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Boston Brown Bread

2 Cups Indian Meal, 2 cups Graham Flour, 1½ cup Coarse Rye Flour, 1 cup Wheat Flour, 3 rounded teaspoonfuls The Great "Arm & Hammer" Soda or Saleratus. 2 teaspoonfuls Salt, 1 cup Molasses, 2 cups Buttermilk, 11/2 cups Water.

Sift together two cups of Indian Meal, two cups Graham Flour, 1/2 cup Coarse Rye flour, one cup Wheat Flour, two teaspoonfuls Salt. Take one cup Molasses and two cups Buttermilk, one and a half cups Water, in which dissolve three rounded teaspoonfuls of The Great "Arm & Hammer" Soda (or saleratus). Mix all into a soft dough (a little more water may have to be added). Pour into Brown-bread moulds with covers, which must be well greased.

Bake in a deep pan into which has been poured hot water about one inch deep. Water should be all evaporated after two hours, then bake about a half hour longer, according to size of loaves. If you can bake in a closed steamer, the loaves will be moist and the crust more tender. Small lard pails with covers make good molds in which to steam Brown Bread.