one third rye, and one third flour, made according to the directions
for flour bread. When Indian is used, it should be salted, and
scalded, before the other meal is put in. A mixture of other grains is
economical when flour is high.

_Dyspepsia Bread_.--The American Farmer publishes the following
receipt for making bread, which has proved highly salutary to persons
afflicted with that complaint, viz:--Three quarts unbolted wheat meal;
one quart soft water, warm, but not hot; one gill of fresh yeast; one
gill of molasses, or not, as may suit the taste; one tea-spoonful of
saleratus.

This will make two loaves, and should remain in the oven at least
one hour; and when taken out, placed where they will cool gradually.
Dyspepsia crackers can be made with unbolted flour, water and
saleratus.

_To make Rice Bread_.--Boil a pint of rice soft; add a pint of leaven;
then, three quarts of the flour; put it to rise in a tin or earthen
vessel until it has risen sufficiently; divide it into three parts;
then bake it as other bread, and you will have three large loaves.

Heating ovens must be regulated by experience and observation.
There is a difference in wood in giving out heat; there is a great
difference in the construction of ovens; and when an oven is extremely
cold, either on account of the weather, or want of use, it must be
heated more. Economical people heat ovens with pine wood, fagots,
brush, and such light stuff. If you have none but hard wood, you must
remember that it makes very hot coals, and therefore less of it will
answer. A smart fire for an hour and a half is a general rule for