Bread from rye alone is not, we believe, eaten in this country, though in many parts of the north of Europe it is the ordinary diet of the people; a mixture of rye and wheat, however, forms excellent bread, and is very sweet and nutritious. To make the bread, knead together equal parts of wheat and rye flour, with a sufficient quantity of yeast, salt, and warm water; it should be covered up warm to ferment and prove, divided into loaves, and baked in the usual way. A mixture of rice with rye makes good bread, in the proportion of 15 pounds of rice to 60 pounds of rye. It is to be fermented with yeast, etc. kneaded, formed into loaves, and baked in the usual way: the product will be at the least 120 lbs. of bread.

Maize, or Indian Corn Bread. - Some authorities inform us that one half maize, and one-half barley, with a leaven of wheat flour, of one-fifth of the total weight, form a bread that is extensively eaten in the United States of America and in many parts of Europe; but that a superior bread is made with an equal quantity of wheat flour and maize. The late Mr. William Cobbett (to whom this country is indebted for the successful culture of a species of Indian corn,) directs the bread to be made of only one-third maize to two-thirds of wheat or rye flour. " Set your sponge," he says, " with the wheat flour only. As soon as you have done that, put the water (warm in cold weather and cold in hot weather) to the corn flour, and mix the flour up with the water, and there let it be for the present. When the wheat sponge has risen, and has fallen again, take the wetted-up corn flour and work it in with the wheat sponge, and with the dry wheat flour that has been round the sponge. Let the whole remain fermenting together for about half an hour, and then make up the loaves, and put them in the oven."