ge at the other end of the
apartment,--and the Aerated Bread is made.

1683. It may be added, that it is a good plan to change one's baker from
time to time, and so secure a change in the quality of the bread that is
eaten.

1684. MIXED BREADS.--Rye bread is hard of digestion, and requires longer
and slower baking than wheaten bread. It is better when made with leaven
of wheaten flour rather than yeast, and turns out lighter. It should not
be eaten till two days old. It will keep a long time.

1685. A good bread may be made by mixing rye-flour, wheat-flour, and
rice-paste in equal proportions; also by mixing rye, wheat, and barley.
In Norway, it is said that they only bake their barley broad once a
year, such is its "keeping" quality.

1686. Indian-corn flour mixed with wheat-flour (half with half) makes a
nice bread; but it is not considered very digestible, though it keeps
well.

1687. Rice cannot be made into bread, nor can potatoes; but one-third
potato flour to three-fourths wheaten flour makes a tolerably good loaf.

1688. A very good bread, better than the ordinary sort, and of a
delicious flavour, is said to be produced by adopting the following
recipe:--Take ten parts of wheat-flour, five parts of potato-flour, one
part of rice-paste; knead together, add the yeast, and bake as usual.
This is, of course, cheaper than wheaten bread.

1689. Flour, when freshly ground, is too glutinous to make good bread,
and should therefore not be used immediately, but should be kept dry for
a few weeks, and stirred occasionally, until it becomes dry, and
crumbles easily between the fingers.

1690. Flour should be perfectly dry before being used for bread or
cakes; if at all damp, the preparation is sure to be heavy. Before
mixing it with the other ingredients, it is a good plan to place it for
an hour or two before the fire, until it feels warm and dry.

1691. Yeast from home-brewed beer is generally preferred to any other:
it is very bitter, and, on that account, should be well washed, and put
away until the thick mass settles. If it still continues bitter, the
process should be repeated; and, before being used, all the water
floating at the top must be poured off. German yeast is now very much
used, and should be moistened, and thoroughly mixed with the milk or
water with which the bread is to be made.

1692. The following observations are extracted from a valuable work on
Bread-making, [Footnote: "The English Brea