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come an accomplished artist in this line, something more than prac- 

 tice and experience is certainly necessax-y. The skilled bread artist 

 should be a scientific chemist. She should fully understand all the 

 chemical affinities that operate in the bread mixture, the nature of 

 every material in its composition, and the interesting changes and 

 combinations that occur between all the several elements. As these 

 elements unite only in definite proportions, she should study to learn 

 the exact amount of each that is required, for an excess of either 

 one may spoil the loaf. Flour is composed principally of gluten. 

 This is the basis of bread. Milk or water is used to moisten and 

 unite the particles. Yeast is added to produce the formation of car- 

 bonic acid gas. The whole mass is then kneaded wejjl together. 

 Now if the dough is put in a warm place, fermentation commences, 

 and the particles of gas, unable to escape, percolate through the 

 dough, making it cellular in structure, and causes it to swell and ex- 

 pand. This is called rising. At this point it must be made into 

 loaves and put into the oven. Bread should not be baked too long. 

 One hour is sufficient if the oven is properly heated. When proper- 

 ly done it comes forth from the oven with just a dehcate brown on 

 top, sweet, fragrant, spongiform, and reaUy an object of beauty, and 

 the pride of the fair artisan. One thing in particular should be re- 

 membered by the bread maker. Be careful to knead the dough for 

 a long time. It can hardly be kneaded too much. I will give one 

 recipe here, appended to one of the premium loaves. It may be as 

 good, and no better, than scores of others found in cook books, or 

 in possession of other bread-makers. "Take new milk and heat it 

 boihng hot, then stir in a Httle flour. When cool enough, add suffi- 

 cient hop yeast and let it rise over night. In the morning mix up 

 stiff as necessary with flour and let it rise. Then knead and put 

 into a pan, and when hght, bake one hour." This recipe is very de- 

 ficient, inasmuch as it gives no proportions. There is nothing defi- 

 nite but the baking one hour. The quantities of milk, flour, yeast, 

 &c., should all have been given. We do not know whether the loaf 

 was to weigh one pound or fifty. We wish the lady had given us 

 the proportions, as the bread was very nice. 



Graham bread, or bread made from unbolted wheat flour, is nec- 

 essarily a coarse article. But with proper care and skill it can be 

 made very palatable and nice. It is very healthful for invalids with 

 torpid, inactive stomachs, and as it contains all the elements of the 

 grain, will actually siipply more material for bodily growth and for- 

 mation of the different tissues of the body than the common wheat- 



