heads always bearing a higher price than others, as will be seen
by the periodical lists in the journals.

RICE BREAD.

1720. INGREDIENTS.--To every lb. of rice allow 4 lbs. of wheat flour,
nearly 3 tablespoonfuls of yeast, 1/4 oz. of salt. _Mode_.--Boil the
rice in water until it is quite tender; pour off the water, and put the
rice, before it is cold, to the flour. Mix these well together with the
yeast, salt, and sufficient warm water to make the whole into a smooth
dough; let it rise by the side of the fire, then form it into loaves,
and bake them from 1-1/2 to 2 hours, according to their size. If the
rice is boiled in milk instead of water, it makes very delicious bread
or cakes. When boiled in this manner, it may be mixed with the flour
without straining the liquid from it. _Time_.--1-1/2 to 2 hours.

INDIAN-CORN-FLOUR BREAD.

1721. INGREDIENTS.--To 4 lbs. of flour allow 2 lbs. of Indian-corn
flour, 2 tablespoonfuls of yeast, 3 pints of warm water, 1/4 oz. of
salt. _Mode_.--Mix the two flours well together, with the salt; make a
hole in the centre, and stir the yeast up well with 1/2 pint of the warm
water; put this into the middle of the flour, and mix enough of it with
the yeast to make a thin batter; throw a little flour over the surface
of this batter, cover the whole with a thick cloth, and set it to rise
in a warm place. When the batter has nicely risen, work the whole to a
nice smooth dough, adding the water as required; knead it well, and
mould the dough into loaves; let them rise for nearly 1/2 hour, then put
them into a well-heated oven. If made into 2 loaves, they will require
from 1-1/2 to 2 hours baking.

_Time_.--1-1/2 to 2 hours.

[Illustration: MAIZE PLANT.]

[Illustration: EAR OF MAIZE.]

MAIZE.--Next to wheat and rice, maize is the grain most used in
the nourishment of man. In Asia, Africa, and America, it is the
principal daily food of a large portion of the population,
especially of the colonists. In some of the provinces of France,
too, it is consumed in large quantities. There are eight
varieties of the maize; the most productive is the maize of
Cusco. The flour of maize is yellow, and it contains an oily
matter, which, when fresh, gives it an agreeable flavour and
odour; but the action of the air on it soon develops rancidity.
If carried any distance, it should be stored away in air-tight
vessels. An excellent soup is prepared w