Graham bread is made from unbolted wheat, the bran not separated from the flour. The coarse meal swells more in rising, and should not be made so stiff as fine flour. It sours more quickly, requires a hotter oven, and longer time to bake. Much kneading is essential to cement together the starch, sugar, albumen, and gluten found in wheat. It is not easy to knead bread sufficiently for a satisfactory result. Many machines for this purpose have been invented, but we have yet to see one that can be as fully depended upon as a strong arm and a skillful hand. The _hand_ only can decide truly when every lump is dissolved, and suitable combinations made. When the dough springs under the touch, instead of clinging to the fingers, when the fist bears its full impression in the dough, and none adheres to the hand, the cook may cease from the labor. This labor may be lightened by pounding and chopping at intervals, and with much benefit; but the hand is the chief dependence. If the yeast is bitter, pour on water, and let it stand a few hours; then drain it off, and use the thick part which has settled at the bottom. The water will absorb the bitterness, unless it is from age, and not because of too many hops. In this case, a piece of charcoal heated through, but not so hot as to kill the yeast, thrown into the yeast jar, will correct it; but we should prefer to throw away the yeast, and make new. When all the rules for making good bread have been faithfully followed, all will fail if not properly baked. We think nothing has yet been found that is equal to the brick oven; but in whatever oven you bake, one rule is common to all,--see that the heat is just right; from 350° to 400° is the proper range for bread. If fresh flour or meal is thrown on the bottom of the oven, and turns a clear brown at once, it is right; if it becomes black the oven is too hot. We have been greatly indebted to Webster’s “Encyclopædia of Domestic Economy,” and Professor Youmans’ “Handbook of Domestic Science,” for our information on bread. XXVII. HOW ABOUT THE LITTLE GIRLS? “A SHORT time since you advocated ‘teaching little boys to be useful’ by training them to do, indoors or out, whatever, for the time being, lay within the compass of their strength and ability. But now we wish to ask, How about _little girls_? The boys say it isn’t fair to call upon them to perform ‘girls’ work,’ unless the girls are made to reciprocate the favor, and are willing to take their turn in doing ‘boys’ work’ when necessary.”