Three good sized potatoes, boiled, and mashed fine while hot, two quarts of patato water, one pint of sweet milk, one cupful of fresh yeast, one tablespoonful of fresh lard, and the same of salt, two tablespoonfuls of white sugar. Peel the potatoes, and wash them clean, put them on to boil in cold water; when done, mash them fine and put them through the colander with the potato water; when cooled down to blood warmth, stir in the flour as thick as for griddle cakes, add the yeast and sugar, beat well ten minutes, cover lightly if the weather is warm, more closely in winter, and set to rise over night in a warm place. In the morning, before mixing the bread, be very particular to have the bread sponge and flour warm. In winter I always warm my flour in the oven, and set the bread sponge in a pan of hot water, stirring it so as not to scald it. Bread will rise much quicker if this rule is observed. The real secret of bread-making is, not to get it chilled, and have it rise as soon as possible. Having your sponge and flour ready, add the shortening and salt to the flour, working them in. The question of quantity of flour is a delicate one; it requires judgment and experience. Various brands of flour are so unequal with respect to the quantity of gluten they contain, that it is impossible to give any invariable rule on this subject. The safest way is to add the flour gradually. Be careful not to get your bread too stiff, I have seen some, when mixing bread, put in so much flour at one time that it be-•came stiff and hard like a bullet. This spoils it Bread should be mixed thoroughly, and the flour put in gradually. The next uule to be observed is to work in all the flour you are coiner to use, in the first mixing. When you make out your bread into loaves, no flour should be used, as, if thoroughly worked in the first mixing, it will be smooth and will not stick. The safest way is to add the flour in gradually, and when you have it in manageable shape, take it out of the bread-dish, lay it on the moulding-board and knead half an hour without stopping. After kneading, take a hash-chopper and chop or gash the whole mess-, double it together, and again use the chopper; continue this for fifteen minutes, by which time the air-bubbles will all have been opened, and the dough in a proper condition to rise. Form it into one large ball, place it in a bread-pan, well floured, and press the fist down in the center; cover with bread-blanket and towel, and place behind the stove to rise, taking care it is not in a draught of cold air. When light, turn it out on the moulding board and divide it into loaves; work and chop each a few minutes until a smooth loaf is formed, put into well greased pans, and let it rise till light; prick each loaf with a fork, and place in a well heated oven. The oven should be hot enough to form a crust on the bread as soon as possible when first it goes in, and moderate towards the last. Bake three-quarters of an hour, and when done, wrap in a bread-cloth, placing the loaves against the moulding-board, on the back of the table until cool, when put into tin or wooden boxes; keep the bread towels around each loaf.