To Make Bread in the “Shiras Oven”

It generally happens that every regiment numbers among its men one or more bakers; but fearing this may not be universally the case, I add a receipt written by a practical baker—Frank M. Lockwood, of the 23d regiment New York volunteers—whose bread has been frequently praised by the general commanding the division, as well as many other officers to whose notice it has been brought.

When on hand for distribution, any regiment can obtain three “Shiras ovens” on requisition to the chief of the commissariat, which will be found amply sufficient to do the baking for 900 men. These ovens are very simple, and can be quickly placed and easily removed. The furniture and utensils necessary for kneading, &c., are: one dough-trough and cover; one pin board; one peel, or wooden spade; one sieve; one brush, short handled; two common knives, large size; two large camp kettles; one yeast tub; two wooden pails; and one stove, which can be made in the ground sufficiently convenient to answer the purpose. Of course a tent or hut must be erected, wherein to work and keep the sponge warm.

To produce good bread requires good yeast, without which all efforts are in vain. To effect this, your tubs must be faultlessly clean and well scalded, and all your tins and kettles carefully scoured and free from grease, using them, in fact, for nothing else.