Add a pint and a nalf of good ale yeast (from pale malt, if possible) to a bushel of the very best white flour; let the yeast lie all night in water, then pour off the water quite clear; make two gallons of water just milk warm, and mix your water, yeast, and two ounces of salt well together for about a quarter of an hour. Strain the whole, and mix up your dough as light as possible, letting it lie in the trough an hour, to rise; next roll it with your hand, pulling it into little pieces about the size of a large walnut. These must be rolled out thin with a rolling-pin, in a good deal of flour, and If covered immediately with a piece of flannel, they will rise to a proper thickness; but if too large or una]], dough must bo added accordingly, or taken away; meanwhile, the dough must be also covered with flannel. Next begin baking; and when laid en the iron watch carefully, and when one side changes colour, turn the other, taking care that they do not burn or become discoloured. Be careful also that the iron does not get too hot. In order to bake muffins properly, you ought to have a place built as if a copper was to be set; but instead of copper, a piece of iron must be put over the top, fixed in form like the bottom of an iron pot, underneath which a coal fire is kindled when required. Toast the muffins crisp on both sides with a fork; pull them open with your hand, and they will be like a honeycomb; lay in as much butter as you intend, then clap them together, and set by the fire; turn them once, that both sides may be buttered alike. When quite done, cut them across with a knife; but if you use a knife either to spread or divide them, they will be as heavy as lead. Some kind of flour will soak up more water than another; when this occurs, add water; or if too moist, add flour; for the dough must be as light as possible.