Sift and mix together 1 1/2 qts rye meal, 1/2 qt white flour, 1 level tablesp salt, and 1/2 tablesp caraway seed. Make a hollow in center of flour and pour in 1 cake fresh compressed yeast dissolved in 1 qt lukewarm milk and water mixed, and 1 level tablesp melted lard. Stir in a little bit of the surrounding flour to make a soft sponge, cover, and set in a warm place to rise. At the end of 1 or 2 hours it will be light. Then work into the sponge the rest of the surrounding flour, using a big wooden spoon, and work about 10 minutes, then cover and again put away in a warm place to rise, which will take from 2 to 3 hours, when it should double in bulk. Turn out on mixing board, sprinkle with white flour, and knead into loaves, kneading each loaf about 10 minutes. Put each loaf into greased pans, cover with a clean cloth, and let rise again. When light put into a moderately hot oven and turn bread every 10 minutes for the first 1/2 hour (three times), so that it will raise even. After the first 1/2 hour increase the heat some. After the loaves have baked 1 hour, take them out of the pans and put them on the bare oven shelves, and bake 1/2 hour longer. This will make a nice brown crust all around. When done wrap in a clean cloth, and lean against something until cold. When compressed yeast is not on hand, 1/2 cake dry yeast may be used by starting the sponge the day before.- [Mrs. G., Wis.