Have the kettles as clean and as bright as they can be made, and let the water be free from all impurities; boil it over a bright, clear fire, and, when it boils briskly, add the tea, which should, one minute previous, be slightly steeped in boiling water, in a perfectly covered vessel. Let it remain on the fire one minute, covering the kettle with a clean pan, bottom upwards, or a close-fitting cover with a very small hole in it; then remove it, and stand it near the fire five minutes before serving. TO MAKE BREAD IN THE “SHIRAS OVEN”--THE PORTABLE FIELD OVEN FURNISHED BY THE SUBSISTENCE DEPARTMENT. It generally happens that every regiment numbers among its men one or more bakers; but fearing this may not be universally the case, I add a receipt written by a practical baker--Frank M. Lockwood, of the 23d regiment New York volunteers--whose bread has been frequently praised by the general commanding the division, as well as many other officers to whose notice it has been brought. When on hand for distribution, any regiment can obtain three “Shiras ovens” on requisition to the chief of the commissariat, which will be found amply sufficient to do the baking for 900 men. These ovens are very simple, and can be quickly placed and easily removed. The furniture and utensils necessary for kneading, &c., are: one dough-trough and cover; one pin board; one peel, or wooden spade; one sieve; one brush, short handled; two common knives, large size; two large camp kettles; one yeast tub; two wooden pails; and one stove, which can be made in the ground sufficiently convenient to answer the purpose. Of course a tent or hut must be erected, wherein to work and keep the sponge warm. To produce good bread requires good yeast, without which all efforts are in vain. To effect this, your tubs must be faultlessly clean and well scalded, and all your tins and kettles carefully scoured and free from grease, using them, in fact, for nothing else. TO MAKE YEAST. Fill your kettle three-fourths full of clean, clear water; place it over a brisk fire, and, when it boils, add three good handsful of hops; then put into your yeast tub four pounds of flour, and strain into it, from the kettle, enough of the hot “hop-water” to make a paste, working it until it is perfectly free from lumps. By this time the hops in the kettle will be sufficiently boiled, and must be strained into the yeast tub and stirred with a wooden paddle until thoroughly amalgamated. Let it stand until it cools a little--about blood heat--and add three pints of cracked malt and two quarts of stock yeast, mixing it all well together to prevent any lumps remaining, and setting it away in some quiet, warm place, where it will remain undisturbed for fifteen hours; then it must be strained before using. Care must be taken _always_ to keep enough on hand for stock for the next making. TO MAKE BREAD.