Lay on the table a part of the dough from the trough; divide it up into pound and a half pieces each and mold them into balls as soon as they are weighed; flatten them down to a third of their thickness, and range them two inches apart in boxes previously bestrewn with flour. When a box is full sprinkle the balls lightly with flour, cover them hermetically by laying another box of the same size on top; fill this one the same as the first, and cover in a similar manner, and continue this process until there are sufficient of them. Over the last box set an empty one and let raise for twenty to twenty-five minutes; take the first ones molded, and with the hands roll and pull them out in a way to give them a cylindrical shape, twenty-two inches long: lay these on a bed of Indian meal previously spread over one end of the table, and leave them there for a few moments - sufficient time to allow the meal to adhere to the dough. Range in a box a long piece of coarse linen, the right end extending up two inches against the side of the box; lay on this piece of linen, against this side, one of the rolls of dough', putting the side the meal is on at the bottom; raise the linen on the left side of the paste in such a manner as to form it into a fold parallel to the roll of dough, to serve as a support, so that the dough when rising does not flatten out, but stands up vertically, which helps to give the bread its round shape.

Roll out another roll of dough to form a second roll, the same as the first; lay it in the meal, and then range it on the piece of linen, against the first roll; raise the linen to form a fourth fold to maintain the third roll of dough, and continue the same until the box is full. Cover it hermetically, laying another box on top, and fill it up the same way; when all the balls have been rolled out let them rest for one hour and a half to two hours, according to the temperature and season, or until they rise to a third of their original size. Now take the thin covered board, as explained in bread-making utensils, in the right hand and insert it sideways on the right of the first roll of molded dough, between the fold of linen and the dough; at the same time, with the left hand, take the end of linen on the left of the dough, and hold it so that the dough can be rolled over on this board; transport this roll of paste, and turn it over on the peel; score four slanting incisions at once on its back, using for this the tip of a small knife, and set it into the oven; continue the operation until all the jockos are in the oven, then close it up for fifteen minutes; at the expiration of this time the jockos should be baked.

Begin taking out the first ones put in, and continue according to the order they were placed in the oven until all are removed.