The third or putrefactive stage of fermentation rarely takes place in domestic bread-making; but it is by no means uncommon in public bakeries. Indeed it is thought necessary in the manufacture of certain kinds of crackers, in order to make them split open, and render them brittle, and cause them readily to become soft when dipped into water. But dyspepsia crackers, and all other kinds of bread made in this way are, to say the least of them, miserable stuff. For besides the fact that all the best qualities of the flour or meal have been destroyed by fermentation, the great quantity of alkali employed in neutralizing the acid, is necessarily injurious to the digestive organs. PREPARATION OF BREAD. Mixing. Much kneading necessary. Rising, or fermentation. Use of alkalies, saleratus and soda. Baking. Ovens. Alcohol in bread. Preservation of bread. Now, then, the business of the bread-maker is, to take the wheat meal, prepared in the manner I have stated, and with all the properties I have described, and convert it into good, light, sweet, well-baked bread, with the least possible change in those properties; so that the bread, when done, will present to the senses of smell and taste, all the delicious flavor and delicate sweetness which pure organs perceive in the meal of good new wheat, just taken from the ear and ground, or chewed without grinding; and it should be so baked that it will, as a general statement, require and secure a full exercise of the teeth in mastication. In order to do this, as we have seen, it is necessary, in the first place, that the wheat should be of the best kind, and well cleansed, and the meal properly prepared. In the next place, it is necessary that the yeast should be fresh, lively and sweet; and in the third place, it is necessary that the dough should be properly mixed, raised and baked. Take then such a quantity of meal, in a perfectly clean and sweet bread trough, as is necessary for the quantity of bread desired, and having made a hollow in the centre, turn in as much yeast as a judgment matured by sound experience shall deem requisite; then add such a quantity of water, milk and water, or clear milk, as is necessary to form the meal into a dough of proper consistency. Some prefer bread mixed with water alone; others prefer that which is mixed with milk and water; and others think that bread mixed with good milk is much richer and better; while others dislike the animal odor and taste of bread mixed with milk. Perhaps the very best and most wholesome bread is that which is mixed with pure soft water, when such bread is made perfect. But whether water, milk and water, or milk alone is employed, it should be used at a temperature of about blood heat.