le; but the union of one
farinaceous substance with another to form bread, can hardly be
considered a mixture. It is, essentially, the addition of farina to
farina, with some change in the proportion of the gluten and other
properties.

RECEIPT 1.--Wheat meal and Indian, in about the proportion of two parts
of wheat to one of Indian.

RECEIPT 2.--Wheat meal and oat meal, about equal parts.

RECEIPT 3.--Wheat meal and Indian, equal parts.

RECEIPT 4.--Wheat meal and rye meal; two parts, quarts, or pounds of the
former to one of the latter.

RECEIPT 5.--Rye and Indian, equal parts of each.

RECEIPT 6.--Rye, two thirds; Indian, one third.

RECEIPT 7.--Wheat meal and rice. Three quarts of wheat meal to one pint
of good clean rice, boiled till it is soft.

RECEIPT 8.--Three parts of wheat meal to one of Indian.

RECEIPT 9.--Four parts of wheat to one of Indian.

The proportion of the ingredients above may be varied to a great extent.
I have inserted some of the best. The following are _irregulars_, but
may as well be mentioned here as any where.

RECEIPT 10.--Two quarts of wheat meal to one pound of well boiled ripe
beans, made soft by pounding or otherwise.

RECEIPT 11.--Seven pounds of wheat meal and two and a half pounds of
good, mealy, and well boiled and pounded potatoes.

RECEIPT 12.--Equal parts of coarse meal from rye, barley, and buckwheat.
This is chiefly used in Westphalia.

RECEIPT 13.--Seven parts of wheat meal (as in Receipt 11), with two
pounds of split peas boiled to a soup, and used to wet the flour.

RECEIPT 14.--Wheat meal and apples, in the proportion of about three of
the former (some use two) to one of the latter. The apples must be first
pared and cored, and stewed or baked. See my "Young Housekeeper,"
seventh edition, page 396.

RECEIPT 15.--Wheat meal and boiled chestnuts; three quarts of the former
to one of the latter.

RECEIPT 16.--Wheat meal, four quarts, and one quart of well boiled and
pounded marrow squash.

RECEIPT 17.--Wheat, corn, or barley meal; three quarts to one quart of
powdered comfrey root. This is inserted from the testimony of Rev. E.
Rich, of Troy, N. H.

RECEIPT 18.--Wheat meal, three pounds, to one pound of pounded corn,
boiled and pounded green. This is the most doubtful form which has yet
been mentioned.

RECEIPT 19.--Receipt 7 describes rice bread. Bell, in his work on Diet
and Regimen, says the best and most economical rice bread is made thus:
Whea