Take one or two quarts, according to the size of the family, put it into cold water and after stirring it well, let it settle, then pour off the water, and add more, in the proportion of three quarts to a quart of wheat. Let it stand over night, and the next day boil it very moderately two or three hours in a tin pail set into a kettle of boiling water. If it becomes too thick, add more water. The evaporation is more rapid at some times than at others. It should be not quite as thick as hasty pudding. Take it up in dishes wet in cold water. To brown it for breakfast, grease a tin or dripping pan, turn the wheat out of the dish upon it, and set it into the stove oven. It will become heated through, and handsomely browned in half an hour or forty minutes, and many people like it thus, better than when it is first boiled. Either way it is very nutritious and healthful.