ng heat.

RECEIPT 8.--Another way: Wheat meal, six quarts; molasses and yeast,
each a teacup full. Mould into loaves half the thickness you mean they
shall be after they are baked. Place them in the pans, in a temperature
which will cause a moderate fermentation. When risen enough, place them
in the oven. A strong heat is required.

RECEIPT 9.--Rye bread may be made in a similar way. It must, however, be
well kneaded, to secure an intimate mixture with the yeast. Does not
require quite so strong a heat as the former.

RECEIPT 10.--Oat meal bread may be prepared by mixing good kiln dried
oat meal, a little salt and warm water, and a spoonful of yeast. Beat
till it is quite smooth, and rather a thick batter; cover and let it
stand to rise; then bake it on a hot iron plate, or on a bake stove. Be
careful not to burn it.

RECEIPT 11.--Barley, or black bread, as it is called in Europe, makes a
wholesome article of food. It may be fermented or unfermented.

RECEIPT 12.--Corn bread is sometimes made thus: Six pints meal, four
pints water, one spoonful of salt; mix well, and bake in oblong rolls
two inches thick. Bake in a hot oven.

It should be added to this division of my subject, that in baking bread
sweet oil may be used (a vegetable oil) as a substitute for animal oil,
to prevent the bread from adhering too closely. Or you may sift a
quantity of Indian meal into the pans. If you use sweet, or olive oil,
be sure to get that which is not rancid. Much of the olive oil of the
shops is unfit to be used.

DIVISION II.--WHOLE GRAINS.

Some have maintained that since man is made to live on grain, fruits,
etc., and since the most perfect mastication is secured by the use of
uncooked grains, it is useless, and worse than useless, to resort to
cookery at all, especially the cookery of bread. I have mentioned Dr.
Schlemmer and his followers already as holding this opinion. Many of
these people confine themselves to the use of uncooked grains and
fruits. They do not cook their beans and peas. Nor can it be denied that
they enjoy thus far very good health.

Now, while I admit that man, as an individual, can get along very well
in this way, I am most fully persuaded that many kinds of farinaceous
food are improved by cookery. Of the potato, I have already,
incidentally, spoken. But are not wheat and corn, and many other grains,
as well as the potato, improved by cookery? A barrel of flour (one
hundred and ninety-six pounds)