es had become almost entirely incorporated with the water. With
this potatoe-gruel the flour was mixed up, no water being required,
unless by chance I had not enough of the mixture to moisten my flour
sufficiently. The same process of kneading, fermenting with barm, &c.,
is pursued with the dough, as with other bread. In baking, it turns of a
bright light brown, and is lighter than bread made after the common
process, and therefore I consider the knowledge of it serviceable to the
emigrant's family.

SALT RISING.

This is a barm much used by the Yanky settlers; but though the bread is
decidedly whiter, and prettier to look at, than that raised in any other
way, the peculiar flavour it imparts to the bread renders it highly
disagreeable to some persons. Another disadvantage is, the difficulty of
fermenting this barm in the winter season, as it requires a temperature
which is very difficult to preserve in a Canadian winter day. Moreover,
after the barm has once reached its height, unless immediately made use
of, it sinks, and rises again no more: careful people, of course, who
know this peculiarity, are on the watch, being aware of the ill
consequences of heavy bread, or having no bread but bannocks in the
house.

As near as I can recollect, the salt-rising is made as follows:--For a
small baking of two or three loaves, or one large bake-kettle-loaf,
(about the size of a London peck loaf,) take about a pint of moderately
warm water, (a pleasant heat to the hand,) and stir into the jug or pot
containing it as much flour as will make a good batter, not too thick;
add to this half a tea-spoon of salt, not more, and set the vessel in a
pan of moderately warm water, within a little distance of the fire, or
in the sun: the water that surrounds the pot in which your rising is,
must never be allowed to cool much be low the original heat, more warm
water being added (in the pan, not to the barm) till the whole is in an
active state of fermentation, which will be from six to eight hours,
when the dough must be mixed with it, and as much warm water or milk as
you require. Knead the mass till it is tough, and does not stick to the
board. Make up your loaf or loaves, and keep them warmly covered near
the fire till they rise: they must be baked directly this second rising
takes place. Those that bake what I term a _shanty loaf_, in an iron
bake-pot, or kettle, placed on the hot embers, set the dough to rise
over a very few embers, o