Take a quarter of a peck of bean flour and one ounce of salt; mix it into a thick batter with water - pour a sufficient quantity of this batter to make a cake in an iron kettle; and bake over the fire; it will require frequent turning.

Buckwheat Bread - is thus directed to be made by the Board of Agriculture: Take a gallon of water, set it over a fire, and when it boils, let a peck of buckwheat flour be mixed with it, little by little, and keep the mixture constantly stirred, to prevent any lumps being formed, till a thick batter is made. Then add two or three ounces of salt, set it over the fire again, and allow it to boil an hour and a half; pour the proper proportion for a cake into an iron kettle, and bake it.

Acorn Bread - is made of ripe acorns deprived of their husks or skins, and beaten into a paste. To extract the astringent quality of the acorns, put the paste into water for a night, and then press the water from the paste. The mass when dried and powdered must be kneaded up into a dough with water, and raked out into thin cakes, which may be baked over embers. This bread is said not to be disagreeable, and no doubt was considered a great luxury by our British ancestors in the time of the oak-worshipping Druids.

Oatmeal Cakes are thus made: - To a peck of oatmeal add a few table-spoonsful of salt; knead into a stiff paste with warm water; roll the paste into thin cakes, and bake it in an oven, over a hot iron plate, or on embers. Sometimes oat-cake is fermented a little, which makes the cakes light and porous.