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BUCKWHEAT CAKES (another way)

Put a large table-spoonful of yeast into a hollow made in the middle of one quart of buck-wheat flour, and work it into a light dough with warm water, cover it up warm by the fire to rise for three hours. When risen enough, the top will be cracked; then get ready the griddle--it should be hot, and well buttered or greased. The cakes may then be proceeded with. Convey with a ladle as much batter as may be wanted, according to the size of the cakes; when done on one side turn, and, when quite baked, butter them as they are removed from the griddle. A fresh supply of butter is required for every cake. Lay them one on the other and divide into quarters.