You must take a bushel of the finest flour well dressed, put it in the kneading-trough at one end ready to mix, take a gallon of water (which we call liquor) and some yeast, stir it into the liquor till it looks of a good brown-colour and begins to settle, then stir it and mix it with your flour till it is about the thickness of a good feed-cake; then cover it up with the lid of the trough, and let it stand three hours, and as soon as you see it begin to fall, take a gallon more of liquor, and weigh three quarters of a pound of salt, and with your hand mix it well with the water: Strain it; and with this liquor make your dough of a moderate thickness, stir it make up into loaves; then cover it again with the lid, and let it stand three hours more. In the mean time put the wood into the oven and heat it. It will take two hours heating. When your sponge has stood its proper time, clean the oven, and begin to make your bread. Set it in the oven and close it up, and three hours will bake it. When once it is in, you must not open the oven till the bread is baked; and observe in summer that your water be milk-warm, and in winter as hot as you can bear your finger in it.
Note, As the exact quantity of liquor your dough will take, experience will teach you in two or three times making, for all flour does not want the same quantity of liquor; and if you make any quantity, it will raise up the lid and run over, when it has stood its time.