Boston Brown Bread

2 qts. rye meal

2 qts. granulated cornmeal

2 qts. graham flour

¹⁄₃ cup soda

¹⁄₄ cup salt

1¹⁄₂ qts. molasses

4 qts. thick, sour milk, or 3¹⁄₂ qts. buttermilk

Mix and cook it as directed on page 155. Put it into seven or eight

moulds.

Serves fifty persons.