PRESIDENTS ADDRESS. A 



not appear to he enough to state reasonably what science can do 

 and await the change which will follow recognition of the truth 

 of the statement. More publicity seems to be required to hasten 

 the adoption of the knowledge already gained. The importance 

 of scientific information must be promulgated by enthusiastic 

 preaching. 



For some years T have been interested in the manufacture of 

 bread. Bread is made in New South Wales by mixing flour and 

 water with a little salt and yeast. The mass of dough thus 

 formed is allowed to stand for about nine hours. The dough is 

 then divided. The loaves are moulded, shaped, and baked in 

 the oven. It was the practice to mix the doughs in the daytime 

 and to cany out the heavier work of dividing the dough and 

 baking the bread at night. Conditions have changed in the last 

 few years. The dough-maker starts work about midnight and 

 mixes doughs during the night. The operatives start work in 

 the morning and prepare the bread. The .State Government has 

 built a bake-house in the Technical College. Since its opening, 

 bread has been made in the School of Bakery three times a week 

 in a commercial manner. The doughs are made at 9 o'clock in 

 the morning, and the bread is taken from the oven at 6 o'clock 

 in the afternoon. For three years there has been a continuous 

 demonstration of this production. Not only so, but day after 

 day bread has been made regularly in the same way and in the 

 same time. With the assistance of the Advisory Council of 

 Science and Industry, it has been possible to define exactly the 

 conditions which make this regular production of bread possible. 

 These conditions are very simple. They involve the use of scales 

 in measuring exactly how much Hour, water, and salt are put 

 into the dough, and the employment of a thermometer in con- 

 trolling the temperature at which the dough ferments. Under 

 these conditions, the number of loaves obtained from a ton of 

 Hour remains constant. As soon as a dough has been made, a 

 simple arithmetical calculation gives the number of loaves. 

 Different flours will take up slightly different amounts of water, 

 so that the yield of loaves from a ton of flour varies slightly with 



