Take a peck of oatmeal and an ounce of salt; stir them up into a stiff paste with warm water; roll it out into thin cakes, and bake in an oven, or over the embers. The Scotch peasantry live chiefly on this bread, though in some cottages they cause it to undergo a fermentation by sour leaven, which renders it more spongy and easy of digestion. Dr. R. Pierson has recommended the following as a good and economical bread: To a peck of oatmeal add the same quantity of seconds flour, and half a peck of potatoes skinned and mashed; knead up into a dough with yeast, salt, and warm milk; make up into loaves, and bake in the usual way. Equal quantities of oatmeal and rice flour made up the same as the foregoing in other respects, is stated to be very palatable, and must of course be very wholesome.