cool place. If the bread is sour before you mould it out, mix a heaped
tea-spoonful of salaeratus in a little water, spread out the bread on the
board, dust a little flour on it, and spread the salaeratus and water
over, and work it well through. This quite takes away the sour taste,
but if the bread is made of good lively yeast, it seldom requires it;
let it rise in the pans about half an hour. Many persons that make their
own bread, are in the constant practice of using salaeratus, putting in
the rising for six loaves a heaped tea-spoonful, dissolved in a little
warm water; in this there is no disadvantage, and it insures sweet
bread, and will also answer in making rolls or light cakes.

Common sized loaves will bake in an hour in the brick oven. If they slip
easily in the pans, and, upon breaking a little piece from the side, it
rises from the pressure of the finger, it is done; but if it should not
rise, put it back again; when the bread is taken out of the oven, wrap
it in a cloth till quite cold.

You should have a large tin vessel with holes in the top, to keep
bread in; in this way, it will be moist at the end of the week in
cool weather.

Coarse brown flour or middlings makes very sweet light bread, by putting
in scalded corn meal, say, to two loaves, half a pint, and is also good
to use for breakfast made as buckwheat cakes.


Directions for Heating a Brick Oven, &c.

It is very important to have good oven wood split fine, and the oven
filled with it as soon as the baking is out; by this precaution it is