If, therefore, mankind will have raised bread which in every respect most perfectly conforms to the laws of constitution and relation established in their nature, and is most highly conducive to the welfare of their bodies and souls, then must it be well made, well baked, light and sweet bread, which contains all the natural properties of the wheat. And if they will have this bread of the very best, and most wholesome kind, they must, as I have already stated, see that the soil from which their wheat is raised, is of a proper character, and is properly tilled,—that the wheat is plump—full-grown—ripe, and free from rust and other diseases; and then, before it is ground, they must see that it is thoroughly cleansed, not only from chaff, cockles, tares, and such like substances, but also from all smut, and every kind of impurity that may be attached to the skin of the kernel. And let every one be assured that this is a matter which really deserves all the attention and care that I suggest. If human existence is worth possessing, it is worth preserving; and they who have enjoyed it as some have done, and as all the human family are naturally endowed with the capabilities to enjoy it, certainly will not doubt whether it is worth possessing; nor, if they will properly consider the matter, can they doubt that its preservation is worthy of their most serious and diligent care. And when they perceive how intimately and closely the character of their bread is connected with the dearest interests of man, they will not be inclined to feel that any reasonable amount of care and labor is too much to be given to secure precisely the right kind of bread. I repeat, then, that they who would have the very best bread should certainly wash their wheat, and cleanse it thoroughly from all impurities, before they take it to the mill; and when it is properly dried, it should be ground by sharp stones which will cut rather than mash it: and particular care should be taken that it is not ground too fine. Coarsely ground wheat meal, even when the bran is retained, makes decidedly sweeter and more wholesome bread than very finely ground meal. When the meal is ground, it should immediately be spread out to cool before it is put into sacks or casks:—for if it is packed or enclosed in a heated state, it will be far more likely to become sour and musty. And I say again, where families are in circumstances to do wholly as they choose in the matter, it is best to have but little ground at a time; as the freshly ground meal is always the liveliest and sweetest, and makes the most delicious bread.