Note 22 — Chapter XVIII · MALTED FOOD.

I have lately learned that a patent was secured some years ago for ‘malt bread,’ and that such bread is obtainable from bakers who make it under a license from the patentee. The ‘revised formula’ for 1884, which I have just obtained, says: ‘Take of wheat meal 6 lbs., wheat flour 6 lbs., malt flour 6 oz., German yeast 2 oz., salt 2 oz., water sufficient. Make into dough (without first melting the malt), prove well, and bake in tins.’