ur ounces of salt are dissolved in three quarts of
water, and mixed with a pint of yeast. This mixture is poured into a
cavity made in a peck of second flour, placed in a large pan or trough.
When properly kneaded and fermented, it is divided into pieces of a
certain weight, and baked. Sometimes, in farm houses, a portion of rice
flour, boiled potatoes, or rye meal, is mixed with the flour, previous
to kneading the dough. The rye and rice serve to bind the bread, but the
potatoes render it light and spongy.--Or, for a larger quantity, put a
bushel of flour into a trough, two thirds wheat and one of rye. Mix a
quart of yeast with nine quarts of warm water, and work it into the
flour till it becomes tough. Leave it to rise about an hour; and as soon
as it rises, add a pound of salt, and as much warm water as before.
Work it well, and cover it with flannel. Make the loaves a quarter of an
hour before the oven is ready; and if they weigh five pounds each, they
will require to be baked two hours and a half.

HUNG BEEF. Make a strong brine with bay salt, common salt, and
saltpetre, and put in ribs of beef for nine days. Then dry it, or smoke
it in a chimney. Or rub the meat with salt and saltpetre, and repeat it
for a fortnight, and dry it in wood smoke.

HUNGARY WATER. To one pint of highly rectified spirits of wine, put an
ounce of the oil of rosemary, and two drams of the essence of ambergris.
Shake the bottle well several times, and let the cork remain out
twenty-four hours. Shake it daily for a whole month, and then put the
water into small bottles for use.

HUNTER'S BEEF. To a round of beef that weighs twenty-five pounds, allow
three ounces of saltpetre, three ounces of the coarsest sugar, an ounce
of cloves, half an ounce of allspice, a nutmeg, and three handfuls of
common salt, all in the finest powder. The beef should hang two or three
days; then rub the above mixture well into it, and turn and rub it every
day for two or three weeks. The bone must be taken out first. When to be
dressed, dip it into cold water, to take off the loose spice; bind it up
tight with tape, and put it into a pan with a tea-cupful of water at the
bottom. Cover the top of the meat with shred suet, and the pan with a
brown crust and paper, and bake it five or six hours. When cold, take
off the paste and tape. The gravy is very fine, and a little of it is a
great improvement to any kind of hash or soup. Both the gravy and the
meat will