ideal ?an ?is8 ,pre-em95tly1 !n1 ! desire %\ld be in/ill$ 9 e bak] to equip himself ) ! k ( h[ to br+ 8 product to su* a /ate ( p]fection s t x w absolutely measure up to ! /&>d ( its title1 ,! ,/aff ( ,life4 ,!re are v>i\s bran*es ( bak+4 ,bread1 cake1 pa/ry & crack] bak+4 ,9 ^! talks bread & ! mat]ials ent]+ into bread-mak+ only w be discuss$4 ,raw ,mat]ials = ! ,bread ,bak]4 ,9 ! bread bak+ ! pr9cipal mat]ials us$ are fl\r1 wat]1 yea/1 salt1 milk1 oil1 l>d1 sug> & yea/ foods4 ,i4--,fl\r & ,mill+4 ,a4 ,! moi/ure ( fl\r4 ,into a glass retort place "s fl\r1 tak5 at r&om f ! /ock on h&4 ,atta* to ! neck ( ! retort a glass flask1 see+ to x t ! connection is airtight 7,fig4 #a74 ,heat ! fl\r ov] a bunson burn] g5tly until br[n4 ,moi/ure w soon %[ itself1 accumulat+ at ! cold] portions ( ! flask4 ,! neck ( ! retort %\ld be kept cool ) wet clo?s4 ,9 ?is mann] all ! wat] conta9$ 9 ! fl\r w be f\nd 9 ! flask4 ,ord9>y dry fl\r conta9s f #h to #ah p] c5t ( moi/ure1 & av]ages #ac p] c5t4 ,b4 ,glut5 cont5ts ( fl\r4--,knead "s :eat fl\r ) wat] into a d\gh4 ,lay x aside "u cov] = fifte5 m9utes2 !n place x 9 a v f9e sieve & let a /ream ( wat] fl[ ov] x1 work+ ! d\gh all ! "t1 until ! dra9+ becomes cle>1 :i* %\ld be reta9$ = fur!r te/+4 ,!re w rema9 on ! sieve a yell[i% gray t\gh mass4 ,?is is ! glut5 :i* imp>ts /r5g? to ! fl\r4 ,good s\nd :eat fl\r conta9s #aj to #ab p] c5t4 ( glut54 ,! glut5 ( :eat fl\r swells consid]ably 9 wat]1 b is n soluble4 ,9 ! dry /ate x is horny & brittle4 ,:5 moi/ x soon f]m5ts & quickly putrifies4 ,illu/ration3 ,fig4 #a4 ,glut5 is classifi$ z an album9oid1 b is n soluble 9 ei!r a weak or conc5trat$ acetic acid solution4 ,:5 boil$ 9 a soda solution x becomes p>tially soluble4 ,on acc\nt ( ?is *>act]i/ic x is closely alli$ to ^? album9oids kn[n z fibr91 :i* is f\nd 9 l>ge proportions 9 animal blood4 ,9 contra/ to blood-fibr9 glut5 may be said to be vegetable-fibr94 ,! glut5 ( :eat fl\r is n a simple body1 !re=e n an elem5t1 b is compos$ ( f\r v>ieties ( album9oids3 vegetable album91 vegetable case91 vegetable fibr9 & glut5 itself4 ,a m>k$ diff]5ce exi/s 9 ! glut5 ( rye fl\r4 ,x is difficult to wa% x out4 ,x =ms a /icky gray mass & is compos$ ( ?ree v>ieties ( album9oids--vegetable album91 vegetable case9 & vegetable fibr94 ,glut5 itself is miss+4 ,^! ?ree v>ieties ( album9oids are conta9$ 9 mu* great] proportion ?an 9 :eat fl\r1 b ! total album9\s matt] 9 bo? :eat & rye fl\r are conta9$ 9 ab\t equal proportions4 ,c4 ,! />*es ( fl\r4 ,! wa% wat] :i* has be5 pres]v$ f ! glut5 wa%+ te/ w at fir/ appe> to be milky1 b gradually becomes cl>ifi$4 ,on ! bottom ( di% ! />* :i* has come away f ! fl\r ) ! wa% wat] w be precipitat$ z a f9e :ite p[d]4 ,! proportion ( />* 9 bo? :eat & rye fl\r is almo/ equal4 ,! av]age is #fd p] c5t4 ,f9e or s(t fl\r conta9s m />* ?an h>d or co>se fl\r4 ,prop]ties ( />*4 ,take a small quantity ( ! />* previ\sly obta9$ f ! fl\r & mix x ) wat] until j milky4 ,place a drop ( ! />* wat] on a clean microscopic slide & put a cov] glass ov] x & g5tly press x d[n4 ,9 plac+ ! prep>$ slide "u ! microscope ! />* cells are se5 to be fairly r\nd or slightly oval1 ( v>i\s sizes 7,fig4 #b74 ,a little (f ! c5t] a bitum is obs]v$4 ,! 8bitum0 is a sort ( nucleus or spot :i* is ! c5t] ar\nd :i* ! conc5tric r+s ( />* are arrang$4 ,if by *ance "s ( ! />* prop]ties be re/+ on _! n>r[ surface !y w appe> elongat$4 ,ea* />* p>ticle repres5ts a cell4 ,! int]ior ( ! cell conta9s ! />* prop]1 & is surr\nd$ by an ext]nal coat+ ( v delicate fibr9 or cellulose4 ,9 old samples ( fl\r ! />* %[s cracks & fissures4 ,! />* ( rye fl\r is b slightly diff]5t 7,fig4 #c71 & is difficult to tell x ap>t f :eat />*4 ,! p>ticles ( s\nd rye />* are a trifle l>g]4 ,! />* ( potatoes 7,fig4 #d7 has a peculi> pe>-%ap$ =mation ) v di/9ct bitum & conc5tric r+s4 ,! prop]ties ( ! />*es giv5 %\ld enable ! bak] or /ud5t ) ! aid ( ! microscope to detect any =eign />* :i* may h be5 add$ to fl\r z an adult]ant4 ,mix a little />* ) wat] & divide ! mixture equally 9 two beak]s4 ,illu/ration3 ,fig4 #b4 ,illu/ration3 ,fig4 #c4 ,illu/ration3 ,fig4 #d4 ,heat "o portion to ! boil+ po9t2 ! />* !n =ms ) ! wat]1 a ?ick1 gelat9\s1 some:at semi-cle> liquid4 ,! boil+ causes ! int]ior ( ! cell to swell1 !reby bur/+ ! cellulose envelopes4 ,! /ructure ( ! />* cell has be5 completely disrupt$4 ,! />* becomes gelat9iz$4 ,9 ! o!r beak] aft] a little :ile ! raw />* precipitates4 ,x has completely sep>at$ itself 9 its orig9al =m f ! wat]4 ,^u /irr+ ! cont5ts ( ! beak] viol5tly ! />* gra9s d n lose _! orig9al "*1 b simply rema9 susp5d$ = a "t 9 ! wat]4 ,:5 bak+ bread ! gelat9ization ( ! />* does n take place1 because ! album9oids ( ! fl\r regulat$ by ! heat envelopes ! lib]at$ />* aft] its cellulose cav]n has become disrupt$1 & 9 consequ5ce prohibits ! gelat9ization ( ! />*4 ,dilute "s ( gelat9iz$ />* ) wat]1 p\r "s ( x into a te/ tube & add a drop ( t9cture ( iod9e2 ! cold solution w at once turn a deep blue4 ,heat ! liquid g5tly to boil+ po9t2 ! blue color+ w gradually disappe>2 ^u cool+ ! liquid x aga9 turns blue4 ,! action ( t9cture ( iod9e at l[ temp]ature is s int5sive t ! smalle/ p>ticles ( />* conta9$ 9 any sub/ance c be detect$ by its use4 ,by means ( t9cture ( iod9e />* adult]ation 9 compress$ yea/s may be detect$4 ,wat] p\r$ on a lump ( />* is rapidly absorb$4 ,/>* is v hygroscopic1 t is1 absorbs moi/ure readily1 & fur!rmore1 reta9s ! absorb$ moi/ure t5aci\sly4 ,h5ce fl\r w absorb moi/ure f ! atmosph]e4 ,a high p]c5tage ( moi/ure 9 fl\r is conducive ( putrify+ ( ! glut5 & album9 ( ! fl\r1 r5d]+ ! fl\r unfit = use4 ,into a small pan1 :i* has be5 lightly greas$1 to prev5t /ick+1 heat :ile con/antly /irr+ "s />* fl\r4 ,x w turn br[n2 t is1 x has be5 conv]t$ into dextr94 ,pure dextr9 is soluble 9 wat] & is l>gely us$ z a sub/itute = gum arabic4 ,! same conv]sion occurs 9 bread1 z ! />* 9 ! ext]ior ( ! loaf is *ang$ into dextr9 by ! high temp]ature ( ! ov5 & =ms ! cru/ ( ! loaf4 ,con/itu5ts ( />*4 ,/>* is compos$ ( ! ?ree elem5ts--,c>bon1 ,hydrog5 & ,oxyg54 ,! composition ( />* is ! same z sug>4 ,x conta9s ! same proportions ( hydrog5 & oxyg5 z is conta9$ 9 wat]1 namely1 9 proportions ( #b-a 7,h#b,o74 ,!re=e />* is a hydrate1 & z ^! wat]-=m+ elem5ts are comb9$ ) c>bon x is call$ c>bohydrate4 ,to ?is gr\p ( bodies1 besides />*1 dextr91 all k9ds ( sug> & cellulose are classifi$4 ,d4 ,album5 cont5ts ( fl\r4 ,9 a flask place #bj oz4 ( :eat fl\r & saturate ) #ajj oz4 ( cold wat]2 %ake up vigor\sly sev]al times dur+ "o-half h\r4 ,!n let ! flask /& = "s "t1 aft] :i* p\r ! cle> liquid obta9$ c>efully into a filt] pap] arrang$ 9 a funnel4 ,?is cle> filtrate is plac$ 9 a beak] & heat$ 9 a wat] ba? to ! boil+ po9t4 ,! cle> filtrate w become turbid floccul5t4 ,^! flakes are caus$ by a sub/ance :i* is soluble 9 cold wat] & :i* evaporates ^u be+ heat$4 ,?is sub/ance is album94 ,! album9 ( fl\r is ( ! same composition z ! :ite ( an egg1 & is classifi$ "u ! album9oids4 ,:eat fl\r conta9s #a4e p] c5t4 ( album94 ,e4 ,extractive matt] ( fl\r4 ,aft] conclud+ above exp]im5t1 filt] ! coagulat$ mixture4 ,place ! cle> filtrate 9 an evaporat+ di% & drive (f ! moi/ure by plac+ ! di% 9 a /eam ba?4 ,aft] "s "t ! wat] w h be5 driv5 (f1 leav+ a solid residue 9 ! di%4 ,?is residue conta9s sug>1 dextr91 a gum-l sub/ance1 & a small quantity ( m9]al salts1 pr9cipally potassium phosphate4 ,album9\s sub/ances all conta9 ! f\r elem5ts--c>bon1 hydrog51 oxyg5 & nitrog51 a trace ( sulphur1 & "s conta9 phosphor4 ,! diff]5ce betwe5 ^! sub/ances & ! c>bohydrates is t !y conta9 nitrog54 ,!y h also receiv$ ! "n proteids1 frequ5tly call$ fle% =m]s1 on acc\nt ( _! nutritive prop]ties4 ,sug>1 dextr9 & gum c>bohydrates t c be extract$ ) wat]4 ,f4 ,fat cont5ts ( fl\r4 ,%ake vigor\sly = "s "t #aj ounces ( rye or :eat fl\r ) #dj ounces ( e!r1 to :i* has be5 add$ #dj ounces ( pure alcohol4 ,heat ! mixture g5tly to #ajd degrees ,f41 & fat globules w be se5 on ! surface ( ! fluid4 ,?is is ! fat conta9$ 9 fl\r4 ,rye fl\r conta9s #b p] c5t41 :eat fl\r #a p] c5t4 ( fat4 ,g4 ,cellulose 9 fl\r4 ,fl\r conta9s m or less fibr94 ,9 ord] to sep>ate x f ! fl\r1 ! extractive matt]s ( ! fl\r are wa%$ 9 consecutive ord] ) wat]1 e!r & alcohol1 ! residue is !n boil$ 9 dilute sulphuric acid4 ,! fibr9 obta9$ is !n wa%$ & dri$4 ,9 appe>ance x looks l wood fib]4 ,?is sub/ance is conta9$ also 9 ! glut5 & 9 ! envelopes ( ! />* cells4 ,x is insoluble 9 wat]1 dilute acids or alkal9e4 ,x is indige/ible & has no value z a food4 ,h4 ,a% ( fl\r4 ,take a little fl\r & spread x on a plat9um di% & heat ov] a bunson burn]4 ,cont9ue ! heat+ until no?+ rema9s b a grayi% :ite p[d]4 ,?is is ! a% or m9]al "p ( ! fl\r4 ,^! m9]al sub/ances ent] into ! fl\r ?r\gh absorption f ! e>? by ! roots ( ! :eat grass4 ,! a% ( fl\r is mo/ly compos$ ( phosphates1 & are ( great importance because !y are bone-=m+ & help to build up ! framework ( ! human body4 ,! ,av]age ( ,analysis4 ,sep>at+ ! v>i\s con/itu5ts ( fl\r is call$ ! analyzation ( fl\r4 ,if 9 a diff]5t quantity ( fl\r ! am\nt ( ea* compon5t "p is det]m9$ x is call$ quantitative analysis4 ,! total am\nt ( all con/itu5ts is always figur$ at #ajj1 9 ord] to give p]c5tage ( ea* con/itu5t conta9$4 ,:eat fl\r conta9s #ac4cg p] c5t4 ( wat]4 ,x means t #ajj oz4 ( fl\r conta9s #ac4cg p] c5t4 ( wat]4 ,!re=e #ajj lbs4 ( fl\r conta9s #ac4cg lbs4 ( wat]4 ,! same applies to ! />* item1 #ajj oz4 ( fl\r conta9s #fi4cj p] c5t4 ( />*4 ,! total am\nt ( ea* con/itu5t ( sev]al analyses add$ toge!r1 divid$ by ! sum total ( ! analyses made1 w give ! av]age am\nt ( ea* con/itu5t conta9$ 9 ! fl\r4 ,^! analyses mu/ be made v accurate 9 ord] t ! results obta9$ may be reliable4 ,! foll[+ table1 accord+ to ,r4 von ,wagn]1 gives av]ages1 subdivid+ ! album9oids into album51 gliad91 vegetable case91 cellulose & glut53 ,,fl\r4 p] c5t4 ,wat] ,album9oids ,fat ,sug> ,gum ,/>* ,fibr9 ,a% ,dextr9 ,w9t] :eat #ac4cg #aj4ba #j4id #b4ce #c4jf #fi4cj #j4bi #j4dh ,spr+ :eat #ab4ha #ab4jf #a4cf #a4hf #d4ji #fe4hh #j4hi #j4if ,rye #ac4ga #aa4eb #b4jh #c4hi #g4af #eh4fa #a4ei #a4dd ,,fl\r4 p] c5t4 ,wat] ,album9 ,gliad9 ,vegetable ,cellulose ,glut5 case9 ,:eat fl\r #ae4ed #a4cd #a4gf #j4cg #e4ai #c4ej ,rye #ad4fj #a4ef #b4ib #j4ij #g4cf ---- p] c5t4 ,sug> ,gum ,fat ,/>* ,:eat fl\r #b4cc #f4be #a4jg #fc4fd ,rye #c4df #d4aj #a4hj #fd4bh ,illu/ration ,,yea/ ,,& ,,f]m5ts ,mix "s fl\r into a d\gh & bake x4 ,! result w be a co>se1 t\gh1 indige/ible crack]4 ,! fl\r & wat] product possesses keep+ qualities1 b c only be us$ z a food :5 soak$ 9 a fluid4 ,a bak$ product if us$ z a nutrim5t mu/ possess lightness & porosity & be s con/itut$ t x c be easily dige/$4 ,= ?is reason yea/ is requir$ 9 bread mak+4 ,yea/4 ,a ,gas ,te/4--,dissolve 9 a flask #b ounces ( syrup or honey 9 a p9t ( wat] at #adj degrees ,f41 & add "o-six? ( an ounce ( compress$ yea/1 :i* has be5 brok5 up & dissolv$ 9 a "p ( ! sac*>9e infusion4 ,seal ! flask ) a p]=at$ rubb] cork1 pass a b5t glass tube ?r\gh ! p]=ation & atta* a piece ( rubb] hose to ! glass tub+4 ,9 fifte5 or tw5ty m9utes small bubbles w be se5 ris+ to ! surface ( ! fluid1 :i* w cont9ually increase 9 numb]1 until ! surface is cov]$ ) a fro? =mation1 some:at l ! head ( a caulifl[]4 ,! fluid is f]m5t+4--,aft] #a to #a h\rs ! fro? =m+ gradually ceases & f9ally drops4 ,dur+ f]m5tation lead ! rubb] hose atta*$ to ! g5]at+ flask into a small] flask half fill$ ) wat]4 ,y w notice bubbles ooz+ f ! m\? ( ! hose ?r\gh ! wat]4 ,!n at once make a te/ by hold+ a light$ mat* into ! small flask4 ,! mat* w burn readily1 j z x w\ld 9 ! air4 ,aft] t5 or fifte5 m9utes repeat ?is proc$ure & ! burn+ mat* w be ext+ui%$ at once1 ev5 to ! glimm]4 ,dur+ ! fir/ te/ atmosph]ic air only 0 conta9$ 9 ! small flask4 ,x requir$ a little "t = ! gas ( ! g5]at+ flask to displace ! atmosph]ic air1 z a result ( :i* ! light$ mat* w5t out at ! second te/4 ,ano!r peculi> ph5om5on is noticeable 9 connection ) ?is te/4 ,on top ( ! wat] 9 ! op5 flask ! develop$ gas rema9s /ation>y1 b c be disp]s$ by an air curr5t1 ei!r creat$ by bl[+ or by wav+ ! h& ov] ! op5+ ( ! bottle4 ,if we !n p\r "s cle> lime wat] into ano!r small bottle & all[ "s ( ! gas f ! g5]at+ flask by means ( ! rubb] tub+ to fl[ into ! same1 we w f9d t1 aft] )draw+ ! hose1 clos+ ! bottle ) ! ?umb & slightly %ak+ ! cont5ts1 ! lime wat] turns milky4 ,?is is caus$ by a comb9ation ( ! dissolv$ lime & ! gas4 ,! latt]1 :i* we h develop$1 is ,c>bon ,dioxide 7,,co#b74 ,by ! above te/s we f9d t ,c>bon ,dioxide is heavi] ?an ! atmosph]e1 & ?us rema9s 9 ! bottle undi/urb$ by atmosph]ic pressure1 = a "t1 z x comb9es v sl[ly ) ! air4 ,by creat+ a draught1 ! comb9+ ) ! air is facilitat$4 ,top & ,bottom ,yea/4 ,remove ) a glass rod1 dur+ active f]m5tation1 a little ( ! fro? f ! sac*>9e infusion & wa% x (f ) a few drops ( clean wat]1 & place a small drop ( ! solution ^u ! object glass ( ! microscope4 ,at #cjj to #ejj magnifi$ /r5g? we notice t ! fro? consi/s ( small r\nd or oval bubbles1 :i* occasionally1 ?\gh seldom1 are elongat$4 ,!y appe> s+ly or 9 gr\ps1 & (t5 look l /r+s ( pe>ls4 ,^! bubbles are yea/ cells4 ,figure #e %[s yea/ cells aft] five h\rs ( propagation4 ,ea* cell has a ?9 cov]+ ( fibr9 or cellulose2 :ile ! int]ior conta9s a s(t granul> album9\s sub/ance1 call$ ,plasma1 or ,protoplasma4 ,dur+ vigor\s f]m5tation at a temp]ature ( #fh to #hj degrees ,f41 ! majority ( ! bubbles are =c$ to ! surface ( ! fluid by ! action ( ! escap+ ,c>bon ,dioxide1 & at ! f9al /ages ( f]m5tation gradually precipitate4 ,at a temp]ature ( #cf to #de degrees ,f4 ! f]m5tation is sl[]1 ! g5]at+ ,c>bon ,dioxide is less active 9 escap+ & )\t suffici5t =ce to br+ ! bubbles to ! surface4 ,! yea/ cells to a great ext5t gr[ & settle on ! bottom ( ! g5]at+ vessel4 ,^! *>act]i/ics designate top & bottom yea/4 ,illu/ration3 ,fig4 #e4 ,bo? ( ^! yea/s are ( ! same species1 & ei!r c be conv]t$ into ! o!r by ! *ang+ ( ! temp]ature dur+ propagation4 ,!y are recognizable by a slight diff]5ce 9 size4 ,ow+ to ! m favorable conditions dur+ gr[? top yea/ is some:at bett] develop$ ?an bottom yea/4 ,compress$ yea/ us$ 9 bread bak+ is top yea/4 ,di/illation ,te/4--,aft] ! f]m5tation 9 ! g5]at+ flask has ceas$1 & no m bubbles rise to ! surface ( ! fluid1 te/ x by di/illation4 ,= ?is purpose we fir/ filt] ! sac*>9e fluid to remove ! yea/ cells4 ,place ! cle> filtrate 9 a clean flask1 /op x ) a p]=at$ rubb] cork1 & connect x by means ( a b5t glass tube ) a cool+ app>atus4 ,figure #f %[s su* an app>atus4 ,! vapor g5]at$ f ! filtrate conta9$ 9 ! flask passes ?r\gh ! coil 9 ! cool]1 z %[n 9 ! illu/ration4 ,! cool] is provid$ ) tube connections at ! l[] & upp] ends1 :i* c be fitt$ ) p]=at$ corks1 ?r\gh :i* glass tubes may be ins]t$4 ,illu/ration3 ,fig4 #f4 ,! l[] tube by means ( rubb] tubes is connect$ ) ! cold wat] faucet1 n %[n 9 ! illu/ration2 ! fl[ ( cold wat] ar\nd ! coil c be regulat$ at ! faucet & drawn (f at ! upp] tube4 ,9 lieu ( a cool] z %[n1 "o c be con/ruct$ by lead+ ! tube ( ! filtrate flask into a some:at wid] & long] glass tube1 :i* is connect$ ) a second bottle4 ,! long glass tube1 9 ?is case1 mu/ be kept cool by con/antly p\r+ cold wat] ov] x dur+ di/illation4 ,:5 all connections h be5 made tight1 heat ! filtrate ov] an alcohol lamp to a boil+ po9t1 ! flask hav+ be5 plac$ on a piece ( wire gauze to equalize ! heat4 ,! aris+ vapors pass+ ?r\gh ! coil are cond5s$1 & drip l te>s into a receptacle plac$ und]nea? ! cool]4 ,?is evaporat+ & cond5s+ ( a fluid is call$ di/illation4 ,! portion ( ! cond5s$ fluid com+ ov] at ! beg9n+ w be f\nd1 if ta/$1 to be v /rong spirits ( alcohol4 ,light x ) a tap]1 x w produce a l>ge blui% flame4 ,z ! di/illation cont9ues ! spirits com+ ov] lose gradually 9 /r5g? until f9ally v little else b ! vapors ( wat] are cond5s$4 ,wat] boils at #bab degrees ,f41 spirits ( alcohol at #agb degrees ,f4 ,we w\ld !re=e inf] t at ! beg9n+ ( di/illation x is possible to recov] alcohol only if ! infusion 0 heat$ to #agf degrees ,f4 ,?is view1 h[ev]1 is errone\s4 ,! boil+ po9t ( ! mixture is only slightly great] ?an t ( pure alcohol1 & ! g5]at$ vapors are already at ! beg9n+ & comb9ation ( bo? fluids1 al?\gh at fir/ ! proportion ( alcohol is ! great]4 ,we h n[ se5 t yea/ is capable ( produc+ alcohol & c>bon dioxide4 ,?is is call$ alcoholic f]m5tation4 ,w9e1 be]1 br&y & o!r spiritu\s liquors are produc$ by alcoholic f]m5tation1 & ! same is attribut$ to ! rais+ ( bread d\ghs4 ,! yea/ cell 9 its se>* = nutrim5t consumes & *anges ! sug>1 to facilitate gr[?1 f9ally r$uc+ x into simpl] bodies ( alcohol & c>bon dioxide4 ,! *emical *anges ( ! sug> are due to ! ev]-*ang+ composition ( ! album9\s plasma ( ! yea/ cell4 ,:5 ! plasma has lo/ ! p[] to r5ew itself1 x dies & putrefaction sets 94 ,worts ( sug> & diffusible album9\s solutions are ideal foods = yea/1 z !y readily p]meate ! f9e1 por\s cov]+s ( ! yea/ cells to n\ri% ! plasma1 :i* at ! same "t1 by its own action1 creates ! requisite w>m? by ! dissolution ( ! sug>s ) alcohol--c>bon dioxide4 ,! foll[+ description w illu/rate h[ ?is is accompli%$3 ,make a drumhead1 by /ret*+ & fa/5+ a piece ( bullock's bladd] or ei!r vegetable or animal p>*m5t pap] ov] a cyl9d] ( glass4 ,place ?is 9 a vessel conta9+ pure wat]1 & p\r into ! cyl9d] a /rong solution ( common salt4 ,! salt br9e & ! pure wat] are only sep>at$ f ea* o!r by ! ?9 membrane ( ! bladd] or ! p>*m5t4 ,aft] a little :ile x w be notic$ t ! salt solution w h diffus$ out ?r\gh ! membrane until ! liquid1 bo? outside & inside ! float+ cyl9d]1 has ! same /r5g?4 ,?is is call$ osmose1 or dialysis4 ,9 *oos+ its nutrim5t yea/ is v selective4 ,( ! c>bohydrates1 glucose1 maltose & ^? ( ,c#f;,h#ab,o#f gr\p are capable ( direct f]m5tation1 & are quickly & vigor\sly *ang$ by yea/4 ,9 direct opposition1 we f9d t cane sug>1 beet sug>1 z well z ! />* ( fl\r1 are n f]m5table until *emically *ang$4 ,?is *ange is br\ght ab\t by yea/ itself4 ,! plasma ( ! yea/ conta9s an album9\s sub/ance call$ ,inv]t94 ,z expla9$ above1 ! ,inv]t91 by dialysis1 is diffus$ out ?r\gh ! cell cov]+ & *anges cane sug> & sug>s ( ! same class1 z well z "p ( ! fl\r />*1 into f]m5table sug>1 kn[n z inv]t sug>s4 99 99 99 99 99 ,reproduction ( ,yea/4--,dur+ f]m5tation yea/ n\ri%es & reproduces itself4 ,! granulations ( ! liv+ plasma divides itself1 & ) a portion ( ! plasma =ms a small protub]ance at "o end ( ! cell2 x !n ent]s ! neck1 :i* is gradually develop$ by ! contraction ( ! cell wall & =ms a bud4 ,! neck f9ally closes1 ! budd+ daught] cell releases itself f ! p>5t cell1 & ea* are !n an individual organism4 ,?is op]ation is kn[n z 8budd+40 ,ea* p>5t cell is capable ( giv+ (f sev]al buds 9 succession4 ,! daught] cells 9 _! turn reproduce 9 ! same mann]1 & s ) rem>kable rapidity yea/ cells multiply4 ,b yea/ is also reproduc$ by spores t]m$ 8ascospores40 ,9 ?is case yea/ cells d n ?r[ out a bud1 b ! plasma divides itself into 7usually7 f\r portions call$ spores1 ea* ( :i* surr\nds itself ) a ?9 membrane4 ,^! spores1 :5 set free by ! dissolution ( ! cellulose cov]+s ( ! p>5t cells1 on acc\nt ( _! m9ut5ess float away into ! atmosph]e4 ,if by *ance !y drop into ! prop] m$ium1 su* z malt wort or fl\r b>ms1 spontane\s f]m5tation sets 94 ,?is is recogniz$ by ! fact ( spontane\s f]m5tation frequ5tly & easily occurr+ 9 ! f]m5t+ rooms ( yea/ factories & brew]ies1 z innum]able quantities ( spores are pres5t 9 ! atmosph]e at all times4 99 99 99 99 99 ,pure ,yea/ ,cultures4--,by ! mann] 9 :i* yea/ n\ri%es & reproduces itself1 we ackn[l$ge x to be a plant ( exce$+ly elem5tal /ructure4 ,illu/ration3 ,fig4 #g4 ,gr[+ ,yea/ ,aft] #h ,h\rs' ,propagation4 ,be+ devoid ( ! gre5 color+ matt] ( ! plant 7*lorophyll71 ! yea/ cell is incapable ( assimilat+ inorganic matt]1 su* z c>bon1 nitrog51 ammonia & c]ta9 m9]al salts1 = ! purpose ( build+ up _! tissues4 ,yea/ belongs to ! family ( ,fungi1 & on acc\nt ( ! peculi> mann] ( its reproduction is classifi$ z 8,spr\t+ ,fungi40 ,we are oblig$ to admit t ! true nature ( ! yea/ cell has z yet nev] be5 entirely satisfactorily expla9$4 ,"s sci5ti/s are ( ! op9ion t yea/ cells are b ! embryo ( high] fungi developm5t2 = x is kn[n z a fact t c]ta9 species ( ! spr\t+ fungi d n possess ! faculty to incite alcoholic f]m5tation1 :ile1 on ! o!r h&1 "s ( ! high] species ( m\ld fungi possess ! qualification n alone to incite alcoholic f]m5tation1 b are also capable ( ascospore =mation4 ,s mu* = ?is explanation4 ,x has be5 prov5 by actual results t diff]5t species ( yea/ produce widely diff]5t k9ds ( f]m5t$ liquid4 ,^! diff]5ces are recogniz$ 9 ! yea/ cell ( w9e1 ( be]1 & ( ! di/ill]y1 ! la/ nam$ be+ also ! yea/ ( d\gh f]m5tation4 ,if ! yea/ cell ( w9e be plac$ 9 a be] wort1 ! f]m5t$ wort w assume a v9\s flavor1 & is kn[n z malt9e4 ,sci5ce has %[n t yea/ cells are compos$ ( gr\ps ( v>i\s species4 ,! pr9cipal species1 among o!rs1 z f\nd 9 brew]s' or di/ill]s' yea/s1 are kn[n z ,sac*oromyces ,c]evisial & ,sac*oromyces ,pa/orianus4 ,bo? are v mu* alike 9 appe>ance1 bo? incite alcoholic f]m5tation1 b develop 9 a simil> wort a numb] ( widely diff]5t by-products1 ! analyses ( :i* h ?us f> baffl$ ! res\rces ( ! *emi/4 ,! action ( ^! two species is readily recogniz$ by ! flavor & ta/e imp>t$ to ! f]m5t$ m$ium4 ,z ! b\quet imp>t$ to w9e is attribut$ to ! w9e yea/ cell 7,sac*oromyces ,ellipsoideus71 *>act]i/ic ( ! grape juice1 s ! bak] recognizes by ! flavor ( 8 bak$ product t ! prop] species ( yea/ has be5 employ$1 irrespective ( ! flavor :i* may h be5 obta9$ by o!r mat]ials us$ 9 ! bak+4 ,:ile x is difficult to sep>ate ! v>i\s species ( yea/ cells1 ! ph5om5a ( spore =mation has l$ ! way to accompli% x4 ,at a temp]ature ( #ed degrees ,f41 ,sac*oromyces ,c]evisial w %[ ascospore =mation 9 #bjj h\rs1 :ile ,sac*oromyces ,pa/orianus at ! same temp]ature =ms spores already 9 #gg h\rs4 ,?is diff]5ce 9 "t ( ! matur+ ( ! spore =mation ( ! v>i\s species ( yea/ be+ kn[n1 is utiliz$ 9 transf]r+ ! spore ( any specific species ^u culture plates ( nutri5t gelat9e1 ^u :i* ! spores develop into little colonies ( yea/ cells4 ,! heal?ie/ & /ronge/ appe>+ cell is !n cut out ) a /]iliz$ plat9um wire & transf]r$ into a flask ( /]iliz$ malt wort1 & ! reproduction f a s+le cell ( any giv5 species is begun4 ,9 ?is mann] pure yea/ culture is accompli%$4 ,9 ! f]m5t+ vats gr[+ yea/s are (t5 contam9at$ by spores ( undesirable species f ! atmosph]e1 & result 9 produc+ conditions unfavorable = ! purposes desir$4 ,9 su* cases we mu/ resort to a pure yea/ culture to re-e/abli% ! desir$ f]m5tation4 99 99 99 99 99 ,manufacture ( ,compress$ ,yea/4--,compress$ yea/ is ! result ( alcoholic f]m5tation ( malt & gra9 worts4 ,z x is ( mat]ial int]e/ to ! bak] to acqua9t himself ) a g5]al k reg>d+ ! manufacture ( compress$ yea/1 a %ort b cle> description is giv5 bel[4 99 99 99 99 99 ,treat+ ! ,gra94--,malt is produc$ by soak+ b>ley or o!r gra9s 9 wat] & spread+ 9 ?9 lay]s on ! floors ( ! malt+ rooms4 ,be+ moi/ & 9 consequ5ce suppli$ ) artificial heat1 ! gra9s beg9 to spr\t4 ,z ! rootlets gr[ 9 size a product is be+ =m$ 9 ! g]m t has ! p[] to conv]t />* into sug>4 ,?is product is call$ ,dia/ase4 ,?is reaction is /ill cl\d$ ) a good deal ( my/]y1 & x has z yet nev] be5 cle>ly def9$4 ,we "k ?is mu*1 h[ev]1 t "s p>ts ( ! nitrog5\s matt] ( gra9s are *emically *ang$ into ,dia/ase4 ,practice tea*es ! malt/]1 by ! size ! rootlets atta91 :5 ! maximum dia/asic /r5g? ( ! malt has be5 rea*$4 ,! spr\t+ ( ! malt is n[ arre/$ by dry+ ! malt 9 kilns at a temp]ature ( #aca to #agf degrees ,f41 :i* evaporates ! moi/ure & kills fur!r g]m9ation4 ,= malt+ purposes b>ley is mo/ly us$1 z its dia/asic /r5g? exce$s t ( any o!r gra94 99 99 99 99 99 ,! ,yea/ ,ma%4--,= prep>+ ! yea/ ma% cru%$ malt & rye is employ$1 al?\gh o!r gra9s are us$ to replace "p ( ! rye1 su* z corn & buck:eat4 ,exp]i5ce tea*es1 h[ev]1 t ! be/ results are obta9$ by ! use ( b>ley malt & rye only4 ,! mat]ials are select$ ) great c>e4 ,! wat] employ$ is boil$1 ! rye mu/ be clean & free f du/1 & ! malt free f m\ld4 ,! rye is fir/ soak$ 9 wat] & !n cru%$4 ,9 #bjj lit]s ( wat] at #abe degrees ,f41 #ajj kg4 ( ! gra9s are mix$ & con/antly /irr$ = ?irty m9utes1 until all lumps h disappe>$1 ! temp]ature 9 ! meantime rema9+ con/ant4 ,at ?is temp]ature ! dissolv+ ( ! album9\s matt]s ( ! gra9s is favor$1 & ! *ang+ ( ! />*es into sug> & dextr9 is facilitat$4 99 99 99 99 99 ,sac*>ification ( ! ,ma%4--,at ! expiration ( ! ?irty m9utes ! temp]ature ( ! ma% is gradually increas$ by /eam f #abb to #aeh degrees ,f41 & con/antly /irr$4 ,x has be5 sub/antiat$ t ^! temp]atures are be/ suit$ = a p]fect gelat9ization & sac*>ification ( ! />*es )\t injur+ ! dia/asic prop]ties ( ! malt4 ,at ! same "t1 a temp]ature ( #aeh degrees ,f41 :i* is cont9u$ = two h\rs1 is useful to effectually /]ilize ! ma% by de/roy+ ! undesirable bact]ia4 ,dur+ ?is "t ! dia/ase1 :i*1 z we h se51 0 produc$ 9 ! spr\t+ b>ley dur+ malt+1 effects its function 9 ! quicke/ possible mann]4 ,! result is a v sweet1 la/+ fluid4 ,9 ord] to asc]ta9 :e!r ! sac*>ification has be5 complete1 a small portion ( ! ma% is filt]$ & te/$ ) a drop ( t9cture ( iod9e4 ,:5 ! t9cture ( iod9e discont9ues to produce a blue color+ 9 ! filt]$ fluid ! sac*>ification is complete4 99 99 99 99 99 ,acidulation ( ! ,ma%4--,?is is probably ! mo/ mom5t\s /age ( compress$ yea/ manufactur+1 & wat*fulness mu/ be practic$1 if ! object be to produce a pure yea/ free f all possible contam9ation4 ,! means us$ = ?is purpose is ! introduction ( lactic acid f]m5tation4 ,! ma% is cov]$ up1 occasionally ! ma% is /irr$1 b always f bottom upw>d1 s z to br+ z l>ge a surface z possible 9 contact ) ! atmosph]e 7oxyg571 :ile ! ma% is kept at a temp]ature favorable to lactic f]m5t gr[?4 ,! reason = ?is acidulation is tw(old4 ,9 ! fir/ place1 ! lactic f]m5ts assi/ 9 conv]t+ ! insoluble album9\s matt]s ( ! gra9s into soluble matt]4 ,te*nically1 ?is is kn[n z *ang+ ! album9oids into peptones4 ,9 ! second place1 lactic f]m5t is absolute poison = ! undesirable bact]ia1 :i* may h develop$1 )\t injur+ 9 any way ! yea/ cells prop]1 b r has an influ5ce = good t[>d !m4 ,sulphuric acid is sometimes add$ to increase ! acidity4 ,:5 ! acidity rea*es #b p] c5t4 9 ! ma% x is ready = fur!r manipulation4 ,app>atuses to indicate ! p] c5t4 ( acidity develop$ are us$ = ! purpose ( accuracy4 ,! acidulation ( ! ma% hav+ be5 satisfactorily complet$1 fur!r op]ations are dep5d5t ^u ! me?od select$ to produce yea/4 ,! old] me?od is kn[n z ! 8,vi5na ,process10 :ile ! new] me?od is call$ 8,a]ation ,process40 ,! ,old] or ,vi5na ,process4 ,f]m5tation ( ! ,ma%4--,at ! completion ( ! acidulation ( ! ma% x is at once cool$ to #gg degrees ,f4 ,?is is accompli%$ by cont9u\sly agitat+ ! ma% by me*anical means ) holl[ plung]s t are fill$ ) ice or cold wat]1 & :i* at ! same "t s]ves to a]ate ! ma%4 ,! =m] me?od ( cool+ ! ma% 9 %all[ vats1 on acc\nt ( infection & introduction by & ( undesirable bact]ia f ! atmosph]e into ! ma%1 has be5 g5]ally disc>d$4 ,f]m5tation is n[ introduc$ by add+ a c]ta9 quantity ( compress$ yea/1 :i* mu/ be free f />* adult]ation4 ,9 a %ort "t a head beg9s to develop ^u ! surface ( ! ma%1 :i* gradually gr[s & rises to ! top ( ! half-fill$ vats4 ,! p]iod ( f]m5tation dep5ds ^u ! temp]ature ( ! ma% z well z ! d5sity ( ! ma%4 ,! high] ! d5sity ( ! ma%1 ! m vigor\s ! f]m5tation4 ,9 g5]al1 ! "t consum$ = prop] f]m5tation is twelve to eighte5 h\rs4 ,z f]m5tation proce$s1 ! d5sity ( ! ma% becomes less1 :ile ! yea/ cells increase1 & at ! same "t ! temp]ature ( ! ma% raises4 ,illu/ration3 ,fig4 #h4 ,yea/ ,cells ,fully ,develop$4 ,! ma% 9 ?is process conta9s ! :ole ( ! gra9s1 & = ?is reason ! head1 :i* conta9s ! yea/ cells1 & :i* is skimm$ (f z x rises1 mu/ be /ra9$2 x is subsequ5tly wa%$ & !n press$4 ,9 contra/ to ?is me?od ! new] or 8,a]ation ,process0 = ! production ( yea/ pres5ts entirely diff]5t phases4 ,production ( ,yea/ by ,a]ation ,process4 ,?is me?od 0 inv5t$ 9 ,sw$5 ab\t t5 ye>s ago1 & is 9 use 9 _m yea/ factories to-day4 ,a decid$ great] p]c5tage ( yea/ yield is accompli%$ by ! 8,a]ation ,process40 ,aft] ! sac*>ification ( ! ma% is complet$1 ! extract call$ 8wort0 is /ra9$ to remove ! husks & bran ( ! gra9s4 ,l>ge vats conta9+ a d\ble bottom are us$ = ?is purpose1 ! inn] or upp] bottom be+ p]=at$4 ,spigots are atta*$ to ! bottom ( ! vats to draw (f ! 8wort40 ,at fir/ ! extract appe>s opaque & is aga9 return$ to ! ma%4 ,?is p\r+-back process is cont9u$ until ! 8wort0 f9ally fl[s p]fectly cle> f ! spigots4 ,! extractive matt] /ill adh]+ to ! husks & bran ( ! gra9s is wa%$ out or 8sp>g$0 ) hot wat]4 ,ano!r way employ$ = recov]+ ! cle> 8wort0 is by means ( ! filt] press4 ,! p]colation me?od1 h[ev]1 is pref]able1 z ! extraction ( ! ess5tial prop]ties is m complete4 ,f]m5tation is produc$ 9 ! 8wort0 by add+ small quantities ( compress$ yea/ also1 or by ! use ( pit*+ yea/4 ,dur+ ! f]m5t+ p]iod a cont9u\s /ream ( atmosph]ic air is =c$ ?r\gh ! 8wort0 by ! aid ( air pumps4 ,9 ord] to elim9ate atmosph]ic du/ & bact]ia1 ! air be=e ent]+ ! 8wort0 filt]$ ?r\gh cotton1 & /]iliz$ by pass+ x ?r\gh a solution ( salicylic acid4 ,x is also necess>y to di/ribute ! air to all p>ts ( ! 8wort0 equally1 by means ( p]fect$ tubes1 :i* are atta*$ to ! ma9 air pipe1 bran*+ out 9 v>i\s directions at ! bottom ( ! f]m5t+ vats1 ) ! p]=ations fac+ d[nw>d4 ,at ! beg9n+ ! air curr5t is v mod]ate1 & is increas$ 9 accordance & 9 proportion ( ! yea/ gr[?4 ,at ! f9al /ages ( f]m5tation ! air curr5t is aga9 mod]at$4 ,?is =c+ 9 ( air1 or r oxyg51 9 ! 8wort0 /imulates 9 an exce$+ly l>ge measure ! propagation ( yea/1 b c>e is ex]cis$ 9 ?is respect1 h[ev]1 = if ! air pressure be too /rong a l>ge p] c5t4 ( alcohol1 a v important by-product1 w be lo/4 ,! *>act]i/ic feature ( ?is me?od1 di/+ui%+ x f ! ,vi5na ,process1 is ! cont9u$ a]ation dur+ f]m5tation1 h5ce call$ 8,a]ation ,process40 99 99 99 99 99 ,obta9+ ! ,yea/4--,f]m5tation ( ! 8ma%0 or ! 8worts0 proce$s at a lively rate4 ,9 obs]v+ ! 8head0 or fro?1 dur+ ! 8,vi5na ,process10 :i* at fir/ is transp>5t1 gradually assumes a milky or ( m opaque appe>ance1 caus$ by enorm\s increas+ gr[? ( yea/ cells1 fill+ up ! fro? bubbles4 ,:5 ! cells are fully develop$ ! f]m5tation may be consid]$ f9i%$4 ,practice assumes1 al?\gh ! assumption is n always reliable1 t ?is /age has be5 rea*$ :5 ! 8head0 or fro? beg9s to rec$e4 ,! only sure me?od to det]m9e prop] maturity ( ! yea/ cell is by microscopic obs]vation4 ,plac+ "s ( ! fro? "u ! object glass ( ! microscope1 ! yea/ cells mo/ appe> well develop$ & isolat$ f ea* o!r4 ,x %\ld be ! exception r ?an ! rule t budd+ cells /ill be visible4 ,n until assur$ t ! prop] "t has be5 rea*$ %\ld ! skimm+ ( ! upp] portion ( ! fro? be begun4 ,?is portion ( ! 8head0 conta9s ! s-call$ 8pit*+ yea/10 & is us$ l>gely 9 />t+ new propagation4 ,l>ge galvaniz$ p]=at$ spoons ) long h&les are us$ to skim (f ! fro?4 ,repeat$ obs]vations ( ! fro? dur+ ! skimm+ are made1 to asc]ta9 ! condition ( ! yea/ cells4 ,! yea/y fro? is imm$iately mix$ ) ice cold wat] to arre/ fur!r f]m5tation4 ,?is also s]ves to increase ! keep+ prop]ties ( ! yea/4 ,! wat] conta9+ ! skimm$-(f matt] is n[ run ?r\gh /ra9]s ( v>y+ siz$ me%es1 ! co>s] reta9+ ! husks & bran1 :ile ! f9] me%es prev5t ! gummy matt] adh]+ to ! yea/ cells f pass+4 ,! /ra9$ yea/ cells are caught up 9 vessels conta9+ wat]1 :]e !y precipitate 9 a compact lay]1 & is !n ready to be wa%$4 ,9 ord] to wat* ! settl+ ( ! yea/1 ^! vessels are con/ruct$ ) w9d[s s z to give ! op]ator a p]fect vision ( ! settl+4 ,?is op]ation ( wa%+ ! yea/ 9 new wat] & all[+ x to settle is repeat$ sev]al times1 at :i* "t ne>ly all ( ! impurities h be5 remov$ & excell5t keep+ prop]ties h be5 atta9$4 ,a new] me?od ( wa%+ yea/ has lately be5 introduc$ by ! inv5tion ( a specially con/ruct$ pat5t$ c5t]fuge4 ,if x be int5d$ to mix />* ) ! yea/1 x is usually done j aft] ! wa%+ has be5 complet$4 ,potato or rice />* are us$4 ,! utmo/ c>efulness mu/ be obs]v$ 9 ! exam9ation ( ! />*es1 z !y frequ5tly are contam9at$ ) bact]ia or acids1 :i* t5d to injure ! keep+ qualities ( ! yea/ & v soon become unfit = use4 ,aft] ! cle> wat] ( ! la/ wa%+ has be5 remov$ by decantation1 ! compact settl$ mass is press$ dry by hydraulic or filt] press1 & f9ally =m$ by specially con/ruct$ ma*9es into p\nd pieces1 famili> to all bak]s4 ,! 8ma%0 or ! 8wort0 aft] ! yea/ has be5 remov$ conta9 alcohol 9 pay+ quantities1 & is recov]$ by di/illation4 ,"o hundr$ kilograms ( ma% yields an av]age ( #aa p] c5t4 yea/ & #bh p] c5t4 ( alcohol1 if f]m5t$ accord+ to ! 8,vi5na ,process40 ,! 8,a]ation ,process0 yields #be p] c5t4 ( yea/ & #ah p] c5t4 ( alcohol4 ,! rema9+ gra9s 9 ! liquids are mu* s\ght aft] = _! value z desirable fodd] = cattle4 99 99 99 99 99 ,yea/ ,adult]ation4--,high class compress$ yea/ %\ld be free f all adult]ants4 ,mo/ manufactur]s1 on acc\nt ( ! slimy matt] ( yea/1 caus+ _m difficulties 9 press+1 add f #e to #aj p] c5t4 ( potato />*1 claim+ t x increases ! keep+ qualities by absorb+ "p ( ! moi/ure4 ,! writ]1 h[ev]1 does n agree ) !m4 ,/>* is und\bt$ly at times add$ to yea/ 9 l>ge excess2 x !n becomes an adult]ation2 ?is fraud is1 h[ev]1 readily detect$ by treat+ ! sample ( yea/ ) iod9e4 ,= ?is purpose break up a little ( ! yea/ 9 a te/ tube ) "s wat]1 %ake x up well & add a few drops ( t9cture ( iod9e2 aft] /&+ a little :ile ! />* w settle at ! bottom ( ! tube 9 a d>k blue lay]4 ,pla/] ( p>is has also be5 f\nd 9 yea/2 ?is1 besides be+ fraudul5t1 is decid$ly crim9al1 & v]ily1 is giv+ a 8/one = bread40 ,nature ( & ,exam9ation ( ,compress$ ,yea/4--,a good sample ( compress$ yea/ %\ld h a creamy :ite color4 ,a br[ni% discoloration w\ld indicate t f]m5tation _h be5 too f> prolong$ be=e skimm+4 ,x %\ld h an odor ( apples1 n *eesy2 nei!r %\ld x h an acid odor or ta/e4 ,a piece ( blue litmus pap] press$ aga9/ ! cut ( ! yea/ %\ld rema9 neutral or at ! mo/ %[ b a fa9t sign ( r$2 a m>k$ *ange 9 ! pap] f blue to r$ w\ld indicate acidity4 ,a microscopic view ( good yea/ dissolv$ 9 wat] %\ld h ! appe>ance z se5 9 ,fig4 #b1 %[n above4 ,:5 brok5 x %\ld %[ a f9e fracture1 irregul>ly r\nd$4 ,%\ld x be crumbly1 det]ioration has set 94 ,9 lukew>m wat] x %\ld melt readily1 & n be sloppy to ! t\*4 ,! dissolv$ yea/ plac$ 9 a glass tube %\ld settle sl[ly & ev5ly ) ! wat] above x p]fectly cle>4 ,dur+ ?is te/ adult]ation ) pla/] ( p>is is readily detect$1 z x w\ld be ! fir/ to settle out1 & by c>efully decant+ ! fluid1 exam9ation ( ! s$im5t w\ld disclose pla/] ( p>is4 ,if ! solution ( yea/ & wat] does n cle> itself ! yea/ is spoil$1 & is ( no use = ! f]m5t+ ( d\ghs4 ,x is contam9at$ ) wild yea/ & h>mful bact]ia1 & w\ld be in/rum5tal 9 />t+ putrefactive f]m5tation1 ru9+ ! flavor ( bak$ goods4 ,%\ld we desire to asc]ta9 ! am\nt ( />* pres5t 9 an adult]at$ yea/1 ! foll[+ me?od is applicable3 ,weigh a small beak] & a small glass rod on a v accurate scale2 or1 bett] /ill1 on an analytical balance1 & assume ! weight to be #ag4e g4 ,9 ! beak] place #aj g4 ( ! compress$ yea/ "u exam9ation2 break x up f9e ) ! glass rod1 & place ! beak] 9 a hot wat] ba? = sev]al h\rs1 weigh+ occasionally until two consecutive weigh+s are exactly equal2 = in/ance1 #ba4b g4 ,we d$uct f ?is ! weight ( ! beak] & glass rod1 giv+ u ! foll[+ figures3 #ba4b g4 - #ag4e #c4g g4 ,! quantity ( moi/ure evaporat$ out ( ! yea/ w\ld !re=e be #aj g4 - #c4g #f4c g4 ,accord+ to ! f9d+s ( ,hayduck1 press$ yea/ conta9s orig9ally #gc4e p] c5t4 & dry />* #cf p] c5t4 ( moi/ure4 ,we n[ proce$ to make d$uctions to det]m9e ! quantity ( />* conta9$ z an adult]ant 9 ! mixture4 ,we set ! example3 8,:at p] c5t4 ( />* is conta9$ 9 a mixture ( yea/ & />* if #aj g4 ( ! mixture gives (f by evaporation #f4c g4 ( moi/ure1 yea/ conta9+ #ge4c p] c5t4 & />* #cf p] c5t4 ( moi/ure80 ,solution4--,"o hundr$ g4 ( pure press yea/1 heat$ to dryness1 gives (f #gc4e g42 !re=e1 #aj g4 heat$ %\ld give (f #g4ce p] c5t4 moi/ure4 ,9 our te/ ! loss is b #f4c g41 consequ5tly a defici5cy ( #a4jd g4 ,?is 9 itself indicates />* adult]ation4 ,/>* gives (f #cf p] c5t4 ( moi/ure2 !re=e1 #a g4 gives (f #j4cf g41 & #a g4 ( yea/ #j4gce g4 ( moi/ure4 ,) ea* #a g4 ( />* addition ! moi/ure loss is f\nd to be #j4gce - #j4cf #j4cge g4 defici5t4 ,9 ! #aj g4 mixture "u exam9ation !re is conta9$ z _m times #a g4 ( />* z #j4cge g4 is conta9$ 9 #a4je g41 :i* is equal to #b4h g4 ,9 a #ajj g4 mixture ! result w\ld be #bh g41 or #bh p] c5t41 :i* is ! p] c5t4 ( />* adult]ation 9 our mixture exam9$4 ,! ,f]m5t+ ,/r5g? ( ,yea/4 ,! be/ mann] = ! bak] to te/ ! /r5g? ( yea/ is to take equal p>ts ( ! samples ( ! v>i\s yea/s1 ab\t #aj g42 dissolve 9 #ajj g4 ( wat] at #he degrees ,f41 & make a d\gh ) equal am\nts ( ! same bread fl\r 7ab\t #aiij g474 ,illu/ration3 ,fig4 #i4 ,9 ord] to prev5t transf]r+ ( any "o yea/ sample to ei!r ( ! o!r d\ghs1 x is advisable to ?or\ghly wa% ! h&s betwe5 ea* mix+4 ,place ! d\ghs 9 glass j>s ( equal dim5sions1 & all[ !m to raise at an ev5 temp]ature4 ,x goes )\t say+ t all +r$i5ts mu/ be weigh$ exactly alike1 & ! temp]atures 9 all cases be ! same4 ,! yea/ :i* gives ! greate/ expansion ( ! d\gh has ! pref]5ce4 ,ano!r simple mann] to te/ ! /r5g? ( yea/ is to drop a piece ( ! d\gh into tepid wat] 7#he degrees ,f471 & obs]ve ! "t consum$ betwe5 imm]sion & :5 ! piece ( d\gh rises to ! surface ( ! wat]4 ,! d\gh :i* rises 9 ! %orte/ "t conta9s ! /ronge/ yea/4 ,( c\rse1 9 te*nical s*ools yea/ /r5g? is det]m9$ along diff]5t l9es4 ,a ,hayduck c>bonic acid measur+ app>atus is us$ = ?is purpose1 & is %[n 9 cut 7,fig4 #i74 ,x consi/s ( two connect+ glass tubes fa/5$ aga9/ a bo>d4 ,! wid] ( ! tubes has a capacity ( #ejj cc41 & ends at ! top 9 a n>r[ glass tube1 to :i* rubb] tub+ may be atta*$1 & is graduat$ 9 cubic c5timetres4 ,! o!r n>r[ tube ends at top funnel-%ap$4 ,?r\gh ! funnel ! app>atus is fill$ ) wat]1 color$ blue to make obs]vations easily4 ,9 ord] t ! wat] may n absorb any ( ! c>bonic acid gas1 :i* w\ld t5d to make ! te/ inaccurate1 on top ( ! wat] 9 ! wid] tube a ?9 lay] ( petroleum is p\r$4 ,9 gas g5]at+ flasks 7,a7 a suitable 8wort0 & a def9ite am\nt ( yea/1 to be te/$1 is dissolv$ & plac$ 9 a wat] ba?4 7,b7 is a second flask = ! next foll[+ te/4 7,c7 is a p9*-cock1 :i* is left op5 s long z 7,d7 is kept clos$4 ,! g5]at$ c>bonic acid gas =ces ! wat] out ( ! wide tube & is caught up at 7,g74 ,! yea/ :i* has ! ability to displace ! l>ge/ am\nt ( wat] at /at$ p]iods is consid]$ ! be/ f]m5tation incit]4 ,be=e any read+s are tak5 ! wat] 9 bo? tubes is br\ght to ! same level by means ( cock 7,e74 ,if c>e be tak5 to use ! exact proportions ( mat]ials 9 ea* te/ at ev5 temp]ature1 reliable conclusions are obta9$ f ea* individual yea/ sample4 99 99 99 99 99 ,wat]4--,next to fl\r1 wat] is ! mo/ abundant comp\nd us$ by ! bak]4 ,x is ! great solv5t ( ,nature4 ,pure wat] is compos$ ( ! two gases1 hydrog5 & oxyg51 9 proportions ( #a to #h4 ,x is colorless & ta/eless4 ,wat] z f\nd 9 nature is nev] pure4 ,ow+ to its action z a solv5t1 x conta9s bodies l lime1 magnesia & pota% 9 solution1 besides air1 c>bon dioxide & o!r m9]al matt]s4 ,h>d wat] is su* z conta9s m ?an sev5 gra9s ( m9]al salts p] gallon4 ,! h>dness due to bic>bonate ( lime may be neutraliz$ by boil+4 ,o!r m9]al salts are p5nim5t4 ,9 g5]al1 s(t wat] is m adaptable = bak]s' use1 z h>d wat] ret>ds f]m5tation & some:at *ecks ! s(t5+ *anges go+ on 9 ! d\gh dur+ f]m5tation4 ,d\ghs made ) h>d wat] require to lay long] to prop]ly mature4 ,x is = ?is reason t ! bak] w f9d x necess>y at equal d\gh temp]atures to modify 8 me?ods :5 us+ h>d or s(t wat]s to get uni=m results4 ,x is ( ! utmo/ importance t wat] us$ 9 ! bak]y be free f organic matt] t is detrim5tal to heal?1 z _m su* organisms h a t5d5cy to set up putrefactive f]m5tation 9 d\ghs4 ,9 a broad s5se1 h[ev]1 wat] t is decl>$ fit = dr9k+ purposes c be safely employ$ 9 bread "w4 99 99 99 99 99 ,salt4--,*emically kn[n z *loride ( sodium4 ,x is produc$ f ?ree diff]5t s\rces3 ,bay or sea salt1 rock or m9e salt1 & natural br9e or pit salt4 ,( ^! ! ref9$ product ( natural br9e or pit salt is to be pref]r$ by bak]s4 ,x %\ld be dry1 to insure uni=m results1 z wet salt conta9s a l>ge p]c5tage ( wat]1 :i* int]f]es ) obta9+ accurate & uni=m quantities ne$$ 9 ! d\ghs4 ,x is add$ to d\ghs 9 v>y+ am\nts1 f #a to #d p\nds p] b>rel ( fl\r1 & gives bread flavor & ta/e4 ,:5 work+ ) s(t wat] m salt is requir$ ?an 9 h>d wat]4 ,:ile salt gives ! bread flavor1 x also ret>ds f]m5tation4 ,x is especially ( import by keep+ 9 *eck lactic & butyric f]m5tation1 caus+ s\r bread4 ,au?orities claim t salt 9 all proportions f #a4d p] c5t4 upw>ds ret>ds f]m5tation & dim9i%es ! spe$ ( gas evolution1 ! rais+ ( ! d\gh4 99 99 99 99 99 ,milk4--,is l>gely us$ 9 bread mak+4 ,dry milk on acc\nt ( its conv5i5ce1 has supplant$ fluid milk 9 a l>ge measure 9 ! bak]y4 ,al?\gh n univ]sally accept$1 ! writ] is ( ! op9ion t dry milk conta9+ pure butt] fat w add equal flavor to bread 9 :i* fluid milk is us$4 ,besides giv+ flavor & n\ri%+ prop]ties to bread1 on acc\nt ( its dryness x has wat] absorptive qualities t are ( economic value to ! bak]4 ,dry milk also conta9s soluble extracts t h an invigorat+ influ5ce on yea/ gr[?1 i4 e41 f]m5tation1 & improves & gives a bett] bloom 9 ! cru/ ( ! bread4 ,9 po9t ( economic value1 ! bak] %\ld det]m9e1 by mak+ small trial d\ghs1 ! increas$ volume obta9$ by reason ( ! extra moi/ure absorb+ prop]ties ( dry milk :5 us$ 9 d\ghs4 99 99 99 99 99 ,fat4--,l>d1 comp\nd l>d & cotton-se$ oil are ! fats g5]ally employ$ 9 bread mak+4 ,! use ( fats effects a f9] texture 9 ! bread4 ,a colorless %ort5+ assi/s 9 produc+ a :it] crumb1 & also by coat+ ! cells ( ! loaf reta9s ! moi/ure ( ! bak$ bread4 ,d\ghs conta9+ l>ge am\nts ( %ort5+1 "u be/ & equal conditions1 w /& a l>g] am\nt ( pro(1 z "p ( ! %ort5+ 9 a well mix$ d\gh has comb9$ ) ! glut5 ( ! fl\r us$1 all[+ x to /ret* fur!r & become m ela/ic & /ill hold ! increas$ am\nt ( gas g5]at$ by ! heat ( ! ov51 & produces a loaf ( great] volume4 ,n all %ort5+s w produce ! same effect1 & ! bak] %\ld exp]im5t ) small bat*es4 ,! po9ts to be det]m9$ are ! effect ! %ort5+ has on ! cru/1 volume ( ! loaf1 z well z ! color4 99 99 99 99 99 ,sug>4--,among ! sug> gr\ps us$ 9 ! bak]y we f9d cane sug>1 malt extracts1 glucose & yea/ foods4 ,ea* ( ^! products h *>act]i/ic effects on f]m5tation & d\ghs1 & w be treat$ 9 a lat] pap]4 ,illu/ration ,,d\ghs ,,leav5$ ,,by ,,yea/ ,,by ,,pr( ,e4 ,w4 ,,hab]maas ,!re are two di/9ct ways ( mak+ d\ghs4 ,"o way is to set a sponge fir/1 !n make ! d\gh1 & ! o!r way is to make ! d\gh at once4 ,! fir/ is call$ a 8,sponge ,d\gh0 & ! second is call$ a 8,/raight ,d\gh40 ,/raight d\gh is s call$1 because all +r$i5ts su* z yea/1 salt1 sug>1 l>d1 wat] & fl\r are all mix$ & =m$ into a d\gh4 ,!re are v>i\s reasons = mak+ /raight d\ghs1 a few ( :i* we w proce$ to give4 ,9 ! fir/ place1 x is m conv5i5t to make a /raight d\gh1 because x does n require z mu* "t to make z does mix+ ! sponge d\gh1 because ! mix+ is all done at "o "t4 ,!n1 aga91 a /raight d\gh c be tak5 9 a %ort] "t ?an a sponge d\gh4 ,by ?is ,i mean t 9 case ( necessity ! d\gh c be tak51 9 f #a to #b h\rs aft] x has be5 made4 ,i d n advocate tak+ ! d\gh 9 su* a %ort "t1 b x c be done1 because ,i h done x ) good results4 ,/raight d\gh requires m yea/ ?an d\ghs made f a sponge1 because ! yea/ has n z favorable a m$ium 9 :i* to gr[1 9 ! /raight d\gh z x has 9 ! sponge d\gh4 ,x is conc$$ by "s t /raight d\gh requires a /rong] flavor ?an a d\gh made f a sponge2 by o!rs t a /iff] d\gh is requir$2 by o!rs1 t ! f9i%$ product has a co>se texture1 & t an 8yea/y0 ta/e pr$om9ates4 ,! au?or made /raight d\ghs daily = elev5 ye>s successfully4 ,he nei!r made a specially /iff d\gh nor did 8 f9i%$ product h a co>se texture nor an 8yea/y0 ta/e4 ,sometimes :5 ! temp]ature ( ! %op 0 v high or an exceptionally weak fl\r 0 s5t u1 !n w\ld our product h a some:at co>se texture1 b ?is w\ld soon be rem$i$ by us+ less yea/ & r$uc+ ! temp]ature ( ! liquid us$4 ,!re are advantages 9 us+ /rong fl\r1 b !y are alike 9 ! /raight & ! sponge d\gh1 & !y are l>g] yields & l>g] goods1 b ^! are n ! only po9ts to be consid]$4 ,"s bak]s are p>tial to spr+ :eat fl\r1 because ! yield 9 bread is great] ?an :5 a bl5d is us$4 ,too (t5 is quantity pref]r$ to quality4 ,x seems t mo/ bak]s are work+ to ! "o end1 namely1 to get ! fl\r :i* yields mo/ bread4 ,9 ?is endeavor !y are sacrific+ quality = quantity4 ,spr+ fl\r conta9+ a l>g] p] c5t4 ( glut5 ?an w9t] :eat fl\r naturally takes up m moi/ure1 produc+ 9 turn m bulk1 !re=e m bread4 ,!n aga9 ! glut5 9 ! spr+ :eat fl\r is ( a t5aci\s "*1 produc+ a t\gh ela/ic d\gh4 ,su* a d\gh c resi/ a great] gas pressure ?an c "o made ( weak] fl\r1 & c !re=e /& m pro(1 ?us produc+ a l>g] & bett] appe>+ loaf ?an "o made ( a w9t] :eat fl\r or a bl5d4 ,if a bl5d is us$1 we w say two p>ts ( a high grade w9t] :eat1 & "o "p ( spr+ :eat fl\r1 & ! d\gh is prop]ly work$1 ! bread w h a f9e1 smoo?1 s(t1 velvety texture1 & a mild1 sweet ta/e4 ,! loaf w n be z l>ge a loaf z ! "o made ( spr+ :eat fl\r1 b w rema9 s(t & moi/ long] ?an ! loaf made ( spr+ :eat fl\r4 ,! reason = ?is is1 t w9t] :eat fl\r conta9s a l>g] p] c5t4 ( natural moi/ure & a small] p] c5t4 ( glut5 ?an ! spr+ fl\r1 !re=e x takes up less moi/ure1 & consequ5tly does n lose z mu* by evaporation 9 bak+2 ?us leav+ a l>g] p] c5t4 ( moi/ure 9 ! bread4 ,! *emi/'s te/ _c decide ! true bak+ value ( a fl\r4 ,a bake%op te/1 made by a practical bak]1 is absolutely necess>y to decide ?is matt]4 ,! pr9cipal po9ts to be consid]$ :5 mak+ /raight d\gh are ^!3 ! temp]ature ( ! +r$i5ts1 ! temp]ature ( ! %op1 ! quantity ( yea/1 & ! quality ( ! fl\r us$4 ,if ! temp]ature ( ! %op is v high1 ! liquid us$ %\ld be cool1 & ! quantity ( yea/ %\ld be r$uc$4 ,! mo/ favorable temp]ature = f]m5tation is f #hj to #ij degrees ,fahr41 ?\gh ,i pref] to h ! d\gh #he degrees ,fahr4 ,be=e proce$+ to make ! d\gh1 take ! temp]ature ( ! fl\r & ! %op1 !n heat ! wat] to a temp]ature :i* w give y\r d\gh a temp]ature ( #hj degrees ,fahr4 :5 ready4 ,= example1 if ! temp]ature ( y\r fl\r 7 #e degrees ,fahr41 ! temp]ature ( ! wat] w\ld h to be #aj degrees ,fahr4 ,n[ if ! temp]ature ( ! %op 7 #gj degrees ,fahr41 ! temp]ature ( ! wat] c\ld be rais$ to #aaj degrees ,fahr4 ,i w\ld advise y n to get ! temp]ature ( ! d\gh too high1 b w\ld r t y raise ! temp]ature ( y\r %op4 ,d\gh *ills v quickly :5 x is on ! b5*1 & aft] a d\gh is *ill$ x w come up v sl[ly4 ,:5 mak+ d\gh 9 a d\gh-mix]1 ! temp]ature ( ! wat] %\ld be at lea/ #e degrees high] ?an :5 mak+ x by h&1 because ! mix]s are m or less cold1 :ile1 :5 d\gh is made by h& y h ! animal heat ( ! h&s to keep up ! temp]ature ( ! d\gh4 ,:5 ! wea!r is v w>m1 ! temp]ature ( ! wat] mu/ be *ang$ to suit4 ,= example1 if ! temp]ature ( y\r %op is #ij degrees ,fahr41 y\r fl\r w\ld naturally be v ne> ! same temp]ature 7provid+ x 7 kept 9 ! %op71 !n ! temp]ature ( ! wat] w\ld h to be at ! utmo/ #ge degrees ,fahr41 because ! temp]ature ( ! d\gh w\ld cont9ue to rise :ile x 0 9 ! tr\gh or mix]4 ,process = ,mak+ ,/raight ,d\gh4 ,heat ! liquid to ! requir$ temp]ature1 !n dissolve ! yea/ 9 a portion ( ! liquid1 !n1 :5 ! yea/ is dissolv$1 add x to ! re/ ( ! liquid2 !n add ! salt & dissolve x2 !n add ! fats & sug>2 !n add ! fl\r4 7,z above m5tion$ = uni=m results x is be/ to weigh ! fl\r1 sug>1 salt & fats47 ,aft] ! fl\r has be5 add$1 "w x into a smoo? d\gh4 ,weigh+ & ,measur+ ,+r$i5ts ,us$ 9 ,bak+4 ,by ,pr(essor ,e4 ,w4 ,hab]maas4 ,all solids us$ 9 bak+ %\ld be weigh$1 & all liquids %\ld be measur$ accurately4 ,v>i$ results & failures 9 bak+ are v (t5 due to inaccurate weigh+ & measur+ ( +r$i5ts4 ,if y\r recipe calls = a p\nd ( sug>1 don't use #a p\nds in/ead4 ,or if a recipe calls = #a gallon ( milk1 don't use gallon in/ead4 ,! au?or has (t5 se5 bak]s use #a p\nds ( "s +r$i5t :5 #a p\nd 0 :at %\ld h be5 us$4 ,_m bak]s are exceptionally c>eless ab\t measur+ ! liquids1 su* z milk & wat]4 ,!y w dip a qu>t or p9t measure into a c ( milk or into a bucket ( wat] & draw x out on a slant1 ?us caus+ a portion ( ! liquid to run out4 ,(t5 z mu* z "o-f\r? ( a p9t ( milk w run out ( ! measure1 /ill !y w c\nt t a full measure4 ,?is may seem a trifle1 b :5 measur+ a numb] ( qu>ts or p9ts1 x ceases to be a trifl+ matt] b becomes a matt] ( vital importance4 ,= example1 y are ab\t to make a d\gh ( f\r qu>ts ( milk or wat]1 & y measure ! milk or wat] z above %[n4 ,aft] hav+ add$ ! fl\r & y are mak+ ! d\gh1 y w f9d t ! d\gh is too /iff4 ,?is is bas$ on ! fact t y use a giv5 quantity ( fl\r to e qu>t ( milk or wat] us$1 z %\ld be ! case1 if y expect uni=m results4 ,y h ! correct am\nt ( fl\r1 b n en\gh milk or wat]4 ,!n aga91 ! yield ( su* a d\gh w\ld be less ?an x %\ld be4 ,mo/ bak]s d n weigh ! fl\r = _! d\gh4 ,:]e ?is is ! case1 fl\r is usually add$ until ! d\gh is ( ! prop] consi/5cy4 ,s 9 t case ! fact t ! bak] _h n measur$ ! liquid accurately w\ld n necessitate gett+ too /iff a d\gh1 because he has n a giv5 quantity ( fl\r to "w 9 b adds x until ! d\gh is ( ! prop] consi/5cy1 b ! yield w be less because !re is less d\gh4 ,i d n approve ( ?is me?od ( mak+ d\ghs1 because ! results are n uni=m1 & x requires m "t to make ! d\gh1 because y are compell$ to add m fl\r occasionally to get ! prop] consi/5cy4 ,:]eas1 :5 y h ! exact am\nt ( fl\r & add x at once1 y c proce$ ) d\gh )\t int]ruption4 ,!n aga91 :5 y weigh ! fl\r = y\r d\gh1 y always h uni=m results4 ,! fl\r1 sug>1 malt extract1 salt & fats 7if any7 %\ld be weigh$1 & ! milk or wat] measur$ or weigh$ = e bat* ( d\gh1 no matt] h[ l>ge or h[ small1 if y w\ld h uni=m results4 ,"o ( ! 8hit or miss0 me?ods preval5t 9 mo/ %ops is t bak]s measure ! wat] & weigh ! salt1 & guess at ! re/4 ,fats1 sug> & fl\r are seldom weigh$4 ,:at are ! consequ5ces8 ,sometimes !y h a /iff d\gh1 sometimes a s(t d\gh1 & sometimes a m$ium d\gh4 ,sometimes ! d\gh comes up too fa/ & sometimes too sl[1 ow+ to ! consi/5cy ( ! d\gh4 ,!n1 aga91 !y nev] get ! same numb] ( loaves out ( ! same size bat*4 ,if ! d\gh is too /iff1 !y get m ?an ! requir$ numb]1 & if ! d\gh is too s(t !y get less ?an ! requir$ numb] out ( ! bat*4 ,9 l>ge %ops su* me?ods w\ld n be tol]at$1 !n :y %\ld !y be tol]at$ 9 small %ops8 ,?\s&s ( doll>s c\ld be sav$ mon?ly 9 bake%ops if m accurate me?ods 7 adopt$4 99 99 99 99 99 ,:5 us+ a v /rong fl\r y c use a little m yea/ ?an ord9>ily )\t fe> ( m9c+ ! d\gh1 because /rong fl\r c /& m pro(2 b unless absolutely necess>y1 don't use any m yea/ ?an is requir$ "u ord9>y conditions4 ,dur+ ! summ] mon?s x is well to use m salt ?an dur+ cold wea!r1 because salt acts z a gov]nor--x holds ! d\gh 9 *eck & keeps x sweet4 ,too mu* yea/ creates an ov]-abundance ( gas1 & if ! d\gh is n t\gh en\gh to )/& ! pressure ( ! gas1 x te>s & all[s ! gas to escape2 ! d\gh !n falls & loses its vitality4 ,if ?is d\gh 7 8made up0 into loaves1 & :5 bak$ 7 cut 9 two1 x w\ld be se5 t ! texture w\ld be v co>se2 x w\ld be a mass ( holes1 & ! ta/e w\ld betray a trace ( lactic f]m5tation4 ,?is bread w\ld n be fit to eat4 ,don't all[ y\r d\ghs to get too old4 ,if a d\gh gets too old x loses its vitality1 & :5 bak$ x w h a co>se texture & w h a s\r ta/e4 ,te/ y\r d\ghs z foll[s3 ,:5 ! d\gh has set ab\t "o h\r1 jam y\r h& into x2 if x beg9s to fall x is ready to take2 if x does n fall1 all[ x to set ab\t "o-half h\r1 !n try x aga94 ,a d\gh may be tak5 be=e x falls1 b ,i w\ld n advise y to make a practice ( do+ t4 ,i h made a bat* ( bread & _h x bak$ & out ( ! ov5 9 ?ree h\rs4 ,i set ! sponge at #i4cj a4 m41 made ! d\gh at #aj4cj a4 m41 & _h ! bread bak$ at #a p4 m4 ,?is bread _h a v f9e1 smoo? texture1 & _h a v sweet ta/e4 ,i advocate tak+ d\ghs z soon z !y are ready1 if y want a nice1 smoo? texture & a sweet ta/e to y\r bread2 & tru/ t x is y\r aim to produce su* a loaf4 ,! ?ird process 9 ! art ( bread mak+ is pu%+ or 8pun*+0 ! d\gh d[n4 ,pu%+ or 8,pun*+0 ! ,d\gh ,d[n4 ,:5 ! d\gh is well 8up10 or rais$1 pu% or 8pun*0 x d[n 7us+ bo? h&s71 to =ce out ! gas1 !n raise up "o end ( ! d\gh & lap x ov] ! o!r1 !n pu% x d[n aga94 ,cont9ue ?is process until ! d\gh is firm & compact1 !n cov] x1 & :5 x is up aga9 take x4 ,?is is done to prev5t ! d\gh f gett+ too old1 or f los+ its vitality4 ,:5 a d\gh is requir$ at a c]ta9 "t & !re is no "t to pu% or pun* ! d\gh d[n1 ?is process may be omitt$4 ,! f\r? process 9 bread mak+ is break+ ! d\gh4 ,break+ ! ,d\gh4 ,:5 ! d\gh is ready remove x f ! tr\gh or b[l & put x on ! b5* or table2 !n cut x into pieces weigh+ ab\t #aj p\nds2 !n pat x d[n ) bo? h&s1 !n take up "o end ( ! d\gh & lap x ov] ! o!r1 !n pat x d[n aga9 until y h ! piece ( d\gh v flat2 !n fold x ov] & ov]4 ,cont9ue to pat d[n & fold ov] ! d\gh until x is v compact1 !n take up ! next piece1 & s on1 until y h ! entire bat* ( d\gh firm & compact4 ,9 "s l>ge %ops ?is "w is done by ma*9es call$ 8d\gh breaks40 8,break+0 is done to free ! d\gh f excessive gas & to keep ! d\gh "y & also to produce a firm loaf ( bread4 ,if ! d\gh is 8made up0 be=e x has be5 fre$ f excessive gas1 x w produce a spongy loaf ( bread1 ) l>ge1 irregul> holes 9 x4 ,su* a loaf ( bread w dry out v quickly4 ,aft] ! d\gh has be5 fre$ f excessive gas x becomes firm & compact1 & ! loaves ( bread made f ?is d\gh w likewise be firm & compact4 7,at ?is p]iod ( ! d\gh all gas conta9$ 9 ! d\gh c be class$ z 8excessive10 because x is ( no real value1 b r a h9drance1 because x makes additional "w to get ! d\gh into prop] %ape = mak+ x up into loaves47 ,n[1 :5 ! yea/ aga9 becomes active & gas beg9s to =m1 ! loaf w raise ev5ly1 because :at gas rema9s 9 ! loaf is ev5ly di/ribut$ ?r\gh\t ! loaf1 ?us produc+ a nicely %ap$ loaf4 ,! fif? process 9 ! art ( bread mak+ is weigh+4 ,weigh+ ! ,loaves4 ,cut ! d\gh into pieces ( z ne> a uni=m size z possible1 !n weigh !m z requir$4 ,! exact weight ,i _c fix2 t mu/ be det]m9$ by ! price ( mat]ial us$1 ! locality 9 :i* y are locat$1 ! co/ ( labor1 etc4 ,9 mak+ up a sell+ price1 e detail1 su* z co/ ( mat]ial1 labor1 r5t1 light1 fuel1 heat1 wrapp+ pap]1 tw9e1 adv]tis+ display1 we> & te> on horse & wagon 7if y h any71 fe$1 etc41 sal>y = y\rself1 int]e/ on money inve/$1 etc41 mu/ be figur$ 91 or 8y w come out ( ! small end ( ! horn10 z !y say4 99 99 99 99 99 ,aft] ! d\gh is made1 proce$ z foll[s to "w x smoo?3 ,cut (f 7) a scrap]7 a portion ( ! d\gh & place x on ! b5*1 !n spread x out 7us+ bo? h&s7 z wide & long z possible1 !n fold x d\ble1 !n spread x out aga91 z be=e direct$1 !n fold x ov]4 ,cont9ue ?is process until y h a nice1 smoo?1 dry d\gh1 !n take up ano!r piece ( d\gh & proce$ z direct$4 ,cont9ue tak+ up pieces ( d\gh & work+ !m z direct$ until y h work$ ! entire bat* ( d\gh1 !n put x 9 ! tr\gh & all[ x to 8raise40 ,:5 mak+ /raight d\gh ) a d\gh mix]1 proce$ z foll[s3 ,put ! wat] into ! mix] 7b keep back a small portion 9 :i* to dissolve ! yea/71 !n dissolve ! yea/1 !n put x into ! mix]1 !n add ! sug>1 fats1 salt1 etc41 !n />t ! mix]1 !n add ! fl\r & all[ ! ma*9e to run until y h a smoo?1 dry d\gh4 ,"s bak]s all[ _! mix]s to run t5 m9utes & o!rs all[ !m to run tw5ty m9utes4 ,?is is simply a matt] ( op9ion4 ,my advice is to run ! mix] until y h a smoo?1 dry d\gh4 ,processes 9 ,bread ,mak+4 ,be=e we h ! product call$ bread1 x has pass$ ?r\gh f\rte5 processes1 :i* ,i w "n & describe 9 rotation4 ,! fir/ ( ^! processes is call$ sett+ sponge4 ,sett+ ,sponge4 ,sett+ sponge is ! fir/ process 9 ! art ( bread mak+4 ,proce$ to set sponge z foll[s3 ,measure ! quantity ( liquid desir$ & put x into a mix+ b[l or tr\gh1 !n take out a portion ( ! liquid & dissolve ! yea/ 9 x 7ab\t gallon = ea* p\nd ( yea/ us$74 ,! yea/ mu/ be ?or\ghly dissolv$2 !n add x to ! re/ ( ! liquid1 !n add fl\r to give x ! consi/5cy ( m$ium d\gh 7#b p\nds ( fl\r1 "o-half spr+ :eat & "o-half w9t] :eat w give y a f9e sponge71 !n "w x well to prev5t cru/ f =m+ on x1 !n all[ x to raise4 ,! l5g? ( "t requir$ to raise ! sponge dep5ds ^u conditions1 namely1 ! quantity ( yea/ us$1 ! temp]ature ( ! %op1 ! temp]ature ( ! liquid & fl\r1 ! consi/5cy ( ! sponge1 & ! size ( ! sponge4 ,l>ge sponges require less yea/ 79 proportion71 & raise quick] ?an small sponges1 because !y are n z easily *ill$ z small sponges are4 ,"s bak]s pref] an old sponge & a "y d\gh1 :ile o!rs pref] ! opposite--a "y sponge & an old d\gh4 ,i pref] to take ! sponge z soon z x is ready1 & ! d\gh likewise4 ,by s do+ we always get an article t is n ov]prov$1 & )\t a trace ( lactic f]m5tation4 ,goods made f an old ov]prov$ d\gh are n fit to eat4 ,if y make a nice1 sweet product y w h no difficulty 9 e/abli%+ a good trade4 ,wat* ! sponge & take x j z soon z x beg9s to fall4 ,if y want to te/ a sponge %ake ! vessel1 & if ! sponge falls x is ready to take4 ,if ! sponge is n ready1 ! %ak+ up :i* y gave ! sponge w n *eck ! gr[? ( x4 ,i h tak5 sponge "o h\r old & produc$ excell5t results4 ,! second process 9 ! art ( bread mak+ is mak+ d\gh4 ,mak+ ,d\gh4 ,melt ! fat 7if l>d or comp\nds are us$71 dissolve ! sug> & salt 9 ! wat]1 !n add !m to ! sponge & "w !m ?or\ghly1 te>+ ! sponge to pieces & work+ x until y h ! :ole a smoo? mass1 !n add ! fl\r 79 portions71 en\gh to make a fairly /iff d\gh1 & "w x ?or\ghly until y h a smoo?1 dry d\gh4 ,"w ! d\gh same z :5 mak+ a /raight d\gh4 ,keep ! d\gh cov]$ & at a temp]ature ( n less ?an #hj deg4 ,f4 ,:5 ! temp]ature ( ! %op is bel[ t1 & ! d\gh is to be tak5 9 two or ?ree h\rs1 bo? ! sponge & ! d\gh mu/ be kept above #he deg4 ,f4 ,:ile a little *ill w\ld n affect a d\gh1 /ill x w\ld delay x consid]ably4 ,*ill+ ret>ds ! gr[? ( ! yea/1 & aft] ! d\gh has be5 *ill$ x w take "s "t to raise its temp]ature to cont9ue ! gr[? ( ! yea/ cells4 ,!re are v>i\s ways ( hurry+ d\ghs1 a few ( :i* are z foll[s3 ,by us+ a little m yea/ ?an ord9>ily1 & by mak+ a s(t d\gh1 & by r$uc+ ! quantity ( salt1 & by keep+ bo? ! sponge & ! d\gh at a high temp]ature4 ,:5 us+ a l>g] p] c5t4 ( yea/ ?an ord9>ily1 wat* bo? ! sponge & ! d\gh1 & take !m "y 7j z soon z !y are ready71 or lactic 7s\r+7 f]m5tation w take place4 ,don't use too mu* yea/4 ,too mu* yea/ w give ! bak$ product a peculi> ta/e1 & w compel y to be v c>eful 9 ! h&l+ ( ! d\gh1 especially s 9 w>m wea!r4 ,illu/ration ,,v>iations ,,9 ,,bread ,,texture ,,by ,c4 ,,mill] ,t !re is a wide v>iance 9 texture or gra9 9 bread f day to day1 or f bat* to bat*1 produc$ "u seem+ly same conditions1 is n to be d5i$4 ,!re are sev]al causes1 any "o ( :i* may produce ! diff]5ce betwe5 good & poor texture3 7#a7 ,improp] f]m5tation1 ! mo/ fruitful s\rce4 7#b7 ,improp] h&l+ or prep>ation ( ! d\gh previ\s to pann+4 7#c7 ,ov]-pro(+ be=e bak+4 7#d7 ,ov5s too hot or too cold4 ,by tak+ up ^! causes 9 ! ord] nam$ ,i hope to po9t out to ^? :o are n practical "s ( ! difficulties :i* confront ! op]ative bak]1 & :i* make ! production ( uni=m texture 9 bread almo/ z difficult at x w\ld be to bail ! wat] out ( ,lake ,mi*igan ) a bucket4 ,my obs]vation1 cov]+ a p]iod ( m ?an ?irty ye>s1 leads me to believe t absolutely uni=m texture or gra9 9 bread w nev] be produc$ s long z we make bread ) yea/4 ,?is br+s me to ! fir/ cause nam$1 t ( f]m5tation4 ,z !re are no kn[n me*anical means ( det]m9+ ! am\nt or degree ( f]m5tation 9 d\gh1 ?is mu/ be left to ! judgm5t ( ! bak]1 & 8 judgm5t is prone to err4 ,if ! d\gh is "u-f]m5t$ ! resultant texture ( ! bread w mo/ likely be r\gh1 waxy & heavy to ! eye & t\*4 ,if ! d\gh be ov]-f]m5t$1 ! texture takes on a grayi% look & feels co>se & dry & incl9es to crumble4 ,! diff]5ce 9 "t betwe5 "u & ov]-f]m5tation is n long1 &1 z previ\sly /at$1 dep5ds entirely ^u ! judgm5t ( ! op]ative bak]1 & 7 8 judgm5t infallible1 :i* x is n1 o!r conditions 9 ! bak]y _m times make x impossible = him to take ! d\gh at ! prop] p]iod ( f]m5tation1 due to ! erratic & ecc5tric nature ( f]m5tation ( ! v>i\s bat*es "u c\rse ( manufacture4 ,al?\gh made app>5tly id5tical1 9 :i* e +r$i5t1 includ+ ! wat]1 has be5 c>efully weigh$1 ! revolutions ( ! mix+ ma*9e c\nt$1 to produce z ne> z possible "o d\gh l ! o!r1 ^! d\ghs1 all ( a temp]ature n to v>y m ?an half ( a degree1 & ?is temp]ature controll$ 9 a room specially con/ruct$ = ?is purpose--) all ( ?is c>e & fidelity to detail1 x is seldom t any two d\ghs w f]m5t exactly alike4 ,t be+ s1 :at may be expect$ :]e su* facilities are lack+1 & :]e su* close att5tion to detail is n practic$8 ,! subject ( f]m5tation is a long "o1 & ,i only t\* ^u x z x relates to ! texture or gra9 ( bak$ bread1 po9t+ out ! difficulty ( its control outside ( ! laboratory4 ,tak+ up ! second cause ( poor texture 79 ! ord] nam$71 t ( improp] h&l+ ( ! d\gh be=e pann+1 ,i may say x is impossible to make bread ( a f9e texture or gra9 )\t a c]ta9 am\nt ( manipulation ( ! d\gh dur+ ! process ( f]m5tation4 ,?is has be5 t]m$ by ! bak] 8cutt+ ov]0 or 8turn+ back40 ,if ?is "p ( ! "w is n prop]ly done !re w be a consequ5t sacrifice ( texture or gra94 ,?is cutt+ ov]1 :5 prop]ly done1 consi/s ( cutt+ ! d\gh 9 pieces z l>ge z c be conv5i5tly h&l$1 & /ret*+ ^! pieces z long z possible & plac+ ! same aga9 9 ! tr\gh1 "o piece on top ( ! o!r1 until ! entire bat* has be5 s treat$4 ,?is s]ves two purposes3 7#a7 ,t ( aga9 br++ ! d\gh1 :i* _h become w>m] 9 ! c5t] ( ! bat*1 to a uni=m temp]ature ?r\gh\t2 7#b7 x makes a m ?or\gh di/ribution ( ! air cells :i* 7 produc$ by ! gases 9 _! attempt to escape by ris+ upw>d ?r\gh ! mass ( d\gh4 ,x is ?is repeat$ r$i/ribution ( ! air cells to f9] size & great] numb] :i* aids mat]ially 9 ! production ( a bread ( f9e texture4 ,?is c be/ be illu/rat$ by call+ y\r att5tion to ! 8sn[-flake0 bread1 or brake d\gh1 :i* 0 once q popul> 9 _m sections ( ?is c\ntry4 ,! process ( manufacture1 9 :i* ! d\gh 0 run ?r\gh iron roll]s f tw5ty to ?irty times1 always fold+ & runn+ ?r\gh ! roll]s aga9 & aga91 is an int5sifi$ r$i/ribution ( ! air cells1 & ?is process produces a texture or gra9 v f9e & pleas+ to ! eye & t\*4 ,! ov]-pro(+ ( ! d\gh be=e bak+ is a weakness inh]it$ by environm5t by ab\t #ii p] c5t4 ( ! op]ative bak]s4 ,?is desire to see a l>ge loaf at ! exp5se ( flavor & texture is caus$ l>gely by ! criticism ( ! small] loaf by ! g5]al public4 ,x is an inevitable law ( nature t y _c get some?+ = no?+4 ,y _c h quality1 ) f9e texture or gra91 & at ! same "t h a l>ge loaf :i* only pleases ! eye on its ext]ior4 ,ei!r quality or quantity mu/ be sacrific$4 ,x is = ! individual bak] to say :i* x %all be4 ,& la/1 b n lea/1 ! cause ( poor texture or gra9 is due to improp] heat ( ! ov5s1 z )\t a p]fect bak+ heat x is q possible to spoil ! mo/ p]fect d\gh4 ,if ! ov5 be too hot1 caus+ ! bread to cru/ be=e ! loaf has _h "t to become heat$ ?r\gh1 ! result w be poor gra9 or texture1 z ! gases )9 ! loaf w\ld be imprison$ by ! cru/ already =m$1 & z ^! gases become m heat$ & light z ! loaf gr[s hott]1 !y ev5tually foll[ along ! l9es ( lea/ resi/ance & break ?r\gh ! loaf at its weake/ po9t ( cru/ already =m$1 caus+ ! loaf to be ill-%ap$ & drawn1 & ! gra9 to be unev5 & furr[$4 ,aga91 if ! ov5 be too cold1 ! loaf is too sl[ly heat$ to /op 9 "t ! action ( f]m5tation1 & ! result w\ld be mu* ! same z ov]-pro(+--op5 texture ) incl9ation to be dry & crumbl+4 ,greek ,bread4 ,"o-half p9t milk 7b>e measure71 #a ounce yea/1 p9* ( fl\r1 #b eggs1 ounce sug>4 ,f]m5t #ij degrees ,f4 ,d\gh4 ,"o p\nd fl\r1 p\nd butt]1 #c ounces sug>1 ounce gr\nd c9namon4 ,make ! above quantities into a v light d\gh1 & all[ to lie cov]$ 9 w>m place = #de m9utes4 ,:5 ready to turn out on to ! bo>d1 h& up1 & p9 out to little m ?an in* ?ick4 ,at ?is /age spr9kle "s granulat$ sug> ov] ! d\gh1 spla% ) little wat]1 & br+ two sides ov] to meet 9 ! c5t]1 s z to entirely enclose ! sug>4 ,p9 out aga9 & repeat same op]ation ( add+ sug> & fold+ ov]4 ,! d\gh w n[ require to be p9n$ out to in* ?ick1 :5 x %\ld be cut into /rips #b in*es wide & plac$ on w>m$ greas$ bak+ %eets4 ,wa% ) milk1 spr9kle ov] a good lay] ( granulat$ sug>1 & place into ! prov] conta9+ little /eam4 ,:5 ready bake 9 hot ov51 all[ to cool1 !n cut into small squ>e pieces1 accord+ to size requir$4 ,illu/ration ,,am]ican ,,rye ,,bread ,,me?ods ,9 ,europe mo/ all ( ! rye breads are rais$ ) s\r d\gh1 b ,am]ican bak]s employ a v>iety ( me?ods2 "s bak]s are us+ ! s\r d\gh process1 o!rs are tak+ a "p s\r d\gh & use compress$ yea/ ) x1 o!rs use a potato f]m5t1 or compress$ yea/ )\t s\r d\gh4 ,! s\r d\gh process recomm5ds itself because x is *eap2 all t is requir$ is a small piece ( rye bread d\gh left ov] f ! previ\s day's bat* = a />t2 !re is no yea/ to pay =4 ,x is a process :i* requires exp]i5ce & close att5tion to make a nice & palatable bread4 ,! difficulty lies 9 ! treatm5t ( ! s\r d\gh4 ,?is d\gh %\ld n be s\r1 z ! "n w\ld make "o believe2 x %\ld be kept up to a c]ta9 degree ( sweetness by refre%+ or r5ew+ x regul>ly4 ,rye breads made ) s\r d\gh h a peculi> *>act]i/ic flavor2 ?is flavor is lack+ 9 rye breads :i* are rais$ only ) yea/4 ,a comb9ation process1 9 :i* yea/ & s\r d\gh are us$ toge!r1 ei!r ) a sponge1 or also 9 a /raight d\gh1 produces a sweet] loaf1 & !re is n z mu* dang] ( gett+ ! bread too s\r 7:i* may happ5 9 ! /raight s\r d\gh process71 if n closely wat*$4 ,yea/ add$ to ! s\r d\gh secures a /rong] & %ort] f]m5tation1 & only "o sponge is us$ 9 ! process1 :ile1 ) s\r d\gh only1 two successive sponges are employ$4 ,! %ort yea/ & s\r d\gh process gives j en\gh acidity to ! d\gh to give a good ta/e4 ,rye bread is also made ) f]m5t4 ,"o ,detroit bak]y makes f #djj to #fjj loaves p] day by ?is process4 ,! potato f]m5t is made 9 ! aft]noon 7!y use potato fl\r71 /ock$ away ) dry yea/1 & 9 ! morn+ a /raight d\gh is made ) f]m5t & m wat]4 ,?is process makes a nice1 moi/ & sweet loaf & sells well4 ,9 o!r bak]ies1 ! left-ov] pieces ( rye & :eat d\gh :i* accumulate dur+ ! day f ! d\gh-mix] & ! d\gh1 are us$ = a sort ( s\r d\gh1 = a />t1 or 9 place ( ! regul> s\r d\gh4 ,! scraps are ?9n$ d[n ) wat]1 & 9 ! ev5+ "s yea/ is add$ & a sponge is set ) m rye fl\r2 ! rye d\gh is made f ?is sponge aft]w>ds4 ,?is me?od works all "r1 b c>e mu/ be tak5 n to add too mu* old d\gh1 & also to take ! d\gh "y1 o!rwise x is apt to make a dry1 flat loaf & ! bread cracks easily 9 bak+4 ,"s bak]s set a sponge ) compress$ yea/ & rye fl\r & let ! sponge drop twice4 ,! sponge is made v slack1 & conta9s two-?irds ( ! wat]1 & ! o!r ?ird "p ( ! wat] is put on = ! d\gh4 ,lett+ ! sponge drop twice gives x a little m acidity to ! d\gh4 ,?is process w\ld make a mu* bett] flavor$ bread if ! sponge 0 tak5 on ! fir/ drop1 & = d\gh+ ?ree or m p\nds ( old rye d\gh add$1 accord+ to ! am\nt ( bread to be made2 x w\ld give bett] flavor & make a moi/] loaf4 ,9 o!r bak]ies :]e only a small quantity ( rye bread is requir$1 bak]s d n set a sep>ate sponge = rye2 !y dip out ( a brok5-up :eat sponge & make ! d\gh ) rye fl\r2 a piece ( s\r d\gh is add$ by "s bak]s1 :i* gives bett] flavor to bread made by ?is me?od4 ,! s\r d\gh process consi/s ( a succession ( sponges2 e day a small piece ( s\r rye d\gh is left ov] = ?is purpose to beg9 )4 ,x is important 9 ?is process to keep ! s\r d\gh f gett+ too old1 because :5 too old x becomes putrid & loses /r5g?4 ,:]e rye bread is n made e day1 or :]e s\r d\gh is kept ov] f ,saturday to ,monday1 we us$ to "w pl5ty ( rye fl\r ) "s salt 9 ! piece ( d\gh kept ov]1 & make a v /iff d\gh1 & roll$ ?is 9 a well-du/$ fl\r bag & kept 9 a cold place till requir$4 7,9 s\!rn ,g]many ! s\r d\gh is kept 9 a liquid /ate1 x is ?9n$ ) cold wat] & kept 9 a cold place47 ,only a small quantity is requir$ = a />t2 ?is is fre%5$ up once or twice be=e x is made into ! fir/ & second sponge1 aft] :i* ! f9al d\gh is made4 ,= in/ance1 to make a bat* ( #ajj p\nds ( rye fl\r into bread ! proc$ure is z foll[s3 ,two p\nds ( s\r d\gh are fre%5$ up ) "o qu>t ( wat] & "o p\nd ( rye fl\r into a s(t sponge at ab\t #ge to #hj degrees ,fahr4 ,aft] ?ree h\rs add two m qu>ts ( wat] & ab\t six p\nds ( fl\r & make ?is into a m$ium firm sponge1 ?is is call$ 8grund s\r40 ,9 f five to six h\rs ?is w be ready = ! second sponge or 8voll s\r40 ,= ?is second sponge add fifte5 qu>ts ( wat] & ) ab\t =ty p\nds ( fl\r make a s(t sponge4 ,?is sponge w be ready 9 f ?ree to ?ree & "o-half h\rs & drop4 ,= ! d\gh add fifte5 qu>ts ( wat]1 ab\t "o & "o-half p\nds ( salt & ab\t fifty-two p\nds ( rye fl\r & make a smoo? /iff d\gh4 ,aft] ! d\gh is made x %\ld n be giv5 mu* "t to come on be=e scal+ & m\ld+1 because ! l>ge second sponge w cause ! d\gh to rip5 quickly dur+ ! "t x is scal$ & m\ld$4 ,?is %\ld be done 9 z %ort a "t z possible s ! fir/ loaves d n get too mu* pro( be=e ! re/ is m\ld$4 ,= a small] bat* m "t c be giv54 ,?is process ( gett+ ! sponges ready = ! f9al d\gh may seem t$i\s to "s read]s1 b ! rye bread is bak$ g5]ally dur+ ! daytime1 :ile breads & rolls are bak$ at night1 ! fre%5+-up & sett+ fir/ & second sponge is done dur+ ! night1 ?is is p>ticul>ly s :]e !re is only "o ov54 99 99 99 99 99 ,9 ! l>ge rye bread bak]ies1 :]e !y bake _m bat*es p] day1 a bat* is bak$ e two & a half to ?ree h\rs4 ,a l>g] 8grund s\r0 & less wat] on ! 8voll s\r0 ) a mod]ately w>m temp]ature rip5s sponge & d\ghs m rapidly & gets ! bread ready = ! ov5 9 a %ort "t4 99 99 99 99 99 ,h[ to make ,g5u9e ,rye ,bread4 ,9 a rec5t pap] ^u ?is same subject1 ,geo4 ,freeman1 ( ,kalamazoo1 an exp]t bak]1 _h ! foll[+ to say ^u h[ to make g5u9e rye bread4 99 99 99 99 99 ,dur+ my c>e] z j\rneyman bak]1 work+ 9 diff]5t %ops1 ,i h f\nd !re 7 h>dly two :o made rye bread precisely ! same4 ,b al?\gh !y "w diff]5t ways ! result aim$ at 0 ! same4 ,"s got x pretty regul>ly & o!rs did n4 ,b s9ce giv+ ! subject a little extra ?\ght ,i see :]e ,i & o!rs h work$ v mu* 9 ! d>k1 & dur+ ! c\rse ( my rem>ks ,i %all endeavor to ?r[ z mu* light on ! subject z ,i possibly c1 f ! viewpo9t ( a bak]1 to bak]s1 & s enable y 7:o d n already7 to see x z cle>ly z ,i d myself4 ,i h "h1 g5tlem51 two loaves ( :at ,i consid] g5u9e rye bread1 ! =mula = :i* has nev] giv5 me any tr\ble s9ce ,i adopt$ x4 ,i w tell y fir/ h[ ,i made !m & ! :y & :]e=e aft]w>ds4 ,we w take = example a six gallon d\gh = a #abe p\nd bat*4 ,f ! previ\s day's rye sponge1 ,i h sav$ "o p\nd ( sponge 9 ! crock & kept x 9 ! ice box1 s ! fir/ ?+ ,i d is to take half a p9t ( wat] & skim milk & br+ x up to requir$ temp]ature2 & add to ! "o "o p\nd ( sponge 9 ! crock & /ir 9 suffici5t rye fl\r to make a little /iff d\gh1 ! temp]ature ( :i* mu/ be f #ib to #ie degrees1 & let /& until ! sponge is ready4 ,next take half an ounce ( hops & boil ab\t #bj m9utes 9 two qu>ts ( wat]2 /ra9 (f ! hops1 sav+ ! liquor = ! sponge4 ,next ,i prep>$ ! bl5d ( fl\r tak+ #dj p] c5t4 bl5d$ ,wiscons9 rye2 #bj p] c5t4 pure black ,wiscons9 rye2 #dj p] c5t4 l[ grade spr+4 ,we n[ come to ! sponge1 mak+ a six gallon d\gh4 ,i take f\r gallons = ! sponge1 be+ two-?irds ( total liquor 9 ! sponge & "o-?ird or two gallons at d\gh+ /age4 ,i take ?ree & "o-half gallons ( wat] 7at requir$ temp]ature72 sev5 ounces ( yea/1 two qu>ts ( hop liquor1 tw5ty-eight p\nds ( prep>$ bl5d ( fl\r1 ab\t "o-?ird ( total requir$4 ,mix ?or\ghly4 ,temp]ature :5 mix$ #hj degrees 9 summ]2 #hd degrees 9 w9t]4 ,y w notice ,i all[ sev5 p\nds ( fl\r to ! gallon ( wat] 9 ! sponge1 :i* makes x m$ium s(t1 caus+ x to %[ ! drop good4 ,a /iff rye sponge w sometimes hold up on top until x is completely rott54 ,on ?is acc\nt ,i h wat] & fl\r weigh$ accurate = rye sponge4 ,! sponge is usually ready 9 ?ree & a half to f\r h\rs4 ,i give x a full drop & regulate h[ f> x comes up ! second "t by ! /r5g? ( ! fl\r4 ,9 ?is in/ance ! sponge took "o full drop & _h ris5 half way up ! second "t :5 ,i took x4 ,i h already _h to give ! sponge ! second full drop :5 us+ v /rong fl\r4 ,n[ we come to ! d\gh+ /age3 ,two gallons wat] 7ab\t #aj degrees l[] temp]ature ?an requir$ = sponge72 two p\nds ( s\r f crock2 "o p\nd elev5 ounces ( salt2 #ej p\nds ( ! same bl5d ( fl\r z us$ 9 ! sponge4 ,mix good & ?or\gh4 ,! temp]ature %\ld be ab\t #hj degrees 9 summ] :5 f9i%$1 & #hd 9 w9t]4 ,i cov] x up & all[ to /& until :5 ,i pu% my fi/ well into x & )draw quickly1 x rec$es slightly in/ead ( resi/+4 ,x is g5]ally "o & a half to two h\rs 9 gett+ ready4 ,i !n ?r[ x out on ! table & h x scal$1 r\nd$ up1 made into loaves1 set 9 boxes1 du/$ ) corn meal1 ) ! crease d[n & set away to prove4 ,:5 ! loaves _h ris5 or increas$ 9 bulk ab\t #ej p] c5t4 we wa%$ !m ov] ) boil$ corn />* & wat]1 & set !m 9 ! ov5 to bake2 ! ov5 be+ z ne> #djj degrees z we c get x1 ) /eam runn+ 94 ,! /eam is left runn+ 9 until ! loaf is done ris+1 !n we %ut x (f & op5 ! /eam damp] a few m9utes4 ,a few m9utes be=e we comm5ce to draw we turn ! /eam on aga9 to glaze ! cru/1 :i* does away ) wa%+ aft] x comes out ( ! ov54 ,we let x bake until x a good ri* br[n & gives a firm s\nd :5 rapp$ ) ! knuckles4 ,! result ( ?is description y see 9 ^! two loaves4 ,n[1 g5tlem51 ,i w endeavor to tell y 9 z %ort & pla9 a way z ,i "k h[ :y ,i did or did n d c]ta9 ?+s4 ,i w take ! s\r fir/3 ,t is ! cause ( endless tr\ble to mo/ bak]s1 & _m h /opp$ us+ x altoge!r4 ,! idea is to produce j a little acid ta/e to ! bread & /ill reta9 ! full1 sweet rye flavor1 a k9d ( 8bitt] sweet0 z "o may say4 ,p :o l a little ( x 9 _! rye bread w\ld be ! fir/ ones to disda9 s\r & flavorless rye bread f ov]-f]m5tation4 ,& ,i w\ld n blame !m ei!r4 ,s ! old fa%ion$ idea ( add+ s\r is an excell5t "o1 if conduct$ rightly4 ,& ,i f9d :5 x is done "r x conta9s a high p] c5t4 ( lactic acid--! same bacillus ! f>m]s & dairym5 develop by lett+ _! milk s\r be=e *urn+ to give a flavor to _! butt] & *eese4 ,! same bacillus gives ! acid ta/e to butt]milk & cottage *eese1 & :at ,g]man does n l !m8 ,n[ milk may be said to be ! home ( lactic bacillus2 t is :y y he>d me say add wat] & skim milk4 ,! ideal temp]ature = its developm5t is #ie degrees4 ,y notice milk turns s\r v quickly dur+ hot wea!r2 t is ! reason4 ,d n make ! s\r ov] night1 z at ! conclusion ( ! lactic f]m5t o!rs1 undesirable1 may comm5ce & cause y endless tr\ble4 ,d n put ! s\r 9 ! sponge & ?9k to save a little yea/ t way4 ,x may turn y\r :ole sponge s\r1 & spoil y\r bread4 ,if y want a little m acid ta/e to ! bread1 use a little m s\r1 & vice v]sa4 ,y w notice ,i use a little hops 7or r hop liquor7 9 ! sponge4 ,! reason is to keep ! sponge z pure & sweet z possible4 ,rye fl\r diff]s f :eat fl\r 9 t !re is 9 rye fl\r sc>cely any ( :at we call glut54 ,x analyzes a high] cont5t ( album9oids ?an ! av]age :eat fl\r1 b !y are ne>ly all soluble 9 wat]1 & !re=e1 ready = easy assimilation by bact]ia1 & z x is ?is ! proteids bact]ia ?rive on !y h an easy *ance to />t a v undesirable f]m5tation1 unless some?+ is us$ to hold !m 9 *eck4 ,!re=e1 ,i advise us+ a little hops :i* w d x effectually4 ,n[ we come to ! d\gh+ /age aga93 ,we h kept our sponge 9 good condition & x is ready4 ,we mu/ /ill keep ! d\gh cool & ma9ta9 ! alcoholic f]m5tation ?r\gh\t1 b "h we d n ne$ to use any hops1 ev5 ?\gh we h ! s\r1 z "h we h ! be/ ret>d] ( all1 pl5ty ( salt1 :i* n only br+s out ! flavor1 b holds 9 *eck all =eign f]m5ts1 z long z !re is any food left = ! yea/ to ?rive & "w on4 ,s be sure to take y\r d\gh z soon z y "k x is ready4 ,reg>d+ ! bl5d+ ( fl\r1 g5tlem51 ev]ybody kn[s ! bl5d ( fl\r to make ! loaf t 8 trade dem&s4 ,"s places !y dem& a big loaf & ! bak] uses m spr+2 "s places !y d n tr\ble ab\t size1 & ! bak] us$ less spr+ & m rye4 ,i ?9k ,i h said suffici5t1 s 9 conclusion let me rem9d y3 ,keep y\r sponge cool1 use pl5ty ( good yea/1 d n let y\r s\r get too old1 keep y\r d\gh cool1 use pl5ty ( salt1 & d n h x wait :5 y "k x is ready & y w h no tr\ble 9 mak+ ,g5u9e ,rye ,bread4 ,,malt ,,extract ,,9 ,,bread-,,mak+ ,:at is kn[n 9 ! bak]s' trade z malt extract is a natural c]eal sug> syrup made by dissolv+ :olly or p>tially malt$ c]eals 9 w>m wat]1 & evaporat+ ! extract ?us =m$ to a ?ick syrup4 ,us$ 9 connection ) bread-mak+ x is a positive b5efit 9 _m ways4 ,"o ( ! mo/ vital po9ts 9 good bread-mak+ is to p]mit f]m5tation to proce$ j f> en\gh to rip5 ! d\gh )\t injur+ ! delicate flavor ( ! glut5 9 ! fl\r4 ,sug> to "s ext5t injures ?is delicate flavor1 giv+ ! bread a slight acidy smell :i* is avoid$ :5 malt extract is us$4 ,) sug> y also get a dead br[n color & a cru/ t w s(t51 :]eas malt extract gives a lively1 snappy br[n t w reta9 its crispness1 usually lack+ :5 sug> is us$4 ,malt extract w %ort5 up ! "t ( ! d\ghs 9 ha/5+ f]m5tation & giv+ m life ) less yea/1 & if h&l$ prop]ly w produce a loaf sup]ior 9 e respect4 ,! writ] has wat*$ c>efully ! gr[? ( a great _m d\ghs dur+ ! c\rse ( f]m5tation1 bo? ) sug> & malt1 & :ile ! malt process is %ort] x is mu* m g5tle ?an ! sug> & gives a m compact d\gh f />t to f9i%4 ,x w also save ! bak] consid]able money 9 ! c\rse ( a ye>1 z x saves sug> & cuts d[n yea/ & y c almo/ if n entirely cut out %ort5+4 ,too mu* malt %\ld n be us$1 z x is a p[]ful factor 9 a d\gh & might defeat ! purpose = :i* x is us$4 ,f "o p9t to "o qu>t ( #abj deg4 malt to ! b>rel is a good proportion4 ,good results are obta9$ ) "o p9t malt1 "o p\nd yea/1 eight qu>ts milk to ! b>rel ( fl\r4 ,no sug> & no %ort5+4 ,by a diff]5t process ) ! use ( malt1 "o & a half b>rels ( fl\r c be work$ ) "o p\nd ( yea/1 obta9+ ! be/ ( results4 ,( c\rse1 "s fl\rs require m ?an ! p9t ( malt to ! b>rel1 b ^? fl\rs w\ld also require m sug>4 ,a qu>t1 h[ev]1 may ) safety be us$ to ! b>rel ( fl\r4 99 99 99 99 99 ,a va/ am\nt has be5 writt5 on ! subject ( malt extract1 _m writ]s disagree+ z to its value4 ,! foll[+ article by ,h5ry ,a4 ,kohman1 ( ! ,fell[%ip 9 ,bak+ ,te*nology 9 ! ,univ]sity ( ,kansas1 cov]s ! subject pretty ?or\ghly1 pro & con3 ,x w be rememb]$ by memb]s ( ! ,national ,association t la/ ye> ! ,executive ,committee e/abli%$ a ,fell[%ip 9 ,bak+ ,te*nology 9 ! ,univ]sity ( ,kansas1 & t ,h5ry ,a4 ,kohman1 ( ,lawr5ce1 ,kansas1 0 appo9t$ to ?is position = a t]m ( two ye>s4 ,! agreem5t betwe5 ! association1 on "o h&1 & ! ,univ]sity ( ,kansas & ,mr4 ,kohman1 on ! o!r1 0 t ,mr4 ,kohman %\ld devote 8 "t & be/ att5tion 9 an endeavor to solve "s ( ! *emical problems :i* s (t5 p]plex ! bak]1 ! result ( 8 rese>*es to be ! prop]ty ( ! association1 on t]ms to be mutually agre$ ^u4 ,at ! ,febru>y meet+ ( ! ,executive ,committee1 9 ,kansas ,city1 ,mr4 ,kohman 0 pres5t & made a v]bal report on ! "w s f> accompli%$ by him1 & 0 in/ruct$ to prep>e a pap] on ! subject = publication 9 ! trade press1 :i* pap] is giv5 h]e)4 ,9 transmitt+ 8 pap] ,mr4 ,kohman says t he has sp5t mu* "t 9 collect+ publications relat+ to ! sci5ce ( bread-mak+1 9 ord] to get a ?or\gh und]/&+ ( ! :ole subject1 & t 9 ord] to be practical z well z !oretical he has sp5t "p ( 8 "t 9 ! bake%op4 ,! pap] is z foll[s3 ,! ,use ( ,malt ,extract 9 ,bread-,mak+4 ,:5 ! ,national ,association ( ,ma/] ,bak]s made x possible = me to visit a numb] ( ! be/ bak]ies 9 ?is c\ntry & ,canada1 ,i met ) frequ5t inquiries 9 reg>d to ! malt extract "q4 ,"s bak]s us$ x to good advantage1 b ! majority us$ little or none4 ,look+ ov] ! =mulas :i* ,i obta9$ ?r\gh ! k9dness ( ! bak]s 9 ^! diff]5t bak+ e/abli%m5ts1 ,i f9d t only ab\t five or six p] c5t4 ( ! bread conta9s malt extract4 ,practical ,exp]im5ts4 ,9 ord] to ?r[ "s light ^u ?is "q ,i und]took a s]ies ( exp]im5ts1 ! result ( :i* ,i give bel[4 ,prelim9>y exp]im5ts 7 made ) five diff]5t comm]cial br&s ( malt extract4 ,_! r$uc+-sug> cont5t & dia/atic activity 7 det]m9$4 ,! p]c5tage ( r$uc+ sug> %[$ no great v>iation & ne$s no fur!r comm5t4 ,! dia/atic activity1 h[ev]1 v>i$ consid]ably4 ,by ! dia/atic activity is meant ! numb] ( times its 7own7 weight ( maltose a giv5 quantity ( extract w produce :5 all[$ to act ^u acid-free soluble />* = "o h\r at a temp]ature ( #dj degrees ,c4 7#ajd degrees ,f474 ,! activities ( ! five extracts m5tion$ above are z foll[s3 ,no4 #a--h4ef1 ,no4 #b--ae4ga1 ,no4 #c--h4fj1 ,no4 #d--i4fi1 ,no4 #e--bj4ac4 ,^! results 7 obta9$ "u simil> conditions1 & are1 !re=e1 /rictly comp>able4 ,x is q evid5t t ^! extracts h diff]5t sug>-produc+ values4 ,no4 #e1 = example1 w produce #b4ce times z mu* sug> z ,no4 #a4 ,malt ,extract vs4 ,sug>4 ,hav+ det]m9$ ! relative dia/atic values ( ! malt extracts1 x 0 desirable to det]m9e _! values z sug> produc]s 9 bread-mak+2 & to see if ! sac*>9e mat]ial 9 bread c\ld n be suppli$ *eap] by means ( malt extract ?an by ! use ( granulat$ sug>1 z is commonly done4 ,five diff]5t breads 7 made1 all conditions & +r$i5ts be+ kept z ne>ly simil> z possible1 except ! k9d & quantity ( sac*>9e mat]ial us$4 ,aft] ! breads 7 made & dri$ ! p]c5tages ( r$uc+ sug>s 7 det]m9$4 ,! tabulat$ results foll[3 ,p'c't'ge ,grams ,sac*>9e ,sug> ,fl\r4 ,mat]ial4 ,p\nd4 ,no4 #a #hjj #bj gm4 cane sug> #e4cg ,no4 #b #hjj ,none #c4fd ,no4 #c #hjj #h gm4 malt extract ,no4 #e #f4jj ,no4 #d #hjj #h gm4 malt extract ,no4 #a #e4fh ,no4 #e #hjj #a gm4 malt extract ,no4 #e & #cj gm4 cook$ fl\r #e4bg ,! p]c5tages f\nd are calculat$ on ! dry bread4 ,! results reveal sev]al int]e/+ & significant facts4 ,! eight grams ( ! l[e/ dia/atic extract 7activity #h4ef7 produc$ m sug> 9 ! bread ?an ! tw5ty grams ( cane sug>4 ,x is also evid5t t ! l[e/ dia/atic extract produc$ ne>ly z mu* sug> z ! highe/4 ,! ratio ( _! activities is #h4ef to #bj4ac1 :ile ! ratio ( ! p]c5tages ( sug> produc$ is only #e4fh to #f4jj4 ,we might expect t ! extract ) an activity ( #bj4ac w\ld produce m sug> ?an ! "o hav+ an activity ( only #h4ef1 b ! results %[ t x did n4 ,! explanation seems to be t bo? h an activity suffici5tly high to conv]t into sug> & dextr9 all ! />* t is fre$ f ! cellulose by hav+ ! cell walls brok51 & nei!r attacks ! />* granules t are /ill enclos$ by cellulose4 ,x is a q significant fact1 too1 t ! "o gram ,( malt extract ,no4 #e1 toge!r ) ?irty grams cook$ fl\r1 produc$ ne>ly z mu* sug> 9 ! bread z ! tw5ty grams ( granulat$ sug>4 ,?is bread1 ,no4 #e1 9 addition to hav+ ! sug> suppli$ 9 ! *eape/ way1 _h its moi/ure & fre%ness reta9$ long] ?an ! o!r breads4 ,! bread hav+ no sac*>9e mat]ial add$ %[$ on analysis to h #c4fd p] c5t4 ( r$uc+ sug>4 ,"s ( ?is sug> 0 9 ! fl\r1 b ! l>g] "p ( x 0 =m$ by ! enzymes 9 ! fl\r dur+ ! f]m5tation p]iod & ! bak+ ( ! bread4 ,kn[+ ! p]c5tage ( sug> & ! weight ( dry bread produc$ f ! #hjj grams ( fl\r1 ,i calculat$ ! am\nt ( sug> 9 ! total quantity ( bread produc$ 9 ea* bak+4 ,!n by d$uct+ ! am\nt ( sug> 9 bread ,no4 #b1 :i* _h no sug> add$1 f ! am\nt 9 ! o!r breads1 ! total am\nt ( sug> produc$ by ! malt extract 0 obta9$4 ,9 ?is way x 0 f\nd t ! malt extract ,no4 #e produc$ #b4fe times its weight ( sug> :5 add$ directly to ! d\gh z is commonly done1 & t x yield$ #ad4fg times its own weight ( sug> :5 a portion ( ! fl\r 0 cook$1 z 9 exp]im5t #e2 or x produc$ #e4e times z mu* sug> :5 add$ to fl\r1 ! />* ( :i* _h be5 gelat9iz$ by cook+1 z x did :5 add$ to ! raw fl\r4 ,! cook$ fl\r 0 cool$ to #abj degrees ,f4 & !n ! malt extract add$4 ,! results %[ t :ile malt extract produces consid]able sug> :5 add$ directly to ! raw fl\r1 x produces mu* m sug> :5 a portion ( ! fl\r is cook$4 ,n[1 "o might suppose t ! heat ( ! ov5 w\ld c]ta9ly gelat9ize a portion ( ! />*1 & ?us aid ! dia/ase 9 ! conv]sion ( ! />* into sug>1 & avoid ! necessity ( cook+ a portion ( ! fl\r4 ,b :5 we consid] ! fact t ! />* does n beg9 to gelat9ize until ! temp]ature is rais$ to #aeb degrees1 :i* is already ab\t #cj degrees above ! mo/ favorable temp]ature = ! activity ( ! dia/ase1 & ! fact t ! dia/ase is kill$ at a temp]ature ( ab\t #age degrees ,f41 we c readily see :y ! gelat9ization ( />* 9 ! ov5 is ( little assi/ance to ! dia/ase 9 ! conv]sion ( />* into sug>4 ,?is also ?r[s "s light ^u ! fact t ! l[ dia/atic extract produc$ approximately z mu* sug> z ! "o hav+ ! high activity4 ,z /at$ above1 bo? ( ! extracts1 :5 us$ to ! ext5t ( "o p] c5t41 figur$ on ! fl\r1 h suffici5t dia/ase to conv]t ! brok5 />* granules into sug>1 & ! high] activity !n c be ( value only 9 ! conv]sion ( />* into sug> aft] gelat9ization ( a portion ( ! />* by ! heat ( ! ov51 & !n only :ile ! temp]ature rises f #aeb degrees ,f41 at :i* temp]ature ! />* is gelat9iz$1 until x rea*es ab\t #age degrees1 :5 ! dia/ase is kill$1 & "u v unfavorable conditions1 = ! temp]ature is f> above ! mo/ favorable activity ( ! dia/ase4 ,:ile ! high dia/atic extract seems to yield b little m sug> ?an ! "o ( l[ activity :5 add$ directly to ! raw fl\r1 x has a decid$ advantage :5 a portion ( ! fl\r is cook$1 = !n ! am\nts ( sug> produc$ by diff]5t extracts w be> mu* m ne>ly ! same ratios to ea* o!r z ! activities ( ! extracts4 ,besides supply+ sac*>9e mat]ial 9 ! bread1 malt extract has o!r advantages4 ,9 addition to ! sug> x conta9s m9]al salts1 peptones1 & o!r prote9 mat]ials :i* /imulate f]m5tation4 ,^! prote9s1 besides be+ a s\rce ( nitrog5\s food = ! yea/1 act ^u ! prote9s ( ! fl\r1 mak+ !m assimilable by ! yea/4 ,9 addition to ! amylolytic f]m5t1 ! dia/ase1 :i* conv]ts />* into sug>1 malt extract conta9s proteolytic f]m5ts :i* act ^u ! glut5 mu* z ! f]m5ts ( ! yea/4 ,^! f]m5ts aid ! yea/ 9 prep>+ ! glut51 & h5ce a small] quantity ( yea/ c be us$ :5 malt extract takes ! place ( granulat$ sug>4 ,9 o!r words1 ! d\gh matures quick]1 ow+ to ! pres5ce ( ^! f]m5ts 9 ! malt extract4 ,:ile ! extracts ) ! high] dia/atic activity produce only a little m sug> ?an ! l[] dia/atic extracts1 !y act ^u ! glut5 mu* m vigor\sly1 & consequ5tly ! d\gh matures mu* soon] :5 a high dia/atic malt is us$4 ,?is latt]1 !n1 is bett] suit$ to h>d fl\rs1 :ile ! =m] c be us$ to good advantage ) weak fl\rs4 ,! dextr9 =m$ by ! dia/ase gives a v desirable color to ! cru/ ( ! bread1 :i* is (t5 lack+ :5 no malt extract is us$4 ,9 addition to ^! advantages1 malt extract produces an agreeable flavor1 & ?is is1 p]haps1 "o ( ! be/ argum5ts = its use4 ,f ! table above x is evid5t t a giv5 weight ( malt extract goes mu* f>!r t[>d produc+ sug> 9 bread ?an does ! same weight ( cane sug>1 b !re has be5 no?+ said ( prices4 ,by a few calculations ,i ?9k we c %[1 approximately1 h[ mu* ! bak] c save 9 doll>s & c5ts by us+ malt extract 9 place ( cane sug>4 ,we w assume ! fl\r to be wor? #d4ej p] b>rel or #b4bi c5ts p] p\nd1 cane sug> #e c5ts p] p\nd & malt extract #g c5ts p] p\nd4 ,z a basis ( comp>ison we w take #ajj p\nds ( cane sug>1 :i* at #e c5ts p] p\nd w be wor? #e4jj4 ,z /at$ above1 "o "p ( malt extract w produce #b4fe times its weight ( sug> :5 add$ to ! d\gh directly & #ad4fg times its weight ( sug> :5 a portion ( ! fl\r is cook$4 ,!n x w take #ajj divid$ by #b4fe equals #cg4g p\nds ( malt extract to produce #ajj p\nds ( sug> by ! fir/ me?od4 ,s9ce malt extract conta9s sixty p] c5t4 or m ( sug>1 ! #cg4g p\nds w\ld supply #bb4f p\nds ( sug> & !re w\ld be us$ up #gg4d p\nds ( />* f ! fl\r to make up ! #ajj p\nds ( fl\r4 ,! #gg4d p\nds ( fl\r at #b4bi c5ts p] p\nd w\ld co/ #a4gg & ! #cg4g p\nds malt extract at #g c5ts p] p\nd w\ld co/ #b4fd1 mak+ a total ( #d4da = ! #ajj p\nds ( sug>1 aga9/ #e4jj1 ! co/ ( ! cane sug>4 ,by ! second me?od1 9 :i* a portion ( ! fl\r 0 cook$1 x w\ld take #ajj divid$ by #ad4fg equals #f4ha p\nds ( malt extract to produce #ajj p\nds ( sug>4 ,?is w\ld conta9 #d4a p\nds ( sug> & !re w\ld be us$ up #ie4i p\nds ( />* f ! fl\r to make up ! #ajj p\nds ( sug>4 ,! co/ ( ! #f4ha p\nds malt extract w\ld be #j4ej & ! co/ ( ! fl\r #b4bj1 a total ( #b4gj4 ,!n !re w\ld be a sav+ ( #e4jj m9us #d4da equals #j4ei by ! fir/ me?od & #e4jj m9us #b4gj equals #b4cj by ! second me?od on e hundr$ p\nds ( cane sug> us$4 ,s f> we h consid]$ only ! sac*>9e mat]ial4 ,! cane sug>1 ( c\rse1 conta9s no?+ b sac*>9e mat]ial4 ,! malt extract1 h[ev]1 9 addition to ! sug>1 conta9s ab\t sev5 p] c5t4 ( prote9 mat]ial1 :i* has n be5 m5tion$1 & :i* is an item ( consid]able importance1 & also m9]al salts :i* /imulate yea/ f]m5tation4 ,besides1 ! malt extract gives a color to ! cru/ ( ! bread & a flavor :i* is q desirable4 ,:5 ! />* ( ! fl\r is conv]t$ into sug>1 ! glut5 rema9s & makes ! bread t mu* ri*] 9 prote91 :i* is "o ( ! ess5tial con/itu5ts ( :ite bread2 also x absorbs sev]al times its weight ( wat] & ?us increases ! yield ( ! bread4 ,x is q evid5t t !re are _m po9ts to be consid]$ 9 connection ) ! use ( malt extract 9 bread bak+4 ,mo/ ( ! evid5ces1 h[ev]1 seem to indicate t x c be us$ to good advantage4 ,! pr9ciple t 8,if a little is good1 m is bett]10 w n apply1 h[ev]4 ,two p\nds to ! b>rel may give spl5did results1 :ile f\r p\nds to ! b>rel may cause a mis]able1 soggy loaf ( bread4 ,! am\nts t c be successfully us$ dep5d ^u ! /r5g? ( ! fl\r & ! dia/atic activity ( ! extract4 ,) a weak fl\r "o mu/ use l[ dia/atic extracts1 :ile ) /rong fl\rs "o may use l>g] quantities ( extracts ) a great] dia/atic p[]4 ,illu/ration ,,cotton ,,se$ ,,oil ,,9 ,,bread-,,mak+ ,,by ,,david ,,*idl[ ,cotton se$ oil has receiv$ s mu* att5tion f bread mak]s 9 ! pa/ few ye>s t x w\ld seem !re 0 no?+ left unsaid reg>d+ its advantages 9 bread-mak+2 b ?\ghtful bak]s w be al]t to le>n any?+ new reg>d+ ! prop]ties ( oil = %ort5+1 :i* w make !m bett] bak]s by us+ %ort5+s1 ) an und]/&+ ( _! prop]ties 9 bread-mak+4 ,:y ,are ,%ort5+s ,us$8 ,%ort5+s are us$ 9 bread-mak+ to accompli% c]ta9 def9ite results1 ! mo/ common be+3 fir/1 ! coat+ ( ea* little cell 9 ! loaf :]eby ! moi/ure is reta9$ 9 ! loaf1 prev5t+ its escape exactly 9 ! mann] t wax$ or oil$ pap] w\ld prev5t ! escape ( moi/ure f a loaf ar\nd :i* x 0 wrapp$4 ,cut a good loaf aft] x has be5 bak$ ab\t twelve h\rs1 exam9e x 9 full daylight1 & notice ! %e5 reflect$ f ea* r\nd$ cell4 ,?is %e5 is great] 9 loaves :i* h be5 prop]ly f]m5t$1 us+ ! "r proportion ( %ort5+1 ?an 9 ! loaves :]e ! %ort5+ 0 ei!r defici5t 9 am\nt or ( improp] "*4 ,( ?is matt] we w say m fur!r on4 ,secondly1 ! use ( %ort5+ :it5s ! bread4 ,?irdly1 a "p ( ! %ort5+ comb9es ) ! glut5 to make x ela/ic1 & !reby exp&s m readily & makes a reasonably l>ge loaf4 ,all ( ^! po9ts y c te/ v readily by mak+ up small bat*es1 us+ #ajj ounces ( fl\r4 ,take a reasonably good spr+ :eat pat5t fl\r & use #f p\nds #d ounces ( fl\r1 #a ounces ( yea/1 #a ounces ( salt1 #b ounces ( sug> & #c p\nds #ab ounces ( wat]1 tak+ ! wat] at su* a temp]ature s t y w h ! d\gh at #hd4 ,make up ! d\gh & place x 9 a wood5 pail1 previ\sly oil$1 !n cov] ! d\gh4 ,at ! end ( two h\rs take ! d\gh out & fold x ov] two or ?ree times4 ,at ! end ( ?ree h\rs d ! same ?+ aga92 aga9 at ?ree & "o-half h\rs4 ,see t d\gh temp]ature is ma9ta9$ z ne> #hd z possible4 ,at f\r h\rs scale x (f into sizes = y\r pan1 & prove ab\t sixty m9utes 9 a prov+ *amb] hav+ a temp]ature ( #ij4 ,s f> ,i h said no?+ ab\t ! quantity ( oil to be us$4 ,?is is because ,i want y to realize :at an influ5ce ! am\nt ( %ort5+ has on d\gh & its expansion4 ,9 "o d\gh ( ! size giv5 above use #a ounce ( oil2 9 ano!r use #b ounces2 9 ! ?ird use #c ounces4 ,add ! oil to ! sug> & salt1 rub d[n smoo?ly until x is a creamy mass2 !n add a little ( ! wat] & a little ( ! fl\r & rub d[n aga94 ,d ?is ) ea* ( ! d\ghs s t ! oil w be uni=mly mix$ 9 ! d\gh4 ,y w note t ! texture ( ! loaf conta9+ ! lea/ am\nt ( %ort5+ is brok54 ,! loaf w n really /& ! am\nt ( pro( t is giv5 to x1 because ! glut5 w n /ret* suffici5tly to hold 9 ! gas4 ,! loaf conta9+ ! #b ounces ( %ort5+ w be improv$ v mu*1 & ! "o conta9+ ! #c ounces w n only be improv$ 9 texture & appe>ance1 b w reta9 ! moi/ure v mu* long]1 z y w f9d1 if y w put a loaf f ea* ( ! d\ghs aside = two days1 weigh+ be=e & aft] /&+4 ,ea* ,%ort5+ 9 ,its ,prop] ,place4 ,9 a numb] ( exp]im5ts at ,*idl[ ,in/itute1 ,*icago1 sev5 ye>s ago1 x 0 f\nd t e k9d ( fat t c\ld be us$ 9 bread-mak+ _h a "* ( its own :i* x exhibit$ 9 v>i\s ways4 ,9 fact1 !y v>i$ s widely z to sugge/ mu* deep] rese>* ?an 0 at fir/ contemplat$ at t "t4 ,9 mak+ up a numb] ( d\ghs1 small am\nts ( ea* %ort5+ 0 add$ to ! loaves1 increas+ ! am\nt until a proportion ( #dj p\nds p] b>rel ( fl\r 0 us$1 ! l[e/ am\nt ( %ort5+ us$ be+ #b p\nds p] b>rel ( fl\r4 ,! loaves f ea* ( ^! bat*es 7 plac$ aside ) a view ( f9d+ out h[ mu* ( ! %ort5+ 0 br\ght to ! outside ( ! loaf by escape ( ! moi/ure1 & x 0 f\nd t ne>ly all %ort5+s came to ! surface or cru/ ( ! loaf 9 diff]5t proportions4 ,^! te/s 7 made _m times ov]1 & always ) ! same results4 ,) "s %ort5+s ! am\nt ( fat br\ght out 0 ne>ly "o-half ( :at 0 add$2 9 o!rs x w\ld be less ?an "o-f\r?1 & 9 "s x 0 z high z ?ree-f\r?s4 ,evid5tly ! %ort5+ t w\ld c>ry ?ree-f\r?s ( ! quantity to ! cru/ 0 unfitt$ = bread-mak+ by t p>ticul> me?od & ) t p>ticul> fl\r4 ,! details ( ^! exp]im5ts are ( no s]vice "h4 ,!y are only ref]r$ to z indicat+ a diff]5ce ( result obta9$ by ! use ( diff]5t %ort5+s4 ,! same ?+ 0 not$ 9 mak+ exp]im5tal d\ghs4 ,^! 7 made ( ! same weight ( fl\r1 yea/1 sug>1 %ort5+1 & wat]4 ,!y 7 !n plac$ 9 a glass j> :i* 0 m>k$ (f s z to give cle> read+s ( ! expansion ( ea* d\gh4 ,! j>s 7 !n plac$ 9 a wat] ba? ma9ta9$ at a uni=m temp]ature1 & cov]$ ) glass to keep ! surface ( ! d\gh moi/4 ,"s ( ! %ort5+s us$ p]mitt$ ! d\ghs to rise v mu* high] ?an :]e o!r %ort5+s 7 us$1 & x made no diff]5ce h[ (t5 ^! d\ghs 7 made & ! te/s repeat$4 ,! %ort5+s t p]mitt$ a v high expansion ( ! d\gh on "o te/ always gave a high expansion 9 ano!r te/1 s t ! results 7 uni=m4 ,?is gave u ! v in=mation we 7 9 se>* (1 %[+ u t we mu/ f9d ! be/ me?od = ea* k9d ( %ort5+1 & = ea* k9d ( fl\r4 ,be/ ,me?od ( ,us+ ,cotton ,se$ ,oil4 ,! foll[+ in/ructions are bas$ ^u a "p ( ^! exp]im5ts "u ! foll[+ specific conditions3 ,9 ! fir/ place x mu/ be und]/ood t a me?od ( mak+ bread is be/ suit$ = a p>ticul> fl\r1 & t alt]ation ( fl\r usually requires an alt]ation 9 ! me?od1 or at lea/ a modification ( ! me?od4 ,_m ( ! spr+ :eat pat5t fl\rs be+ sold are second pat5ts1 & z su* !y are be/ made into d\ghs by use ( sponges4 ,take1 !n1 spr+ :eat second pat5t fl\r & a f\r to six h\r sponge4 ,"o-half ( ! total oil %\ld be us$ 9 ! sponge & ! o!r half 9 ! d\gh4 ,?is br+s %ort5+ 9 accompli%+ ! expansion ( ! loaf1 9 giv+ a cle> :it5ess to ! loaf1 & a bright %e5y coat+ ( ! cells mak+ up ! /ructure ( ! loaf4 ,! av]age am\nt ( %ort5+ us$ = pan bread 9 ! ,unit$ ,/ates is five p\nds p] b>rel ( fl\r4 ,assum+ ?is proportion1 !n1 at lea/ "o-half p\nd ( %ort5+ c be disc>d$ )\t any loss ( ! %ort5+ p[]4 ,! =ego+ in/ructions are n applicable to o!r fl\rs ?an ( ! type giv51 nor c !y be us$ prop]ly ) /raight d\ghs4--,cotton ,se$4 ,illu/ration ,,corn ,,flakes ,,us$ ,,9 ,,bread ,corn flakes are made f ! />*y "p ( ! maize k]nel4 ,! />* ( corn itself has little value = ! bread bak] 9 its crude =m4 ,x is insoluble 9 cold wat]1 & c only be dissolv$ by ! dis9tegration ( ! organiz$ /ructures ( ! granules4 ,on be+ boil$ ) wat] x =ms a gelat9\s look+ mass1 & dissolves4 ,:5 exam9$ aft] boil+ ! />* granules are se5 to h brok5 up1 a small "p rema9+ 9 ! liquid z m9ute insoluble p>ticles4 ,9 ?is condition />* is v susceptible to ! action ( ! bodies kn[n z f]m5ts4 ,be>+ ?is 9 m9d1 ?is same *ange takes place 9 ! process employ$ 9 ! manufacture ( corn flakes1 t is1 ! crude />* granules h become completely gelat9iz$4 ,! value ( gelat9iz$ />* z =m$ 9 corn flakes1 especially :5 us$ 9 connection ) a small quantity ( malt extract or malt fl\r1 is n suffici5tly und]/ood by _m bak]s1 & x is hop$ t ^! few rem>ks w make ! matt] cle>] & be ( int]e/ to all bak]s :o are desir\s to increase _! k 9 ! works ( _! *os5 vocation4 ,x has conclusively be5 %[n 9 text-books1 t cook$ />*1 i4 e41 corn flakes1 are m susceptible to 8sac*>ification10 t is1 sug> is sometimes call$ sac*>um or sac*>9e matt]1 h5ce ! t]m :i* is appli$ to ?is *ange t ! />* ?us und]goes4 ,?is conv]sion is due to ! f]m5t kn[n z dia/ase f\nd 9 malt & has ! p[] to conv]t ! gelat9iz$ />*es ( ! corn flakes into maltose4 ,maltose1 on ! o!r h&1 is *ang$ by ! f]m5t zymose1 conta9$ 9 yea/1 into glucose4 ,?is body is ( int]e/ to ! bak] z be+ ! ultimate =m to :i* all sug>s are *ang$1 & 9 ?is /ate is readily brok5 d[n into c>bonic acid gas & alcohol1 :i* causes d\ghs to rise4 ,x foll[s !n t corn flakes are a v valuable article to ! bak] on acc\nt ( its gelat9iz$ />*1 its l[ co/1 absolute /]ility1 its purity1 &1 above all1 its great moi/ure-absorb+ qualities4 ,its use 9 connection ) malt may elim9ate ! use ( cane sug> entirely1 & /ill furni% all ! sac*>9e necess>y to give bread ! desir$ sweet flavor & ta/e4 ,9 ord] to make ?is cle>1 ! result ( ! foll[+ exp]im5ts w corroborate ! above /atem5t4 ,aft] ! bread 0 bak$ & dri$ & gr\nd ! quantities ( r$uc+ sug> 7 det]m9$ by *emical te/3 ,no4 #a--ajj gm4 fl\r1 #eh c4 c4 wat]1 #b4e gm4 cane sug> gave #e4e gm4 sac*>9e4 ,no4 #b--ajj gm4 fl\r1 #ef c4 c4 wat]1 no cane sug>1 gave #c4i gm4 sac*>9e4 ,no4 #c--ajj gm4 fl\r1 #fb c4 c4 wat]1 4#abe gm4 malt1 #c gm4 corn flakes1 gave #e4d gm4 sac*>9e4 ,! diff]5t quantities ( wat] 7 increas$ to give d\gh equal viscosity4 ,x mu/ be rememb]$1 9 mak+ comp>isons f ?is table1 t ! sac*>9e matt] 9 ! bread is produc$ 9 "o in/ance1 by ! action ( ! dia/ase conta9$ 9 ! malt extract1 9 ! o!r by ! action ( ! enzymes 9 ! fl\r ^u ! p>tial disrupt$ />* granules ( ! fl\r itself1 & 9 ! ?ird in/ance by ! cane sug> us$4 ,! results obta9$ f ^! exp]im5ts are int]e/+ & wor?y ( c>eful consid]ation1 inasmu* z gm4 ( malt ) #c gm4 ( corn flakes 7p]fectly gelat9iz$ />*7 produc$ practically z mu* sac*>9e matt] z :5 #b gm4 ( cane sug> 0 us$4 ,9 o!r words furni%es ! bread suffici5t sac*>9e matt] at ! lea/ possible co/4 ,9 addition to ?is ! corn flakes absorb$ twice its weight ( moi/ure 9 ! d\gh1 !reby increas+ bulk1 a decid$ ga9 to ! bak]4 ,= ! sake ( argum5t1 x is admitt$ t ! same *emical action takes place :5 us+ any o!r highly />*y product :i* has be5 cook$4 ,corn flakes1 h[ev]1 elim9ates any necessity = previ\s boil+1 s9ce x is already prep>$ 9 its manufacture & is v s5sitive to ! attack ( dia/asic action4 ,x is also a fact t "s ( ! />* 9 ! fl\r1 :i* has become disrupt$ dur+ ! mill+1 is gelat9iz$ by ! heat ( ! ov5 dur+ bak+1 giv+ dia/ase opportunity to conv]t "s ( ! />* into sug>4 ,b s9ce raw />* does n gelat9ize until ! temp]ature has rea*$ #aej degrees ,f41 :i* temp]ature is already high] ?an ! mo/ favorable "o = dia/asic action1 & ! int]v5+ "t dur+ :i* ! temp]ature ( ! bak+ is increas$ to #age degrees ,f4 7a kill+ temp]ature = dia/ase71 is v %ort1 a relatively small am\nt ( ! gelat9iz$ />* is conv]t$ & ! bak] !re=e is compell$ to add ! m co/ly article1 cane sug>1 9 ord] to produce ! desir$ am\nt ( sac*>9e matt] 9 8 bread4 ,?is fully expla9s ! diff]5ce ( sac*>9e matt] f\nd 9 exp]im5ts ,no4 #b & ,no4 #c4 ,x fur!r %[s t bread conta9+ gelat9iz$ />* z f\nd 9 corn flakes is fully z good a sug> produc] z :5 us+ cane sug>1 &1 z be=e said1 at ! smalle/ possible co/4 ,to produce ! maximum am\nt ( sug> f corn flakes ! proportions ( malt extract & corn flakes z giv51 %\ld be mix$ 9 ab\t two gallons ( tepid wat] = ea* b>rel ( fl\r to be made into d\gh at a temp]ature ( ab\t #adj degrees ,f4 ,all[ x to rema9 at ?is con/ant temp]ature = #a h\rs4 ,9 ?is "t ne>ly all ( ! gelat9iz$ />* ( ! corn flakes has become conv]t$ into maltose4 ,9 practice ?is w\ld %[ t if #ajj lbs4 ( cane sug> at a co/ ( #e be us$ 9 bread "w ! same sac*>9e matt] c\ld be supplant$ by us+ #aaf lbs4 ( corn flake1 a price ( ab\t #c4ej plus #ah;c wor? ( malt1 mak+ a total co/ ( #c4fh1 & %[s a sav+ ( #a4cb :]e #ajj lbs4 ( sug> is employ$4 ,corn flakes1 besides furni%+ sac*>9e matt]1 has o!r advantages4 ,x conta9s "s m9]al salts & proteids :i* are v acceptable nitrog5\s foods & readily assimilat$ by ! yea/1 caus+ a rapid & vigor\s f]m5tation4 ,!y also prep>e & s(t5 ! glut51 giv+ to ! d\ghs t mu* desir$ velvety feel+1 & ! maximum expansion 9 ! ov54 ,corn flakes & malt extract may also be us$ z a %ort f]m5t & makes x possible to decrease ! am\nt ( yea/ usually us$ )\t affect+ ! quality ( ! bread4 ,a =mula = pan bread :i* has be5 us$ = ye>s & is giv+ good results is z foll[s3 ,wat]1 #a qt42 malt extract1 4#dj oz42 salt1 #a oz42 corn flakes4 #a oz42 l>d1 #a4ge oz42 yea/1 4#cc oz42 dry milk1 4#ge oz42 fl\r1 #c lbs4 #g oz4 ,( c\rse1 ?is c be increas$ to any am\nt4 ,! directions are3 ,take "p ( ! wat] to be us$ at temp]ature ( #hb degrees ,f4 & 9 x dissolve ! corn flakes1 malt extract & yea/4 ,let ?is /& #bj m9utes to f]m5t4 ,x w h ris5 consid]ably 9 ?is "t & fall52 !n add x to ! balance ( ! +r$i5ts & make d\gh4 ,corn flakes give color to ! cru/1 is an absorb] ( moi/ure1 reta9s x & keeps bread fre%1 & inasmu* z x has no pron\nc$ flavor ( its own w n pr$om9ate or cov] up ! flavor obta9$ f good :eat fl\r & correct f]m5tation4 ,?is w\ld indicate a ?ird good quality ( corn flakes1 t is1 us$ simply z a fill] = its value z a wat] absorb] only4 ,:ile ! above tables indicate ! use ( #f lbs4 ( corn flakes to a b>rel ( fl\r1 satisfactory results h be5 a*iev$ :5 #aj lbs4 h be5 add$ p] b>rel ( fl\r4 ,mu* dep5ds1 h[ev]1 :]e corn flakes are us$ simply z a fill]1 ^u ! /r5g? ( ! fl\r4 ,to conclude1 ,i h tri$ to %[ t corn flakes c be us$ 9 ?ree diff]5t ways4 ,fir/ z a sug> produc]1 secondly z a yea/ sav]1 & ?irdly z a means to increase bulk & leave x to ea* individual bak] to adopt ei!r me?od1 & tru/ to h be5 in/rum5tal 9 tell+ some?+ t may be ( value1 if n to e bak]1 at lea/ to "s4 ,illu/ration ,,potato ,,fl\r ,,& ,,bread ,potato fl\r is a yea/ food4 ,x conta9s gelat9iz$ />*1 sug>1 dextim amides & m9]al matt]1 all ( ! bodies are yea/ nutri5ts1 ! fir/-nam$ be+ conv]t$ into sug> by a f]m5t 9 ! yea/4 ,! analysis ( pure import$ potato fl\r %\ld approximately %[ z foll[s3 ,wat]1 #aj4fi p] c5t42 prote91 #f4ei p] c5t2 fat1 #j4bc p] c5t2 nutriti\s extractive matt]1 #gh4gc p] c5t2 fibre1 #a4ah p] c5t2 a%1 #b4eh p] c5t1 mak+ 9 all a total ( #ajj p] c5t4 ,! extractive matt] is mo/ly c>bo-hydrates 7sug>74 ,! a%1 ! m9]al matt]1 mo/ly phosphates4 ,we h "h ?ree important bodies = yea/ production--c>bo-hydrates1 prote9 & phosphates1 & ! la/ two1 moreov]1 act z p[]ful /imulants4 ,ow+ to ^! facts1 ! writ] ?9ks a clos] acqua9tance ab\t ! use ( potato fl\r w be ( "s int]e/ to ! progressive bread bak]4 ,x is (t5 said t =m]ly1 be=e ! introduction ( compress$ yea/1 :5 potato f]m5ts 7 mo/ly us$1 t bread 0 sup]ior 9 flavor & keep+ qualities ?an mo/ ( ! bread bak$ at pres5t4 ,fur!rmore1 bak]s ( to-day f9d x absolutely necess>y to add l>ge quantities ( sug>1 l>d & (t5 milk to _! d\gh to ov]come ! effect t compress$ yea/ has br\ght ab\t4 ,x is n ! writ]'s int5tion to belittle ! value ( compress$ yea/1 z ?is product is n[ an insep>able commodity 9 ! bake%op4 ,x is1 h[ev]1 possible to get back ! advantages obta9$ f ! old potato f]m5t process by ! judici\s use ( pure potato fl\r4 ,x elim9ates entirely ! old cumb]some me?od ( boil+ & ma%+ potatoes1 scald+ fl\r & sett+ away ! f]m5t until ready = use1 = five or six h\rs4 ,pure potato fl\r us$ 9 connection ) a small quantity ( dia/asic malt extract w accompli% results gratify+ to ! bak] & assi/ 9 cutt+ d[n co/ ( production4 ,9 ! fir/ place1 ! dia/asic p[] ( ! malt extracts conv]ts ! c>bo-hydrates ( ! potato fl\r into maltose1 & if ?is is c>ri$ 9 f> en\gh produces m ?an en\gh sac*>9e matt] = any d\gh4 ,secondly1 ! extractive & m9]al matt] ( potato fl\r gives great assi/ance to ! rais+ prop]ties ( yea/ by /imulat+ & increas+ yea/ cells 9 a m$ium befitt+ _! propagation accord+ to ! laws ( nature4 ,:ile ?is may seem cle> 9 !ory1 any bak] c easily asc]ta9 ! above bespok5 values ( potato fl\r by practical te/s4 ,! foll[+ =mula w be suffici5t to guide ! bak] to make any size te/ he contemplates to make = a /raight d\gh3 #a qt4 wat]1 4#jh oz4 malt extract1 #a oz4 potato fl\r1 4#ge oz4 l>d1 #a oz4 salt1 4#cc oz4 yea/1 #c lb4 #e oz4 spr+ pat5t fl\r4 ,= a b>rel ( fl\r ?is w\ld equal #ae gals4 wat]1 #g oz4 malt extract1 #c lbs4 potato fl\r1 #c lbs4 l>d1 #c lbs4 salt1 #a lbs4 yea/1 #aif lbs4 fl\r4 ,weigh ! potato fl\r into a clean tub1 p\r #d gals4 ( wat]1 at #ij degrees ,f41 91 also ! #g oz4 ( malt extract1 & mix up2 !n break into x ! yea/ & see to x t x is all dissolv$4 ,cov] up ) a clean bag4 ,n[ get all y\r o!r +r$i5ts into ! mix] or tr\gh1 ! balance ( ! wat]1 y\r salt & l>d scal$ (f1 & y\r b>rel ( fl\r ready4 ,by ?is "t y\r f]m5t 9 ! tub w h ris51 & be on ! po9t ( fall+4 ,x is !n ready to mix all toge!r & d\gh4 ,! wat] %\ld be temp]$ s z to br+ ! d\gh out betwe5 #hb & #he degrees ,f4 ,mix ! d\gh well until cle>4 ,all[ x to /& & give x full pro( be=e knock+ d[n fir/ "t1 :i* w take ab\t #c h\rs4 ,:5 x has come up aga9 ab\t ?ree-qu>t]s pro( knock d[n aga94 ,give x ano!r "o-half pro( 9 ! tr\gh & y\r d\gh %\ld be ready to take2 9 all1 #e to #f h\rs4 ,y w f9d t potato fl\r makes y\r bread keep moi/4 ,x w give a ri* nutty flavor & w give a mu* l>g] yield on acc\nt ( its moi/ure1 absorb+ qualities1 & on ! :ole make a v satisfactory loaf4 ,?is1 9 ! writ]'s e/imation1 is ! be/ way to use potato fl\r 9 ord] to get be/ results at l[e/ co/ ( production4 ,potato fl\r may be us$ dry4 ,:5 mak+ /raight d\gh ?is way ! potato fl\r mu/ always be sift$ into ! fl\r dry4 ,! quantity to use v>ies accord+ to /r5g? ( ! fl\r & ! bak]'s own ideas1 say #d to #f p\nds = ea* b>rel ( fl\r4 ,)\t *ang+ y\r usual =mula1 except cutt+ "s ( sug> & increas+ wat]1 x w produce good bread4 ,if ! potato fl\r is scald$ & !n cool$ be=e us+ x w assi/ su* z want to get a solid home-made loaf4 ,no o!r +r$i5t1 to ! writ]'s k1 w produce bread t w comp>e 9 flavor & texture ) ! old /yle potato f]m5t bread ?an :5 employ+ pure import$ potato fl\r judici\sly1 accord+ to any ( ! above me?ods describ$1 nor c any bread be made1 consid]+ quality1 *eap] or z *eap4 ,illu/ration ,,f]m5tation ,a ,few ,rem>ks by ,e4 ,wilfahrt1 an ,au?ority ,^u ! ,subject ,! t]m f]m5tation1 z appli$ to bak+1 we f9d fir/ describ$ z a =m ( spontane\s decay1 *ang+ ! c>bohydrates conta9$ 9 ! d\gh into alcohol & dioxide gas4 ,su* f]m5tation is t]m$ alcoholic4 ,o!r v>ieties ( f]m5tation also exi/ dur+ ! process ( d\gh+1 & are t]m$ lactic1 acet\s1 visc\s & putrefactive4 ,! process ( f]m5tation :i* has = its object ! manufacture ( bread mu/ be ( alcoholic nature1 conta9+ ( #a p] c5t4 acidity 9 proportions ( #ie p] c5t4 lactic & #e p] c5t4 acetic4 ,! pres5ce ( lactic f]m5tation s(t5s ! glut51 :ile ! pres5ce ( acetic f]m5tation causes a l>g] expansion ( ! loaf4 ,( c\rse1 ! l>g] ! p]c5tage ( ! acetic acid 9 proportion to ! lactic acid1 ! l>g] w\ld be ! ultimate expansion ( ! f9i%$ loaf2 t is1 if no excessive p]c5tage ( acidity is produc$4 ,:ile ! pres5ce ( acetic acid 9 m9ute proportions acts favorably on ! expansion ( ! loaf1 an excess ( x mu/ result 9 s\r bread4 ,consequ5tly1 ! acids conta9$ 9 _! prop] proportions 9 ! f]m5t$ d\gh ex]t a b5eficial influ5ce1 bo? z to ! flavor ( ! bread & assi/ance 9 f]m5tation4 ,visc\s f]m5tation produces ! mu* dread$ disease 8rope 9 bread10 & is really ! beg9n+ ( putrefaction ( ! raw mat]ial employ$4 ,?is tr\ble is caus$ by ov]-acidity 9 ! d\gh & heat1 or by uncleanl9ess1 :i* g5]ates ov]-acidity1 or excess gr[? ( microbes1 & ?is causes rope 9 bread4 ,putrefaction means decomposition ( mat]ials employ$4 ,x is a non-alcoholic f]m5t1 & ! mat]ial und]go+ putrefaction always gives out a decid$ly bad odor4 ,9 mak+ a d\gh ! fir/ po9t to consid]1 aft] prop] +r$i5ts h be5 select$1 is ! temp]ature ( ! d\gh & ( ! prov+ room4 ,! utmo/ c>e %\ld be ex]cis$ to keep ! d\gh room at a uni=m temp]ature4 ,! be/ temp]ature = d\gh is #gh degrees ,f41 aft] mix+1 & ! temp]ature ( ! %op %\ld be ab\t #hb degrees ,f4 ,to keep a d\gh ?us made at ! prop] temp]ature dur+ ! p]iod ( f]m5tation x is necess>y to use salt 9 ! prop] proportions to ! am\nt ( sug> & %ort5+ add$ 9 ! mix+ ( ! d\gh4 ,s t ! ris+ acidity dur+ ! process ( f]m5tation may be prop]ly neutraliz$ salt is us$1 fir/ to gov]n ! f]m5tation1 & secondly1 to give ! bread ! necess>y flavor4 ,al?\gh x is g5]ally conc$$ t salt ret>ds f]m5tation1 nev]!less ?is action is mo/ p[]ful on non-alcoholic f]m5ts4 ,consequ5tly1 salt1 if us$ 9 ! prop] proportion1 really acts z a /imulant to produce a heal?y d\gh1 or p]fect loaf ( bread4 ,my exp]i5ce has taught me t = pla9 :ite bread ?ree ounces ( salt to a gallon ( wat] is ! prop] am\nt4 ,= ea* two ounces ( sug> & %ort5+ add$ to a gallon ( wat]1 "o-qu>t] ounce ( salt %\ld be correspond+ly add$1 until f\r ounces ( salt are us$ to ! gallon4 ,su* a d\gh1 !re=e1 w call = "o-half p\nd ea* ( sug> & %ort5+ & f\r ounces ( salt to ea* gallon ( wat]4 ,?is w\ld make a v ri* home-made d\gh ) a l>ge yield1 on acc\nt ( its moi/ure reta9+ p[]4 ,9 add+ m ?an "o-half p\nd ea* ( sug> & %ort5+ to ! gallon1 z 9 mak+ rolls & sweet d\ghs1 ! am\nt ( salt mu/ be r$uc$ "o-qu>t] ( an ounce = ea* additional two ounces ( sug>1 & %ort5+ add$ to ! gallon1 until two ounces ( salt is all t rema9s to be us$ to ! gallon ( wat]4 ,f ?is limit only "o-eigh? ( an ounce is d$uct$ = ea* additional two ounces ( sug> & %ort5+ add$4 ,! am\nt ( fl\r add$ to ! gallon ( liquid dep5ds ^u ! class ( bread to be made4 ,x av]ages #ab to #ae p\nds to ! gallon4 ,malt extract is "o ( ! be/ acquisitions 9 ! manufacture ( bread1 z x is v useful 9 increas+ ! keep+ qualities ( ! product1 & gives a bett] flavor to ! loaf1 su* z is produc$ by ! use ( milk4 ,! %ort5+ %\ld be add$ aft] ! d\gh is ?or\ghly incorporat$ ) ! balance ( +r$i5ts1 z if add$ fir/1 x w n give ! desir$ results & ! fl\r w n absorb ! same quantity ( wat]1 z if ! %ort5+ 7 add$ la/4 ,! temp]ature ( ! bake%op dur+ ! op]ation ( mold+ is ano!r important feature4 ,! d\gh room %\ld be kept at z uni=m a temp]ature z possible1 z ! d\gh is v susceptible to *anges ( temp]ature4 ,9 "s bak]ies ! wat] us$ is h>d1 :ile 9 o!r %ops s(t wat] is us$4 ,! "* ( ! wat] us$ has z mu* to d ) ! f]m5tation z ! temp]ature ( ! wat]4 ,! s(t] ! wat] ! quick] ! f]m5tation4 ,g5]ally speak+1 d\gh %\ld nev] be made )\t ! use ( a !rmomet] to insure uni=mity day aft] day4 ,all +r$i5ts us$ %\ld be c>efully weigh$1 !n ! s-call$ ill-luck 9 ! %op w be a ?+ ( r>e occurr5ce4 ,illu/ration ,illu/ration ,"p ,,iii ------ ,pie ,bak+ ,illu/ration ,,pie ,,bak+ ,,/&>d ,,recipes #b qts4 ,fre% ,fruit4 #a qt4 ,wat]4 #a lb4 ,sug>4 #b oz4 ,corn ,/>*4 oz4 ,salt4 ,! above =mula is adapt$ to ! foll[+ pies3 ,apple1 pea*1 *]ry1 raspb]ry1 /rawb]ry1 gooseb]ry1 huckleb]ry1 currant & rhub>b4 ,= ! apple1 pea* & currant pies use #a oz4 ( corn />* in/ead ( #b oz4 ,= ! rhub>b pie use only #a pt4 ( wat] & ab\t a half p\nd less sug>4 ,f #a to oz4 ( spice is add$ to ! apple & pea* mixture4 ,:5 gre5 fruit is us$ x %\ld be boil$ ab\t #b m9utes4 ,rhub>b requires m "t4 ,dri$ & evaporat$ fruit %\ld also be boil$ = a few m9utes4 ,if ! fruit is n boil$ x w run & /ick to ! plate4 ,aft] boil+1 add ! sug> & flavor & mix ?or\ghly4 ,! corn />* may be omitt$ if desir$4 ,be=e plac+ pies 9 ov5 wa% lightly ) milk or egg wa%4 ,pie ,cru/4 ,use #b lbs4 l>d & #d lbs4 ( fl\r4 ,rub toge!r lightly b ?or\ghly4 ,! :ole secret ( a good cru/ is j ! prop] mix+4 ,if work$ too h>d ! result is poor4 ,fur!rmore1 great c>e %\ld be tak5 n to put 9 too mu* wat]4 ,?is is v important4 ,cotton oil1 butt] or o!r %ort5+ may be us$ in/ead ( ! l>d4 ,pies are bett] if ! fill+ is put 9 cold4 ,always keep ! %ort5+ 9 ! ice box be=e us+4 ,cu/>d ,pie4 #a lb4 ,sug>4 #be ,eggs4 lb4 ,fl\r4 #f qts4 ,milk4 ,add a little salt4 ,if desir$ corn />* may be us$ in/ead ( fl\r4 ,?is pie is fill$ 9 ! ov54 ,lemon ,pie4 #e qts4 ,wat]4 #d lbs4 ,sug>4 #aj ,eggs4 #a doz4 ,lemons4 lb4 ,corn ,/>*4 ,! corn />* may be omitt$ if desir$4 ,"s use ab\t a p\nd ( l>d & butt]4 ,rhub>b ,pie4 #c lbs4 ,rhub>b4 #a lbs4 ,sug>4 ,corn ,/>* z desir$4 ,! rhub>b %\ld be cut 9 small pieces aft] x is peel$ & all[$ to /& ov] night ) ! sug>4 ,/ra9 (f juice & boil = a m9ute1 !n add ! rhub>b & let boil = #b or #c m9utes4 ,! corn />* is frequ5tly omitt$4 ,pumpk9 ,pie4 #d lbs4 ,ma%$ ,pumpk94 #a lb4 ,sug>4 #h ,eggs4 #d oz4 ,fl\r4 #b qts4 ,milk4 ,salt1 g+] & c9namon4 ,:5 cook$1 dra9 pumpk9s dry & ma% ?or\ghly4 ,add sug>1 g+]1 etc4 ,mix fl\r & milk & add ?is to ! pumpk94 ,see t ! mixture is smoo? & )\t lumps4 ,?is pie is fill$ 9 ! ov54 ,m9ce ,meat4 #f lbs4 ,currants4 #a lb4 ,suet4 #h lbs4 ,apples4 #ab lbs4 ,beef4 #c lbs4 ,sug>4 #d lbs4 ,rais9s4 #a pt4 ,br&y4 #b pts4 ,cid]4 #d oz4 ,allspice4 #d oz4 ,cloves4 ,v>iations ( ! above are made 9 _m ways4 ,"s add citron & #a or #b qts4 ( molasses4 ,ab\t #a oz4 ( pepp] may also be us$4 ,lemon & orange peel is frequ5tly us$4 ,tripe is sometimes sub/itut$ = beef4 ,if desir$ a little c9namon or nutmeg may be add$4 ,illu/ration ,,good ,,pie ,,& ,,pie ,,fill+ ,by ,ri*>d ,voigt1 ,t]re ,haute1 ,ind4 ,! fir/ pr(it 9 pie lays 9 ! fill]1 or ?ickness = ! fruit4 ,! public pref]s a full pie1 & )\t ! s-call$ fill]2 y _c make a full pie & sell x at a pr(it4 ,s _m use corn />* to ?ick52 ?is has a corn ta/e & makes ! fill+ ( a t\gh nature1 & ! second day ! pie looks flat & unsalable4 ,o!rs use cake crumbs2 ?is is really ! wor/1 z old laid-ov] cakes are m or less rancid1 ! _m mat]ials ! cake 0 =m]ly comp\nd$ f does n flavor ! good ta/e ( a pie4 ,my way ( mak+ fill] is z foll[s3 ,i take ,pe>l tapioca1 h same gr\nd to f9e meal l corn meal4 ,! co/ ( ?is is #d c5ts p] p\nd1 & ( a c5t p] p\nd to gr9d x--= g5]al use ,i take #ab qts4 ( wat]1 #b lbs4 ( tapioca1 #f lbs4 ( sug>1 put all 9 a kettle on ! fire1 & /ir until ! milky appe>ance disappe>s1 :5 ! mixture is done2 ?is %\ld nev] boil1 only become ( glassy appe>ance2 ?is is absolutely ta/eless1 & really conducts ! mo/ delicate flavor ( any fruit4 ,?is mixture co/s a little m ?an #a c5t p] p\nd4 ,next take a reasonable am\nt ( ?is s-call$ fill] & mix x ) any cann$ fruit1 !reby hold+ ! fill] toge!r1 & *eap] at ! same "t4 ,i use #h lbs4 ( l>ge se$$ rais9s1 #f qts4 wat]1 #aj oz4 tapioca & #d lbs4 sug>4 ,put ! wat]1 tapioca & sug> on ! fire & treat z be=e said1 until x becomes cle>4 ,next add y\r rais9s1 & if y want to make x real good1 squeeze to x a c\ple ( lemons1 let all ( x cool & y w h a fill+ at ! co/ ( #c c5ts p] p\nd4 ,raspb]ries make ! be/ b]ry pies1 made ( dry b]ries1 & is made su*3 ,take #ad qts4 wat]1 #e lbs4 evaporat$ raspb]ries1 boil !m a few m9utes1 !n add #f lbs4 sug> & #b lbs4 tapioca & f9i% on ! fire2 ?is fill+ co/s #d c5ts p] p\nd4 ,s _m o!rs c easily be made by apply+ my me?od4 ,!re is only "o ?+ to be obs]v$2 ?is is a little accurate labor4 ,weigh ev]y?+ & h y\r kettles clean2 copp] kettles are be/4 ,fur!r1 y mu/ try out su* sugge/ions to f9d out :e!r or n !y are :at y want4 ,pie ,cru/ & ,pa/e4 ,i w say a few words ab\t mak+ pie cru/ or pie pa/e4 ,to make an ord9>y *eap1 good cru/1 y mu/ weigh y\r fl\r & l>d1 & dissolve ! salt 9 ! wat]1 & be sure to "k h[ mu* wat] x takes to mix ! d\gh s y may p\r 9 ! full am\nt at once1 !reby sav+ ! ov]-work+ ( ! d\gh4 ,ord9>y w9t] fl\r takes #a qt4 wat]1 #d lbs4 fl\r1 #b lbs4 l>d1 #a oz4 salt4 ,_m bak]s h tr\ble ) wat]y cu/>d pie4 ,?is is caus$ f bak+ too long4 ,a cu/>d pie is bak$ z soon z x is firm1 no matt] :at color x may be1 & mu/ be tak5 f ! ov54 ,(t5 times x is ! fault ( ! milk 7fre% c[ milk1 ,i mean72 !re=e1 ,i made good use ( ! dry milk4 ,?is dry milk helps to ?ick5 ! cu/>d1 makes ! pie sweet] & firm]4 ,if y mix #d lbs4 sug>1 #a lb4 l>d1 or butt]1 9 a b[l1 add #b qts4 ( egg yolks1 !n #b lbs4 spr+ fl\r1 #a lb4 dry milk1 y w h a regul> d\gh4 ,n[1 gradually add #aj qts4 ( wat]1 & next fill y\r pie bottom 9 ! ov5 ) a dipp]2 ?is w make a firm & sweet cu/>d & bakes mu* fa/] ?an ! corn />* cu/>d4 ,i don't l corn-/>* = pie "w4 ,my exp]i5ce is t />* settles (t5times & is too heavy4 ,fl\r dissolves 9 ! liquid moi/ure4 ,?is1 h[ev]1 is a fancy or exp]im5t & n a real fact 9 e case4 ,illu/ration ,"p ,,iv ,miscellane\s ,illu/ration ,,miscellane\s ,,heat+ ,,ov5s ,,by ,,pr(4 ,e4 ,w4 ,,hab]maas ,proce$ to heat ! ov5 z foll[s3 ,free ! grate ( a%es & cl9k]s1 !n put ! wood 7:i* %\ld be ?or\ghly dry7 9 ! furnace2 !n put "s pap] 9 ! furnace & light x2 !n op5 ! damp] & ! draft door4 ,:5 us+ coal = fuel1 put "s dry wood 9 ! furnace1 !n put coal on x & light x1 !n draw ! damp] & op5 ! bottom draft door4 ,n[ wat* y\r fire1 add+ fre% fuel4 ,:5 ab\t "o-?ird ( ! fuel is burn$1 fill ! furnace ) z mu* fuel z x w hold1 !n close ! door2 cont9ue ?is process ab\t ?ree times4 ,:5 ! la/ furnace ( fuel has burn$ d[n ab\t "o-half1 close ! damp] p>tly 7to prev5t ! heat f escap+ ?r\gh ! op5 flue7 & z ! fire cont9ues to burn d[n1 cont9ue clos+ ! damp]1 & :5 ! fire has burn$ d[n completely1 close ! damp] entirely & %ut ! bottom draft door4 ,! ov5 %\ld be fir$ at lea/ "o h\r be=e y beg9 bak+ 9 x1 to all[ ! heat to mod]ate & to become ev5ly di/ribut$ ?r\gh\t ! ov51 produc+ :at is kn[n to ! trade z a gr\nd heat4 ,if y bake 9 a fre%ly heat$ ov5 y\r goods w scor* on ! outside & rema9 d\ghy inside4 ,"s goods require a v quick ov51 b ! fir/ heat 9 a fre% ov5 7provid+ ! ov5 has be5 prop]ly heat$7 is almo/ too hot = any class ( goods4 ,if y are compell$ to bake 9 a fre%ly heat$ ov51 op5 ! damp] & all[ ! ov5 door to rema9 op5 :ile bak+1 ?us all[+ a portion ( ! excessive heat to pass into ! flue4 ,?is fir/ heat is call$ fla% heat1 because x is n a la/+ heat4 ,an ov5 may be ov]heat$ or und]heat$ to a degree z to r5d] x unfit = s]vice4 ,bak]s %\ld be v c>eful ab\t heat+ _! ov5s4 ,little fuel c be us$ & excell5t results obta9$1 provid+ ! "o :o does ! fir+ kn[s h[ to fire an ov54 ,foll[ our directions v c>efully :5 fir+ ov5s4 ,if y h too mu* heat 9 y\r ov5 y c rem$y t by draw+ ! damp]s & leav+ ! ov5 door op54 ,b if y h an und]heat$ ov5 y w f9d t ! only rem$y is to build m fire4 ,?is is wa/eful extravagance1 ?\gh sometimes x is difficult to avoid1 especially :5 y h damp or gre5 wood4 ,!re is also a fla% heat 9 an und]heat$ ov51 b x is n int5se1 nor does x la/ v long4 ,on ! o!r h&1 if ! bottom draft & furnace doors are n air tight1 ?\gh y h !m clos$ & h ! damp]s op51 & only a mod]ate breeze is bl[+1 ! fire w burn briskly4 ,if y want ! fire to die1 close ! damp] & ! bottom draft door4 ,:5 y close ! damp] & ! bottom draft door y %ut (f ! supply completely1 or ! life ( fire1 !n x dies4 ,*imneys %\ld be built to t[] above ! ro(s ( adjo9+ build+s1 s t ! air curr5ts c pass ov] !m unob/ruct$4 ,we h %[n above t x is necess>y to supply fire ) air to create combu/ion1 s we w n[ %[ :at is und]/ood by combu/ion4 ,combu/ion is def9$3 8,to burn1 or burn+4 ,! process by :i* bodies comb9e ) oxyg5 & are ?us seem+ly de/roy$4 ,oxyg5 exi/s uncomb9$ 9 ! atmosph]e to ! ext5t ( #bb p] c5t4 by volume & m ?an #bc p] c5t4 by weight40 ,! fact t air 7& pl5ty ( x7 is absolutely necess>y to produce combu/ion1 seems =eign to mo/ p :o fire ov5s1 etc4 ,^! p poke a fire & give x draft z a matt] ( fact1 b d n "k :y4 ,all highly flammable mat]ial1 su* z pit* t>1 res91 p9e wood1 pap]1 coal oil1 gasol5e1 etc41 & ev5 gas w n burn unless mix$ ) a c]ta9 p] c5t4 ( air or oxyg51 & all s-call$ inflammable 7fire pro(7 mat]ial1 su* z m9]al wood1 prep>$ felt1 asbe/os1 iron1 /eel1 etc41 c be entirely consum$ by fire if subject to suffici5t bla/4 ,"u ord9>y conditions1 s-call$ fire-pro( mat]ial w n burn1 b ?r[ !m into a bla/ furnace--"o equipp$ ) a p[]ful bl[]--& wat* ! results4 ,9 a %ort space ( "t y w f9d no?+ left to indicate t su* mat]ial _h be5 ?r[n into ! furnace4 99 99 99 99 99 ,! above illu/ration is giv5 simply to %[ :at a necess>y factor air is to produce combu/ion ev5 9 a limit$ degree4 ,n only is air necess>y to produce combu/ion1 b ! m air or draft y give a fire ! m p]fect ! combu/ion1 & ! m p]fect ! combu/ion1 ! great] ! heat x produces1 & ! great] ! heat produc$1 ! less fuel is requir$4 ,air is less exp5sive ?an ei!r wood or coal2 be> ?is 9 m9d & pr(it by x4 ,y h le>n$ ! necessity ( us+ ! pok] frequ5tly1 & y h le>n$ :at is meant by draft & combu/ion4 ,n[ be guid$ by :at y h le>n$4 99 99 99 99 99 ,x is n necess>y to g into detail ab\t ! con/ruction ( cont9u\s bak+ ov5s1 nor ( ! fir+ ( ^! ov5s4 ,! build]s ( su* ov5s w furni% y ! necess>y in=mation :5 y get ready to pur*ase su* an ov54 ,en\gh is said :5 we say t m fuel is requir$ to heat a cont9u\s bak+ ov5 ?an furnace ov5s1 because ! fire does n get inside ( ! ov5 prop] 7! bak+ *amb]71 b encircles x4 ,! heat mu/ pass ?r\gh ! brick be=e x ent]s ! bak+ *amb]4 ,= ?is reason m fuel is requir$ to heat ! ov54 ,b aft] y h ! requir$ temp]ature 9 y\r ov51 & beg9 to bake 9 x1 b little fuel is requir$ to keep x at ! regul> temp]ature dur+ ! bak+ p]iod4 99 99 99 99 99 ,proce$ to fire cont9u\s bak+ ov5s same z y w\ld furnace ov5s1 & :5 y h ! temp]ature 9 ! ov5 z requir$1 close ! damp] p>tly & ! bottom draft entirely1 & put on fuel only :5 necess>y1 t is :5 ! temp]ature beg9s to fall dur+ ! bak+ p]iod4 ,:5 ! temp]ature beg9s to fall1 op5 ! bottom draft & also ! damp] & poke ! fire frequ5tly4 ,x is n absolutely necess>y to keep up ! fire aft] y\r ov5 has ! requir$ temp]ature1 unless y\r "w requires x4 ,9 l>ge bake %ops :]e l>ge bat*es ( bread are bak$ cont9u\sly1 x is absolutely necess>y to keep up ! fire1 b 9 small %ops ?is is n necess>y unless a l>g] v>iety ( goods are made2 9 t case x w\ld be be/ to keep up a l[ fire4 ,prep>+ ,ov5s = ! ,bak+ ,process4 ,?is applies to furnace ov5s only1 because ! fire ent]s ! bak+ *amb]4 ,! flames z !y circulate ar\nd ! ov5 c>ry ) !m m or less a%es1 & scatt] !m ov] ! he>?4 ,?is necessitates clean+ ! ov5 be=e x c be us$1 especially :5 bak+ bread on ! he>?4 ,a mop or 8swab0 is us$ = ?is purpose4 ,?is mop or 8swab0 consi/s ( a long pole1 on ! end ( :i* a clo? or gunny sack is fa/5$4 ,an old peel h&le may be us$ = ?is purpose or y c pur*ase a swab pole f any supply h\se4 ,proce$ to swab ! ov5 z foll[s3 ,dip ! clo? into a vessel ( clean wat] & get x ?or\ghly wet1 !n put x into ! ov5 & pu% x back z f> z possible & let ! pole re/ on ! he>?1 !n take hold ( ! pole ) bo? h&s & be> d[n on x s z to raise ! clo? slightly to all[ x to :irl ar\nd freely1 !n draw x out ab\t #a feet ) a rot>y motion2 !n pu% x back aga92 d ?is quickly4 ,by pu%+ ! pole =w>d & draw+ x back ) ! rot>y motion1 y cause ! clo? to :irl ar\nd & ?r[ ! a%es or du/ =w>d t[>ds ! ov5 door4 ,cont9ue ?is process1 beg9n+ at ! back ( ! ov5 & work+ =w>d to ! ov5 door1 !n take out ! swab & put x on ! rack2 !n take a broom & sweep out ! du/ or a%es4 ,:ile swabb+ ! ov5 y raise consid]able du/1 !re=e x is necess>y t ! damp] %\ld be op5 to all[ ! du/ to pass into ! flue4 ,usually :ile swabb+ ! ov5 ! atmosph]e 9 ! ov5 is ?ick ) du/ & if ! damp] 7 clos$ ?is du/ w\ld settle on ! he>?2 b by keep+ ! damp] op5 dur+ ?is p]iod mo/ ( ! du/ is drawn into ! flue4 ,:5 ! atmosph]e 9 ! ov5 is cle> 7free f du/71 close ! damp] & ! ov5 door4 ,y\r ov5 is n[ ready = ! bak+ process1 b ,i w\ld advise y n to bake 9 ! ov5 imm$iately aft] x has be5 heat$1 unless x is absolutely necess>y1 because ! fir/ heat 9 an ov5 is usually int5se4 ,illu/ration ,,fl\r ,,& ,,:at ,,fl\r ,,w ,,produce ,,by ,f4 ,d4 ,,emmons1 ,,m9neapolis ,bread-bak+ is becom+ m & m ea* ye> a manufactur+ process4 ,gradually ! bak] is introduc+ improv$ ma*9es & improv+ 8 process ( mak+ bread by ! introduction ( new me?ods4 ,bread-bak+ has rea*$ ! /age :]e ! process c be op]at$ ?r\gh\t practically by ma*9]y4 ,! bak]s op]at+ ! small] bak]ies usually h a mix] & mold+ ma*9e4 ,a few ye>s ago ev5 bak]ies ( l>ge capacity did n h ev5 ^! ma*9es4 ,! bak] has come to see t a l>g] k ( ! prop] conditions ( bak+ & :at takes place dur+ ! process ( bread-bak+ gives him bett] bread4 ,9 go+ ?r\gh ! bak]ies ( ! ,unit$ ,/ates1 we f9d ! upp]mo/ "q 9 m9d ( ! ma/] bak] is 8,,quality40 ,8 con/ant endeavor is to make a bett] lot ( bread4 ,! p ( ! ,unit$ ,/ates are receiv+ a bett] loaf ( bread ea* ye>1 z ! increase 9 ! sale ( bak]'s bread te/ifies4 ,!re is /ill room = improvem5t1 h[ev]4 ,! bak]'s difficulties are n only enc\nt]$ ?r\gh ! +r$i5ts us$ 9 bread-mak+4 ,9 fact1 ^! cause only a small "p ( 8 tr\bles4 ,! bak] n only has to be a bak] & und]/& bak+ ?or\ghly1 b he mu/ also be a wea!r prophet4 ,wea!r conditions affect bread-mak+ m ?an any o!r conditions :i* arise4 ,!re are v few bak]ies hav+ absolute control ( _! d\gh room4 ,to h uni=m bread ea* day x is necess>y to h control ( ! d\gh room4 ,!re are v few :o realize ! importance ( controll+ ^! factors4 ,i w\ld l to leave ?is "o message--8,wat* ,y\r ,d\gh ,room40 ,fl\r ,/orage4 ,to h fl\r 9 ! be/ condition = ! bak]'s use is a problem :i* mo/ ( u d n give en\gh att5tion4 ,fl\r %\ld be kept 9 a dry1 light & well v5tilat$ room4 ,! temp]ature %\ld be f #gj to #ge degrees ,f4 & ! fl\r %\ld be s pil$ z to all[ a free circulation ( pure air to e sack4 ,light is a /rong factor on ! prop] ag+ ( fl\r = bak+ purposes4 ,give ! fl\r all ! light y c4 ,!re are a great _m bak]s :o /ore _! fl\r 9 a d>k basem5t4 ,"s ( ^! may be fairly well v5tilat$ & dry1 b ! fl\r receives no light4 ,d>kness & dampness g h& 9 h&4 ,fl\r requires light to give x ! be/ conditions = x to age4 ,putt+ fl\r 9 a cold1 damp cell> is l putt+ meat 9 cold /orage4 ,! ag+ process is *eck$ by ! cold & ! fl\r rema9s z x 0 :5 fir/ put 9 /orage4 ,no ag+ process takes place4 ,! fl\r has simply be5 pres]v$ 9 ! same /ate z :5 plac$ 9 ! cell>4 ,possibly y h plac$ a h&ful ( fl\r 9 a ?9 lay] 9 ! bright sunlight = two or ?ree h\rs1 & !n comp>$ x ) ! orig9al fl\r4 ,x has be5 blea*$ by ! sunlight1 & if x 7 bak$ beside ! same fl\r :i* 0 n plac$ 9 ! sunlight1 y c\ld h>dly believe !y 7 ! same fl\r4 ,occasionally mov+ fl\r helps to age x2 if x is turn$ ov] once a week1 or pref]ably m (t51 ! ag+ process is ha/5$4 ,fl\r %\ld always be sift$ be=e us+4 ,9 pack+ 9 packages1 fl\r is compress$ & sift+ loos5s ! small p>ticles & mixes air 9 ! fl\r4 ,!re are ma*9es on ! m>ket specially adapt$ = ?is "w4 ,besides be+ sift]s ^! ma*9es h beat]s1 :i* ?r[ ! fl\r & drive air into x4 ,?is a]at+ n only assi/s 9 ag+ b has add$ value ( giv+ x great] wat] absorb+ p[]1 ?us hav+ ! fl\r 9 mu* bett] condition = bread-mak+ process4 ,"u conditions ( a well v5tilat$ room1 pure1 dry air1 well light$1 & at temp]ature ( #gj-ge degrees ,f41 fl\r w probably be 9 ! be/ condition to use 9 ab\t n9ety days4 ,_m bak]s d n h /orage facilities = c>ry+ _! fl\r n9ety days4 ,) ?is 9 m9d1 we /or$ fl\r at a temp]ature ( #hd-hf degrees ,f4 = ?irty days4 ,! results receiv$ 7 v satisfactory4 ,?is mann] ( /or+ = ?irty days c\ld be readily c>ri$ out by _m bak]s :o h n facilities = /or+ _! fl\r = a long] "t4 ,?is w\ld give mu* bett] results ?an ! g5]al /orage conditions :i* _m bak]s h n[4 ,:]e ! fl\r /orage is limit$ & no heat$ w>eh\se1 ! space on ! floor above ! ov5s c be us$ = fl\r /orage4 ,! heat f ! ov5s keeps ! fl\r w>m & insures a w>m place to /ore fl\r4 ,x is also w>m$ quickly if x is necess>y to use ! fl\r imm$iately4 ,if ! fl\r c be held = "s "t /or$ 9 su* a mann] x ages quickly4 ,x is necess>y1 h[ev]1 to be sure no flue gases come 9 contact ) ! fl\r1 z ^! gases quickly de/roy ! glut54 ,! above me?od has be5 v successfully us$ 9 places :]e fl\r /orage 0 limit$ & no means ( heat+ ! fl\r 0 available4 ,dur+ ! ag+ ( fl\r !re is a slight loss ( moi/ure1 :i* is utiliz$ 9 two ways3 #a4 ,"p is absorb$ by ! air4 #b4 ,"p is us$ by ! glut5 9 ! ag+ process4 ,:5 wat] is add$ to ag$ fl\r 9 mix+ d\gh1 ! loss 9 moi/ure is m ?an made up by ! l>g] p]c5tage ( wat] x w absorb4 ,fl\r :i* is ag$ w on ! av]age absorb #e p] c5t4 m wat] ?an fl\r :i* is fre%ly mill$4 ,! bak+ value ( ! fl\r is greatly increas$ by prop] ag+4 ,! glut5 is mu* m ela/ic & t\gh & makes a mu* bett] h&l+ d\gh4 ,! fl\r is :it] 9 color1 ! f]m5tation p]iod is m easily h&l$1 & x makes a mu* bett] loaf ( bread 9 g5]al4 ,fl\r ,mix+4 ,_m bak]s mix fl\r f diff]5t mills1 ?9k+ !y receive a m uni=m & bett] bl5d ( fl\r1 t :5 "o fl\r is poor ! o!r usually is good & helps x along4 ,9 reality ! opposite is ! case4 ,e mill has its own sep>ate sy/em ( bolt+ fl\r1 s t !y h ! small p>ticles ( fl\r ( ! same uni=m size4 ,! sizes ( fl\r p>ticles f diff]5t mills w diff]1 consequ5tly if ^! fl\rs are bl5d$1 !re w be fl\r p>ticles ( v>y+ sizes4 ,:5 mix$ into d\gh1 ! small] p>ticles take up ! wat] fir/ & mu* fa/] ?an ! l>g] p>ticles1 & f]m5tation beg9s imm$iately on ! small] p>ticles4 ,! l>g] p>ticles require a long] "t to take up ! wat]1 !re=e ! f]m5t+ d\gh is n uni=m--! d\gh f ! l>g] p>ticles be+ sl[] ?an t f ! small] p>ticles4 ,?us1 "p ( ! d\gh w be 8too old0 & ! rema9d] 8too "y40 ,"s mills select _! :eat & mill ! fl\r by sy/ematic *emical & bak+ analyses1 s t ! glut5 is ( uni=m quality & gives ! be/ results :5 x is h&l$ alone4 ,if ano!r fl\r is mix$ ) x1 ! glut5 be+ ( a diff]5t "* w make an inf]ior glut5 ( ! fir/ fl\r & x w n give z good results z :5 h&l$ alone4 ,color ( ,fl\r4 ,! progressive mill] is a close /ud5t ( ! :eat b]ry4 ,x is necess>y t he und]/& ?or\ghly ! con/itution ( :eat to obta9 ! be/ results 9 ! fl\r he gr9ds4 ,mill+ 9 its simple =m is m]ely ! sep>ation ( ! bran coats & g]m f ! fl\ry "p ( ! k]nel4 ,to make ^! sep>ations z ?or\gh z possible requires a va/ am\nt ( ma*9]y & a l>ge numb] ( op]ations4 ,! glut5 ( ! :eat is n ev5ly di/ribut$ ?r\gh\t ! b]ry4 ,! c5tral portion conta9s ! lea/1 & x increases t[>d ! outside4 ,/>*1 on ! o!r h&1 is f\nd to be j ! rev]se--! l>ge/ p]c5tage be+ f\nd 9 ! c5t] & ! p]c5tage decreases t[>d ! outside4 ,"s fl\rs are made f ! v c5tral portions4 ,?is gives a fl\r defici5t 9 glut5 & excessive 9 />*1 & w n /& ! treatm5t giv5 x by ! bak]4 ,x is />*y 9 color on acc\nt ( ! excessive am\nt ( />* & ! small quantity ( glut54 ,an excessively :ite color & /rong glut5 are nev] f\nd toge!r 9 ! same fl\r4 ,9 /udy+ ! ne$s ( ! bak] 9 fl\r1 we f9d he does n want an int5sely />*y1 :ite color1 z ?is fl\r w n give a correspond+ :ite color 9 ! bread4 ,:at ! bak] does want is a fl\r conta9+ ! greate/ /r5g? & be/ color comb9$4 ,x w be slightly creamy 9 color1 b :5 bak$ w make z :ite a loaf z int5sely :ite fl\r1 & has ! add$ advantage ( hav+ l>g] wat] absorb+ p[]s1 & ! p[] to )/& ! h>% treatm5t giv5 x by ! bak]4 ,! bak] 9 8 mix+ & f]m5tation develops ! color 9 a loaf ( bread4 ,an int5sely :ite fl\r w give a v d>k loaf ( bread if n f]m5t$ prop]ly4 ,on ! o!r h&1 a fl\r ) good /r5g? & creamy 9 color w1 :5 h&l$ "u prop] conditions ( f]m5tation1 give z :ite1 if n :it] bread ?an ! :it] fl\r4 ,x also has ! add$ advantage ( )/&+ ! vigor\s treatm5t ( ! ma*9es4 ,x gives a bett] volume1 texture & pile 9 ! loaf1 & if ?r\gh accid5t !re is any delay 9 tak+ ! d\gh :5 x is ready1 ! /rong fl\r w /& x1 :ile ! :ite fl\r w h to be tak5 at j ! "r "t to give good bread4 ,color 9 bread is n necess>ily obta9$ by us+ a :ite fl\r4 ,a bett] color c be obta9$ by us+ a /rong & slightly creamy fl\r h&l$ prop]ly 9 ! f]m5tation4 ,! mix+ ( ! d\gh at a high spe$1 & prop] f]m5tation at ! correct temp]ature1 are ! factors :i* make :ite bread4 ,mix+ ! ,d\gh4 ,to />t a d\gh "r is to mix x "r4 ,a prop]ly mix$ d\gh %\ld be mix$ tw5ty m9utes1 9 a s+le arm ma*9e1 mix$ ) a spe$ ( at lea/ #cf revolutions p] m9ute4 ,"s mix _! d\ghs ! same l5g? ( "t 9 mix]s at a spe$ ( #fj revolutions p] m9ute4 ,?is gives t\ghness to ! d\gh & makes x take up m wat]4 ,!re is "o dang]1 & ?is is all[+ ! d\gh to w>m up too mu*4 ,! mix$ d\gh %\ld be #hj degrees ,fahr4 ,x is necess>y to f9d ! am\nt ! mix] w>ms up ! d\gh 9 tw5ty m9utes' mix+1 & all[ = ?is 9 ! temp]ature ( ! wat] add$4 ,a d\gh prop]ly mix$ %\ld be t\gh en\gh to be pull$ out l a rope )\t break+4 ,too _m bak]s are runn+ _! d\ghs too hot4 ,we h _h an exceptionally e>ly spr+--! *ange f cold to w>m wea!r 0 v sudd54 ,! bak]s h n consid]$ ?is & made ! necess>y *anges1 & consequ5tly ! d\gh is mix$ too w>m4 ,humidity plays a v /rong "p 9 ! f]m5tation4 ,) a high humidity ! d\gh works mu* fa/] ?an ) a l[ humidity4 ,x is necess>y to take ?is into consid]ation 9 prep>+ ! d\gh4 ,f]m5tation4 ,probably ! mo/ important /ep 9 bread-mak+ is ! f]m5tation p]iod4 ,to />t ! f]m5tation correctly means to h ! d\gh mix$ correctly z to temp]ature & +r$i5ts add$1 to obta9 ! be/ results 9 f]m5tation4 ,yea/ f]m5ts be/ at a temp]ature ( #hf degrees4 ,b1 if a d\gh is set at ?is temp]ature1 & has a t5d5cy to w>m up dur+ f]m5tation1 x gives ev5 a high] temp]ature :5 ! d\gh is ready = ! pans4 ,o!r f]m5ts also />t to develop at ?is temp]ature :i* cause ! d\gh to become s\r1 to a m or less degree1 & 9 ?is way ei!r cause s\r bread or at lea/ a loss ( ! ri* :eat flavor4 ,a d\gh works be/ at a temp]ature ( #hj degrees ,fahr41 hav+ ! room at #gf degrees ,fahr4 ,! dang] po9ts 9 ! temp]ature ( a d\gh "u ^! conditions are #gf degrees & #hf degrees ,fahr4 ,if a d\gh is mix$ at #hj degrees ,fahr4 & put into a d\gh room hav+ a temp]ature ( #gf degrees ,fahr41 x w probably g onto ! b5* at #hb degrees ,fahr41 :i* gives ! be/ results 9 ! bread4 ,if a d\gh is mix$ w>m] ?an #hj degrees ,fahr4 x is necess>y to wat* x mu* clos] & take x at exactly ! "r "t4 ,ev5 ) ! mo/ c>eful obs]vation ( a d\gh at a w>m temp]ature1 a loss ( flavor or a t+e ( s\rness develops4 ,our advice is to be w>y ( a w>m d\gh4 ,! age ( d\gh is ! critical po9t 9 bread-mak+4 ,h[ to tell ! age ( a d\gh is a "q we h nev] se5 satisfactorily answ]$4 ,mo/ bak]s tell intuitively1 & ?is has requir$ long exp]i5ce4 ,! color1 texture1 volume & flavor ( ! result+ bread are dep5d5t almo/ entirely on ! age ( ! d\gh4 ,! l5g? ( "t ( ! fir/ ris+ 9 a /raight d\gh is a po9t _m bak]s d n consid]4 ,if ! d\gh is too "y1 give m "t on ! fir/ ris+2 if too old1 %ort5 ! "t ( ! fir/ ris+4 ,! age ( a d\gh is gov]n$ to a consid]able degree by ! fir/ ris+4 ,a /rong fl\r requires ?ree ris+s by ! ord9>y me?ods ( bread-mak+4 ,!re are processes us$ :]e ! d\gh is pun*$ at /at$ int]vals4 ,?is1 h[ev]1 is us$ m successfully :]e v good control is _h ov] ! temp]ature & humidity4 ,te*nically1 a d\gh is ready :5 ! yea/ has rea*$ ! maximum ( its en]gy4 ,if ! prop] developm5t ( glut5 & ! maximum ( en]gy ( ! yea/ is n rea*$1 a "y d\gh is ! result4 ,a "y d\gh w n spr+ 9 ! ov51 ! texture w be co>se1 ! color w be yell[ 9 v>y+ degrees1 & a g5]ally poor loaf is receiv$4 ,if ! f]m5tation is c>ri$ too f>1 ! yea/ w h lo/ its vitality1 o!r f]m5ts w h />t$ to develop4 ,! loaf w h a t5d5cy to fall 9 ! ov54 ,x w n spr+ 9 ! ov51 ! texture w be co>se1 ! color d>k & ! :eat flavor lo/1 a s\r odor w also be noticeable4 ,if ! d\gh is f]m5t$ at too high a temp]ature1 bo? "y & old *>act]i/ics w be noticeable 9 ! loaf4 ,any improp] h&l+ ( a d\gh1 ei!r by +r$i5ts add$1 l5g? ( ! p]iod ( f]m5tation1 or wrong temp]ature1 w give a d>k1 co>se & small loaf4 ,! mill] is usually blam$ = ^! results1 :i* 9 reality are n caus$ by ! fl\r1 b by ! improp] use ( ! +r$i5ts & me?ods ( h&l+4 ,+r$i5ts4 ,! +r$i5ts 9 bread-mak+ t h a vital influ5ce ^u ! f9i%$ bread1 are3 ,fl\r1 wat]1 yea/1 salt4 ,x is always necess>y to h ^!4 ,o!r +r$i5ts act 9 ! capacity ( ha/5+ f]m5tation1 yea/ foods1 flavor1 etc41 to give a "* or special flavor to bread4 ,we cont5d !re is no bread recipe4 ,:at we call a bread recipe is m]ely a comb9ation ( +r$i5ts 9 proportions to suit ! conditions "u :i* ! bak] is work+4 ,we all h books full ( bread recipes1 ea* a little diff]5t f ! o!r1 & all /riv+ to obta9 ! same bread1 or give _! bread a slightly diff]5t "*4 ,"o bak] f9ds 8 conditions are suitable = "o comb9ation ( +r$i5ts2 ano!r f9ds he _c use ?is recipe at all4 ,he f9ds ano!r comb9ation :i* suits 8 conditions4 ,all are work+ "u diff]5t conditions ( climate1 temp]ature & mann] ( h&l+4 ,consequ5tly1 x is necess>y to f9d ! proportion ( +r$i5ts :i* be/ adapt !mselves to ! pres5t conditions4 ,! "* ( bread desir$ naturally influ5ces ! +r$i5ts us$1 & z conditions *ange ! +r$i5ts mu/ *ange to meet ^! conditions1 if a special "* & individuality 9 bread is desir$4 ,wat]4 ,mo/ bak]s d n use z mu* wat] z is possible 9 bread-mak+4 ,a h>d1 nor?we/]n fl\r requires a slack d\gh if ! fl\r has be5 made f :eats hav+ ! "r *>act]s & prop]ly mill$4 ,! be/ results are obta9$ by sett+ ! d\gh z s(t z c be h&l$4 ,:5 mix+ ! d\gh ! wat] at fir/ is n ?or\ghly absorb$ by ! fl\r p>ticles1 z ! glut5 is s h>d x takes "s "t = ^! p>ticles to ?or\ghly absorb all ! wat] !y w hold4 ,?is cont9u+ to absorb is kn[n to ! bak] z 8tight5+ up40 ,?is feature is *>act]i/ic ( ,nor?we/]n fl\rs1 & is lack+ 9 o!r fl\rs4 ,:5 mix+ a d\gh f ,nor?we/]n fl\rs always all[ = 8tight5+ up10 & mix ! d\gh s(t] ?an x is int5d$ to be :5 y 8take ! d\gh40 ,! opposite is ! case 9 s(t] fl\rs z !y 8slack (f40 ,any fl\r w lose ?is *>act]i/ic ( 8tight5+ up0 if a d\gh :5 mix$ is too hot4 ,glut5 is 9 reality a vegetable glue & s(t5s :5 ! d\gh is mix$ w>m1 & consequ5tly w n absorb ! am\nt ( wat] x %\ld1 & x w h a t5d5cy to 8slack (f0 in/ead ( 8tight5+ up40 ,illu/ration ,,milk ,,value ,,9 ,,bread ,,by ,w4 ,e4 ,,breeze1 ,,( ,,london ,( c\rse1 we all "k t :eat gr[n "u c]ta9 conditions v>ies1 &1 z ! climate & soil diff]1 s does ! glut51 z is exampl$ betwe5 comp>ison ) a s(t & a /rong fl\r4 ,9 ! same way x applies to milk4 ,! composition ( fat 9 new milk is det]m9$ by ! bre$1 climate1 food & heal? ( ! c[4 ,a really ri* milk w\ld produce z mu* z ounce to #a ounce ( fat to ! p9t1 especially j n[1 :5 ! animals are kept up & f$ pretty well4 ,!y give less milk1 b x is mu* high] 9 quality4 ,9 summ]1 :5 !re is pl5ty ( grass1 ! c[s give m milk1 &1 on ! :ole1 m fat1 b ! p]c5tage is n s high z x is j n[4 ,9 ,holl&1 = in/ance1 milk is poor1 & m defici5t 9 fat1 because ! pa/ures are m moi/ & wat]y4 ,:e!r ! v>i\s fancy br[n breads d or d n c>ry out1 z !y are reput$ to d1 all ! prop]ties accord$ to !m ,i am n prep>$ to say4 ,"t mu/ be giv5 = a suitable trial1 & if !y are are n f\nd suitable we mu/ turn our att5tion to some?+ else4 ,a milk loaf ( a favorable quality is g5]ally be+ inquir$ =1 b ,i am sorry to h to record t ! majority ( bak]s d n treat x ) ! same respect t !y accord to its rivals4 ,its rivals are sold "u c]ta9 conditions4 ,y mu/ n adult]ate x 9 any s5se1 = if y d y are liable to prosecution4 ,b ! old milk bread is n /&>diz$ z to its composition1 & !re is h>dly a bread-mak] :o does n sell 8milk bread40 ,i may also safely v5ture to say t ! milk add$ to ! bread is z v>i$ 9 quantity z !re are purveyors ( ! commodity4 ,!re is no /ipulat$ or und]/ood quantity1 & 9 consequ5ce ! quality ( ! loaf suff]s4 ,dur+ my exp]i5ce ,i h kn[n & se5 bread sold z 8milk bread0 :i* _h nev] se5 ! sight ( milk1 b1 on ! o!r h&1 !re are o!r bak]s :o are mo/ p>ticul> & h ! mo/ lib]al quantity ( milk1 ! result be+ !y produce a beautiful & mo/ hone/ loaf4 ,i h se5 o!r bak]s :o put 9 ab\t six qu>ts ( milk1 & ! bread is made up 9 fancy %apes & weights1 & /yl$ fancy bread4 ,!re is no recogniz$ /&>d = ! quantity ( milk us$ p] sack4 ,:e!r x is ( suffici5t importance to ! trade t su* a loaf %\ld be made & sold is ano!r matt]4 ,b ,i wi% to put be=e y ! value ( milk 9 bread-mak+1 & also to emphasize ! b5efits :i*1 9 my op9ion1 are d]iv$ f bread made ) ! addition ( milk4 ,i h eat5 br[n bread :i* has set up irritation 9 ! /oma*1 b ?is has nev] happ5$ to my k :5 ! bread has be5 made ) good sweet full cream milk4 ,i am conv9c$ if ?is milk bread 7 kept be=e ! public1 made1 ( c\rse1 f ! prop] +r$i5ts & 9 prop] proportion1 !re w\ld be no d\bt z to ! be/ loaf to be obta9$ at fancy prices1 a loaf :i* w\ld leave ! bak] an equal1 if n bett]1 pr(it ?an we obta9 to-day = our fancy br[ns4 ,9 #aijh1 at ! ,london ,exhibition1 = ! fir/ "t1 a milk p[d]$ loaf won ! fir/ prize 9 ! milk bread competition1 & ?us beat ! new milk itself4 ,t bread look$ v nice1 & its color 0 excell5t1 ! weight s5t 9 be+ ab\t #b p\nds4 ,x is true !re is no recogniz$ /&>d %ape = milk bread1 s sev]al %apes 7 s5t 91 ! competitors seem+ to satisfy !mselves to produce an ord9>y loaf ) milk 9 x4 ,i d n "k :e!r x w\ld be possible = ! manufactur]s to sugge/ l9es ^u :i* %ape & quality c\ld be comb9$ to produce a /&>d milk loaf4 ,i d n "k :e!r ,i am ask+ too mu*1 b 9 "t x w\ld n am\nt to any?+ m ?an ask+ = a cottage loaf1 a crumby or t9 loaf4 ,if manipulat$ & produc$ prop]ly1 x w\ld increase x dietetic value1 & be a diff]5t commodity1 ) *ang$ prop]ties1 & yield+ n\ri%m5t 9 a new & conc5trat$ =m4 ,dry ,milk4 ,i d n say t ! comb9ation ,i h spok5 ( is a correct "o or n1 b ,i d n ?9k x %\ld beat ! use ( full cream milk1 = ,i h always notic$ a di/9ctive delicate flavor ) ! new milk 9 comp>ison ) ! dri$ article1 & ,i did n int5d to treat ( dri$ or cond5s$ milk1 b only ( new milk1 skimm$ milk & sep>at$ milk4 ,to make my subject m complete1 ,i w1 aft] all1 fir/ t\* ^u dri$ milk4 ,?is is a v useful & unv>y+ commodity4 ,x is fairly quick 9 solution 9 w>m wat]1 & is conv5i5t1 especially 9 cases :]e really good dairy milk is sc>ce or unobta9able4 ,its fat & sug> are m or less v>i$1 or practically nil1 & z dri$ milk is m9us lactic acid1 ! flavor be+ sometimes int]f]$ ) by evaporation1 ,i _c recomm5d x 9 pref]5ce to good new milk4 ,( c\rse1 ) a little doctor+1 y may improve "s faults1 b ! delicate flavor ( new milk is n s pron\nc$4 ,cond5s$ ,milk4 ,i w n[ pass on to cond5s$ milk4 ,sweet5$ cond5s$ milk is a mo/ desirable sub/ance f an economic & h&y po9t ( view4 ,x may be us$ 9 wat] alone or 9 conjunction ) sep>at$ milk4 ,( c\rse1 y use x = :at x is wor?4 ,if us$ sep>ately1 milk fat1 or "s o!r fat1 su* z good sweet l>d or neutral fat1 w h to be us$ to make up ! defici5cy1 ! usual quantity be+ ab\t "o small t9 & #c ounces ( fat p] gallon ( wat]4 ,butt]milk4 ,we w n[ pass on to butt]milk1 :i* y all "k is v useful 9 ! manufacture ( soda & p[d]$ goods1 z ! lactic acid already =m$ has ! prop]ty ( s(t5+ ! glut5 9 ! fl\r1 !reby r5d]+ ! goods s(t & mell[4 ,z1 h[ev]1 ,i am conc]n$ ) bread-mak+1 we w leave ! p[d]$ goods alone4 ,i h _h "s v good results f cond5s$ milk by keep+ x active1 & n all[+ x to lag4 ,x seems to h a blea*+ effect1 & f a nutritive po9t ( view comes v ne> to new milk4 ,aga91 ! proteids ( ! milk & m9]al matt] are practically dige/$ by ! action ( ! lactic organisms1 & new milk und]goes no *ange dur+ f]m5tation 9 ! d\gh4 ,! *ang$ condition 9 ! butt]milk is ( great advantage1 & lactic acid adds flavor to bread made ) compress$ yea/4 ,!re is no reason to suppose t bread made ) butt]milk w g s\r soon] ?an t made ) fre% milk if ! f]m5tation is manag$ prop]ly4 ,to use butt]milk 9 bread-mak+ ! milk mu/ be fre%--n m ?an tw5ty-f\r h\rs old4 ,old milk w n d1 & :5 f]m5tation is />t$ ! d\gh mu/ be att5d$ to & bak$ 9 a good ov54 ,( c\rse1 ,i am n go+ to advise a novice to use butt]milk1 or he w\ld mo/ probably be doom$ to failure1 b ,i h indicat$ ! possibilities ( ! use ( butt]milk4 ,i w give y an analysis ( butt]milk & also ( new milk4 ,new milk conta9s #d4j p] c5t ( fat1 #c4f ( proteids1 #d4e milk sug>1 #i4g ( a% or m9]al matt]1 #hg4b p] c5t4 ( lactic acid4 ,butt]milk has ! foll[+ proportions3 ,fat #j4h1 proteids #c4g1 milk sug> #c4h1 a% or m9]al matt] #j4g1 ,h#b,o #ij4he1 lactic acid #j4he4 ,! production ( lactic acid is limit$ to ! proportion ( milk sug> pres5t4 ,i h n made l>ge quantities ( bread ) butt]milk1 b h treat$ c]ta9 quantities z a hobby to try :at ,i c\ld really d ) x1 & ! results 7 q satisfactory4 ,skimm$ ,milk4 ,n[ we w consid] skimm$ milk1 or sep>at$ milk4 ,we mu/ be> 9 m9d !y h v little fat1 ?\gh ! milk sug> is reta9$2 x is simply fre% milk m9us ! cream4 ,z butt]-fat is ab\t #d p] c5t4 ( ! total milk1 (t5 less1 ! fat c be replac$ by l>d or any neutral fat4 ,!y are really z good1 & ! public 9 any case w h>dly give y cr$it = hav+ us$ butt]4 ,a qu>t ( sep>at$ milk1 conta9+ #b ounces ( sweet l>d or neutral fat1 w make ne>ly z good bread z fre% milk4 ,d n get ! idea t x w be ?9n]1 & !re=e use m fat ?an is necess>y4 ,"o gallon ( sep>at$ milk & #g ounces ( fat equals "o gallon ( fre% milk4 ,l>d & neutral fats only affect ! texture & %ortness1 & ev5 butt] add$ z a fat does n give t mild flavor imp>t$ :5 ! full cream is us$4 ,new ,milk4 ,i w deal la/ly ) new milk1 & its advantages 9 comp>ison ) ! la/ nam$4 ,! composition ( new milk consi/s ( #hg p] c5t4 ( wat]1 #e ( milk sug>1 #d ( fat1 & ab\t #c ( album9oids1 ! re/ be+ m9]al matt]4 ,! effect ( add$ milk to bread 9 place ( wat] is1 o!r ?+s be+ equal1 to increase its nutrim5t4 ,provid+ ! bread is work$ on a %ort & quick sy/em1 z x %\ld be1 x w get a bloom1 ) a ri* crumb1 color & ev5 texture4 ,! cru/ w be ?9 & f9e1 & ! flavor w be mo/ appetiz+4 ,al?\gh ! table j giv5 is ! av]age composition ( milk1 !re are v>iations4 ,! case9 & album9 are ! nitrog5\s con/itu5ts ( ! milk1 & may be reg>d$ z fle%-=m]s4 ,! fat consi/s ( /e>9e1 & o!r con/itu5ts :i* give to butt] its *>act]i/ic flavor4 ,milk sug> or lactose is ! only c>bohydrate pres5t 9 />*4 ,! a% consi/s *iefly ( phosphates ( lime & pota%4 ,tak+ ! figures giv51 x c be said t new milk has f ?ree to f\r times ! value ( sep>at$ milk1 &1 tak+ a c>eful valuation1 we get1 say1 #as4 p] gallon ( new milk & #c;d4 = sep>at$4 ,( c\rse1 :]e l>ge quantities ( new milk are b\ght !re w\ld be a correspond+ r$uction 9 ! price4 ,i get x by ! t5 gallons2 !re is no transit to pay1 & no second h&l+ is requir$1 ! milk com+ direct f ! f>m to ! bake-h\se4 ,! excessive fat p] gallon 9 new milk is wor? #i;d4 p] gallon above sep>at$ milk1 :i* w\ld co/ #c;d4 ,! value ( a /&>d sample w\ld be z foll[s3 ,new milk--,fat #c4e1 non-fat #i4j1 total solids #b4e4 ,sep>at$ milk--,fat #j4c1 non-fats #i4j1 total #i4c1 value #c;d4 ,tak+ z a maximum quantity eight gallons ( new milk p] sack1 & z a m9imum quantity six gallons1 ! price ( ! loaf w\ld be high]4 ,to assi/ 9 cases :]e a l>ge quantity ( milk is us$ ! d\gh mu/ be s(t] because ( ! b9d+ effect ( ! milk4 ,tak+ into acc\nt ! add$ solids1 we %\ld h a l>g] output p] sack1 toge!r ) a bett] loaf1 "o ( high dietetic value1 :ile ! milk & butt] conta9$ 9 x w\ld improve ! flavor1 texture1 color & physical prop]ties ( ! crumb4 ,ev5ness ( texture & clev]ness ( loaf make a bett] crumb color1 ! effect mo/ noticeable ) add$ milk1 be+ due to ! p]c5tage ( fat pres5t4 ,z a comp>ison1 take #a ounce ( butt] ) #aj p\nds ( fl\r1 z aga9/ #a qu>t ( milk4 ,! butt] or fat gives a v f9e texture & ?9 cru/1 :il/ ! milk results 9 a bett] bloom1 ow+ to ! unf]m5table sug> ( milk4 ,( all milks1 fre% full cream is be/1 & ought to be us$ ) wat] 9 equal proportions1 z half milk & half wat] give excell5t results4 ,miscellane\s4 ,a good idea foll[$ by _m is weigh+ ! +r$i5ts requir$ = z _m cu/>d pies us$ 9 a week or two4 ,= in/ance1 if y make #d pies a day1 or #bd a week1 weigh ! requir$ am\nt ( sug>1 />*1 salt & mace1 mix & sift toge!r & put away 9 a c or box1 & e "t y make #d pies weigh (f "o p\nd1 or f\r ounces to ea* pie4 ,?is saves "t 9 weigh+1 & does away ) ! guess+ ( ! salt & flavor1 :i* is h>d 9 small mixes4 ,! same is done ) pumpk9 pies1 add+ to ! :ole am\nt ! requir$ spices4 ,?is enables y to make a uni=mly spic$ & ta/+ pumpk9 pie1 :i* is ! mo/ important feature ( x4 ,recipe = ,pres]v+ ,rhub>b = ,pie4 ,! foll[+ is a recipe = pres]v+ rhub>b = pie purposes1 & x is simple & *eap4 ,take ! rhub>b & cut x 9 pieces1 & put x 9 fruit j>s1 fill+ !m ) wat]1 & !reby keep+ x all w9t]1 or z long z y want x1 & :5 y get ready to use x1 x is all ready = use1 aft] sug>1 etc41 is add$4 ,illu/ration ,bact]ial ,contam9ation 9 ,bread ,james ,grant1 an ,engli% *emi/ & tea*] ( ! bak]y classes 9 ! ,man*e/] ,bak]y ,s*ool1 9 ,engl&1 gave ! foll[+ illu/rat$ lecture be=e ! ,bak]y ,/ud5ts' ,society1 on ! ,bact]ial ,contam9ation ( ,bread1 :i* is ( consid]able int]e/ to ,am]ican bak]s3 ,x is well kn[n t :eats & o!r c]eals1 ow+ to ! deep crease or furr[ d[n ! c5t] ( ! v5tral side1 & to ! hairs 7especially 9 ! case ( :eat71 kn[n z ! be>d1 at ! top ( ! b]ry1 are liable to cause bact]ial diseases 9 our food supplies4 ,x may be object$ t wa%+ dur+ ! prep>ation = mill+ w get rid ( du/ & its accompany+ bact]ia4 ,un=tunately1 ?is is n ! case1 z may readily be %[n by wa%+ :eats t are ready = mill+ & incubat+ ! wa%+ wat]4 ,fruits1 equally ) c]eals1 are liable to ?is contam9ation4 ,w9es1 = example1 = hundr$s ( ye>s h be5 f]m5t$ by ! yea/s :i* adh]e to ! grape 9 ! 8bloom0 on ! outside ( ! fruit4 ,hans51 ! great exp]t on yea/s1 has prov$ t dur+ ! p]iod ( ! ye> :5 !re are no grapes1 ! yea/s & o!r micro-organisms t exi/ 9 ! soil 9 ! =m ( spores1 :i* are able to endure p]iods ( /ress t kill ! adult micro-organisms4 ,simil>ly 9 ! case ( b>ley4 ,we h f\nd 9 our "w1 "t aft] "t1 t g]ms ( all k9ds exi/ on ! wr9kl$ surface ( ! gra94 ,n _m ye>s ago we 7 able to isolate pure cultures ( ! bacillus :i* induces tetanus or lockjaw4 ,dur+ ! mill+ process x c be se5 t g]ms left on ! surface ( ! b]ry mu/ necess>ily pass into ! f9i%$ fl\r4 ,fl\r1 !n1 is n g]m free4 ,x is claim$ by c]ta9 mill]s1 :o blea* _! fl\rs1 t "o ( ! *ief objects is to r5d] x /]ile or ne>ly s4 ,rese>* has %[n t ?is claim is ju/ifi$ only to a v limit$ ext5t4 ,9 ! ye> #aijd1 ,dr4 ,f4 ,m4 ,blum5?al /udi$ ! subject v ?or\ghly4 ,two ( 8 results1 z examples1 w be quot$4 ,9 an unblea*$ rye meal !re exi/$ no less ?an #b1djj micro-organisms p] gramme ( ! meal4 ,aft] blea*+ !re /ill rema9$ #a1fjj micro-organisms p] gramme4 ,) fl\r unblea*$ he f\nd #edj organisms p] gra91 & ) blea*$ fl\r #agj4 ,9 bo? cases ! be/ figures are only giv54 ,x is pretty evid5t1 !n1 t mill$ products are n g]m free2 & fur!r1 ^? spok5 ( z meals1 or 9 o!r words1 ^? t conta9 ! husk1 are mu* m contam9at$ ?an ^? f :i* ! husk has be5 sep>at$1 e4 g41 ! ord9>y fl\r4 ,! *ief object ( ?is pap] is to give /ud5ts an idea z to ! be/ me?ods ( und]tak+ a rese>* or inve/igation into ! cause ( contam9ation4 ,s9ce tak+ up ! /udy ( bread-mak+1 betwe5 five & six ye>s ago1 a numb] ( v int]e/+ cases ( bact]ial diseases ( bread h come "u my obs]vation1 b ! "o t impress$ me m deeply ?an o!rs 0 t ( a case ( bread bak$ 9 special t9s at a v l[ temp]ature1 & kn[n 9 ! trade z s&wi* bread4 ,= ?is purpose ! bread mu/ be cook$ at ! l[e/ possible temp]ature1 s z to =m little or no cru/4 ,9 ?is p>ticul> case ( s&wi* bread1 aft] a few days keep+1 a peculi> =mation1 result+ 9 a hole1 0 develop$ 9 ! c5t] ( ! loaf & runn+ 9 ! direction ( ! l5g?4 ,accompany+ ?is developm5t 0 a v unpleasant odor4 ,all ar\nd ! l[ flat hole ! crumb _h a dull1 sodd5 appe>ance4 ,! "q to be settl$ 03 ,:at 0 ! cause ( ?is unpleasant =mation8 ,to "o acqua9t$ ) ! life hi/ory ( v _m ( ! l[] =ms ( life1 especially ( vegetable life1 !re 0 little difficulty 9 ascrib+ x to fil? bact]ia4 ,f ! g5]al appe>ance ( a section ( a loaf ! only conclusion t c\ld be arriv$ at 0 t ! tr\ble 0 due to bact]ial action1 toge!r ) ! products =m$4 ,/>t+ f ^! premises x became necess>y to inquire into ! s\rces ( su* contam9ation4 ,^! might be due to ei!r 7#a7 ,dirty & unclean premises & plant1 or 7#b7 to ! wat] us$1 or 7#c7 to ! yea/1 or 7#d7 to ! fl\rs1 or 7#e7 to bread improv]s us$ 7if any74 ,x c\ld n possibly be ! salt1 because salt is s /rong an antiseptic t !re c\ld be no risk f ?is s\rce4 ,numb]s 7#a71 7#b7 & 7#e7 7 easily elim9at$4 ,?is n>r[$ d[n ! "w to a /udy ( ! fl\rs & yea/4 ,! details ( ! rese>* w %[ ! means tak5 to det]m9e1 if possible1 ! actual causes ( ! tr\ble4 ,! "w 0 /ill fur!r n>r[$ d[n by ! fact t if bact]ia 7 at "w x c\ld only be a gr\p capable ( )/&+ comp>atively high temp]atures4 ,aga91 a l>ge numb] ( exp5sive m$ia 7 unnecess>y1 z bread 0 a suitable food = our purpose4 ,! requisite appliances 7 ^? ( an ord9>y well-fill$ bact]iological laboratory4 99 99 99 99 99 ,ord9>y microscopic slides ( ! diseas$ bread 7 made ) /]ile wat]1 & ^! exam9$ by microscope4 ,?is reveal$ ! pres5ce ( m\lds & mucor spores1 yea/s--bo? ! ord9>y cultivat$ & wild--& num]\s bact]ia4 ,on fur!r exam9ation aft] incubation at suitable temp]atures1 mo/ ( ! above-m5tion$ prov$ to be j ! common micro-organisms exi/+ 9 fl\rs & bread4 ,"s ( ! bread 0 !n incubat$ at #hj degrees ,fahr5heit = f\r days4 ,! piece ( bread 0 !n f\nd to be cov]$ ) a :iti%-color$ gr[?1 :i* lat] develop$ into a d>k yea/y color & possess$ a v peculi> & /rong odor4 ,samples ( ! fl\r & yea/ us$ 9 ! manufacture ( ! bread 7 treat$ 9 a simil> mann]4 ,9 f\r days ! fl\r specim5s %[$ ! same peculi> gr[? :i*1 9 two days1 *ang$ to ! d>k fawn color possess+ ! same *>act]i/ic odor4 ,! yea/1 on ! o!r h&1 behav$ q normally & develop$ none ( ! /range symptoms4 99 99 99 99 99 ,! next /ep 0 to try to infect "s /]ile bread ) ?is peculi> disease1 if possible4 ,to ?is end /]ile bread 0 introduc$ into ,petri di%es1 moi/5$ ) /]ile wat]1 & "s ( ! di% cont5ts spr9kl$ ) fl\r1 & o!rs ) crumbs ( ! diseas$ bread4 ,! incubation temp]atures 7 #fh & #hj degrees ,fahr41 respectively4 ,at ! l[] temp]ature1 z well z at ! high]1 ! cultures 7 all successful1 b x took sev]al days long] 9 ! specim5s--at ! l[] temp]ature4 ,v>i\s o!r cultures 7 n[ put on1 ) o!r m$ia & diff]5t app>atus1 ) a view to isolat+ ! special cause ( ! disease4 ,all specim5s1 & also micro-slides f ^!1 _h to be exam9$ regul>ly at fix$ p]iods1 entail+1 ( c\rse1 an enorm\s am\nt ( detail "w :i* _c "h be set =?4 ,suffice x to say t ultimately by v>y+ ! m$ia & mode ( cultivation sw>ms ( v m9ute oval-%ap$ non-mobile bact]ia1 & also _m rod-%ap$ mobile organisms1 7 isolat$4 ,by ?is "t all yea/s1 m\lds1 mucors1 & o!r complex gr[+ organisms _h be5 elim9at$4 ,to ensure t all ! app>atus & m$ia 7 /]ile1 blank specim5s 7 put on s z to be p>allel ) ! special culture 9 ea* case4 ,by means ( ! plate 7,petri di%7 cultures & ,bott*] moi/ cells1 a gr\p ( m9ute bact]ia belong+ to ! ,!rmo or film species 0 obta9$ by :i* ?is p>ticul> disease c\ld be produc$ at w4 ,moreov]1 prep>$ 9 ?is way1 ! bact]ia :i* cause ! disease 71 & /ill are1 v virul5t4 ,x only rema9$ n[ to id5tify ! p>ticul> species ( ! ,!rmo-gr\p1 b ?is 0 n an easy matt]1 z ! memb]s ( ! ,!rmo gr\p are exce$+ly m9ute4 ,! plate cultures yield$ colonies :i* rapidly increas$ 9 size1 ! disease spread+ ov] ! m$ia 9 all directions4 ,x 0 f9ally id5tifi$ z belong+ to ! ,proteus division ( ! ,!rmo or septic bact]ia4 ,^! exi/ 9 mo/ f]tile soils1 h5ce ! rese>* %[$ t ! fl\r 0 produc$ f ne> ! out] sk9 ( ! :eat b]ry1 or1 9 o!r words1 a l[ grade ( fl\r4 ,fur!r1 x proves t ! mill]1 ) all 8 mod]n ma*9]y1 has n yet p]fect$ t portion :i* does ! cleans+ or wa%+ ( ! :eat4 ,x %\ld be rememb]$ t ! complete wa%+ ( ! :eat1 s z to free x f du/ & micro-organisms1 especially 9 ! deep crease1 & ! f9e hairs or be>d at ! top ( ! b]ry1 is n at all a simple matt]2 b mu* m c\ld be done1 ev5 if only a v dilute antiseptic 0 us$ 9 ! f9al or next to ! la/ wa%+ wat]1 in/ead ( f9i%+ ) ! muddy fluid z at pres5t4 ,illu/ration ,,bak]y ,,acc\nt+ ,,by ,,wm4 ,w4 ,,allan ,next to ! bak+ bus9ess itself1 ! mo/ important item is t ( an acc\nt+ sy/em4 ,*eck+ ,driv]s ,! fir/ /ep 9 ?is direction is ! mak+ up ( a li/ ( ! v>i\s k9ds ( bread want$ by ea* driv]1 %[+ 9 total ! numb] ( loaves ( ea* br& ord]$ 9 ! total column4 ,9 ano!r column "u head+ 8,total ,made0 h ! =eman ent] ! numb] ( loaves ( ea* k9d made4 ,if a %ipp+ bus9ess is conduct$ ! am\nt ( bread ne$$ c also be %[n on ?is %eet "u head+ 8,%ipp+40 ,if a retail /ore is conduct$ 9 connection ) ! bak]y ! am\nt ne$$ = /ore may also be %[n on ?is %eet "u head+ 8,/ore40 ,?is completes ! ,bread ,ord]4 7,see ,fig4 8,a407 ,,figure 8,a40 ,,daily ,,ord] ,,%eet4 ,date444444444444444444#aia44 ,driv] ,driv] ,%ipp+ ,total ,total ,no4 #a ,no4 #b ,/ore ,ord] ,articles ,made 44444444444444444444444444444444444444 ,bu/] ,br[n444444444 44444444444444444444444444444444444444 ,home ,made444444444444 44444444444444444444444444444444444444 ,l>ge ,vi5na444444444 44444444444444444444444444444444444444 ,small ,vi5na444444444 44444444444444444444444444444444444444 ,l>ge ,cream4444444444 44444444444444444444444444444444444444 ,small ,cream4444444444 44444444444444444444444444444444444444 ,l>ge ,rye444444444444 44444444444444444444444444444444444444 ,small ,rye444444444444 44444444444444444444444444444444444444 ,graham444444444444444 ,n[ prep>e a load+ %eet = ea* ( ! driv]s :i* w %[ at ! end ( ! day's bus9ess ! total am\nt ( ea* k9d ( bread tak5 out & *>g$ to ea* driv]4 7,see ,fig4 8,b407 ,^! %eets c be ext5d$ & us$ = *eck+ 9 ! driv]s1 z %[n4 ,,figure 8,b40 ,,driv]',s ,,load+ ,,%eet4 ,driv]4444444444444444,no4 #a ,date44444444444#aia44 #a/ #bnd #crd ,total ,dr4 ,cr4 ,trip ,trip ,trip ,out ,articles ,am\nt ,am\nt 44444444444444444444444444444444 ,bu/] ,br[n 44444444444444 44444444444444444444444444444444 ,home ,made 44444444444444 44444444444444444444444444444444 ,l>ge ,vi5na 44444444444444 44444444444444444444444444444444 ,small ,vi5na 44444444444444 44444444444444444444444444444444 ,l>ge ,cream 44444444444444 44444444444444444444444444444444 ,small ,cream 44444444444444 44444444444444444444444444444444 ,l>ge ,rye 44444444444444 44444444444444444444444444444444 ,small ,rye 44444444444444 44444444444444444444444444444444 ,graham 44444444444444 4444444444444444444444444444444444444444 44444444444444444444444 4444444444444444444444444444444444444444 44444444444444444444444 ,total ,*>ges 4444444 ,cr4 ,exp5se 4444444 ,cr4 ,ca% 4444444 ,a =m call$ 8,driv]'s ,returns0 7,see ,fig4 8,c07 %\ld also be us$1 %[+ ! numb] ( loaves ( ea* k9d ( bread return$ by ! driv]s1 & :i* %\ld be kept1 & all entries made !reon1 by ! bread c\nt]4 ,x is v ess5tial to h "s "o p]son1 o!r ?an ! driv]s !mselves1 to *eck out ! driv]s & keep ! driv]s' load+ %eets4 ,,figure 8,c40 ,,driv]',s ,,returns4 ,driv]4444444444444444,no4 #a ,date44444444444#aia44 ,total ,returns ,articles ,am\nt 44444444444444444444444444444 ,bu/] ,br[n 44444 44444444444444444444444444444 ,home ,made 44444 44444444444444444444444444444 ,l>ge ,vi5na 44444 44444444444444444444444444444 ,small ,vi5na 44444 44444444444444444444444444444 ,l>ge ,cream 44444 44444444444444444444444444444 ,small ,cream 44444 44444444444444444444444444444 ,l>ge ,rye 44444 44444444444444444444444444444 ,small ,rye 44444 44444444444444444444444444444 ,graham 44444 4444444444444444444444444444444444444444 4444444444 4444444444444444444444444444444444444444 4444444444 ,total44444444444444 ,sign$4444444444444444444444444444444444 4 ,c\nt]4 99 99 99 99 99 ,ano!r =m call$ 8,prov+ ,%eet0 7,see ,fig4 8,d07 %\ld be kept 9 connection ) ! above =ms1 & ^u :i* ! daily driv]'s1 /ore1 & %ipp+ sales may be ent]$ & comp>$ ) ! daily output or total made4 ,,figure 8,d0 ,,prov+ ,,%eet4 ,date 444444444444 #aia44 ,*>g$ ,bu4 ,hm4 ,lg4 ,sm4 ,lg4 ,sm4 ,lg4 ,sm4 ,gra4 ,to ,br4 ,md4 ,va4 ,va4 ,cr4 ,cr4 ,ry4 ,ry4 ,gra4 ,driv] ,no4 #a4 ,driv] ,no #b4 ,/ore ,acc\nt4 ,%ipp+ ,acc\nt4 ,total ,*>g$ 4444444444444444444444444444444444444444 444444 ,total ,made 4444444444444444444444444444444444444444 444444 ,bread ,dep>tm5t4 ,a ,bread ,dep>tm5t acc\nt %\ld be kept 9 ! l$g]1 & cr$it to ?is acc\nt %\ld be made = driv]s1 %ipp+ & /ore sales1 & if bread is sold on ! basis ( f\r c5ts p] loaf ! total cr$it to ?is acc\nt divid$ by f\r w give ! total numb] ( loaves approximately sold = a mon? or any giv5 p]iod1 :i* figures may be us$ 9 arriv+ at ! co/ ( production p] #a1jjj loaves = any item ( exp5se1 su* z bak]s' sal>ies1 fuel1 m]*&ise1 etc41 etc4 ,at ! end ( ! mon? *>ge to ! bread dep>tm5t all items ( exp5se = t mon?1 su* z adv]tis+1 sal>ies1 sundry exp5ses1 light & fuel1 m]*&ise1 /able exp5se1 & ! mon?ly proportion ( insurance & taxes--! balance w %[ ! pr(it or loss 9 ?is dep>tm5t = su* p]iod4 ,%ipp+ ,dep>tm5t4 ,if a %ipp+ bus9ess is conduct$1 a %ipp+ dep>tm5t acc\nt %\ld also be kept1 & to ?is acc\nt c be *>g$ all bread %ipp$ at ! rate (1 say ?ree c5ts p] loaf--cr$it+ same to bread dep>tm5t4 ,*>ge %\ld be made to ?is acc\nt = all express *>ges & = its proportion ( sal>ies4 ,! cr$it to ?is acc\nt w be ! gross *>ges to ! p>ties to :om bread is %ipp$4 ,! diff]5ce w %[ ! pr(it or loss4 ,my exp]i5ce has be5 t if ! prop] *>ges are made = all exp5ses 9 connection ) %ipp+1 includ+ losses ow+ to bad acc\nt1 ! we> & te> & loss ( baskets--! %ipp+ dep>tm5t w inv>iably %[ an actual loss1 ev5 on ! basis ( *>g+ only ?ree c5ts p] loaf = all bread us$ 9 %ipp+1 unless bread return$ by ! driv]s is us$ 9 %ipp+1 & :i* is us$ = ?is purpose by "s bak]s1 & :i* o!rwise w\ld h to be dispos$ ( = consid]ably less4 ,cake ,dep>tm5t4 ,:]e cakes1 pies1 cookies1 etc41 are made 9 connection ) bread !y %\ld be sep>at$ f ! bread dep>tm5t & all c\ld be includ$ 9 "o dep>tm5t call$ ,cake ,dep>tm5t1 or any o!r "n suitable4 ,! mat]ials us$ = ! mak+ ( ^! goods %\ld be *>g$ direct to ?is acc\nt :5 pur*as$1 & all mat]ials us$ f ! bread dep>tm5t m]*&ise %\ld be *>g$ to ,cake ,dep>tm5t m]*&ise & cr$it$ to ,bread ,dep>tm5t m]*&ise4 ,also *>ge to ,cake ,dep>tm5t its proportion ( bak]s' sal>ies1 light & fuel1 & o!r exp5ses belong+ to ?is acc\nt4 ,! cr$it to ?is acc\nt w be ! driv]s' returns f ! sale ( pies1 cakes1 etc41 & = ^? sold to ! /ore or %ipp+ cu/om]s4 ,/ore ,dep>tm5t4 ,if a retail /ore 9 conduct$ 9 connection ) a bak]y1 all goods tak5 f ! %op %\ld be *>g$ to ,/ore ,acc\nt at ! regul> :olesale prices1 & cr$it$ to ! bread or cake dep>tm5t4 ,*>ge %\ld also be made to ,/ore ,acc\nt = cl]k sal>y att5d+ /ore1 & %\ld also be *>g$ = its proportion ( light & fuel1 (fice sal>y1 & o!r exp5ses1 & also = all m]*&ise pur*as$ f ! outside to be sold 9 ! /ore4 ,! cr$it to ?is acc\nt w be ! daily sales z %[n by ! ca% regi/]4 ,/able ,fe$4 ,a /able fe$ acc\nt %\ld be kept to :i* is *>g$ all items ( hay1 gra91 etc41 us$ = horse fe$4 ,at ! end ( ! mon? ! balance ( ?is acc\nt c be *>g$ into ,/able ,exp5se ,acc\nt4 ,! object 9 keep+ ?is acc\nt sep>ate is = ! purpose ( arriv+ at ! co/ = fe$+ a horse = a giv5 p]iod1 :i* c be done by divid+ ! numb] ( horses into ! total *>ges to ?is acc\nt4 ,/able ,exp5se4 ,*>ge to ?is acc\nt items ( m$ic9es1 vet]9>y bills1 %oe+ bills & /able man's wages1 & all o!r items ( exp5se belong+ to ?is acc\nt4 ,at ! end ( ! mon? *>ge ! balance 9 ,/able ,fe$ ,acc\nt to ?is acc\nt1 :i* w !n %[ ! entire co/ ( op]at+ ! /able4 ,g5]al ,acc\nts ,l$g] acc\nts %\ld also be kept ( ,build+s1 ,h>ness1 ,horses1 ,ma*9]y1 ,fixtures1 ,ov5s & ,wagons1 & a c]ta9 am\nt %\ld be cr$it$ at ! end ( ea* mon? to ea* ( ^! acc\nts to cov] %r9kage1 ! total am\nt ( ^! %r9kages be+ *>g$ to ,exp5se ,acc\nt4 ,l$g] acc\nts %\ld also be kept ( ,insurance & ,taxes1 *>g+ all bills = ^! items to ^! acc\nts1 & cr$it+ ^! acc\nts at ! end ( ea* mon? ) _! mon?ly pro ratio = ^! items1 *>g+ at ! same "t ?is pro ratio to ,exp5se4 ,inv5tory4 ,to in/all an acc\nt+ sy/em z describ$ above1 :i* is on a mon?ly basis1 x w1 ( c\rse1 be necess>y to take mon?ly inv5tories ( ,fuel & ,m]*&ise = ea* dep>tm5t1 ,/able ,fe$ & ,/ore ,/ock4 ,a sy/em su* z ,i h outl9$ is adequate = h&l+ ! acc\nt+ end ( a bak+ bus9ess hav+ an output up to eight or t5 ?\s& loaves daily1 b = a l>g] bak+ bus9ess a m intricate sy/em w\ld ( necessity h to be in/all$ & :i* w\ld c>ry ) x a great _m m acc\nts ?an ,i h nam$4 ,a great _m m9or record acc\nts c\ld be kept 9 connection ) ! above sy/em1 b x w\ld be q difficult to expla9 all ^!4 ,break+ an ,egg ) ,"o ,h&4 ,! trick ( break+ an egg ) "o h& is some?+ t y %\ld le>n h[ to d4 ,x n only gives y spe$1 b %[s t y are a workman ?or\ghly famili> ) y\r bus9ess4 ,! trick c be acquir$ ) a little practice4 ,to d x nicely ! h& %\ld be a little moi/4 ,hold ! egg 9 ! "r h& betwe5 ! =ef+] & ! second f+] ) ! ?umb on top4 ,/rike ! egg once %>ply on ! rim ( ! glass to crack ! %ell1 !n hold+ x ov] ! glass press d[n slightly ) ! ?umb & ! egg drops out1 leav+ ! %ell 9 ! h&4 ,:ile le>n+ to d ?is ! glass %\ld be all[$ to /& on ! c\nt]1 s t if y fail1 ! left h& c come to ! assi/ance ( ! "r2 b j z soon z y "k t y c break ! egg ) "o h&1 !n y c hold ! glass 9 ! o!r4 ,?is saves "t1 especially :5 y h two or ?ree to prep>e at once4 ,:5 y h become pr(ici5t ) ! "r h& try ! left until y1 c use ei!r or bo?4 ,,practical ,,fl\r ,,te/s ,color & ,texture4 ,! color ( bread made f :eat fl\r v>ies ) ! k9d ( :eat us$ 9 mak+ ! fl\r & also ) ! grade ( fl\r us$ 9 mak+ ! bread4 ,all :eats conta9 m9ute quantities ( a yell[ color+ matt]1 consequ5tly a fre%1 well-mill$ unblea*$ pat5t fl\r has a live1 bright1 yell[ t9t4 ,?is yell[ t9t disappe>s :5 a fl\r is ag$ or artificially blea*$ & ! fl\r becomes almo/ sn[ :ite4 ,! l[] grades ( fl\r h1 9 addition to ! yell[ color1 a d>k color1 due to =eign matt] & bran p>ticles4 ,?is color does n improve mu* ) age1 nor is x possible to improve x by blea*+4 ,bread usually appe>s :it] ?an ! fl\r f :i* x is made4 ,?is is due to a]ation1 i4 e41 mix+ air & gases ?or\ghly ?r\gh ! d\gh 9 knead+ & f]m5tation4 ,v little blea*+ really occurs dur+ f]m5tation1 9 fact f]m5tation *anges "s ( ! />* :i* is sn[ :ite into dextr91 :i* is a yell[ sub/ance4 ,! :it5+ effect ( a]ation1 h[ev]1 ov]comes ! yell[ color due to *emical *ange & causes ! bread to appe> :it] ?an ! fl\r4 ,9 comp>+ colors ( bread 9 comp>ative bak+ te/s1 !re is no bett] me?od ?an all[+ ! loaves to cool1 cutt+ a slice f ea*1 plac+ side by side1 & us+ y\r judgm5t z to ! value ( ea* color 9 comp>ison to /&>d loaf4 ,9 comp>+ a numb] ( loaves by ?is me?od ! colors w range ?r\gh t9ts ( :ite1 yell[1 gray & blue4 ,tak+ pure :ite z #ajj p] c5t4 ! o!r t9ts 9 ord] ( _! value1 are yell[1 blue & gray1 b x sometimes becomes a "q ( judgm5t ( ! obs]v] :i* ( ! colors is ! brighte/ & mo/ clean & ( mo/ value4 ,! texture ( bread is caus$ by ! expansion ( ! d\gh by ! c>bon dioxide :i* t5ds to escape b is held 9 & ga!rs 9 small quantities ?r\gh ! d\gh4 ,:5 bread is bak$ ! d\gh reta9s a p]man5t %ape & ! cavities 9 :i* ! gas ga!r$ give ! bread a por\s appe>ance4 ,^! holes v>y 9 size & %ape4 ,a fl\r ) a good quality ( glut5 holds ! gas 9 small globules & !re=e ! holes are small & usually elongat$ f bottom to top ( ! loaf4 ,?is is good texture & :5 t\*$ gives a s5sation ( t\*+ velvet4 ,a poor glut5 all[s ! gas to ga!r into l>ge1 r\nd globules & produces a co>s] texture & "o :i* is h>% to ! t\*4 ,too long a p]iod ( f]m5tation or too mu* wat] 9 ! d\gh w also produce poor texture4 ,z 9 color1 value ( texture dep5ds on ! judgm5t ( ! obs]v]4 ,illu/ration ,,memor&um4 ,= ,notes & ,recipes4 ,we build ! ,/&>d ,ov5 ,= ,bread & ,cake ,) e mod]n improvem5t1 /rong & durable4 ,bak+ s]vice is p]fect & uni=m 9 e "p ( ov54 ,,consumption ,,( ,,fuel ,,surpris+ly ,,small ---- ,/&>d ,ov5 ,co4 ,pittsburgh1 ,pa4 ,:5 writ+ adv]tis]s m5tion ,book ( ,am]ican ,bak+ ,illu/ration3 ,,makes ,,good ,,bread ,r$ ,/> ,compress$ ,yea/ ,co4 #gi-ha ,buffalo ,/41 ,milwaukee 8,big ,diamond0 is ! /ronge/ fl\r kn[n to ! trade--always uni=m--always highe/ 9 quality4 ,big ,diamond ,mill+ ,co4 ,m9neapolis1 ,m9n4 ,:5 writ+ adv]tis]s m5tion ,book ( ,am]ican ,bak+ ,,!re ,,is ,,money ,,9 ,,?is ,,= ,,y6 ,,! ,,middleby ,! up-to-date ov5 ,= ! up-to-date bak]6 ,illu/ration ,:5 buy+ an ov51 :y n buy ! be/8 ,:y n get an ov5 t w raise ! quality ( y\r goods8 ,:y n get an ov5 t w save y fuel8 ,bett] quality ( y\r goods means increase 9 bus9ess1 & increase 9 bus9ess means money to y4 ,a sav+ 9 fuel also means money to y4 ,,y ,,get ,,all ,,?is ,,9 ,a ,,middleby ,,ov5 ,we want y to get ! b5efit ( ?is sav+1 & we "k y c get x by us+ a ,,middleby4 ,write to-day = our catalogue4 ,middleby ,ov5 ,manufactur+ ,co4 #gfi ,we/ ,adams ,/reet1 ,*icago #bhf ,/ate ,/41 ,bo/on1 ,mass4 #fje ,s4 #f? ,/41 ,/4 ,l\is1 ,mo4 ,:5 writ+ adv]tis]s m5tion ,book ( ,am]ican ,bak+ ,?omson ,loaf ,m\ld]s ,^! ma*9es are rightly recogniz$ ?r\gh\t ! _w z ! ,,/&>d ma*9es = m\ld+ d\gh4 ,ov] #a1ejj h be5 sold4 ,comb9ation ,loaf ,m\ld]s ,regul> ,loaf ,m\ld] ) an ,atta*m5t = mak+ ,long or ,fr5* ,bread4 ,z]ah ,ball]s ,r\nd up y\r d\ghs4 ,x w give y a l>g] & bett] loaf4 ,comb9ation ,roll ,m\ld]s ,ei!r /raight f+] rolls or p]fectly po9t$ ,vi5na ,rolls may be made on ^! ma*9es4 ,z]ah ,cont9u\s ,pro(+ ,closets ,^! closets are a great help 9 ! pro(+ ( y\r d\ghs4 ,let u tell y m ab\t our ma*9]y4 ,,we ,,are ,,! ,,l>ge/ ,,exclusive ,,manufactur]s ,,( ,,bak]s' ,,ma*9]y ,,9 ,,! ,,c\ntry4 ------ ,c4 ,a4 ,?omson ,ma*9e ,co4 #cde-cdi ,ma9 ,/reet1 ,belleville4 ,n4 ,j4 ,:5 writ+ adv]tis]s m5tion ,book ( ,am]ican ,bak+ ,illu/ration ,! ,hubb>d ,portable ,ov5 ,meets e requirem5t 9 ! bak+ trade4 ,bakes p]fectly4 ,s5d = catalogue & full p>ticul>s4 ---------- ,,hubb>d ,,portable ,,ov5 ,,co4 ,new ,york3 #bfb ,we/ ,broadway ,*icago3 #aacf ,beld5 ,ave4 ,philadelphia3 #dg ,nor? #g? ,/reet ,bo/on3 #aj ,broad ,/reet ,/4 ,l\is3 #ejf ,nor? #ah? ,/reet ,write ne>e/ (fice ,:5 writ+ adv]tis]s m5tion ,book ( ,am]ican ,bak+ ,,hoyt',s ,,glut5 ,,biscuit ,,crisps ,made f ,gum ,glut5 ,,! ,,mo/ ,,delicate ,,glut5 ,,product ,,made4 ,,recomm5d$ ,,= ,,prote9 ,,diet ,,& ,,= ,,infant ,,fe$+4 ,,ask ,,ab\t ,,our ,pure ,glut5 ,fl\r ,,sample ,,mail$ ,,free ,! ,pure ,glut5 ,food ,co4 #ij ,,we/ ,,broadway1 ,,new ,,york ,:5 writ+ adv]tis]s m5tion ,book ( ,am]ican ,bak+ ,illu/ration3 ,,optimus ,,mean+ ,,! ,,be/ ,,op ,,malt ,,extract = ,bak]s' ,use is ! ,cream ,syrup f select1 ri*1 ripe1 ,m9nesota b>ley malt$4 ,! day has gone by :5 ! bak] ( bread c af=d to ignore ! value ( ,o ,p ,malt ,extract4 ,! value is real1 real to ! bak] & real to 8 cu/om]4 ,=mulae = its prop] use 9 bread "w1 cake1 buns1 d\ghnuts1 etcet]a1 w be suppli$ to us]s4 ,maybe y c get along )\t x4 ,we don't d5y x1--s c\ld our ance/ors get along )\t /eam & electricity1 b-- ,s5d y\r ord] n[4 ,put up 9 #aab lb4 cases1 half b>rels & b>rels4 ,we are ! ,_w's ,headqu>t]s = ,malt ,products4 ,malt-,dia/a/e ,co4 #gi ,wall ,/41 ,new ,york ,laboratory ,g>d5 ,/4 ,bu%wick ,ave4 ,brooklyn4 ,dept4 ,bak+ ,te*nology #aabd ,myrtle ,ave41 ,brooklyn4 ,dept4 ,m$ic9e ,analytical ,*emi/ry ,maltzyme ,co41 #ba ,smi? ,/41 ,brooklyn4 ,illu/ration3 ,,trade ,,m>k ,:5 writ+ adv]tis]s m5tion ,book ( ,am]ican ,bak+ ,,sev5ty ,,p] ,,c5t4 ( ! bread consum$ is bak$ at home1 because ! h\sewife ?9ks x ,,clean] & ,,bett] ?an ! bak]s' loaf4 ,a wrapp$ loaf ,,satisfies h] z to its cleanl9ess1 & t5ds to ,,conv9ce h] t ! quality is sup]ior4 ,illu/ration3 ,,wax$ ,,wrapp] ,,g]m ,,pro( ,,du/ ,,pro( ,,moi/ure ,,pro( ,! l>ge l9e ( ,bread ,wrapp]s manufactur$ by u includes ! f9e/ quality t c be made1 z well z "s v good1 b *eap] ones4 ,"s are wax$ on "o side only & may be fa/5$ to ! loaf ) gumm$ tape4 ,o!rs are s wax$ t !y may be seal$ ) heat )\t us+ /r+ or tape4 ,illu/ration ,s5d = ,samples & ,prices4 ,illu/ration ,,union ,,wax$ ,,p>*m5t ,,pap] ,,company ,hamburg1 ,new ,j]sey ,:5 writ+ adv]tis]s m5tion ,book ( ,am]ican ,bak+ ,take ,^! ,?ree ,r+s ,illu/ration3 ,purity ,/r5g? ,flavor ,assemble !m 9 ?is mann] ,illu/ration3 ,,trade ,,m>k & y h ! m>k t /&s = ! be/ !re is 9 ,malt ,extract4 ,mak+ all ! malt we use f ! be/ b>ley pur*asable enables u to supply y ) bett] ,malt ,extract = less money ?an any "o 9 ! bus9ess4 ,let u prove x to y4 ,p4 ,ballant9e ,sons ,natural ,c]eal ,syrup ,dept4 ,,new>k1 ,n4 ,j4 ,di/ribut+ ,depots ,,new ,,york1 ,,*icago1 ,,philadelphia1 ,,bo/on1 ,,buffalo1 ,,toronto ,,& ,,montreal ,:5 writ+ adv]tis]s m5tion ,book ( ,am]ican ,bak+ 8,?orobr$0 ,mix] ,illu/ration ,be/ on ,,s(t & ,,/iff ,d\ghs4 ,easy runn+--few p>ts--rigid4 ,r$uce y\r ,,labor ,,co/ & improve y\r output & bank acc\nt4 ,,simple1 ,,durable1 ,,effici5t4 ------------ ,! ,lynn-,sup]ior ,co4 ,,c9c9nati1 ,,ohio ,,bo/on ,,new ,,york ,,/4 ,,l\is ,,kansas ,,city ,:5 writ+ adv]tis]s m5tion ,book ( ,am]ican ,bak+ ,:5 y ne$ ,jams1 ,jellies & ,piefill+s ,extracts or ,specialties ,be sure y ord] f ,illu/ration ,h4 ,a4 ,,johnson ,,co4 ,,/ate ,,/4 ,,bo/on ,ev]y?+ = ! ,bak]1 ,confection] & ,ice-,cream ,mak] ,:5 writ+ adv]tis]s m5tion ,book ( ,am]ican ,bak+ ,,ek5flor ,,! ,,be/ ,,milk ,,p[d] ,,made -------------------- ,9 summ]1 ( all times1 :y use liquid or cond5s$ milk8 ,x s\rs quickly1 attracts flies & gives y\r bake-%op a dirty1 unsanit>y appe>ance4 ,we are mak+1 z always1 ! /&>d milk p[d]--! "o by :i* o!rs are judg$4 ,,ek5flor is its "n1 & x is made 9 sev]al grades1 conta9+ v>i\s p]c5tages ( butt] fat4 -------------------- ,,! ,,ek5b]g ,,co4 ,,cortl&1 ,n4 ,y41 ,u4 ,s4 ,a4 ,:5 writ+ adv]tis]s m5tion ,book ( ,am]ican ,bak+ ,put a ,liquid ,iceless ,soda ,f\nta9 ,9 ,y\r ,retail ,/ore ,illu/ration ,x br+s 9 ca% money & lots ( x e day4 ,! pr(its are l>ge & ! soda wat] cr[d buys y\r bak]y & confection]y goods1 besides increas+ ! bus9ess ( y\r ice cream dep>tm5t4 ,be/ adv]tisem5t a retail bak] c h4 ,run x e day 9 ! ye>--cold sodas 9 ,summ] & bo? hot & cold sodas 9 ! ,w9t]4 ,,! ,,liquid ,,iceless w save its :ole co/ 9 r$uc$ ice bills1 comp>$ ) any o!r f\nta9 made4 ,we sell x on v easy paym5ts--let x pay = itself out ( "p ( ! pr(its4 ,write ! ne>e/ 8,liquid0 ,bran*4 ,use ! c\pon4 ,! ,liquid ,c>bonic ,co4 ,,*icago ,new ,york ,pittsburg ,/4 ,l\is ,milwaukee ,c9c9nati ,dallas ,m9neapolis ,kansas ,city ,atlanta 4444444444444444444444444444444444444444 44444444444444 ,,! ,,liquid ,,c>bonic ,,co4 ,please give full p>ticul>s & e/imate ( co/ on a ,liquid ,iceless ,soda ,f\nta9 to occupy n ov] 444444 ft4 x 444444 ft4 floor space4 ,"n444444444444444444444444444444 ,t[n4444444444444444 ,/ate44 ,book ( ,am]ican ,bak+4 ,:5 writ+ adv]tis]s m5tion ,book ( ,am]ican ,bak+ ,fleis*mann's ,yea/ ,has be5 ! ,,/&>d = half a c5tury1 ?us indicat+ t its ,,quality & ,,uni=mity has always met ! requirem5ts ( ,bak]s4 ,! ,deliv]y ,s]vice is z p]fect & dep5dable z ! ,unit$ ,/ates ,mail4 ,fleis*mann's ,yea/ ,,nev] disappo9ts 9 any way4 ,:5 writ+ adv]tis]s m5tion ,book ( ,am]ican ,bak+ ,keep ,po/$ ,bak]s ,weekly is ! only ,weekly ,bak]s ,pap] 9 ,am]ica & its ,special ,editions devot$ to ! ,retail1 ,:olesale1 ,op]ative1 ,te*nical & ,crack] ,bak] are widely read ! _w ov]4 ,,dome/ic ,,subscription ,,"o ,,doll> ,,ye>ly ,,sample ,,copies ,,on ,,reque/ ,,am]ican ,,trade ,,publi%+ ,,co4 ,,new ,,york ,,city ,:5 writ+ adv]tis]s m5tion ,book ( ,am]ican ,bak+ 99 99 99 99 99 ,transcrib]'s ,notes3 ,obvi\s punctuation errors repair$4 ,"s fractions 7 sometimes pr9t$ z #a-c & sometimes z 4 ,all 7 *ang$ to 4 ,repeat$ head+s 7 remov$ to avoid r$undancy = ! read]4 ,_m ( ! recipes _h bak+ temp]atures ( a mu* high] degree ?an we'd use 9 bak+ n[ su* z #eej4 ,^! 7 reta9$ z pr9t$4 ,v>i$ hyph5ation 0 reta9$ z 9 words l corn/>*1 corn-/>* & corn />*4 ,! f\r pages ( blank ,memor&um *anges 7 cond5s$ to "o4 ,page #f1 8,neopolitan0 *ang$ to 8,neapolitan0 7,neapolitan ,cake7 ,page #af1 8ozs40 *ang$ to 8oz40 7#b oz4 p[d]$7 ,page #ai1 8,c>raway0 *ang$ to 8,c>away0 7oz4 ,c>away ,se$7 ,page #be1 8nut]9e0 *ang$ to 8nutr9e0 7p\nd ( egg nutr9e7 ,page #be1 8#cc0 *ang$ to 8#ccj0 7ab\t #ccj degrees ,f47 ,page #bh1 8fond>d0 *ang$ to 8fondant0 7good fondant ic+7 ,page #cj1 ^w 890 add$ to text 79 c]ta9 k9ds (7 ,page #cb1 8cottol9e0 *ang$ to 8cottol5e0 7#h p\nds cottol5e7 ,page #ci1 8manufactu]0 *ang$ to 8manufacture0 7manufacture ( cakes7 ,page #dh1 8,*icolate0 *ang$ to 8,*ocolate0 7,*ocolate ic+ is made7 ,page #ej1 8dissove0 *ang$ to 8dissolve0 7!n dissolve ! soda7 ,page #ec1 8litle0 *ang$ to 8little0 7& a little flavor+7 ,page #ei1 twice 8f\dant0 *ang$ to 8fondant0 7vanilla flavor$ fondant7 7p9k color$ fondant7 ,page #fi1 ^w 8x0 add$ to text 7solution x becomes7 ,page #gj1 8,old samples0 *ang$ to 8,9 old samples0 7,9 old samples (7 ,page #gb1 8hydroscopic0 *ang$ to 8hygroscopic0 7is v hygroscopic7 ,page #gi1 8degreess0 *ang$ to 8degrees0 7heat$ to #agf degrees7 ,page #hj1 repeat$ ^w 8!0 delet$ f text4 ,orig9al read 7,( ! ! c>bohydrates1 glucose7 ,page #hj1 8,c#f ,h#ab ,o#f0 *ang$ to 8,c#f;,h#ab,o#f0 7^? ( ,c#f;,h#ab,o#f7 ,page #hi1 8?te0 *ang$ to 8!0 7a little :ile !7 ,page #hi1 8=0 *ang$ to 8f>0 7be5 too f> prolong$7 ,page #hi1 8sig n(0 *ang$ to 8sign (0 7a fa9t sign ( r$7 ,page #ia1 8:i*c0 *ang$ to 8:i*0 7yea/ :i* gives7 ,page #ib1 8! #b%orte/ "t lonta9s0 *ang$ to 8! %orte/ "t conta9s04 ,page #ib1 87a70 *ang$ to 87,a70 77,a7 a suitable 8wort07 ,page #ib1 8oyxg50 *ang$ to 8oxyg50 7gases1 hydrog5 & oxyg57 ,page #ii1 8av]y0 *ang$ to 8a v0 7a v /rong fl\r7 ,page #ajj1 8f\r?0 *ang$ to 8fif?0 7,! fif? process 9 bread7 ,page #ajh1 8solr0 *ang$ to 8s\r0 7regul> s\r d\gh7 ,page #ajh1 repeat$ phrase 8piece ( s\r d\gh is add$ by "s0 remov$ f text4 ,page #aji1 8frund0 *ang$ to 8grund0 7,a l>g] 8grund s\r07 ,page #aaa1 8di/a90 *ang$ to 8disda90 7disda9 s\r & flavorless7 ,page #aab1 8album5oids0 *ang$ to 8album9oids0 to mat* re/ ( usage 7high] cont5t ( album9oids7 ,page #aaf1 table1 all 8gms40 = plural grams *ang$ to 8gm40 to mat* re/ ( usage 9 text & common usage z well4 ,page #aaf1 8ang0 *ang$ to 8&0 7& significant facts7 ,page #aaf1 8resuts0 *ang$ to 8results0 7b ! results %[7 ,page #aaf1 8celluose0 *ang$ to 8cellulose0 7enclos$ by cellulose7 ,page #aag1 8adde0 *ang$ to 8add$0 7_h no sug> add$7 ,page #abj1 8quanties0 *ang$ to 8quantities0 7may use l>g] quantities7 ,page #abi1 8nutri\s0 *ang$ to 8nutriti\s0 7nutriti\s extractive matt]7 ,page #acj1 8propag&ation0 *ang$ to 8propagation0 7befitt+ _! propagation7 ,page #aca1 8w5t0 *ang$ to 8want0 7su* z want to get7 ,page #acb1 8,viscu\s0 *ang$ to 8,visc\s0 7,visc\s f]m5tation produces7 ,page #aea1 8m9ues0 *ang$ to 8m9utes0 79 tw5ty m9utes' mix+7 ,page #aec1 8havve0 *ang$ to 8h0 7all h books full7 ,page #aee1 8o\nce0 *ang$ to 8ounce0 7z ounce to7 ,page #aee1 repeat$ ^w 8are0 remov$ f text 7if !y are are n f\nd7 ,page #aeh1 8,h#b,o0 *ang$ to 8,h#b,o0 7matt] #j4g1 ,h#b,o7 ,page #aei1 8lactrose0 *ang$ to 8lactose0 7lactose is ! only7 ,page #afa1 8,bat]ial0 *ang$ to 8,bact]ial0 7! ,bact]ial ,contam9ation (7 ,page #afc1 8nad0 *ang$ to 8&0 7yea/y color & possess$7 ,page #ahc1 8etcetra0 *ang$ to 8etcet]a0 7buns1 d\ghnuts1 etcet]a7