Rub a pound of fresh butter (cut up) into three pounds of sifted flour; adding, by degrees, a pound of fine brown sugar, half an ounce of cloves ground or powdered, and sufficient West India molasses to wet the whole into a, stiff dough, mixing in at the last a small tea-spoonful of sal-aratus dissolved in tepid water. Roll the dough out into a sheet of paste, and cut out the cakes with a tin stamp, or with the edge of a tumbler. Put them in buttered pans, and bake them a quarter of an hour or more. They will continue good a long time, if kept dry, and are excellent to take to sea.