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.