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Excerpt from The Agricultural College Extension Bulletin, Vol. 9: December, 1913 Flour made from new wheat often contains an excess of moisture and should be kept in a clean, dry place to ripen. In using sticky, unripened flour to make bread, there is often a tendency to use too much in proportion to the liquid. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

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9781334224720

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