Take one heaping pint bowlful of rye meal, two of Indian, one cup of yeast, one of molasses, one spoonful of salt, one teaspoonful saleratus. Mix with warm water, as thick as hasty-pudding. Lard the dish in which it is to be baked, and then turn in the mixture; let it rise two hours, and bake in a slow oven four hours.

Brown Bread, No. 2

Very nice. Three cups of Indian meal, three of rye, one half of molasses, one spoonful of salt, one teaspoonful of saleratus; wet with one quart and a fourth of milk. Steam five or six hours. This will make enough to fill a two quart pan.

Brown Bread, No. 3

Nice. One pint of sour milk, half a cup of molasses, one teaspoonful saleratus, one tablespoonful salt, half Indian and half rye meal enough to make a stiff batter; lard the baking-tin well, and turn in the mixture. Steam five hours. I will say here that you cannot steam brown bread too much; but do not steam it less than five hours.