Next to wheat, barley is the most profitable of the farinaceous grains, and when mixed with a small proportion of that flour, makes a much cheaper, and as good bread as that grain, as respects its nutritious properties; which is attested by the numerous robust peasantry who make it their chief sustenance. Barley is, however, made into bread without the admixture of any other grain, and forms the principal diet of the miners of Cornwall, and of the rural population of many districts in this country. It is thus made: forty-four pounds of barley meal are kneaded up into dough, with water, yeast, and salt, and divided into eight loaves; when thoroughly baked, drawn out of the oven, and left to cool, they weigh about 60 pounds. Such food must, however, be heavy; and to remedy this defect, it is always best to set the sponge with wheat flour altogether, as barley flour does not readily ferment with yeast; and add the barley flour when the yeast is going to be made. Barley bread is also made by a mixture of one peck of rice to two pecks of the barley flour: also, by the addition of 14 pounds of the drained pulp of potatoes, to the same weight of barley flour; knead into dough with warm water and a sufficient quantity of yeast and salt, and give the mass time to prove before baking.