ADULTERATIONS OF ALIMENTARY SUBSTANCES. 2S5 
consumption ; indeed, in the capital bread is taxed, and the 
tax is based on the employment by the manufacturer of 
pure farinas, and not of other substances, tuhatever they 
may be, even if superior to farina, which is not the case. 
If a baker has discovered a process, or if a process of 
manufacturing bread be communicated to him, which is 
economical, he should not make use of it except with the 
authority of the Administration, which should judge of the 
wholesomeness of this process, and which must then study 
the public interest. 
This process, put in practice, might have the advantage 
of reducing the price of bread, and it is known, according 
to M. Chabrol that the diminution of 10 centimes per 
kilogramme of bread is of high importance to the poorer 
classes inhabiting the capital. Indeed, that learned Minister 
has proved that by admitting that there exists in Paris 
500,000 consumers of bread of the poorer class, 5 centimes 
per day increase in their expenses in the purchase of bread 
loould give, per annum, a sum of 9, 125,000 francs. 
If we suppose that by economical and wholesome pro- 
cesses, a diminution of 10 centimes per kilogramme of bread 
could be obtained, this aliment being as nutritive, an an- 
nual saving of 9,125,000 francs to the poorer classes would 
be effected. 
The proportion of water contained in bread sold for con- 
sumption merits, we think, all the attention of the Adminis- 
tration ; indeed, a loaf of 2 kilogrammes, which will weigh 
only this weight, may represent more nutritive matter than 
a loaf in which the 2 kilogrammes are complete ; in the one, 
the water has been evaporated by baking; in the 'Other, 
the water has not been able to volatilise, and adds to the 
weight. 
The legal exercise of the trade of baker in Paris deserves 
the attention of the authorities, for it is difficult ; indeed, he 
who exercises it is always suspected, even when lie is 
honest ; the probity of the baker is not believed, and he has 
