Boil three ounces hops in six quarts water, down to two quarts. Strain it, and while boiling hot, stir in wheat or rye meal to a batter. When milk-warm, add half a pint of good yeast, and let it stand till very light - about three hours. Then work in sifted Indian meal till it is stiff dough. Roll out and cut it in cakes three inches by two, half an inch thick. Lay these cakes on a smooth board, floured; prick them with a fork, and place them in a dry store room, exposed to sun and air. Turn them every day. They will be dry in a fortnight. When dry, put them into a coarse, cotton bag, and hang them in a cool, dry place. They will keep a year. Two will raise a peck of flour. Break them into a pint of milk-warm water, and stir in a spoonful of flour the evening before you bake; then set it in a moderately warm place till morning.

Bread made at home is not only more palatable, but far more economical. A stove will bake with little expense of fuel, and the flour used for a family will cost one-third less than bread bought. You are sure too, that good flour is used, and that your bread contains no alum, ammonia, or sulphate of zinc, which it is said bakers put in to make their bread light and white. Baker's bread is nearly tasteless, dries directly, and can not be as nutritious as bread baked at home.

Ladies keeping house in the city ought to make their own bread as well as cake, or at least superintend the process. It requires no sacrifice of time, and is a neat, delicate, and ladylike employment. Three things, however, are requisite -yeast just lively enough, dough just light enough, and an oven just hot enough. Practice will show how to attain perfection in these respects.