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.