Hi James, I assume of course that I would have to use a little over 3 quarts of water. :-)
Regards Martin, resident in the UK. -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of James Sent: 13 May 2014 18:19 To: U.S. Metric Association Subject: [USMA:53807] Archaic units persist This article from the Chattanooga Times-Free Press states the total production of the mills owned by a company that is setting up new headquarters in Chattanooga TN: http://timesfreepress.com/news/2014/may/13/flour-mills-merge-form-chattanoog a-based-grain-cra/?breakingnews It gives their production in hundredweights (cwt). A hundred weight is 100 pounds avoirdupois. (In Britain, I believe a hundredweight was 112 lb, or 8 stone.) So, this archaic unit persists in the US. Side story: Years ago I worked my way through college by working part-time in a campus bake shop. We routinely received our various flours in 100 lb bags. The male permanent baker (not a student, such as I) and I got into a contest on hauling bags of flour from the storeroom. I, at one time, carried a 100 lb bag on each shoulder and one in my arms simultaneously. I loaded those three bags onto my shoulders and into my arms by myself. That was back in my youth ... sigh. Of course, I could still do that if I really, really wanted to! But I'm wiser now. (Grin.) I still recall the excellent pie dough recipe we used. It made 25 pie shells. Unfortunately, it's in gallons, pounds, and ounces: 25 lb pastry dough 13 oz salt 10 lb lard 8 lb fine shortening 1 gal water Stir the dry ingredients together. Cut in the fat to form coarse crumbles. Add the water and mix, taking care not to over mix. Double the recipe to make 25 "lids" for the pies. Jim -- James R. Frysinger 632 Stoney Point Mountain Road Doyle TN 38559-3030 (C) 931.212.0267 (H) 931.657.3107 (F) 931.657.3108
