Take one pound of flour, and one pound of good firm butter; cut your butter into slices; roll it in thin sheets on some of your flour; wet up the rest with about a quarter of a pint of water; see that it is about as stiff as your batter; roll it to a thin sheet; cover it with your sheets of butter; double it in a three double; do the same five times; then double it up; lay it in the cold to use when you want it, keeping the air from it: you ought to make it before the sun rises, unless you have a cold place to make it in. The following is another method: - Take one pound of flour, and eight ounces of butter; rub the butter into the flour with your hand, and make it into a paste with water, to the consistence of very thick batter; roll out your paste thin; break eight ounces more butter into pieces of the size of a shilling, and put them in all parts of your paste; fold it up; and after standing a short time, roll it out again; when it has been rolled out three times, it is fit for use.