81. As I have before stated, sixty pounds of wheat, that is to say, where the Winchester bushel weighs sixty pounds, will make sixty-five pounds of bread, besides the leaving of about ten pounds of bran. This is household bread, made of flour from which the bran only is taken. If you make fine flour, you take out pollard, as they call it, as well as bran, and then you have a smaller quantity of bread and a greater quantity of offal; but, even of this finer bread, bread equal in fineness to the baker's bread, you get from _fifty-eight to fifty-nine_ pounds out of the bushel of wheat. Now, then, let us see how many quartern loaves you get out of the bushel of wheat, supposing it to be fine flour, in the first place. You get thirteen quartern loaves and a half; these cost you, at the present average price of wheat (seven and sixpence a bushel,) in the first place 7_s_. 6_d._;[5] then 3_d._ for yeast; then not more than 3_d._ for grinding; because you have about thirteen pounds of offal, which is worth more than a 1/2_d._ a pound, while the grinding is 9_d._ a bushel. Thus, then, the bushel of bread of fifty-nine pounds costs you _eight shillings_; and it yields you the weight of thirteen and a half quartern loaves: these quartern loaves _now_ (Dec. 1821) sell at Kensington, at the baker's shop, at 1_s._ 1/2_d._; that is to say, the thirteen quartern loaves and a half cost 14_s._ 7-1/2_d._ I omitted to mention the salt, which would cost you 4_d._ more. So that, here is 6_s._ 3-1/2_d._ saved upon the baking of a bushel of bread. The baker's quartern loaf is indeed cheaper in the country than at Kensington, by, probably, a penny in the loaf; which would still, however, leave a saving of 5_s._ upon the bushel of bread. But, besides this, pray think a little of the materials of which the baker's loaf is composed. The _alum_, the _ground potatoes_, and other materials; it being a notorious fact, that the bakers, in London at least, have _mills_ wherein to grind their potatoes; so large is the scale upon which they use that material. It is probable, that, out of a bushel of wheat, they make between _sixty_ and _seventy_ pounds of bread, though they have no more _flour_, and, of course, no more nutritious matter, than you have in your fifty-nine pounds of bread. But, at the least, supposing their bread to be as good as yours in quality, you have, allowing a shilling for the heating of the oven, a clear 4_s._ saved upon every bushel of bread. If you consume half a bushel a week, that is to say about a quartern loaf a day, this is a saving of 5_l._ 4_s._ a year, or full a sixth part, if not a fifth part, of the earnings of a labourer in husbandry.