An expeditious and simple method of making bread for a small family is as follows: - Take half a bushel of flour; put all this flour excepting about four pounds into a tub or pan, and in winter place it before the fire to warm. Mix six ounces or half a pound of powdered salt with the flour - but it would be better to work the salt in with the dough. Then take a pint of good fresh yeast, and well mix it with a sufficient quantity of blood-warm water. Make a deep hole in the middle of the flour; - pour the water and yeast gradually into the hole of the flour, mixing the water and flour with your hands till both become well incorporated. Cover this mixture up, and place it near the fire till it has well risen, that is to say, fermented. Then work the other flour into it with your fist?, till it becomes a nice, smooth, tough dough. Make this dough into loaves, and bake in an oven properly heated: if too hot, your bread will be burnt outside, and not done inside. It will take from an hour and a half to two hours in baking,. but the bread should always remain in the oven half an hour after it has become brown; or, as it is technically called, it will not be soaked through. This is a method we have known to be used with success in many families, though not aware that it ever has been published before.

For large bakings, the following method is best: - The common way is to put the flour into a trough, tub, or pan, sufficiently large to permit its swelling to three times the size it at present occupies. Make a deep hole in the middle of the flour. For half a bushel of flour take a pint of thick fresh yeast - that is, yeast not frothy - mix it with about a pint of soft water made blood-warm. The water must not be hot. Then gently mix with the yeast and water as much flour as will bring it to the consistence of a thick or stiff batter - pour this mixture into the hole in the flour, and cover it by sprinkling it over with flour - lay over it a flannel or sack, and in cold weather place it near, not too near, the fire. This is called laying the sponge. When the sponge - or this mixture of water, yeast, and flour - has risen enough to crack the dry flour by which it was covered, sprinkle over the top six ounces of' salt - (more or less to suit the taste): mind, the time when the salt is applied is of great importance. We have seen directions in which we are told to mix the salt with the water and yeast. The effect of this would be to prevent fermentation, or, in other words, to prevent the sponge from rising. After the salt is sprinkled over the sponge, work it with the rest of the flour, and add from time to time warm water (not hot) till the whole is sufficiently moistened; that is, scarcely as moist as pie-crust. The degree of moistness, however, which the mixture ought to possess can only be taught by experience - when the water is mixed with the composition, then work it well by pushing your fists into it - then rolling it out with your hands - folding it up again - kneading it again with your fists, till it is completely mixed, and formed into a stiff, tough, smooth substance, which is called dough - great care must be taken, that your dough be not too moist on the one hand, and on the other that every particle of flour be thoroughly incorporated. Form your dough into a lump like a large dumpling, again cover it up, and keep it warm to rise or ferment. After it has been rising about twenty minutes, or half an hour, make the dough into loaves, first having shaken a little flour over the board to prevent sticking. The loaves may be made up in tin moulds, or if it be desired to make it into loaves to be baked without the use of moulds, divide the dough into equal parts, according to the size you wish to have your loaves - make each part into the form of a dumpling, and lay one dumpling, if we may so speak, upon another - then, the oven being properly heated, by means of an instrument called a peel, a sort of wooden shovel, put in your loaves, and immediately shut the door as close as possible. A good deal of nicety is required in properly placing the loaves in the oven - they must be put pretty closely together. The bread will take from an hour and a-half to two hours to bake properly.

Brown or Bid Bread is made of flour from which the coarsest flake bran only is removed. This bread is made as in the preceding directions. By boiling a pound and a-quarter of bran in a gallon of the water in which the bread is made, and then straining it, there will be an increase of one-sixth more than if mixed with plain water.