are mixed with a certain proportion of actual coarse bran. This bread, though not always found perfectly digestible, has yet a very decided medical value, and is often recom- mended by doctors as a useful change. It is considered a valuable assistant in cases of constipation. (Besides these there are “bran bread” (made by mixing certain propor- tions of bran with good and rather fine wheatmeal), ftovis (sometimes called “germ” bread), Bermaline, Cytos, and innumerable other brands of bread, the foundation of which is the varying preparation of the meal, more or less of the bran, pollard, &c., having been left in or added to the fine flour.) As against this opinion it is, however, fair to add that some noted authorities on the chemistry of baking are by no means so favourably impressed by the value of these wholemeal or blended flours, which they assert do not keep so well as bread made from pure white flour will do, becom- ing heavy, “ sad,” indigestible, and even musty from keeping. But having put both sides of the question forward it may be safely asserted that, whatever the flour used, home- made bread is, as a rule, both nicer to the palate and more digestible than the average baker’s bread, and that the absolute purity of the flour, being unfortunately very diffi- cult of attainment, is more likely to be obtained in the ordinary “ seconds ” than in the super-whitened flour, which is somewhat apt to owe a good deal of its puritv to art rather than to nature. That really good bought bread cannot be obtained I by no means assert, for there are well-known bakers whose bread is widely renowned for its excellence, both of flavour and keeping powers ; but those accustomed to such bread will allow that its use indisposes one to the enjoyment of bread made by less conscientious and capable bakers. In this I speak from experience, having for years gone to one bakery when in town, and having found that bread procured elsewhere, in the country, &c., was notice- ably different and less palatable. Home-made bread has at all events the merit of relative purity, for you know pretty B 2 4 BREAD, CAKES, AND BISCUITS. exactly what you put into it. A little experience soon teaches one to discern the quality of flour. Of colour it is, of course, easy enough to judge, for brown flour argues the presence of some portion of the bran, and if this admixture is denied by the seller then the flour is made from inferior wheat. Prom these alternatives there is no getting away. To test its quality take a good pinch between your finger and thumb and press it well together. If the flour feels light and loose it is good. If there is the slightest touch of lumpiness or clamminess, reject it ; it is not in good order. Remember flour should always be at least a week or two old before it is used, but longer if possible.

AI-modernized reading of the original text

are mixed with a certain proportion of actual coarse bran. This bread, though not always found perfectly digestible, has yet a very decided medical value, and is often recommended by doctors as a useful change. It is considered a valuable assistant in cases of constipation. (Besides these there are "bran bread" (made by mixing certain proportions of bran with good and rather fine wheatmeal), Flovis (sometimes called "germ" bread), Bermaline, Cytos, and innumerable other brands of bread, the foundation of which is the varying preparation of the meal, more or less of the bran, pollard, &c., having been left in or added to the fine flour.) As against this opinion it is, however, fair to add that some noted authorities on the chemistry of baking are by no means so favourably impressed by the value of these wholemeal or blended flours, which they assert do not keep so well as bread made from pure white flour will do, becoming heavy, “ sad,” indigestible, and even musty from keeping. But having put both sides of the question forward it may be safely asserted that, whatever the flour used, homemade bread is, as a rule, both nicer to the palate and more digestible than the average baker’s bread, and that the absolute purity of the flour, being unfortunately very difficult of attainment, is more likely to be obtained in the ordinary “ seconds ” than in the super-whitened flour, which is somewhat apt to owe a good deal of its puritv to art rather than to nature. That really good bought bread cannot be obtained I by no means assert, for there are well-known bakers whose bread is widely renowned for its excellence, both of flavour and keeping powers ; but those accustomed to such bread will allow that its use indisposes one to the enjoyment of bread made by less conscientious and capable bakers. In this I speak from experience, having for years gone to one bakery when in town, and having found that bread procured elsewhere, in the country, &c., was noticeably different and less palatable. Home-made bread has at all events the merit of relative purity, for you know pretty B 2 exactly what you put into it. A little experience soon teaches one to discern the quality of flour. Of colour it is, of course, easy enough to judge, for brown flour argues the presence of some portion of the bran, and if this admixture is denied by the seller then the flour is made from inferior wheat. Prom these alternatives there is no getting away. To test its quality take a good pinch between your finger and thumb and press it well together. If the flour feels light and loose it is good. If there is the slightest touch of lumpiness or clamminess, reject it ; it is not in good order. Remember flour should always be at least a week or two old before it is used, but longer if possible.

Bread, cakes, and biscuits