♦Composed by the late Lord D'Israeli, the English Premier, at the age of 12 years. Jjlemorantium MISCEIvLANBOUS. VALUABLE TABLES AND KECIPES. FOODS, SPICES AND CONDIMENTS. WEIGHTS, MEASUEES, LEGAL FORMS, ETC. iHemorantium MISCELLANEOUS. CHAPTER XXXIV. POOD PRODUCTS OF COMMHRCB. I. FLOUR AND ITS MANXTTACTUKE. II. EYE AND ITS PEODITCTS.— III. BARLEY AND ITS PRODUCTS. IV. OATS AND THEIR PRODUCTS. V. MAIZE AND ITS PRODUCTS. VI. BEANS AND PEAS AND THEIR PRODUCTS. VII. POTATOES AND POTATO PRODUCTS. VIII. SAGE AND TAPIOCA. IX. CHOCOLATE AND COCOA. X. COFFEE. XI. TEA. — XII. COTTON-SEED OIL. XIIL SPICES AND THEIR ADULTERATION— PEPPER. XIV. CINNAMON; HOW ;T0 KNOW IF PUEE. XV. CLOVES AND ALLSPICE. XVI. NUTMEGS AND MACE. XVII GINGER AND ITS PREPARATION. XVUl. CAPERS, TRUE AND SPURIOUS KINDS. XIX. THE TAMARIND I. Flour and Its Manufacture. ORIGINALLY the word " flour" was used only to designate the bolted flour of wheat. Rye, barley, oats, buckwheat and corn were more coarsely ground, and their products were called meal. Improvements in milling have now so changed the nomenclature, that the products of wheat, rye and buckwheat are now also called flour. Corn-meal and oatmeal are the only meals, so called, in the United States, though, in some parts of Europe, and in Asia and Africa, barley is ground into meal. The grades of wheat flour are numerous under what is known as the "patent process," by which wheat, often being separated from its bran, is reduced by successive operations to the requisite fineness. It is not ground by crushing as formerly, but by granulating. Wheat and rye are separable into bran, shorts, middlint^s, fine, superfine and extra flour. There are several patent processes in suc- cessful use in the manufacture of flour, and the increased product, per bushel, has driven most of the ordinary mills to the wall ; so that now the farmer often finds it cheaper to sell his wheat and buy his flour than to have it ground at country mills. The principal grades of flour are : Fine, Superfine, Family, and XX, XXX and XXXX extras ; and every great mill has its own special brand of superior flour. II. Rye and Its Products. Rye flour is seldom used alone for bread, but is mixed with fine corn-meal oi wheat flour. Thus used it makes a moist bread, from the quantity of gluten it con- tains. Rye and Indian bread is much used in cities for breakfast. It requires long bakino-, and hence is seldom prepared except by regular bakers. It was formerly much used ground, as a portion of the cut feed for horses. Its principal use now, in the United States, is in the manufacture of whiskey. [437J 438 TWENTIETH CENTURY HOME COOK BOOK. Rye is not generally sown as a field crop On sandy land considerable quantities are raised, tiie product being wiiite and in every way better than that of mucky soils. The crop, however, is large, and our exports are considerable. The crop of 1881 was 20,704,950 bushels, being less than that of any year since 1876. In 1878 the largest crop of rye ever known in the country was produced, being 25,843,790 bushels. The average value of this grain in 1881 was 93.3 cents per bushel, the average yield 11.6 bushels per acre, and the average value $10.82 per acre. The average yield per acre for the last eleven years was 13.9 bushels and the average price for the same period was 72.2 cents per bushel. III. Barley and its Products.

AI-modernized reading of the original text

♦Composed by the late Lord D'Israeli, the English Premier, at the age of 12 years. Memorantium MISCELLANEOUS. VALUABLE TABLES AND RECIPES. FOODS, SPICES AND CONDIMENTS. WEIGHTS, MEASURES, LEGAL FORMS, ETC. Memorantium MISCELLANEOUS. CHAPTER XXXIV. I. FLOUR AND ITS MANUFACTURE. II. RYE AND ITS PRODUCTS.— III. BARLEY AND ITS PRODUCTS. IV. OATS AND THEIR PRODUCTS. V. MAIZE AND ITS PRODUCTS. VI. BEANS AND PEAS AND THEIR PRODUCTS. VII. POTATOES AND POTATO PRODUCTS. VIII. SAGE AND TAPIOCA. IX. CHOCOLATE AND COCOA. X. COFFEE. XI. TEA. — XII. COTTON-SEED OIL. XIIL SPICES AND THEIR ADULTERATION— PEPPER. XIV. CINNAMON; HOW ;T0 KNOW IF PUEE. XV. CLOVES AND ALLSPICE. XVI. NUTMEGS AND MACE. XVII GINGER AND ITS PREPARATION. XVUl. CAPERS, TRUE AND SPURIOUS KINDS. XIX. THE TAMARIND I. Flour and Its Manufacture. ORIGINALLY the word " flour" was used only to designate the bolted flour of wheat. Rye, barley, oats, buckwheat and corn were more coarsely ground, and their products were called meal. Improvements in milling have now so changed the nomenclature, that the products of wheat, rye and buckwheat are now also called flour. Corn-meal and oatmeal are the only meals, so called, in the United States, though, in some parts of Europe, and in Asia and Africa, barley is ground into meal. The grades of wheat flour are numerous under what is known as the "patent process," by which wheat, often being separated from its bran, is reduced by successive operations to the requisite fineness. It is not ground by crushing as formerly, but by granulating. Wheat and rye are separable into bran, shorts, middlings, fine, superfine and extra flour. There are several patent processes in successful use in the manufacture of flour, and the increased product, per bushel, has driven most of the ordinary mills to the wall ; so that now the farmer often finds it cheaper to sell his wheat and buy his flour than to have it ground at country mills. The principal grades of flour are : Fine, Superfine, Family, and XX, XXX and XXXX extras ; and every great mill has its own special brand of superior flour. II. Rye and Its Products. Rye flour is seldom used alone for bread, but is mixed with fine corn-meal oi wheat flour. Thus used it makes a moist bread, from the quantity of gluten it contains. Rye and Indian bread is much used in cities for breakfast. It requires long baking, and hence is seldom prepared except by regular bakers. It was formerly much used ground, as a portion of the cut feed for horses. Its principal use now, in the United States, is in the manufacture of whiskey. [437J Rye is not generally sown as a field crop On sandy land considerable quantities are raised, the product being white and in every way better than that of mucky soils. The crop, however, is large, and our exports are considerable. The crop of 1881 was 20,704,950 bushels, being less than that of any year since 1876. In 1878 the largest crop of rye ever known in the country was produced, being 25,843,790 bushels. The average value of this grain in 1881 was 93.3 cents per bushel, the average yield 11.6 bushels per acre, and the average value $10.82 per acre. The average yield per acre for the last eleven years was 13.9 bushels and the average price for the same period was 72.2 cents per bushel. III. Barley and its Products.

Twentieth century home cook book