other respect, as
in the directions just given. As the dough will _soften_ in the rising,
it should be made quite firm at first, or it will be too lithe by the
time it is ready for the oven.

[Illustration: ITALIAN MILLET.]

_Time_.--To be left to rise an hour the first time, 3/4 hour the second
time; to be baked from 1 to 1-1/4 hour, or baked in one loaf from 1-1/2
to 2 hours.

ITALIAN MILLET, or Great Indian Millet, is cultivated in Egypt
and Nubia, where it is called _dhourra_, and is used as human
food, as well as for the fermentation of beer. It will grow on
poor soils, and is extremely productive. It has been introduced
into Italy, where they make a coarse bread from it; and it is
also employed in pastry and puddings: they also use it for
feeding horses and domestic fowls. It is the largest variety,
growing to the height of six feet; but it requires a warm
climate, and will not ripen in this country. A yellow variety,
called Golden Millet, is sold in the grocers' shops, for making
puddings, and is very delicate and wholesome.

TO MAKE A PECK OF GOOD BREAD.

1719. INGREDIENTS.--3 lbs. of potatoes, 6 pints of cold water, 1/2 pint
of good yeast, a peck of flour, 2 oz. of salt.

_Mode_.--Peel and boil the potatoes; beat them to a cream while warm;
then add 1 pint of cold water, strain through a colander, and add to it
1/2 pint of good yeast, which should have been put in water over-night,
to take off its bitterness. Stir all well together with a wooden spoon,
and pour the mixture into the centre of the flour; mix it to the
substance of cream, cover it over closely, and let it remain near the
fire for an hour; then add the 5 pints of water, milk-warm, with 2 oz.
of salt; pour this in, and mix the whole to a nice light dough. Let it
remain for about 2 hours; then make it into 7 loaves, and bake for about
1-1/2 hour in a good oven. When baked, the bread should weigh nearly 20
lbs.

_Time_.--About 1-1/2 hour.

THE RED VARIETIES OF WHEAT are generally hardier and more easily
grown than the white sorts, and, although of less value to the
miller, they are fully more profitable to the grower, in
consequence of the better crops which they produce. Another
advantage the red wheats possess is their comparative immunity
from the attacks of mildew and fly. The best English wheat comes
from the counties of Kent and Essex; the qualities under these