Where he lived before, and how long
Other Remarks.
Has been settled here
Received a Licence to marry, from
Possessed or received, when married Value about fl. kr.
Was reduced to Poverty by
Is poor and in want, since
Could not extricate himself from his Difficulties, because
N.B. This Form is printed on a Half-sheet of strong Writing Paper, folded together so as to make two Leaves in Quarto; each Leaf being 8 Inches high, and 6 1/2 Inches wide.
APPENDIX, No VI.
Printed Form for SPIN-TICKETS, such as are used at the Military Workhouse at Munich.
Munich Military Workhouse, 179 the No received lb. of Delivered back skains knots of weighing lb. oz.
Is ent.i.tled to receive per xrs.
Total, Attest. this 179
This printed Form is filled up as follows:
Munich Military Workhouse, 1795 the 1st Sept. No 134.
Mary Smith received 1 lb. of Flax, No 3, Delivered back 2 skains 3 knots of Thread, weighing 1 lb. --- oz.
Is ent.i.tled to receive per lb. xrs. 10.
Total, ten creutzers.
Attest. this 4th Sept. 1795
Will Wildmann.
An improved Form for a Spin-Ticket, with its Abstract; which Abstract is to be cut off from the Ticket, and fastened to the Bundle of Yarn or Thread.
---------------------------------------------------------------- : Spin-Ticket. :: Abstract of : : Munich House of Industry. :: Spin-Ticket. : : 1795 the 10th Sept. No 230. :: Munich House : : Mary Smith received :: of : : 1 lb. of wool, No 14. :: Industry, : : Delivered back 2 skains 4 knots :: 1795, the 10th Sept. : : of yarn, weighing 1 lb.--oz. :: No 230. : : Wages per lb. for spinning 12 xrs. :: 2 skains 4 knots : : Is ent.i.tled to receive twelve xrs. :: of woollen yarn, : : Attest. this 14th of Sept. 1795. :: Spinner, Mary Smith. : : J. Schmidt. :: Attest. J. Schmidt. : : :: : ----------------------------------------------------------------
In order that the original entry of the Spin-Tickets in the general tables, kept by the clerks of the Spinners, may more readily be found, all the Tickets for the same material, (flax, for instance,) issued by the same clerk, during the course of each month, must be regularly numbered.
APPENDIX, No VII.
An Account of EXPERIMENTS made at the BAKE-HOUSE of the MILITARY WORKHOUSE at MUNICH, November the 4th and 5th, 1794.
In baking RYE BREAD
The oven, which is of an oval form, is 12 feet deep, measured from the mouth to the end; 11 feet 10 inches wide, and 1 foot 11 inches high, in the middle.
November 4th, at 10 o"clock in the morning, 1736 lbs.[6] of rye meal were taken out of the store room, and sent to the bakehouse, where it was worked and baked into bread, at six different times, in the following manner:--
FIRST BATCH
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 ma.s.s 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 ma.s.s. 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 quant.i.ty of water used in this experiment, in making the leaven and the dough, was 216 lbs. 18 loths.--The quant.i.ty 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 quant.i.ty 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
At 20 minutes after 3 o"clock, the proper quant.i.ty 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 ma.s.s 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 quant.i.ty used was 100 lbs.
FOURTH BATCH.