Make a sponge at night of one pint of warm water, two cups of white flour, half a cup of yeast, and half a teaspoon-ful of salt. In the morning, when light, add half a cup of Indian meal, the same of nice brown or white sugar, and an even teaspoonful of saleratus dissolved in a spoonful or two of boiling water. Scatter in gradually as much Graham flour as you can stir, and then put the dough into the pan. Let it rise till very light. This rule will make one good-sized loaf. It is not best to make much Graham bread at once in a small family, as it is not so good when stale, and cannot, like white bread, be made into puddings when dry. In making the sponge, you can take part milk, if you prefer, and less white flour, so as to have more Graham flour in the bread. Some persons prefer molasses to sugar; but the bread is rather more delicate if sugar is used. If you use potato-yeast, the rule for which is given in this book, you can set the sponge in the morning, in warm weather, and the bread will be ready for the oven in a few hours.