The meal was mixed with leaven at 30 minutes after 3 o'clock; for which purpose 32 quarts, or 57 lbs. 24 loths, of water were used at 15 minutes after 7 o'clock. This mass was prepared for kneading, by the addition of 44 quarts, or 79 lbs. 13 loths, of water, and a proportion of salt; at 19 minutes after 9 o'clock the dough was kneaded the first, and at 1/4 before 10 the second time; and in the course of half an hour 160 loaves were made out of it, which were put into the oven at 10 minutes before 11 o'clock, and taken out again at 8 minutes before 12 o'clock at midnight. The water used in making the dough for this batch of bread was 137 lbs. 5 loths. Sixth Heating of the Oven. At 1/4 after 8 o'clock, the sixth and last fire was made with 40 lbs. of wood; to which, at 15 minutes before 10 o'clock at night, 34 1/2 lbs. more were added; so that in the last heating 74 1/2 lbs. of wood only were consumed. GENERAL RESULTS of these EXPERIMENTS. The ingredients employed in making the bread in these six experiments were as follows: viz. lbs. loths. Of rye meal, -- -- 1736 0 Of water,-- -- -- 1061 5 Of salt, -- -- -- 15 0 ----------- In all, 2812 5 in weight. Of this mass 1102 loaves of bread were formed, each of which, before it was baked, weighed 2 1/2 lbs.; consequently, these 1102 loaves, before they were put into the oven, weighed 2755 lbs.: but the ingredients used in making them weighed 2812 lbs. 5 loths. Hence it appears, that the loss of weight in these six experiments, in preparing the leaven,--from evaporation, before the bread was put into the oven,--from waste, etc.--amounted to no less than 57 lbs. 5 loths. In subsequent experiments, where less water was used, this loss appeared to be less by more than one half. In these experiments 1061 lbs. 5 loths of water were used to 1736 lbs. of meal, which gives 61 lbs. 4 3/4 loths of water to 100 lbs. of meal. But subsequent experiments showed 56 lbs. of water to be quite sufficient for 100 lbs. of the meal. These 1102 loaves, when baked, weighed at a medium 2 lbs. 5 1/2 loths each; consequently, taken together, they weighed 2393 lbs. 13 loths: and as they weighed 2755 lbs. when they were put into the oven, they must have lost 361 lbs. 19 loths in being baked, which gives 10 1/2 loths, equal to 21/160 or nearly 1/8 of its original weight before it was baked, for the diminution of the weight of each loaf.