Turning once more to the utilization of farina as a constituent of the loaf, we encounter a possible development which should play a very emphatic part towards rendering ourselves less dependent upon foreign sources of wheat supplies. A series of baking tests were conducted under ordinary commercial conditions. The farina was mixed with the wheat-flour in the proportion of 5 per cent. of the former to a sack of the latter. Government Regulation flour was employed. The sack contains 280 lb., so that the addition of the farina was equal to 14 lb. Seeing that the farina represents the potato in a highly concentrated form--5 to 1--the addition was really equal to 70 lb. of mashed potatoes--a degree to which no ordinary baker would be prepared to venture. In the first test the bread was moulded by hand, and the sack produced 104 loaves, each weighing, ready for the oven, 2 lb. 3 oz., as compared with 94 loaves of equivalent weight normally obtained from the sack at this bakery. Under machine bread-making conditions, which obtained with the second test, and which was in accordance with the conventional practice of the firm in question, the yield from the blended flour, for technical reasons, was slightly lower, being 101 loaves, the weight of the loaf, ready for the oven, being the same as in the first experiment. Baking was conducted at a temperature of 560 degrees, the loaves scaling barely 2 lb. 2 oz. upon withdrawal from the oven, and falling to 2 lb. net fifteen hours after baking. The bread was examined by experts who were present, and was declared to leave little or nothing to be desired. Judging from the public point of view it was held to be more attractive, owing to its increased volume, even texture, and perfect homogeneity, while it was found to be more digestible and satisfying. In the hot condition the bread revealed only a slight trace of the peculiar fragrance of the potato, but this disappeared entirely upon cooling. The palate was unable to detect the potato-flour addition. The keeping qualities of this bread aroused particular comment. Four days after baking it was found to be still moist, while, upon the lapse of a fortnight, two loaves were rebaked and then found to be totally free from sourness. The striking success recorded was accepted by the expert opinion to be sufficiently conclusive: indeed, the suggestion was made that the proportion of farina might safely be increased to 7¹⁄₂ per cent. without allowing the presence of the potato to be detected. Tests were also carried out to determine the suitability of the potato-flour as an ingredient in the preparation of cakes and pastries. Here again the blended flour was unequivocally declared to yield better and more appetizing articles than was possible with pure wheaten flour.