If the bread become dry before it is used, too large a quantity having been made at a time, wet the outside of the loaf by holding it for a minute under the pump, or dip it in water, and put it into a hot oven again, and rebake it, when it will be found quite fresh, and improved in taste by the double baking. If, on the other hand, the bread be stale, but the crust, instead of being dry, is soft and moist from having been kept in a damp place, or from the humidity of the air, put the loaf into the oven without wetting it, and after baking it again, it will be quite as good as it was at first. This is a fact not generally known, but which is well worthy of the attention of all housewives.

There is another advantage attending this process, namely, that if the first process or "ferment" should fail to rise, that will be the whole loss incurred. If the sponge does not rise well, the whole of the flour need not be lost, but that portion only which is mixed with the yeast; the remainder may be saved. If these two processes succeed, which with common care is unavoidable, nothing but the grossest carelessness can cause the last operation of kneading up the dough to fail.

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Brown Bread.-Brown bread is not only more palatable to those who are accustomed to eat it, but it is also more wholesome. Liebig, the celebrated chemist, says, that flour loses from one-fifth to one-sixth of its nutritious qualities by being deprived of the bran and pollard, which in the finer sorts of flour are sifted away. The bran and pollard contain those materials which are found to contribute to the growth of the bones; and it is now the general opinion of medical men who have studied the subject, that much of the delicate health, soft bones, and carious teeth of young persons, is in no small degree to be attributed to the want of those necessary ingredients in the food. The knowledge of this fact has undoubtedly led to the recently increased demand for brown bread. As a further recommendation to this very wholesome article of diet, it may also be mentioned, that it is more economical than white bread.

The very best and most wholesome bread is that which is made from flour of the best quality in the state in which it is sent home by the miller that is, without having been sifted. Unfortunately, dit is difficult to obtain this "meal" (as it is called) in towns, from the circumstance that bakers usually purchase their flour ready sifted. It may, however, sometimes be procured; but it is not always of good quality, and therefore will not produce good bread The writer has been in the habit of mixing pollard or bran, or both, with the white flour, and the bread so inade is always good, The proportions are about four pounds of flour (part of the twenty-one pounds before mentioned), and one gallon (strike measure) of pollard or bran. The latter is generally measured, and not weighed; it would, however, be easy to ascertain the weight of a gallon of pollard or bran. The brown bread is set exactly in the same manner as the white bread; but the former requires rather a larger proportion of the ferment than the latter. One pint, the quantity mentioned above, is quite sufficient to make twenty-one pounds of flour, and a gallon of pollard or bran, into bread.

The patent yeast may be purchased of the bakers, or of those persons who make it and supply the trade. As there is free quently a difficulty, especially in the coun try, of procuring it, a recipe is subjoined which may prove useful. It will, at all events, satisfy those who should feel inclined to use it, of the perfect wholesomeness of the materials of which it is composed.

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To make Patent Yeast. Boil two quarts of malt in five quarts of water for half an hour; then pour the whole on two ounces of hops, and when cool enough, strain and squeeze the liquor and set it to rise, by adding one pint of patent yeast (reserved for the purpose from the last quantity.i into which about two tablespoonfuls of flour have been stirred; or if you have mone of the patent yeast, take half a pint of good yeast, with one spoonful of flour. Cover the vessel with a sack, or something of the kind. If set over-night, it will be ready ted put in the cask in the morning. The whole The reason that bakers sell brown bread is then to be poured into the cask (which

dearer than white, is because it is made only in small quantities, and is therefore considered as 'fancy bread."

must not be quite full), and is ready for use as soon as made, but before using

the cask should be taken with both hands and shaken, until the liquor within is well frothed. The newer it is used the better; but it will keep a week or longer in winter. The quantity of this patent yeast required for three gallons of flour, is one pint, or rather less; consequently, the above-mentioned quantity will be sufficient for a sack of floured 3002202 .1

come into use in a proper state when the other is finished. A very little attention to the quantity of bread consumed in a family, and daily inspection of the stock will enable the housekeeper to judge of this with much accuracy.

The superior economy of bakers' bread is also urged by those who have not tried the experiment with both kinds for a sufHaving thus described the process of ficient length of time. Home-made bread, bread-making, we proceed, in the next to those who are unaccustomed to it, is place, to consider it in an economical considered "as good as cake," and as such point of view. It is essential that the flour is eaten at first in greater quantity, for it should be accurately weighed every time is well known that a change of food always the bread is made; and the bread, on its stimulates the appetite. If, however, the return from the oven, should also invaria-home-made bread be continued for five or riably be weighed. One gallon (seven six weeks, the novelty will then be worn pounds) of flour will produce from nine off, and a proper estimate can be formed and a-half to ten pounds of well-baked whether it is or is not economical. The bread; and so on in proportion. The best writer is satisfied that a person who makes flour will absorb most water; consequently, good bread after the process here described, the better and drier the flour is, the heavier or even after that in common use-who will the bread weigh. It will be as well to weighs first the flour, and then the bread let the cook and the baker know that you on its return from baking, and who takes are aware of these facts, and that the bread care that the latter is not cut too newis weighed as soon as it is cool. The will effectuate a saving of one-third in the bread may be kept on a hanging-shelf, usual expenses of this essential article of which preserves it from the attacks of mice food. and insects; or it may be kept in a wooden tub or earthen pan, covered with a cloth; but it is not advisable to exclude the air altogether. The cloth should be frequently dried and aired; the earthen pan or tub, also, should be washed occasionally, and dried thoroughly before it is again used for bread. The flour-bin should also be aired before putting into it fresh flour.

-The next point in the economy of bread is to take care that it is not eaten too new. Many persons consider home-made bread less saving than bakers' bread, giving as a reason, that the former is eaten newer than the latter. This is a clear admission of defective housewifery, either in the lady or her housekeeper, whose duty it is to see that the bread is kept a proper time before it is cut. Home-made bread should not be cut until it is at least twenty-four hours oldthirty-six hours would be better; and where economy is an object, no hot-buttered cakes should be allowed. As the bread is not eaten new, and as the process of making it occupies twenty-four hours,

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In conclusion, it may be observed, that the writer has never found any difficulty in teaching the process to her servants, or other persons; and that those who have once learned it, invariably prefer it, from its certainty of success, to the method usually practised. M. P. M.

"But how the poor sheep will shiver now!" exclaimed Ida.

"Ah, no!" replied her mother; "God it will be necessary to ascertain frequently gives to man the warm clothing, and toɓ what quantity of bread is left, in order that the shorn lamb He sends the soft summer another batch may be prepared, which will | air."

brerd youet **

THE WORK-TABLE FRIEND.

KNITTED BED QUILT, IN STRIPES.

To be knitted in stripes, and sewn together. Needles No. 12; Evans's Boar's Head Cotton

No. 0.

The Broad Stripe.

Cast on 67 stitches.

1st Row. K 3, Tf and K 2 + 5 times, K 1, P 2, K 4, P 2, K 2, Tf, K 2 +, K1, K2 +, K 9, K 2 +, K 1, K 2 +, Tf, K 2, P 2, K 4, P 2, K 1, K 2 +, Tf and K 2+

4 times, Tf, K 3.

10th Row. K 3, Tf and K 2 + 3 times, P 1, K 2, P 2, Tr, P 3, Tr, P 9, Tr, P 3, Tr, P 2, K 2, P 1, P 2 †, P 2, K 2, P 2, Tr, P 3, Tr, P 9, Tr, P 3, Tr, P 2, K 2, P1, P2, Tf and K 2 + twice, Tf, K 2

11th Row.-K 3, K 2 +, Tf and K 2 + twice, K 1, P 2, K 2, Tf, K 2 +, K 3, Tỉ, K 2, K 2+, K 1, K 2 +, K 2, Tf, K 3, K2+, Tf, K 2, P 2, K 4, P 2, K 2, T, K 2 +, K 3, Tf, K 2, K 2 +, K 1, K 2 +, K 2, Tf, K 3, K 2 +, Tf, K 2, P 2, P1, K 2, P 4, K 2, P 2, Tr,* P 2+, PK1, K2+, Tf and K 2 + twice, K 3. 1, P 2 +, P 3, K 1, P3, P 2+, P1, P 2+, Tr, P 2, K 2, P 4, K 2, P 1, P 2 +

2nd Row.-K 3, Tf and K 2 + 5 times,

Tf and K 2 + 4 times, Tf, K 3.

Tr, P4, P 2 +, Tr, P 2, K 2, P 1, P 2 +, Tf, K 2 +, Tf, K 4.

P 1, K 2, P 2, Tr, P 2+, P 4, Tr, P 1, 12th Row. K 4, Tf and K 2+ twice, P2+, K1, P2+, P 1, Tr, P4, P 2+, 3rd Row.-K 3, Tf and K 2 + 5 times, Tr, P 2, K 2, P4, K 2, P 2, Tr, P 2 +, K 1, P 2, K 2, Tf, K 2, P 2, K 2, Tf, KP 4, Tr, P 1, P 2+, P 1, P 2+, P1, 2+, K1, K2+, K 5, K 2 +, K 1, K 2+, Tf, K 2, P 2, K 2, Tf, K 2, P 2, K 1, K 2+, Tf and K 2 + 4 times, Tf, K 3. 4th Row.-K 3, K 2 +, Tf and K 2+ 4 times, P 1, K 2, P 2, Tr, P 1, Tr, P 2, K 2, P 2, Tr, P 2 +, P 1, P 2 +, P1, K 1, P1, P2, P1, P 2 +, Tr, P 2, K2, P 2, Tr, P 1, Tr, P 2, K 2, P 1, P 2+, Tf and K 2 + 4 times, K 3.

5th Row-K 2, K 2+, Tf and K 2 + 4 times, K 1, P 2, K 2, Tf, K 3, Tf, K 2, P 2, K 2, Tf, K 2 +, K 1, K 2+, K1, K 2 +, K 1, K 2 +, Tf, K 2, P 2, K 2, Tf, K 3, Tf, K 2, P 2, K 1, K 2 +, Tf,

K 24 times, K 2.

6th Row.-K 3, Tf and K 2 + 4 times,

P 1, K 2, P 2, Tr, P 5, Tr, P 2, K 2, P 2,
Tr, P 2 +, P 2 +, K1, P 2+, P 2 +
Tr, P 2, K 2, P 2, Tr, P 5, Tr, P 2, K2,

13th Row.-K 2, K 2+, Tf and K2+ twice, K 1, P 2, K 2, Tf, K 1, Tf, K 2, K 2+, K9, K 2+, K 2, Tf, K 1, Tf, K2, P2, K4, P 2, K 2, Tf, K 1, Tf, K 2, K 2 +, K9, K 2 +, K 2, Tf, K 1, Tf, K 2, P2, K1, K2+, Tf, K 2 +, Tf, K 2 +, Tf, K 2.

P 1, K 2, P 2, Tr, P 3, Tr, P 2, P 2+,
14th Row.-K 3, Tf and K 2 + twice,
P 3, K1, P 3, P 2+, P 2, Tr, P 3, Tr,
P2, K 2, P 4, K 2, P 2, Tr, P 3, Tr,
2, P 2+, P3, K1, P3, P 2+, P2, T
P3, Tr, P 2, K 2, P 1, P 2 +, Tf, K 2 +,

Tf, K 3.

K 1, P 2,* K 2, Tf, K 5, Tf, K 2, K2+,
15th Row.-K 3, Tf and K 2+ twice,
K 5, K2+, K2, Tf, K 5, Tf, K 2, P2,
K 2, P 4, repeat from * to *
then K 1, K

P1, P2+, Tf and K 2 + 3 times, Tf, K 3. 7th Row.-K 3, K 2 +, Tf and K 2 +2 +, Tf, K 2+, Tf, K 3. 3 times, K 1, P 2, K 2. Tf, K 7, Tf, K 2, P 1, K 2, P 2, Tr, P 2+, P 5, Tr, P 2 16th Row.-K 3, Tf and K 2 + twice, P 2, K 2, Tf, K 3+, K1, K 3+, T, KP2+, P1, K1, P1, P2+, P2, Tr,P 2, P 2, K 2, Tf, K 7, Tf, K 2, P 2, K 1,5, P 2+, Tr, P2, K 2,* P 4, K 2, repeat K 2+, Tf and K 2 + 3 times, K 3. from * to*; then P 1, P 2+, Tf, K 2+, Tf, K 3.

8th Row.-K 4, Tf and K 2 + 3 times, P 1, K 2, P 2, Tf, K 9, Tf, P 2, K 2, P 1,

P 2+, Tr, P3+, Tr, P 2+, P 1, K2,
P 2, Tr, P 9, Tr, P 2, K 2, P 1, P 2 +

Tf and K 2 + twice, Tf, K 4.

9th Row.-K 2, K 2 +, Tf and K 2

K1, P2, K 2, Tf, K 2 +, K 6, Tí, K 2 17th Row.-K 3, Tf and K 2 + twice, K 2+, K 1, K 2+, K 2, Tf, K 6, K2 ++, Tf, K 2, P2, K 4, P 2, repeat from to; then K 1, K 2 +, Tf, K 2 +, Th

* Tr means thread round, so as to make a stitch, as the thread is already forward in purling.

K 3.

18th Row-K 3, Tf and K 2 + twice,

22nd Row.-K 3, Tf and K 2+ twice, P1K 2, P 2, Tr, P 2+, P 6, Tr, P 2, P2, P3, P 2+, P 2, Tr, P 6, P 2+,4 Tr, P 2, K 2, P 4, K 2, repeat from * to; then P 1, P 2+, Tf, K 2 +, Tf, K 3.

23rd Row.-K 3, Tf, K 1, Tf, K 2+, Tf, K 2, P 2,* K 2, Tf, K 2 +, K 9, K 2 +, K 1, K 2 +, K 9, K 2 +, Tf, K 2, P 2,* K 4, P 2, repeat from * to *; K 2, Tf, K2+, Tf, K 1, Tf, K 3.

24th Row.-K 4, Tf and K 2+ twice, Tr, P 2, K 2, P 2, Tr, P 2+, P 1, P 2 35th Row.-K 2, K 2 +, Tf and K 2+ +, P 7, K 1, P 7, P 2 +, P 1, P 2+, 4 times,* Tf, K 2, P 2, K 1, K 2 +, K 2 Tr, P 2, K 2,* P 4, K 2, repeat from * to * ;+, K 1, P 2, K 2,* Tf, K 2 +, K 3, Tf, P2, Tf, K 2 + twice, Tf, K 4. K 2, K 2+, K 1, K 2 +, K 2, Tf, K 3, K 2+, repeat from * to *; then Tf and K 2 + 5 times, K 2.

27th Row.-K 3, Tf and K 2 + 4 times, 38th Row.-K 2, K 2 +, Tf and K 2+ TI, K 2, P 2,* K 2, Tf, K 2 +, K 11, K 4 times, Tr, P 2, K 2, P 4, K 2, P 2, Tr, 2+, Tf, K 2, P 2,* K 2, Tf, K 2, P 2,* P 3, Tr, P 2, P 2+, P 3, K 1, P 3, P 2 repeat from * to *; then K 2, Tf and K 2+, P 2, Tr, P 3, Tr, P 2, K 2, P 4, K 2, +4 times, Tf, K 3. P 2, Tf and K 2+ 5 times, K 2. 28th Row.-K 4, Tf and K 2 + 4 times, 39th Row.-K 2, K 2 +, Tf and K 2+ *Tf, P 2, K 2, P 2, Tr, P 2+, P 1, P 24 times, Tf, K 2, P 2, K 4, P 2, K 2, Tf,

K 5, Tf, K 2, K 2+, K 5, K 2 +, K 2, Tf, K 5, Tf, K 2, P 2, K 4, P 2, K 2, Tf and K 25 times, K 2.

P 2, Tf and K 2 +5 times, K 2.

44th Row.-K 2, K 2+, Tf and K 2+ 4 times, Tr, P 2, K 2, P4, K 2, P 2, Tr P 5, Tr, P2, P 2+, P 3, K 1, P3, P2 40th Row. K 2, K 2 +, Tf and K 2++, P 2, Tr, P 5, Tr, P 2, K 2, P 4, K 2 4 times, Tf, P 2, K 2, P 4, K 2, P 2, Tr, P2+, P 5, Tr, P2, P 2+, P 1, K1, P 1, P 2+, P 2, Tr, P 5, P 2+, Tr, P 2, K 2, P4, K 2, P 2, Tfand K2 + 5 times, K 2. 41st Row.-K 2, K2+, Tf and K 2 + 4 times, Tf, K 2, P2, K4, P 2, K 2, Tf, K 2+, K 6, K 2, K 2+, K 1, K 2+, K 2, Tf, K 6, K 2+, Tf, K 2, P 2, K4, P2, K 2, Tf and K 2+ 5 times, K 2.

42nd Row.-K 2, K 2+, Tf and K 2 +4 times, Tr, P 2, K 2, P 4, K 2, P 2, Tr, P 1, Tr, P 2, P 2+, P 5, P 2+, K 1, P2, P 5, P 2+, P 2, Tr, P 1, Tr, P 2, K 2, P 4, K 2, P 2, Tf and K 2 + 5 times, K 2.

45th Row. K 2, K 2+, Tf and K 2+ 4 times, Tf, K 2, P 2, K 4, P 2, K 2, T K 2+, K 5, TE, K 2, K 2+, K5, K2 +, K 2, Tf, K 5, K 2 +, Tf, K 2, P2, K 4, P 2, K 2, Tf and K 2 + 5 times, K 2.1

46th Row. K 2, K 2+, Tf and K 2+ 4 times, Tr, P 2, K 2, P 4, K 2, P2, T, P2+, P 6, Tr, P 2, P 2+, P 3, P. 24, P 2, Tr, P 6, P 2+, Tr, P 2, K 2, P 4, K 2, P 2, Tf and K 2 + 5 times, K 2.

47th Row.-K 2, K 2+, Tf and K 2+ 4 times, Tf, K 2, P2, K 4, P 2, K2, T K 2+, K 9, K 2 +, K 1, K 2+, K K 2+, T, K 2, P 2, K 4, P2, K2, T and K 2 + 5 times, K 2.

43rd Row.-K 2, K 2+, Tf and K 2+ 4 times, Tf, K 2, P 2, K 4, P 2, K 2, Tf, 48th Row. K 2, K 2+, Tf and K2+ K 3, Tf, K 2, K 2+, K 3, K 2 +, K 1, 4 times, Tr, P2, K 2, P4, K2, P2, Tr K 2+, K 3, K 2+, K 2, Tf, K 3, Tf, K P 2+, P1, P2+, P7, K7 1P7, P82 2, P 2, K 4, P 2, K 2, Tf and K 2 + 5+, P1, P2+, Tr, P 2, K 2, P4, K 2, times, K 2. P 2, Tf and K 2 + 5 times, K-2:01 br