ispensable art of bread-making,

    consulting sucies as offered, going back to tive

    days and first invention of the

    s and meats men first reache mildness and

    refinement of t, and travelling gradually doudies

    t accidental souring of t is supposed,

    taugations

    ter, till I came to quot;good, s, aff

    of life.  Leaven, wus

    issue, which is religiously preserved like

    tal fire -- some precious bottleful, I suppose, first brought

    over in ts

    influence is still rising, swelling, spreading, in cerealian billows

    over thfully procured from

    till at lengt the rules, and

    scalded my yeast; by  even this was

    not indispensable -- for my discoveries  by tic

    but analytic process -- and I ted it since, though

    most ly assured me t safe and wholesome bread

    yeast mig be, and elderly people prophesied a speedy

    decay of tal forces.  Yet I find it not to be an essential

    ingredient, and after going  it for a year am still in the

    land of to escape trivialness of

    carrying a bottleful in my pocket, wimes pop and

    discs contents to my discomfiture.  It is simpler and more

    respectable to omit it.  Man is an animal wher

    can adapt o all climates and circumstances.  Neither did I

    put any sal-soda, or oto my bread.  It would

    seem t I made it according to the recipe which Marcus Porcius

    Cato gave about turies before C.  q