Sift a quarter of a peck of fine oatmeal; then take rather more than a pint of milk-warm water, half a gill of mild ale or good small beer yeast, and half an ounce of salt; stir them well together for about ten minutes, strain the whole into the oatmeal, mix the dough high in the same manner as for muffins, and let it remain an hour to rise. Afterward, roll it up with the hand, and pull it into pieces about the size of an egg; roll them out with a rolling-pin on a good deal of flour, cover them with flannel, and they will soon rise to a proper thickness. Should they, however, be found either too big or too little, it will be easy to roll the dough accordingly. They are to be baked on an iron plate, just like muffins. Toast them crisp on both sides, but do not burn them ; then pull them open, and they will appear like a honey-comb; lay in some butter, clap the two pieces again together, and only use a knife for the purpose of afterward cutting them into pieces. This is the best method of preparing muffins, as well as oat cakes.