long ground.

If great pains is not taken to have the grain clean when ground, it
needs to be passed through a coarse sieve, that all foreign bodies may
be carefully separated. The hulls of corn, and especially the husks of
oats and buckwheat, should also be separated in some way. In no case,
however, should meal be bolted. Good health requires that we eat the
innutritious and coarser parts as well as the finer.

RECEIPT 1.--Take a sufficient quantity of good, recent wheat meal;[25]
wet it well, but not too soft, with pure water; form it into thin cakes,
and bake it as hard as the teeth will bear. Remember, however, that the
saliva aids the teeth greatly, especially when you masticate your food
slowly. The cakes should be very thin--the thinner the better. Many,
however, prefer them an inch thick, or even more.

RECEIPT 2.--Oat meal prepared in the same manner. Procure what is called
the Scotch kiln dried oat meal, if you can. No matter if it is
manufactured in New England, if it is well done.

RECEIPT 3.--Indian meal cakes, otherwise called hoe cakes, or Johnny
cakes, are next in point of value to bread made of wheat and oats. They
are most healthy, however, in cold weather.

RECEIPT 4.--Rye cakes come next. Warm instead of cold water is often
used to wet all the above. Some even choose to scald the meal. Fancy may
be indulged in this particular, only you must remember that warm water
in warm weather may soon give rise, if the mass stands long, to a degree
of fermentation, which, for the best bread, should be avoided.

RECEIPT 5.--Barley meal bread comes next in order in the unleavened
series. In regard to this species of bread, however, I do not speak from
experience, but from report.

RECEIPT 6.--Of millet bread I know still less. Cakes made of it, as
above, must certainly be wholesome.

RECEIPT 7.--Buckwheat cakes are last in the series of the best breads.
The meal is always too fine, and hence makes heavy bread, except when
hot. Few use it without fermentation.

Unleavened bread may be made as above, of all the various kinds of
grain, finely ground; but it is apt to be heavy, whereas, when made
properly, of coarse meal, it is only firm, never heavy; that is, it
never has a lead-like appearance. They may make and use it who have iron
stomachs.

SECTION B.--_Bread of the second order._

This consists essentially of mixtures of the various coarse meals. True
it is, that made or mixed food is objectionab