Take a peck of potatoes (about eight pounds) and boil them with their skins on - then mash them in the seasoning tub, add two or three quarts of water, about the same quantity of patent yeast (as directed to be prepared, page 136), and three or four pounds of flour; stir together well, and cover the mixture up close with a sack, and let it stand from six to twelve hours, when it will have become what is called ferment. Then empty a sack of second flour into the trough - some sift it in - and take a little less than one quarter of the sack of flour, and pin or block it up to one end of the trough with the pin-board. Then bring the seasoning tub with the ferment in it to the trough, pour in a sufficient quantity of warm water - in summer, cold - stir up the mixture with the hands, and mash any lumps of potatoes (fruit) that may be in - next, strain it through a sieve for the purpose of separating the skins of the potatoes; then pour the mixture liquor into the flour which had been previously pinned or blocked up at one end of the trough, and mix it well into the flour with the hands - sprinkle a little flour over the top, and let it stand five or six hours, during which time the sponge will have risen twice. The first rising is suffered to break and go down. In about an hour or so, according to the heat of the bakehouse, the sponge rises a second time, and just as it is about again to break, or when the air escapes by the bursting of the bubbles, a sufficient quantity of water (about three pailsful) to make up the batch is poured into the sponge from the seasoning tub, the water having dissolved in it previously about four pounds of salt and eight ounces of what is called stuff - (some use more than a pound or sixteen ounces of stuff). The liquor ought to be well mixed with the sponge; which being done, the pin-board is taken away, and the whole of the flour is well worked up into one mass, which is blocked up by the pin-board to one end, and left about an hour in summer, and two hours in winter, to prove; the vacant part of the trough is then sprinkled with flour to prevent the dough from sticking, the pin-board is knocked out, and the dough is pitched out of the trough on to the lid of the opposite trough, when it is cut into masses and weighed - technically scaled off. These masses are then moulded into shape and put aside in a regular manner, to be finally moulded into loaves, taking care to mould those first which were first scaled off. Previous to the moulding, the oven must be well swabbed out, or cleaned with the swabber or scuttle, and the up-sets chalked to prevent the bread sticking to them. They are then placed at the back and on each side of the oven by means of the peel; the long loaves, or the quartern and half-quartern bricks, are put into the oven, packed together as close as possible - the common round bread is also packed close - but the cottage bread must be placed separately, each loaf by itself, or it will not be crusted all round. After placing the loaves in the oven, or, as the bakers say, setting the batch, which requires a good hand to do properly, an up-set is placed in front of it. The potatoes for the next ferment are put into a tin or iron kettle, generally round, but sometimes in the form of a fish-kettle, and placed in the oven to boil. When the potatoes are done, and while they are hot, the ferment for the next batch must be mixed. Twenty-four hours elapse from the mixing the ferment to the time when the bread is taken out of the oven.