140 NATURE-STUDY LESSONS. 



properly-prepared bread, infer the purpose of the knead- 

 ing process. 



23. Discover the effect of leaving the dough too long 

 in rising. 



24. (a) How are the loaves formed from the mass of 



dough ? 

 (3) What determines the time at which the loaf 

 should be placed in the oven ? 



25. Compare a baked loaf with one ready for the oven 

 to determine what changes are produced by the cooking. 



26. Discover the effect of the following on the bread : 

 {a) Too hot an oven. 



(d) Too cool an oven. 



27. Discover the average time of cooking a four-pound 

 loaf. 



28. It is recognized that the crust of well-baked bread 

 is more easily digested than the inner part. From this, 

 infer which is preferable : — 



(a) A large loaf or a small one. 



(3) The all-crusted or the partially-crusted loaf. 



D. Properties of Bread. 



29. What are the general properties of good bread : — 

 {a) As to the crust ? 



{i>) As to the crumb ? 

 (c) As to the odor ? 



XXXVII.-SUGAE. 

 A. Its Uses. 



1. Place some sugar in a tumbler of water and stir. 

 What has become of the sugar? 



Sujjar is said to be soluble. 



2. Compare sugar with sand in respect to solubility in 

 water. 



