going the road. It is a load for a fashion, now-a-days, is to stuff cart and a very good horse. It the heads of the people with wild

stuff about inward light. Inquiries enough are made after the

occupies a space of about 23 cubic feet! Look at the heap; think of its actually going into state of their souls;" but nothe stomachs of you and your thing about the state of their family during the course of a bodies; and, let canters say what fortnight, and you will be fright- they will, starvation is not necesened at the idea; you will be sary to salvation: if it be, what disgusted; you will recoil from is to become of our Reverend so huge a mass of provender. Clergy, who, upon an average, And yet, in all this, there is not are certainly, the most portly of more real nutriment than in one his Majesty's subjects? bushel of fine flour of 56 pounds weight, which a man can fetch home upon his shoulder in half an hour, and which can be kept in a very small compass.

Besides the time, and wear and tear of clothes, which eleven bushels of cooking must require, does the salt cost nothing? Can this mass of vapid matter require

You have fuel cheap; but, it less than five pounds of salt, and must cost something. The pota-will that cost less than 20 pence ? Here are The bread requires but a small

toes must be eaten hot.

three cookeries a day.

Can the quantity.

Can the quantity. So that, in carriage," additional fuel on account of these in salt, in fuel, here is pretty eleven bushels, cost less than a nearly the amount of half a shilling or two? But, there is bushel of flour. Leaving that the time requisite for the ever-precious article, the time, out of lasting washing and peeling and the question. boiling. And, is this time worth But, there is that more precious nothing? I have not time now article, health, to be considered, to go into details; but I will do and what is so pernicious to it one of these days, when I will health as a poor, watery, vapid publish, for the use of the Labour-diet? Man may live and be in ing Classes, a little thing, which I health and vigour, without flesh; have long had in my mind, to be but, it must be grain, flour, pulse, entitled, "Cottage Economy" sugury fruits, eggs, butter, milk, for, here, after all, is the founda- cheese; or, something not watery, tion of a happy community. The A potatoe is the worst of all

things for man.

There needs ly, they make nearly eleven inflict scrofula pounds of bread out of seven

nothing more to on a whole nation. It distends pounds of flour. This bread will not keep like home-baked bread. It dries up. It never has the sweetness of the grain clearly tasteable in it; and, of course, cannot have its due portion of nu-triment.

it

the stomach, it swells the heels, and enfeebles the mind. I have no doubt, that a whole people would become ideots in time by feeding solely upon potatoes. Like other vegetables, this root, in moderate quantity, is well enough in the way of sauce; but, a's the main article of the meal, as the joint to dine on, it is mon-pendent fortune, ought to know strous, or, rather beastly, to think how to bake. If all circum

of it.

Well, then, every woman, whose husband has to labour, whose husband has not an inde

stances render it fitting, to play

Supposing, then, that you agree with me, that bread is preferable to this cart-load diet, the next thing is how to go to work about the bread. There is a great dif-life; but, let them learn to bake; ference between baking your own and let them learn that first; bread and buying ready baked; for, you give, pound for pound, less. for the flour (if you buy a bushel) than you do for the bread; and the price of seven pounds of bought bread, will give you nearly ten pounds of bread baked at home; seeing that seven pounds of really fine flour will make nearly ten pounds of bread. Besides, the Bakers put, and they will put, things into the bread that we do not put into it when we bake at home. They use things that will suck up and retain the water; and, very like-STONE, whether he meant to have

music, to dance, to sing, to speak French, and to do many other ~ things of ornament are becoming young women, destined to genteel

which they may do, and ought to do, at 12 years of age. It was a good old maxim, in the country, that, when a girl could make an apple-pudding, and tie it into the bag properly, without any one to hold either bag or string, she might have a sweet-heart; but not before. And, certainly, those parents are foolish, and even criminal, who breed up a set of helpless things, wholly unable to prepare food for themselves, much less for any body else. A gentleman asked Mr. COCHRANE John

1

his son taught Latin: "no," said | bake; but, if her education (for he, "but I mean to teach him this is true education) has been to shave himself without a neglected, she may learn. Let "glass." I have a thousand her fling the novel or hymn-book, times thought of this answer. A aside (and into the fire); or, she shiftless man is a contemptible may light the oven-fire with it for creature, and a dawdle of a woman the first batch of bread; and is still worse. Youth and beauty thus prove it to be good for someand softness of manners may win thing, as Rousseau says of serthe heart of a sensible and active mons, which, according to him, man; but, they will never keep it tend to produce sleep in the long if unacquainted with ability hearer. and will well to manage a family.

And, now, after this long Pre-

It is a shame for a woman not face, I come to the subject of this to know how to bake. A much address: the making of yeast.

One of the impediments in the way of making bread in families, is, the difficulty of obtaining yeast; and, especially since the high prices of corn and the high

greater shame, and far more injurious to herself and family, and, of course, to the community, than for her not to know what the word Bible means. These pests that are going about the country, duty on malt have driven the stuffing the heads of the poor brewing of beer from the houses with the powers of inward light, of the labouring classes, and and teaching idleness to be content with hunger and filth, ought to be whipped as vagrants; but, they have been engendered by the system, which, thank God, has received its death blow. From helplessness, comes sluttishness; and, I once before observed, that, as flow-miles, owing to the infrequency of ers, in proportion to their sweetness,are offensive to the smell when they become putrid; so, a nasty woman is the nastiest thing in nature. It is, I say, a shame, for a woman not to know how to

thrown that part of it into the hands of public brewers. People at a distance from breweries, sometimes really cannot bake from this cause. Even farmers' wives are, very often compelled to get their yeast from a distance of eight or ten

brewing in their neighbourhoods. But, under any circumstances, to obtain yeast once or twice in every week in the year must be attended with expence, and must also be attended with a good deal of

anxicty; for, no yeast; no bread. the yeast is wanted, to soak the Again; the yeast is not always brooms, or twigs in warm water, so good as it ought to be, and, of and thus bring off the yeast. course, the bread is not so good. How much better to have it in But, if we can make yeast for cakes, enough of which for fifty ourselves, and that, too, without two batches of bread will probably brewing, what a convenient and go into a box containing a cubic comfortable thing! This is a foot, and which will keep good great matter in domestic manage-for, perhaps, many many years. ment; and this matter I am now On board the American ship Herabout to seitle.

cules, CAPT. NATHAN COBB (a better Captain or more agreeable man than who I never met with in all my life) I happened to observe, on the day of sailing, that I detested biscuit of all sorts. The Capt. immediately said, that I should not, on board his ship, hav e to eat that which I did not like. He was most liberal and kind to every creature on board his ship;

In Long Island they make yeast cakes. A parcel of these cakes is made once a year. That is often enough. And, when you bake, you take one of these cakes (or more according to the bulk of the batch) and with them raise your bread. The very best bread I ever eat in my life was lightened with these cakes. I have read many French books on but, I did not expect FRESII domestic economy; and the BREAD! Cakes, puddings, a French are very clever in these sort of doughy rolls, I had always matters; but they always use seen; but, it was the loaf of leven; and bread made with leven will sour, more or less before it be two days, or even 24 hours, old. I remember reading, many years ago, in Captain Cook's Voyages, of the various expedients to preserve, or, to supply the place of, yeast. The Encyclopedia Bri-made with yeast-cakes, which are, tannica, instructs its readers to fabricated and used in the manner dip straw, or twigs, or little that I am now going to describe. brooms, into thick yeast; then The materials for a good batch hang them up to dry; and, when of cakes are as follows: 3 ounces

real bread that I wanted. To my great surprise, such loaves we had during the whole voyage. We gave it at dinner to people who came on board to us at Liverpool; and I have never tasted so good bread since. This bread was

4

setting your spunge (as it is called) precisely as you would use the yeast of beer.

of good fresh Hops: 3 pounds tin may be better) and put the of Rye-Flour; 7 pounds of In-cakes to dry in the sun. Turn dian Corn meal; and one Gallon them every day; let them reof water. Rub the hops, so as ceive no wet; and they will beto-separate them. Put them into come as hard as ship-biscuit. the water, which is to be boiling Put them in a bag, or box, and at the time. Let them boil half keep them in a place perfectly an hour. Then strain the liquor free from damp. When you through a fine sieve into an bake, take two cakes, of the earthen vessel. While the liquor thickness above-mentioned, and" is hot, put in the Rye-flour; about 3 inches in diameter; put stirring the liquor well, and them in hot water, over night, quickly as the Rye-flour goes into having cracked them first. Let it. When it becomes as cool as the vessel containing them stand wort that you put yeast into; near the fire-place all night. that is to say, when it is luke- They will dissolve by the mornwarm, put in a little good yeast ing, and then you use them in (about half a pint). The day after, when it is working, put in the Indian-Meal, stirring it well as it goes in. Before the IndianMeal be all in, the mess will be very stiff; and, it will, in fact, be dough, very much of the consistence of the dough that bread is made of. Take this dough; knead it well, as you would for pye-crust. Roll it out with a but, as we, in England, have the -rolling-pin, as you roll out pye-yeast to begin with, it would be crust, to the thickness of about silly not to use it.-SECOND, a third of an inch. When you where are we to get the Indianhave it (or a part of it at a time) | Meal? Indian-Meal is used rolled out, cut it up into cakes merely because it is of a less adwith a tumbler-glass turned up-hesive nature than that of wheat. side-down, or with something White pea-meal, or even barleyelse that will answer the same meal, would do just as well. But purpose. Take a clean board (a to dry the cakes to make them;

There are three things, which may be considered by the reader as obstacles. FIRST, it is directed to put some yeast into the liquor. The practice in America is to put in a yeast-cake. Even this may be dispensed with, and frequently is;