Long ago, people made the bread in a lossid, which was a flat board about two feet square. It had three low sides in it, about two inches high. The bread was made from flour, wet with milk. In winter, when there was no milk, the flour was wet with bárm, which was made from potatoes, water, and a pinch of breadsoda. The bárm was left three days near the fire, before used. When the dough was kneaded, the lossid was placed on a stand by the fire, and left there 'till it would be baked. A "cross" was made on the top of the cake with a knife, so that twould raise quickly. Some people used make the bread in a griddle, which was a flat round iron about the size of a keiller. It had two handles in it, so that it could be removed easily.