Some weights and measure useful to bakers: Avoirdupois, troy, water and paper

This is the first in a series of  posts taken from the appendix of The Baker’s ABC by John Kirkland, formerly Head Teacher of National School of Baking, published 1927 by Gresham. Aimed at the professional baker, this book contains few recipes, instead its 394 pages consist of hundreds of definitions of everything from malt to cassia to Easter eggs.

Avoirdupois Weight
16 drams = 1 ounce
16oz = 1 pound
14lbs = 1 stone
2 stone = 1 quarter
4 quarters = 1 hundred weight
20 hundredweights (cwts) = 1 ton


Troy Weight

4 grains = 1 carat
24 grains = 1 pennyweight
20 pennyweights (dwts) = 1 ounce
12 oz = 1 pound

Weight of water
1 gill = 5 ounces
1 pint = 1 ¼lbs
1 quart = 2 ½ lbs
1 gallon = 10lbs

Paper
24 sheets = 1 quire
20 quires = 1 ream
10 reams – 1 bale

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