Set a sponge overnight as directed in recipe for white bread. In the evening sift into your bread.-bowl two cupfuls of Graham, or of rye flour with the same quantity of Indian meal, two tea-spoonfuls of salt and an even teaspoonful of soda. Mix soft with the sponge and when all the batter is in, beat in well four table-spoonfuls of molasses. Knead thoroughly, and let it rise six hours. Knead again, make into loaves, and set in greased pans for another hour's rising. Bake from three to four hours in a slow oven.

This is the old New England "rye'n'Injun "bread that used to stay in the brick oven all of Saturday night.