t meal, three pounds; rice, well boiled, one pound--wet with the
water in which the rice is boiled.

I wish to say here, once for all, that any kind of bread may be salted,
if you will _have_ salt, except the patented bread mentioned in the
beginning of the next section, which is salted in the process. Molasses
in small quantity may also be added, if preferred.

SECTION C.--_Bread of the third kind._

Of this there are several kinds. Those which are made by a simple
effervescence, provided the residuum is not injurious, are best, and
shall accordingly be placed first in order. Next will follow various
kinds of bread made by the ordinary process of fermentation, salting,
etc.

RECEIPT 1.--Wheat meal, seven pounds; carbonate of soda or saleratus[26]
three quarters of an ounce to one ounce; water, two and three quarter
pints; muriatic acid, 420 to 560 drops. Mix the soda with the meal as
intimately as possible, by means of a wooden spoon or stick. Then mix
the acid and water, and add it slowly to the mass, stirring it
constantly. Make three loaves of it, and bake it in a quick oven.

RECEIPT 2.--Wheat meal, one pound; sesquicarbonate of soda, forty
grains; muriatic acid, fifty drops; cold water, half a pint, or a
sufficient quantity. Mix in the same way, and with the same caution, as
in Receipt 1. Make one loaf of it, and bake in a quick oven.[27]

RECEIPT 3.--Wheat meal, one quart; cream of tartar, two tea-spoonfuls;
saleratus, one tea-spoonful; and two and a half teacups full of milk.
Mix well, and bake thirty minutes. If the meal is fresh, as it ought to
be, the milk may be omitted.

RECEIPT 4.--Coarse rye meal, Indian meal, and oat meal, may be formed
into bread in nearly a similar manner. So, in fact, may fine meal and
all sorts of mixtures.

RECEIPT 5.--Professor Silliman more than intimates, that carbonic acid
gas _might_ be made to inflate bread, without either an effervescence or
a fermentation. The plan is, to force carbonic acid, by some means or
other, into the mass of dough, or, as bakers call it, the sponge. I do
not know that the experiment has yet been made.

RECEIPT 6.--Coarse Indian meal may be formed into small, rather thin
loaves, and prepared and baked as in Receipt 3.

Let us now proceed to common fermented bread:

RECEIPT 7.--Wheat meal, six pounds; good yeast, a teacup full; and a
sufficient quantity of pure water. Knead thoroughly. Bake it in small
loaves, unless you have a very stro