The circle of the mechanical arts; containing practical treatises on the various manual arts, trades, and manufactures / By Thomas Martin.

  • Martin, Thomas (Civil engineer)
Date:
1813
Catalogue details

Licence: Public Domain Mark

Credit: The circle of the mechanical arts; containing practical treatises on the various manual arts, trades, and manufactures / By Thomas Martin. Source: Wellcome Collection.

    68/712 (page 54)
    quarter of an hour before eight o’clock, when thev were drawn, and set in the oven, which was closed as before: at eight o'clock they were taken out, and were slightly brushed over with a buttered brush, which gave the top crust a shining appearance, they were then covered up with flannel till w'anted for ; sale. TO MAKE FRENCH ROTES. j Put a peck of flour into a kneading trough, and sift it through a brass wire sieve, then rub in three quarters of a pound of butter, and, when it is inti- mately blended with the flour, mix up with it two quarts of warm milk, a cjuarter of a pound of salt, | and a pint of yeast; let these be mixed with the flour, j -and a sufficient quantity of warm water to knead it into a dough; it must then stand two hours to prove, j when it may be moulded into rolls or bricks, which must be placed on tins and set for an hour in the pro- ver. They must then be put into a brick oven for twenty minutes, and when drawn, rasped. TO MAKE HOUSEHOLD BREAD, AS PRACTISED 13 Y THE BAKERS. Household bread undergoes the same prepara- tion as wheateu bread, with this difference, that, instead of being made with fine flour, it is made of an inferior sort, called seconds flour, and the loaves i instead of being marked with a W, are marked with | an II; and bakers neglecting this distinction are liable to be fined ; but like all good laws, it is some times evaded, by mixing the two flours together, auid making the mixture into white bread, vv ich is coloured w ith chalk or whbing, that the fraud may not be detected. TO MAKE STANDARD WHEATEU BREAD. Send a quarter of wheat to the mill, and let it be so ground that the flour shall weigh three fourths of the wheat from whence it was made, without any mixture or audition ; then let it undergo the same preparation as that for wheaten bread, observing before the loaves are put into the oven, to mark them with the letters S W. SUBSTITUTES FOR WHEATEN BREAD. Since wheat forms our principal support, it is not ; to be wondered, that from time to time attempts I have been made to discover a substance that would ^ altogether, or in part, supply its place; and we feel j much pleas (ire in saying, that the enquiry has been j so far successful, that were the public to avail them* selves^ 1 times of scarcity, of the advantages of these? i discoveries, it would very much contribute to lessen | the consumption, and consequently the price of this *taff of life. The subject of this enquiry is at this time move particularly important, owing to the excessive high, and increasing price of wheaten-llour; aisd we most earnestly recommend to ail, at least to avail them- selves of’ the advantages which these experiments, which we are about to lay before them may afford, and to such as have leisure tor the farther prosecu- j tion of a subject, to the importance of which, every other pursuit semiw trifling. The Hoard of Agriculture, rfnxious to know what quantity of flour each of the following sorts of grain would producq, - caused a bushel of each sort to be purchased, and ground for their inspection, the re- sults of which are as stated in tuc following tables One bushel of Grain. Weighed. ) Weight of Flour.'Weight of Rrati. Bariev 4 Gib. S81b-I0foz. 5lb. lOjoy.. Buck Wheat 46* 58. .9 5. .5 live 54 43. .0 9. . 51 Maize 53 44..0 - 8..101 Rice 6U GO. .0 Oats 3b l 23. .5 13. .10| Beans 57 x 43..5| 12. . 0 Pease Gif 47. .0 12. . 5 Potatoes 5b 8 . .0 «•••••<•• This estimate was made when the price of the several articles were as follows :—in the first column is the price of the grain, ami in the second the price per pound of each kind of flour, the bran is general- ly considered as an equivalent for the grinding. Grain I’rice per bushel. Flour per pound. Barley 5s., ,6d. 0s.. .lid. Buck Wheat 6 . .0 0 ..Ii Maize 7 . .6 0 . .2 Rye 6 . .6 0 ..If Bice 23 . .0 0 . A Oats 4 . .0 0 . A Beans 3 . .G 0 . . 11 Peas 10 . .0 0 ..31 Barley is employed as a part of diet in many parts ot this country. Next to wheat, it is the most profitable of the farinaceous grains, and when mix- ed with a small preparation of that flour, makes as light, and as good bread as that grain, and infinitely cheaper; but bread made of barley flour is not so spongy, and feels heavier in the hand than wheaten. But this is no proof that it is not equally nut vici- ous, as it is a well known fact, that thousands of the healthiest and most robust peasants of this country, never taste any other bread than that prepared from this grain. it is necessary to remark, that in grinding barley to flour, the French stones should be used in pre- ference to any other, as experience has ascertained that they produce flour of a brighter colour, and preserve what the bakers term, tiie life of the flour; and they are of opinion, that barley ground with these stones, raises the bread to the greatest height it can possibly be brought to. N©