630 Dr. guthrie on the Anfifeptic Regimen 
The very bread that our people make ufe ot has alfo 
acquired this acidity before it is judged wholefome, and 
adapted to their conftitutions, 
Dhe manner of making the Ruffian rye bread. 
In the morning they mix as much rye flour with 
warm milk, water, and a bafon full of grounds of quafs, 
or leaven, as will make a thin dough, and beat it up for 
half an hour with the chocolate flaff before defcribed ; 
this they fet in a warm place till night, then they add 
more meal by degrees, working it up at the fame time 
with the ftaff, until the dough becomes fliff. They then 
return it to its warm fituation until morning, at which 
time they throw in a proper quantity of fait, and work 
it with the hand into a proper confiftence for bread (they 
think the longer this laft operation is continued the 
better) then they place it before the fire until it rifes, 
when it is cut into loaves, and returned once more into 
the warm place where it before Rood, and kept there for 
an hour before the laft part of the procefs, the baking, 
which compleats it. 
For fea provifion they cut the fame four dough into 
bifcuits or rufk, and dry them in the oven. This, I am 
told by very intelligent fea officers, makes a moft ufeful 
and 
