Make rapidly into flat cakes like 'tea-cakes,' and bake without delay in a quick oven, leaving them afterwards to finish thoroughly at a lower temperature.

The butter and milk supply fatty matters, in which the wheat is somewhat deficient; all the saline and mineral matters of the husk are retained; and thus a more nutritive form of bread cannot be made.
Moreover, it retains the natural flavour of the wheat, in place of the insipidity which is characteristic of fine flour, although it is indisputable that bread produced from the latter, especially in Paris and Vienna, is unrivalled for delicacy, texture, and colour.

Whole meal may be bought; but mills are now cheaply made for home use, and wheat may be ground to any degree of coarseness desired.".