To make 1 sack of flour with a full sponge, take 1 to 1½ gallons of barm, about 10 gallons of water of the proper temperature with 2 lbs. of salt dissolved in it; make all into a nice-sized sponge. When ready add 6 gallons of water of proper temperature, and 1¼ lb. of salt, and make it into dough. Care should always be taken to keep the barm clear of grease and churned milk, especially if the milk is sour. There are a great many substitutes for wheat-flour bread, some of which I will enumerate; but I do not think it needful to give the recipes for them, as the recipes and formulæ I have given are evidently those most popular in the English, Scotch, and Irish bakehouses. Among the many substitutes for wheat bread are the following: bread corn, rice bread, potato bread; bread made of roots, ragwort bread, turnip bread, apple bread, meslin bread, salep bread, Debreczen bread, oat and barley bread. The Norwegians, we are informed, make bread of barley and oatmeal baked between two stones; this bread is said to improve by age, and may be kept for as long as thirty or forty years. At their great festivals the Norwegians use the oldest bread, and it is not unusual at the baptism of infants to have bread made at the time of the baptism of their grandfathers. 5.--Home-made Whole Meal Bread. Take 1 stone of wheat meal (granulated is best); put your flour in the basin or mixing bowl, and make a hole in the centre of the meal: dissolve 2 ozs. of yeast in a gill and a half of water, about 90° Fahr.; pour the yeast and water into the hole, and mix in as much of the meal as will make a soft batter; cover it up, and when it is ready (which you will know by its having a nice cauliflower top), add 2½ ozs. of salt, and sufficient water, at a temperature of say 80° Fahr., and mix all lightly into a nice mellow dough; put it past, with a cover over it, till you see it commence to rise; then divide it into the sizes required and place in tins to prove; bake in a moderate oven. Wheat meals, and brown or second flours, do not require so much working, either in the sponge or with the hands, in making it into dough, as do the flours of a finer quality. 6.--Whole Meal Bread. (_For Master Bakers, as generally used in the Trade._) When setting your ordinary sponges at night for fine bread, dissolve 2½ ozs. of yeast and 2½ ozs. of salt in 1½ gallons of water, about 4° to 6° Fahr., under whatever heat at which you may be setting your fine sponges (according to the nature of the meal you are using); take as much whole meal flour as will make this quantity of water into a weak sponge, and in the morning, when it is ready, give it half a gallon of water off same heat as your fine sponges, with 5 ozs. of salt, and make all lightly into a dough so that there is no “scrape” about it, and work off in the same way as your ordinary bread. 7.--Unfermented, or Diet Bread.