An equal quantity in bulk of tartaric acid, carbonate of soda, and ground rice or cornflour. Mix thoroughly, and rub through a wire sieve. One teaspoonful to be used to each pound of dry ingredients used in your cake, pudding, etc.

The most primitive of bread is still made and eaten by young travellers and colonists remote from civilisation.

Apropos of which bread, I have seen a letter from the Transvaal, in which the writer says: - 'We all know plum-duff (minus the plums) is better 1000 miles off than on the table, and rosterkook of mealie meal is a thing to contemplate - something to dwell upon, when so heavy that G - took one in his hand and wanted to know if anyone wanted a dog killed: he knew he could brain him with it, leave alone the choking. For anyone suffering from indigestion, I could recommend our fare. It would be kill or cure!' Transvaal rosterkook would seem to be even worse than Australian damper; but I have been assured by another traveller that if made of wheat-meal, with a small quantity of sheep's-tail fat or dripping, the rosterkook, i.e., gridiron cake, is not to be despised. It is also good cooked on hot stones.