with two of rye; others like one-third rye and two of Indian, others prefer it half and half.

If you use the largest proportion of rye meal, make your dough stiff, so that it will mould into loaves; when it is twothirds Indian, it should be softer and baked in deep earthen or tin pans after the following rules.

Take four quarts of sifted Indian meal: put it into a glazed earthen pan, sprinkle over it a table-spoonful of fine salt; pour over it about two quarts of boiling water, stir and work it till every part of the meal is thoroughly wet; Indian meal absorbs a greater quantity of water. When it is about milk-warm, work in two quarts of rye meal, half a pint of lively yeast, mixed with a pint of warm water; add more warm water if needed. Work the mixture well with your hands: it should be stiff, but not firm as flour dough. Have ready a large, deep, well buttered pan; put in the dough, and smooth the top by putting your hand in warm water, and then patting down the loaf. Set this to rise in a warm place in the winter; in the summer it should not be put by the fire. When it begins to crack on the top, which will usually be in about an hour or an hour and a half, put it into a well heated oven, and bake it three or four hours. It is better to let it stand in the oven all night, unless the weather is warm. Indian meal requires to be well cooked. The loaf will weigh between seven and eight pounds.

Another method is as follows:-Sift two quarts of rye, and two quarts of Indian meal, and mix them well together. Boil three pints of milk; pour it boiling hot upon the meal; add two tea-spoonfuls of salt, and stir the whole very hard. Let it stand till it becomes of only a lukewarm heat, and then stir in half a pint of good fresh yeast; if from the brewery and quite fresh, a smaller quantity will suffice. Knead the mixture into a stiff dough, and set it to rise in a pan. Cover it with a thick cloth that has been previously warmed, and set it near the fire. When it is quite light, and has cracked all over the top, make it into two loaves, put them into a moderate oven, and bake them two hours and a half.

TO MAKE EXCELLENT BREAD WITHOUT YEAST.-Scald about two handfuls of Indian meal, into which put a little salt, and as much cold water as will make it rather warmer than new milk; then stir in wheat flour, till it is as thick as a family pudding, and set it down by the fire to rise. In about half an hour it geneally grows thin; you may sprinkle a little fresh flour or the top, and mind to turn the pot round, that it may not bake to side of it. In three or four hours, if you mind the above ections, it will rise and ferment as if you had set it

with hop yeast; when it does, make it up in soft dough, flour a pan, put in your bread, set it before the fire, covered up, turn it round to make it equally warm, and in about half an hour it will be light enough to bake. It suits best to bake in a Dutch oven, as it should be put into the oven as soon as it is light.

COMMON YEAST.-Put a large handful of hops into two quarts of boiling water, which must then be set on the fire again, and boiled twenty minutes with the hops. Have ready in a pan three pints of sifted flour; strain the liquid, and pour half of it on the flour. Let the other half stand till it becomes cool, and then mix it gradually into the pan with the flour, &c. Then stir into it half a pint of good strong yeast, fresh from the brewery if possible; if not, use some that was left of the last making. You may increase the strength by stirring into your yeast before you bottle it, four or five large tea-spoonfuls of brown sugar, or as many table-spoonfuls of molasses.

Put it into clean bottles, and cork them loosely till the fermentation is over. Next morning put in the corks tightly, and set the bottles in a cold place. When you are going to bottle the yeast it will be an improvement to place two or three raisins at the bottom of each bottle. It is best to make yeast very frequently; as, with every precaution, it will scarcely keep good a week, even cold in weather.

PREPARATIONS FOR THE SICK.

CHICKEN JELLY.-Take a large chicken, cut it up into very small pieces, bruise the bones, and put the whole into a stone jar with a cover that will make it water tight. Set the jar in a large kettle of boiling water, and keep it boiling for three hours. Then strain off the liquid, and season it slightly with salt, pepper, and mace; or with loaf-sugar and lemon juice, according to the taste of the person for whom it is intended.

Return the fragments of the chicken to the jar, and set it again in a kettle of boiling water. You will find that you can collect nearly as much jelly by the second boiling. This jelly may be made of an old fowl.

BREAD JELLY.-Measure a quart of boiling water, and set it away to get cold. Take one-third of a six cent loaf of bread, slice it, pare off the crust, and toast the crumb nicely of a light

brown. Then put it into the boiled water, set it on hot coals in a covered pan, and boil it gently, till you find by putting some in a spoon to cool, that the liquid has become a jelly. Strain it through a thin cloth, and set it away for use. When it is to be taken, warm a tea-cupful, sweeten it with sugar, and add a little grated lemon-peel.

ARROW ROOT JELLY.-Mix three table-spoonfuls of arrow root powder in a tea-cup of water till quite smooth; cover it, and let it stand a quarter of an hour. Put the yellow peel of a lemon into a skillet with a pint of water, and let it boil till reduced to one half. Then take out the lemon-peel, and pour in the dissolved arrow-root, (while the water is still boiling); add sufficient white sugar to sweeten it well, and let it boil together for five or six minutes.

PANADA. Boil some pieces of stale bread in a sufficient quantity of cold water to cover them, with a little cinnamon, lemonpeel, and caraways: when the bread is quite soft, press out all the water, and beat up the bread with a small piece of butter, a little milk, and sugar to the taste; a little spice may be added.

SAGO. Let it soak for an hour in cold water, to take off the earthy taste; pour that off, and wash it well; then add more water, and simmer gently until the berries are clear, with lemon peel and spice. Add wine and sugar according to taste, and boil all up together.

TAPIOCA JELLY.-Take four table-spoonfuls of tapioca-rinse it thoroughly, then soak it five hours, in cold water enough to cover it. Set a pint of cold water on the fire-when it boils, mash and stir up the tapioca that is in water, and mix it with the boiling water. Let the whole simmer gently, with a stick of cinnamon or mace. When thick and clear, mix a couple of table-spoonfuls of white sugar, with half a table-spoonful of lemon-juice, and half a glass of white wine-stir it into the jellyif not sweet enough, add more sugar, and turn the jelly into cups.

CALVES' FEET BROTH.-Boil three feet in four quarts of water, with a little salt; it should boil up first, and then simmer, till the liquor is wasted one-half: strain and put it by. This may be warmed, (the fat having been taken off,) a tea-cupful at a time, with either white or port wine, and is very nourishing for an invalid.

Or, The feet may be boiled with two ounces of lean veal, the same of beef, a slice or two of bread, a blade or two of mace, a little salt and nutmeg, in about four quarts of water: when well boiled, strain it, and take off the fat.

FLAX-SEED LEMONADE.-To a large table-spoonful of flax-seed allow a tumbler and a half of cold water. Boil them together till the liquid becomes very sticky. Then strain it hot over a quarter of a pound of pulverised sugar candy, and an ounce of pulverised gum arabic. Stir till quite dissolved, and squeeze into it the juice of a lemon.

This mixture has frequently been found an efficacious remedy for a cold; taking a wine-glass of it as often as the cough is troublesome.

COCOA.-Put into a sauce-pan two ounces of good cocoa (the chocolate nut before it is ground) and one quart of water. Cover it, and as soon as it has come to a boil, set it on coals by the side of the fire, to simmer for an hour or more. Take it hot

with dry toast.

BARLEY WATER.-Wash clean some barley, (either pearl or common,) and to two ounces of barley allow a quart of water. Put it into a sauce-pan, adding, if you choose, an equal quantity of stoned raisins; or some lemon-peel and sugar; or some liquorice root cut up. Let it boil slowly till the liquid is reduced one half. Then strain it off, and sweeten it.

GROUND RICE MILK.-Mix in a bowl two table-spoonfuls of ground rice, with sufficient milk to make a thin batter. Then stir it gradually into a pint of milk and boil it with sugar, lemon-peel, or nutmeg.

BEEF TEA.-Cut a pound of the lean of fresh juicy beef into small thin slices, and sprinkle them with a very little salt. Put the meat into a wide-mouthed glass or stone jar closely corked, and set it in a kettle or pan of water, which must be made to boil, and kept boiling hard round the jar for an hour or more. Then take out the jar and strain the essence of the beef into a bowl. Chicken tea may be made in the same manner.

MUTTON BROTH.-Cut off all the fat from a loin of mutton, and to each pound of the lean allow a quart of water. Season it with a little salt and some shred parsley, and put in some large pieces of the crust of bread. Boil it slowly for two or three hours, skimming it carefully. Beef, veal, or chicken broth may be made in the same manner. Vegetables may be added if approved. Also barley or rice.

VEGETABLE SOUP.-Take a white onion, a turnip, a pared po tatoe, and a head of celery, or a large tea spoonful of celery seed. Put the vegetables whole into a quart of water, adding a little salt, and boil it slowly till reduced to a pint. Make a slice of nice toast; lay it in the bottom of a bowl, and strain the soup over it.

WINE WHEY.-Stir into a pint of boiling milk a couple of glasses of wine. Let it boil a minute, then take it from the fire, and let it remain till the curd has settled; then turn off the whey, and sweeten it with white sugar.

TOAST WATER.-Pare the crust off a thin slice of stale bread, toast it brown upon both sides, doing it equally and slowly, that it may harden without being burnt; put it into a jug, and pour upon it boiling water; cover the jug with a saucer, and set it in a cool place.

RICE GRUEL.-Put a large spoonful of unground rice into six gills of boiling water, with a stick of cinnamon or mace. Strain it when boiled soft, and add half a pint of new milk; put in a tea-spoonful of salt, and boil it a few minutes longer. If you wish to make the gruel of rice flour, mix a table-spoonful of it, smoothly, with three of cold water, and stir it into a quart of boiling water. Let it boil five or six minutes, stirring it constantly. Season it with salt, a little butter, and add, if you like, nutmeg and white sugar.

WATER GRUEL.-Mix a couple of table-spoonfuls of Indian meal with one of wheat flour, and sufficient cold water to make a thick batter. If the gruel is liked thick, stir it into a pint of boiling water-if liked thin, more water will be necessary. Season the gruel with salt, and let it boil six or eight minutes, stirring it frequently-then take it from the fire, put in a piece of butter, of the size of a walnut, and pepper to the taste. Turn it on toasted bread, cut in small pieces.

CAUDLE. Make rice or water gruel, as above-then strain it, and add half a wine glass of ale, wine, or brandy. Sweeten it with loaf sugar, and grate in a little nutmeg.

MOLASSES POSSET.-Put into a saucepan a pint of the best West India molasses, a tea-spoonful of powdered white ginger, and a quarter of a pound of fresh butter. Set it on hot coals, and simmer it slowly for half an hour, stirring it frequently. Do not let it come to a boil. Then stir in the juice of two lemons, or two table-spoonfuls of vinegar; cover the pan, and