USES TO WHICH [Chap. 



be unacquainted with my opinions regarding the 

 advantages of making bread at home. That 

 book, and this along with it, cost but eight shil- 

 lings ; to that, therefore, for the inducements to 

 make bread at home, and for instructions in the 

 process, I refer the reader. Knowing how to make 

 bread with wheat-flour, we have now to learn how 

 corn-flour is to be made into bread. The meal 

 and the flour of the corn is not so adhesive as that 

 of the ivheat, and still less so than that of the rye. 

 Flour from these, if made into unleavened cakes, 

 will be nearly as hard as a board, as we see in 

 the case oi sea-biscuit. The corn-flour, if made 

 up and baked thus, would crack or crumble, o., 

 at least, easily break, and would be, and is in 

 cakes, easily masticated. This quality pre- 

 vents it, when used alone, from making a firm 

 loaf; and it is, therefore, to be, in the making 

 of leavened bread, mixed with the flour of ivheat 

 or of rye. The proportions depend upon cir- 

 cumstances; and they are, of corn-flour, from 

 two-eighths to six-eighths, which latter, an 

 American correspondent assures me, is the pro- 

 portion of corn-flour, used with rye-flour, in 

 New England. In Long Island, they, I believe, 

 generally use half rye and half corn-flour. I 

 now use one thirdr of corn-flour; and, this 

 might, I dare say, be changed^ for one half, with 

 increased goodness of the bread ; but, it takes 



