For muffins, wheaten flour is made with water, or milk, into a batter or dough. To a quarter of a peck of flour is usually added three quarters of a pint of yeast, four ounces of salt, and so much water (or milk) slightly warmed, as is sufficient to form a dough of rather a soft consistence. Small portions of the dough are then put into holes, previously made in a layer of flour, about two inches thick, placed on a board, and the whole is covered up with a blanket and suffered to stand near a fire, to cause the muffin dough to rise. When this has been effected, the small cakes will exhibit a semi-globular shape. They are then carefully transferred on the heated iron plate to be baked, and when the bottom of the muffin begins to acquire a brown colour, they are turned and baked on the opposite side. _Crumpets_ are made of a batter composed of flour, water (or milk), and a small quantity of yeast. To one pound of the best wheaten flour is usually added three table-spoonsful of yeast. A portion of the liquid paste, after having been suffered to rise, is poured on a heated iron plate, and quickly baked, like pancakes in a frying pan. Barley Bread. Barley, next to wheat, is the most profitable of the farinaceous grains, and when mixed with a small proportion of wheat flour, may be made into bread. Barley bread is not spongy, and feels heavier in the hand than wheaten bread. To remedy this defect in part, it is always best to set the _sponge_ with wheat flour only, for barley flour does not readily ferment with yeast, and adding the barley flour, when the dough is intended to be made. Bread made in this way requires to be kept a longer time in the oven than wheaten bread, and the heat of the oven should also be somewhat greater; but barley bread is sometimes made without the addition of wheaten flour. Suppose a bushel of barley to weigh fifty-two pounds and a half to be made into bread; let it be sent to the mill, and have the bran taken out, which, with what is lost in grinding and dressing, will probably reduce it to forty-four pounds. If the meal be kneaded into dough, with water, yeast, and salt, suffered to rise, and then divided into eight loaves, and thoroughly baked, they will weigh about sixty pounds, after drawn out of the oven, and left two hours to cool. Barley bread is eaten by many of the farmers and labourers in husbandry, also by the miners in Devonshire and Cornwall. Mixed Barley Bread.