A very good turnip bread may be made by the following process: Let the turnips be pared and boiled. When they are soft enough, for being mashed, the greater part of the water should be pressed out of them, and they should be mixed with an equal quantity in weight of wheat flour. The dough may then be made in the usual manner, with yeast, salt, and warm water. It will rise well in the trough, and after being kneaded, it may be formed into loaves, and put into the oven. It requires to be baked rather longer than ordinary bread, and when taken from the oven is equally light and white, rather sweeter, with a slight but not disagreeable taste of the turnip. After it has been allowed to stand twelve hours, this taste is scarcely perceptible, and the smell is totally lost, and after an interval of twenty-four hours, it cannot be known that it has turnips in its composition, although it has still a peculiar sweetish taste, but by no means unpalatable. It keeps for upwards of a week. Rice Bread. Rice, though one of the roughest and driest of farinaceous vegetables, is converted by the Americans into a very pleasant fermented bread. The process is as follows: The grain is first washed by pouring water upon it, then stirring it, and changing the water until it be sufficiently cleansed. The water is afterwards drawn off, and the rice, being sufficiently drained, is put, while yet damp, into a mortar, and beaten to powder; it is now completely dried, and passed through a common hair sieve. The flour, thus obtained, is generally kneaded with a small proportion of Indian corn meal, and boiled into a thickish consistence; or sometimes it is mixed with boiled potatoes, and a small quantity of leaven, or yeast, is added to the mass. When it has fermented, sufficiently, the dough is put into pans, and placed in an oven. The bread made by this process is light and wholesome, pleasing to the eye, and agreeable to the taste. But rice flour will make excellent bread, without the addition of either potatoes, or any kind of meal. Let a sufficient quantity of the flour be put into a kneading trough; and at the same time let a due proportion of water be boiled in a cauldron, into which throw a few handfuls of rice in grain, and boil it till it break. This forms a thick and viscous substance, which is poured upon the flour, and the whole kneaded with a mixture of salt and yeast; the dough is then covered with warm clothes, and left to rise. In the process of fermentation, this dough, firm at first, becomes liquid as soup, and seems quite incapable of being wrought by the hand. To obviate this inconvenience, the oven is heated while the dough is rising; and when it has attained a proper temperature, a tinned box is taken, furnished with a handle long enough to reach to the end of the oven; a little water is poured into this box, which is then filled with dough, and covered with cabbage leaves and a leaf of paper. The box is thus