Sift two quarts of rye, and two quarts of Indian meal, and mix
them well together. Boil three pints of milk; pour it boiling hot
upon the meal; add two tea-spoonfuls of salt, and stir the whole
very hard. Let it stand till it becomes of only a lukewarm heat,
and then stir in half a pint of good fresh yeast; if from the
brewery and quite fresh, a smaller quantity will suffice. Knead
the mixture into a stiff dough, and set it to rise in a pan. Cover
it with a thick cloth that has been previously warmed, and set it
near the fire. When it is quite light, and has cracked all over
the top, make it into two loaves, put them into a moderate oven,
and bake them two hours and a half.