To a peck of pease flour, and a like quantity of oatmeal, previously well mixed, by passing the two flours through a sieve, add three or four ounces of salt; knead into a stiff mass with warm water; roll out into thin cakes; and bake in an oven. In some parts of Lancashire and Scotland, this kind of bread is made into flattened rolls, and they are usually baked in an iron pot

Chestnut Bread - is made from horse-chestnuts, which are seldom or never used for food in this country, though their nutritious qualities are well known to the people in the southern parts of Europe, particularly in some districts of Italy, and in the island of Corsica, where it is the chief and almost the whole of the food of the peasantry. To make this bread, take a peck of horse-chestnuts; peel the skins off them; let them be bruised into a paste; dilute the mass with water, which destroys their astnngency, and then strain them through a sieve; a milky liquor is thus separated, which on standing deposits a fine white powder; this, on being dried and ground into flour, is found to be without smell or flavour. It is then made up, sometimes by itself, and not unfrequently with an equal portion of wheat flour, into a paste, with warm milk and a little salt, and when baked makes a very eatable bread.