Boil half an ounce of hops in four quarts of water, and leave it till the hops sink; then strain it into an earthen pot, and, when milk-warm, add three tables-spoonfuls of sugar and half a pint of flour, leave it near the fire, frequently stirring it, for twenty-four hours. Then add four pounds potatoes pounded and pulped through a colander; they are best unboiled. "When the mixture is well risen, half a pint will do for four quarts of flour. The bread requires much kneading, and should be left eight or ten hours to rise. A few spoonfuls of beer barm are an improvement to the stock, which should not be allowed to run out, as a little of the old will improve a new supply.

Brick ovens are the best for baking all kinds of bread, large cakes and pies; the reason of which is chiefly owing to their being generally capable of retaining the heat a much longer time than one built of iron.

For the baking of pastry, light bread, rolls, and breakfast-cakes, the iron ovens, fixed in the usual kitchen ranges, have the advantage of requiring but little fire, and enabling the cook to regulate its temperature.