At 45 minutes after 10 o'clock, the meal was mixed for the first time, for which purpose 16 quarts (Bavarian measure) of lukewarm water, weighing 28 lbs. 28 loths, were used. At 3 o'clock in the afternoon, the little leaven (as it is called) was made, for which purpose 24 quarts, or 43 lbs. 10 loths of water were used; and at half an hour after 7 o'clock, the great leaven was made with 40 quarts, or 72 lbs. 6 loths, of water. At 11 o'clock this mass was prepared for kneading, by the addition of 40 quarts, or 72 lbs. 6 loths, more of water. At 15 minutes after 10 o'clock at night, the kneading of the dough was commenced; 2 1/2 lbs. of salt being first mixed with the mass. The dough having been suffered to rise till a quarter before 2 o'clock, it was kneaded a second time, and then made, in half an hour's time, into 191 loaves, each of them weighing 2 lbs. 16 loths. These loaves having been suffered to rise half an hour, they were put into the oven 10 minutes before 3 o'clock, and in an hour after taken out again, when 25 loaves being immediately weighed, were found to weight 55 lbs. 15 loths. Each loaf, therefore, when baked, weighed 2 lbs. 5 1/2 loths; and as it weighed 2 lbs. 16 loths when it was put into the oven, it lost 10 1/2 loths in being baked. The whole quantity of water used in this experiment, in making the leaven and the dough, was 216 lbs. 18 loths.--The quantity of meal used was about 310 lbs. First Heating of the Oven This was begun 35 minutes after four o'clock, with 220 1/2 lbs. of pine-wood, which was in full flame 15 minutes after five o'clock.--At 8 minutes after 8 o'clock, 51 lbs. more of wood were added;--12 minutes after 11 o'clock, 32 lbs. more were put into the oven;--51 lbs. at one o'clock, and 12 lbs. more at 30 minutes after 2 o'clock; so that 366 lbs. 16 loths of wood were used for the first heating. SECOND BATCH. At 20 minutes after 11 o'clock, the proper quantity of leaven was mixed with the meal, and 44 quarts, or 79 lbs. 25 loths, of water added to it. At 10 minutes after 3 o'clock, the meal was prepared for kneading, by adding to it 52 quarts, or 93 lbs. 27 loths, of water. At 30 minutes after 5 o'clock, the kneading of the dough was begun; 2 1/2 lbs. of salt having been previously added. At 15 minutes after 6 o'clock, the dough was kneaded a second time, and formed into 186 loaves, which were put into the oven at 15 minutes after 7 o'clock, and taken out again 9 minutes after 8 o'clock, when 25 loaves being immediately weighed, were found to weigh 55 lbs. 4 loths.--Water used in making the second dough, 173 lbs. 8 loths. Second Heating of the Oven This was begun 20 minutes after 4 o'clock in the morning, with 54 1/2 lbs. of wood; 20 lbs. were added 10 minutes after 5 o'clock, and 60 lbs. more 6 minutes after 6 o'clock; so that the second heating of the oven required 134 lbs. 16 loths of wood. THIRD BATCH