Manner of making Sea-Bisket. The flour is first wet in the kneading-trough, with a sufficient quantity of water, and covered for some time with a cloth. It is then well kneaded with a brake, and the dough divided into pieces of about three ounces each. These pieces are again kneaded singly, and laid in rows, and the baker, after shaking some flour over them, lays another row upon the former; and continues kneading and placing his pieces of dough upon the last pieces, till the whole batch, or quantity baked at once, is finished: the pieces of dough are then flatted into cakes, pricked with an instrument for that purpose, and placed regularly in the oven, where they stand about half an hour, when they are taken out of the oven, and carried to the store-room. The pricking could have been made with a docker as shown