One of the most important points to be looked after in baking salt-rising bread is heat. It must have heat from start to finish. If you will make a box with a shelf in it, put the bread on the shelf and put a pan of hot water under it, and keep box and all in a warm place, the steam from the hot water will keep the dough moist, which will keep a hard crust from forming on your dough. Put three teaspoonful of fine cornmeal and a pinch of soda (about one-twelfth of a teaspoonful) in a quart bowl. Put one cup milk and a tablespoonful of water in a basin and bring to a good, sharp boil. Pour this on your meal and soda, not too much at a time, stirring well all the time, so it will not be lumpy ; this will make a very thin batter. Now put your bowl in a good warm, - not hot, place where the air cannot strike it and cover it up well with a cloth to rise. It will take from 12 to 15 hours. The heat must be just warm but constant. When your yeast is light take your bowl or vessel, put in one pound of flour, pour your yeast on the flour, and stir in with a large spoon. Now add one and one-fourth pints of water - not scalding, and make a thick batter. Set this in your box with the hot water under it, cover it over, keep it good and warm, but don't get it hot enough to scald. This will be ready in about an hour, tablespoon salt, half cup sugar, half cup lard, one and one-fourth pints hot water and flour to make a firm dough. Cover up, set back in box with hot water under it, let it get a good start in the dough, this will take twenty to thirty minutes. Turn out on bread board and work well, shape into loaves and put in pan. Place in box with hot water under it, let rise. This bread must not rise as light as yeast bread. If it rises too much it will spoil it. It should never rise enough to crack on top. The oven should be hot enough to bake it in twenty to forty minutes all depending on the size of the loaf.