=Varieties of Bread.=--In general all forms of bread may be divided into two great classes, leavened and unleavened. By far, the greater quantity of bread consumed belongs to the former class. Unleavened bread is used chiefly for certain religious festivals, in the form of biscuits or in certain varieties of Indian corn bread such as hoe cake, johnnie cake, etc. Of the leavened bread there are two distinct classes, namely, bread which is baked and eaten cold and bread which is consumed hot from the oven. Bread intended to be consumed cold is generally eaten within twenty-four or forty-eight hours from the time of making though some varieties may be kept for an indefinite period. The use of hot bread is not commended by hygienists though it is difficult to see why, when properly made, the consumption of a good hot roll can be regarded as injurious. The apparent injury which may result therefrom is probably due to the larger quantity eaten on account of greater palatability than is the case with cold bread. That variety of bread which is baked so as to present a maximum of crust and made of flour which gives a tough consistency to the loaf is most highly regarded both for palatability and nutritive purposes. This form of bread is improperly called French or Vienna rolls in this country. Unleavened bread is particularly advisable for use in emergency rations for marching soldiers, in logging camps, etc. This bread is compact, comparatively free of moisture and has a high nutritive value. The leavened bread may be divided into distinct classes in respect of the leavening agent employed. Class 1 is bread in which the leavening agent is yeast. Class 2 is bread in which the natural ferments residing in the flour or wheat are utilized for the leavening agent as in the making of that variety known as salt rising bread. Class 3 includes that form of bread in which the leavening is secured by chemical reagents mixed with the dough. Class 4 includes that variety in which a leavening reagent such as carbon dioxid or air is mechanically incorporated with the dough during the kneading process. Unleavened bread is also divided into several technical forms. The first class includes the biscuit of commerce, sometimes incorrectly called crackers, and intended to be used soon after preparation. The second class includes biscuits which are intended for long storage and transportation. The third class includes wafers and other delicate forms of unleavened bread for special use. Class 4 is the unleavened loaves which are made most frequently from Indian corn meal and intended to be eaten while still hot. Class 5 includes any miscellaneous unleavened loaves or cakes made in various ways and for different purposes. In nearly all forms of unleavened bread made from wheat flour the dough is thoroughly beaten, and mechanically mixed or kneaded, in order to make it lighter in color and more crisp and hard after baking.