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In the morning, when all is ready, take a one-gallon stone jar and into this put one scant cupful of new milk. Add a level teaspoonful of salt and one of sugar. Scald this with three cupfuls of water heated to the boiling point. Reduce to a temperature of one hundred and eight degrees with cold water, using a milk thermometer to enable you to get exactly the right temperature. Then add flour and mix to a good batter; after the batter is made, mix in your starter that was made the night before. Cover the stone jar with a plate and put the jar in a large kettle of water and keep this water at a temperature of one hundred and eight degrees until the sponge rises. It should rise at least an inch and a half. When it has raised mix to a stiff dough, make into loaves and put into pans. Do not let the heat get out of the dough while working. Grease the loaves well on top and set your bread where it will be warm and rise. After the loaves rise bake in a medium oven for one hour and ten minutes. When you take the loaves from the oven wrap them in a bread-cloth.