Four quarts of Indian meal sifted. - A large half pint of wheat Hour. - A heaping table-spoonful of salt. - Half a pint of strong fresh yeast. - A quart of warm water. - Sift into a large deep pan, the Indian meal and the wheat flour; mixing them well. Make a hole in the centre. The water must he warm, but not hot. Mix it with the yeast, and pour them into the hole in the midst of the meal. Take a spoon, and with it mix into the liquid enough of the surrounding meal to make a thin batter, which you must stir till it is quite smooth, and free from lumps. Then strew a handful of wheat flour over the surface, scattering it thinly, so as to cover the whole. Warm a clean cloth, and lay it folded over the top of the pan. Then set it in a warm place to rise, nearer the fire in winter than in summer. When it is quite light, and has risen so that the flour on the surface is cracked, strew on the salt, and begin to form the whole mass into a dough; commencing round the hole that contains the batter, and adding, gradually, suflicient lukewarm water (which you must have ready for the purpose) to mix it of the proper consistence. When the whole is completely mixed, and the batter in the centre is thoroughly incorporated with the dough, knead it hard for at least half an hour. Then, having formed the dough into a round lump in the middle of the pan, strew a little more flour thinly over it. Cover it, and set it again in a warm place for half an hour. Then flour your paste-board, divide the dough equally, and make it into two loaves. Have the oven ready. Put in the loaves directly, and bake them about two hours or more. Indian meal requires always more baking than wheat. When you take them out, it is well to wrap each loaf in a clean, coarse towel, previously sprinkled with sold water; and rolled up damp till the bread is baked. Having thus wrapped up the loaves, stand them cm end to cool slowly. The damp cloths will prevent the crust from hardening too much while the loaves are cooling.

All Indian bread, and every sort of Indian cake is best when quite fresh.

Excellent bread may be made of equal proportions of wheat, rye flour, and Indian; or of three parts wheat and one part Indian. All bread should be kept closely secluded from the air, wrapped in cloths, and put away in boxes or baskets with tightly-fitting lids.

Should you find the dough sour, (either from the heat of the weather, or from standing too long,) you may recover it, by dissolving in a little lukewarm water, a tea-spoonful of pearlash, sal-eratus, or soda. Sprinkle this water all over the dough. Then knead it in, so that it may be dispersed throughout. Then put it into the oven as soon as possible; first tasting the dough, to discover if the sourness is entirely removed. If not, mix in a little more pearlash, and then taste it again. Take care not to put too much of any of these alkaline substances, lest they communicate a disagreeable, soapy taste to the bread.

When you buy corn meal, it will keep better if the whole is sifted as soon as you get it. Avoid buying much at a time, unless you can keep it in a very cool place. When sour it is unfit to eat.