Put seven pounds of flour into a deep pan ; heap it round the sides, and leave a hollow in the centre ; pour into it a quart of milk-warm water, a large spoonful of salt, and half a gill of yeast; have ready three pints more of warm water and, using it as you require it, make the whole into rather a soft dough, kneading it with both hands ; when it is smooth and shining strew a little flour on it ; lay a thickly-folded cloth over it, and set it in a warm place by the fire for four or five hours ; then knead it again for a quarter of an hour. In order to knead properly flour the hands, and folding the fingers over the thumb make a fist, and beat and pummel the dough on every side ; work it till it ceases to stick to your hands. Bread cannot be kneaded too much. Cover it over and set it to rise again. Divide it into two or four loaves, and bake in a quick oven. The quantities can be increased as required. In cold weather bread should be made in a warm room, and not allowed to become cold while rising.

If it does not rise well set the pan over a bucket of boiling water.

Brown bread can be made from three parts of seconds flour, fourth part of rye, a little milk, and the due quantity of water required for mixing.

Bread may be made without yeast if the following ingredients be used: - One stone of fine flour, two ounces of carbonate of soda, one and a half ounce of tartaric acid. Mix this flour with cold water, and the usual allowance of salt, and put the dough into the oven directly it is made - a pint of cold water to two pounds of the flour.

Quartern loaves take on an average about two hours to bake ; half-quarterns nearly an hour and a half. Bread may be made also with the addition of rice, Indian-meal, potatoes, and sago to the flour in the following proportions of mixture : - one and a half of rice to fourteen pounds of flour ; seven pounds of Indian-meal to fourteen pounds of flour ; five pounds of potatoes to fourteen pounds of flour ; one pound of sago to fourteen pounds of flour. These mixtures cheapen the bread considerably. Indian-meal is the best mixture, as it is nearly as nourishing as wheaten flour, but rice and potatoes are not nourishing ; they do not supply the wants of the system, because they have very little of the nitrogenized principle which makes muscle and bone, but if meat be eaten in sufficient quantity, potato and rice bread will suffice for the family needs ; wheaten bread, however, being always the best.