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BRE and a ft er w ards boil a number of turnips, till they become soft en to mash ; press the greatest part of the. water cut of them, then mix them with an equal weight of wheat-meal, make the dough in the usual manner with v it will rise weil in the trough, L, may be formed intp loaves a id put into the even. d in this lier I sweetish I which is by ble : twelv, the sb e of the ti will scarcely : ' j »le. Pota made into bread, by different The mealy sort, boi i . for eating, then without adding any water. Two parts of wheat flour are added to one of potatoes, and a little more yeast than usual. The whole mass is to be kneaded into dough, and allowed to stand a proper time to rise and ferment, before it is put into the oven. Bread thus pre- pared is good and wholesome ; and if bakers were to make use of no worse ingredients than this nutri- tive root, they might be justified in time- of scarcity, provided they sold it at a moderate price, under proper limitations. M. Paekentibk found, from a variety of experiments, that good brea d might be made of equal q titles of flour and potatoe meal. He also obtained well-fermented bread of a good colour and taste, from a mixture of raw potatoe-pulp and wheaten meal, widi the addition i and salt. Dr. Darwin asserts, that if eight pounds of good raw potatoes BRE be grated into cold water, and af- ter stirring die mixture the starch . be left to subside, and when col- lected, it be mixed with eight pounds of boiled potatoes, the mass Will make as good bread as that from the best wheaten flour. He likewise observes, that hay, which has been kept in stacks, so as to undergo the saccharine process, be so managed, by grinding and fermentation with yeast, like bread, as to serve in part for the sustenance of mankind in times of •city. As an instance of the tve quality of hay, it is mentioned, that a cow, after drinking a strong infusion of it, for some time, produced above double usual quantity of milk. He if bread cannot be made from ground hay, there is reason to oe- lieve, that a nutritive beverage ma) be prepared from it, either hi its saccharine state, or by ferment- ing it into a kind of beer. There are other vegetables, says Dr. Darwin, which would pro- bably afford wholesome nutriment, either by boiling, or drying and; grinding them, or by both these processes. Among these may be reckoned perhaps the tops and bark of gooseberry-trees, holly, gprse, and hawthorn. The inner bark of the elm may be converted into a kind of gruel, and the roots of fern, and probably those of many other plants, such as grass or clo- ver, might yield nourishment either by boiling, baking and separating the fibres from the pulp, or by extracting the starch from those which possess an acrid mucilage, such as the white bryony. The adulteration of flour and bread has often been the subject, of animadversion. Mealmen and mil- lers have been accused of adding chalk*
