Receipt 2.—Oat meal prepared in the same manner. Procure what is called the Scotch kiln dried oat meal, if you can. No matter if it is manufactured in New England, if it is well done.
Receipt 3.—Indian meal cakes, otherwise called hoe cakes, or Johnny cakes, are next in point of value to bread made of wheat and oats. They are most healthy, however, in cold weather.
Receipt 4.—Rye cakes come next. Warm instead of cold water is often used to wet all the above. Some even choose to scald the meal. Fancy may be indulged in this particular, only you must remember that warm water in warm weather may soon give rise, if the mass stands long, to a degree of fermentation, which, for the best bread, should be avoided.
Receipt 5.—Barley meal bread comes next in order in the unleavened series. In regard to this species of bread, however, I do not speak from experience, but from report.
Receipt 6.—Of millet bread I know still less. Cakes made of it, as above, must certainly be wholesome.
Receipt 7.—Buckwheat cakes are last in the series of the best breads. The meal is always too fine, and hence makes heavy bread, except when hot. Few use it without fermentation.
Unleavened bread may be made as above, of all the various kinds of grain, finely ground; but it is apt to be heavy, whereas, when made properly, of coarse meal, it is only firm, never heavy; that is, it never has a lead-like appearance. They may make and use it who have iron stomachs.
Section B.—Bread of the second order.
This consists essentially of mixtures of the various coarse meals. True it is, that made or mixed food is objectionable; but the union of one farinaceous substance with another to form bread, can hardly be considered a mixture. It is, essentially, the addition of farina to farina, with some change in the proportion of the gluten and other properties.
Receipt 1.—Wheat meal and Indian, in about the proportion of two parts of wheat to one of Indian.