But meats, vegetables, fruit, eggs, milk, and several other articles in family diet contain the same elements as wheat, though in different proportions; so that it is only an _exclusive_ use of fine flour that is positively dangerous. Still there is no doubt that a large portion of young children using white bread for common food, especially if butter, sugar, and molasses are added, have their teeth, bones, and muscles not properly nourished. And it is a most unwise, uneconomical, and unhealthful practice to use flour deprived of its most important elements because it is white and is fashionable. It would be much cheaper, as well as more healthful, to use the _middlings_, instead of fine or superfine flour. It would be still better to use unbolted flour, except where delicate stomachs can not bear it, and in that case the middlings would serve nearly as well for nutrition and give no trouble. Some suppose that bread wet with milk is better than if wet with water, in the making. Many experienced housekeepers say that a little butter or lard in warm water makes bread that looks and tastes exactly like that wet with milk, and that it does not spoil so soon. Experienced housekeepers say also that bread, _if thoroughly kneaded_, may be put in the pans, and then baked as soon as light enough, without the second or third kneading, which is often practiced. This saves care and trouble, especially in training new cooks, who thus have only one chance to make mistakes, instead of two or three. It is not well to use yeast powders instead of yeast, because it is a daily taking of medicinal articles not needed, and often injurious. Cream tartar is supertartrate of potash, and soda is a supercarbonate of soda. These two, when united in dough, form tartrate of potash, tartrate of soda, and carbonate of soda; while some one of the three tends to act chemically and injuriously on the digestive fluids. Professor Hosford’s method is objectionable for the same reason, especially when his medical articles are mixed with flour; for thus poor flour is sold more readily than in ordinary cases. These statements the best-informed medical men and chemists will verify. Flour loses its sweetness by keeping, and this is the reason why sugar is put in the recipes for bread. The best kind of flour, when new and fresh ground, has eight per cent. of sugar; and when such flour is used, the sugar may be omitted. Some people make bread by mixing it so that it can be stirred with a spoon. But the nicest kind of bread can be made only with a good deal of kneading. RECIPES FOR YEAST AND BREAD. The best yeast is brewers’ or distillery, as this raises bread much sooner than home-brewed. The following is the best kind of home-made yeast, and will keep good two or three weeks: