At 20 minutes after 3 o'clock, the proper quantity of leaven was mixed with the meal, and 48 quarts, or 86 lbs. 20 loths, of water were put to it. At 6 minutes after 8 o'clock, this mass was prepared for kneading, by adding to it 48 quarts, or 86 lbs. 20 loths, of water.--At 30 minutes after 9 o'clock, this dough was mixed with 2 1/2 lbs. of salt; and at 30 minutes after 10 o'clock, it was made into 189 loaves, which, after having been suffered to rise for half an hour were put into the oven 10 minutes after 11 o'clock, and taken out again at 12 o'clock. Fifty loaves of bread, which were weighed immediately upon their being taken out of the oven, were found to weigh 110 lbs. 30 loths; which gives 2 lbs. 5 1/2 loths for the weight of each loaf. The water used in making this batch of bread was 173 lbs. 8 loths. Third Heating of the Oven. This was begun 30 minutes after 8 o'clock, with 50 lbs. of wood; and 50 lbs. more being added 30 minutes after 9 o'clock, the whole quantity used was 100 lbs. FOURTH BATCH. At a quarter before 8 o'clock, the proper quantity of leaven was mixed with the meal, and 48 quarts, or 86 lbs. 20 loths, of water being added, at 30 minutes past 11 o'clock, this mass was prepared for kneading, by adding to it 52 quarts, or 93 lbs. 27 loths, of water. Four minutes after 1 o'clock, 2 1/2 lbs. of salt were added. The dough being kneaded at 15 minutes after two o'clock, 188 loaves of bread were made, which were put into the oven 5 minutes before 3 o'clock, and taken out again at the end of one hour, when 25 of them were weighed, and found to weigh, one with the other, 2 lbs. 5 1/2 loths. The water used in making this batch of bread was 180 lbs. 15 loths. Fourth Heating of the Oven. This was begun 15 minutes after 12 o'clock, with 40 lbs. of wood, and 50 lbs. more being added at 30 minutes after 1 o'clock, the total quantity used was 90 lbs. FIFTH BATCH. At 1/4 before 12 o'clock, the proper quantity of leaven was mixed with the meal, and 52 quarts, or 93 lbs. 27 loths, of water put into it.--This mass was prepared for kneading at 15 minutes after 4 o'clock, by the addition of 48 quarts, or 86 lbs. 20 loths, of water. The kneading of the dough was begun at 5 o'clock, and at 30 minutes after 5 it was made into loaves, 2 1/2 lbs. of salt having been previously added. 186 loaves being made out of this dough, they were put into the oven at 10 minutes before 7 o'clock, and taken out again at the end of one hour, when 25 loaves were weighed, and found to weigh 55 lbs. 18 loths.--The quantity of water used in making the dough for this batch of bread was 180 lbs. 15 loths. Fifth Heating of the Oven The oven was begun to be heated the fifth time at 15 minutes after four o'clock, with 40 lbs. of wood, and 40 lbs. more were added at 6 o'clock; so that in this heating no more than 80 lbs. of wood were consumed. SIXTH BATCH.