2 lbs. butter
2 tsp. powdered alum
2 tbsp. ginger
2 qts. molasses
4 tsp. saleratus
1/4 tsp. sal. ammonia
About 10 lbs. flour

Put the flour, sifted twice, in the bread pan; make a hollow in the center; cut up the butter and put in. Heat the molasses; dissolve the alum in one pint of boiling water; also the saleratus in another pint of hot water. Let both settle and pour off carefully (leaving the sediment at the bottom) into the molasses.