142 ADULTERATION OF BREAD.

potatoes advantageous as well to the bakeras to the purchaser, and that without thisadmixture in the manufacture of bread, itwould be impossible to carry on the tradeof a baker. But the grievance is, that thesame price is taken for a potatoe loaf, ag fora loaf of genuine bread, though it must costthe baker less.

I have witness, that five bushels of flour,three ounces of alum, six pounds of salt,one bushel of potatoes boiled into a stiffpaste, and three quarts of yeast, with therequisite quantity of water, produce a w hitelight, and highly palatable bread.

Such are the artifices practised in thepreparation of bread*, and it must be allowed,

• There are instances of convictions on record, ofbakers having used gypsum, chalk, and pipe clay, inthe manufacture of bread.