RECEIPT FOR MAKING ECONOMICAL BREAD.
Separate the bran and grosser part; from the flour; then take five pounds of it (of 16 ounces) and boil them in four gallons and three quarters of water, so that when it is dissolved, there shall remain three gallons and three quarters of glutinous water. With this knead fifty-six pounds of flour, adding salt and yeast, in the same manner and in the same proportion as for other bread. When the dough is ready to be put into the oven, divide it into loaves and let it bake for two hours and a half.
In this way the flour will imbibe three quarters of a gallon more of glutinous, than it would of simple water, and will yield not only a more nutritive and substantial food, but likewise an increase of a fifth beyond the quantity of common bread, a saving of one day's consumption out of six. Upon this plan, fifty-six pounds of meal will yield eighty-three pounds and a half of bread. When this is quite stale (baked since ten days) if it be put into the oven and left there for twenty minutes, it becomes fresh again, a very convenient property in long sea voyages.