always ready and dry. Early in the morning, take out half of the wood,
and spread the remainder over the oven, in such a way as it will take
fire easily; light a few sticks in the fire, and put them in; when it
burns well, turn the wood about, and occasionally add more till it is
all in; when it is burnt to coals, stir them about well with a
long-handled shovel made for the purpose.

When it looks bright on the top and sides, it is hot enough; let the
coals lay all over the bottom till near the time of putting in the
bread, when draw them to the mouth, as it is apt to get cool the
quickest. If you have biscuit to bake, put some of the coals on one side
near the front, as they require a quick heat, and should be put in
immediately after the coals are taken out; they will bake in fifteen or
twenty minutes.

When all the coals are taken out, if the bottom of the oven sparkles, it
is very hot, and should wait a few minutes; but if not, you may put in
the bread first, and then the pies; if you have a plain rice pudding to
bake, it should be put in the middle of the front, and have two or three
shovels of coals put round it, if the oven is rather cool. Close the
oven with a wooden stopper made to fit it; after they have been in a few
minutes, see that they do not brown too fast; if so, keep the stopper
down a little while. Pies made of green fruit will bake in
three-quarters of an hour; but if the fruit has been stewed, half an
hour will be long enough.

Rusk, or rolls, take about half an hour to bake in a brick oven; if you
should have to open the oven very often before the bread is done, put in
a few shovels of coals and shut it up.