In summer take at night one (scant) pint of new milk, half as much hot water, a tea-spoon salt, one of sugar, and a very little soda. Mix all in a nice, sweet pitcher (it must be perfectly clean and sweet), stir in one table-spoon of corn meal, and add flour enough to make a medium batter; stir well, place the pitcher in an iron kettle with quite warm water, using so much water that the pitcher will barely rest on the bottom of the kettle; cover closely and leave all night (on the stove if the fire is nearly out) where it will be kept warm, not hot, for an hour or two. If the pitcher is not too large, it will probably be full in the morning; if not, add a spoon of flour, stir well, warm the water in the kettle, replace the pitcher, cover, and keep it warm until light. Have ready two quarts of sifted flour in a pan, make a hole in the center, put in an even tea-spoon of salt, a tea-cup of nearly boiling water; add one pint of new milk, and stir a batter there in the center of the flour, add the "emptyings" from the pitcher, and stir well (there will be a good deal of flour all round the batter; this is right); cover with another pan, keep warm until light - it will rise in an hour or even less - when it is ready to be well kneaded, and made directly into loaves, which place in the baking-pans, keep well covered and warm until light, when it is ready to bake. The secret of success is to keep it warm but not at all hot. This bread is good if no milk is used; indeed, some prefer it made with water alone instead of milk and water. In cold weather, if kitchen is cold at night, do not set "emptyings" over night, but make early in the morning. - Havillah, Farina,