2 1/3 quarts barley flour 1 quart fine corn meal 1 quart corn syrup 2 1/2 tablespoons salt

1/3 cup baking powder 2 teaspoons soda 1 quart sour milk or buttermilk

Sift dry ingredients together; add milk and syrup. Mix quickly, without much beating. Fill well-oiled pans half full. Bake in slow oven from one to one and one-half hours. Corn flour may be used in place of corn meal. Small loaves are more satisfactory than large ones. Makes four small loaves.