Good yeast bread, while it should be firm and preserve a certain amount of moisture, will, when cold, crumble easily when rubbed between the fingers. If, instead, it forms a close, soggy mass, it may be regarded as indigestible. This is one reason why hot, new yeast bread and biscuit are so indigestible. In demonstration of this, take a small lump of new bread, gently roll it into a ball, and put into a glass of water, adding a similar quantity of stale bread of the same kind also. The latter will crumble away very soon, while the former will retain its form for hours, reminding one of its condition in the stomach, "as hard as a bullet," for a long time resisting the action of the gastric juice, although, meanwhile, the yeast germs which have not been killed in the oven are converting the mass into a lump of yeast, by which the whole contents of the stomach are soured. A soluble article like salt or sugar in fine powdered form is much more easily and quickly dissolved than the same article in solid lumps, and so it is with food. The apparent dryness of stale bread is not caused by its loss of moisture; for if carefully weighed, stale bread will be found to contain almost exactly the same proportion of water as new bread that has become cold. The moisture has only passed into a state of concealment, as may be demonstrated by subjecting a stale loaf inclosed in a tightly-sealed receptacle to a temperature equal to boiling heat in an oven for half an hour, when it will again have the appearance of new bread. Hot bread eaten with butter is still more unwholesome, for the reason that the melted grease fills up the pores of the bread, and further interferes with the action of the digestive fluids. WHOLE-WHEAT AND GRAHAM BREADS.--The same general principles are involved in the making of bread with whole-wheat and Graham flours as in the production of bread from white flour. Good material and good care are absolutely essential. Whole-wheat flour ferments more readily and rises more quickly than does white flour, hence bread made with it needs more careful management, as it is more liable to sour. The novice in bread-making should not undertake the preparation of bread with whole-wheat flour, until she has thoroughly mastered all the details of the art by practical experience, and can produce a perfect loaf from white flour. Breads from whole-wheat and Graham flours require less yeast and less flour than bread prepared from white flour. A slower process of fermentation is also advantageous. Such breads will be lighter if at least one third white flour be employed in their manufacture. When the bread is made with a sponge, this white flour may be utilised for the purpose. Thus the length of time the whole-wheat flour will be undergoing fermentation will be somewhat lessened, and its liability to become sour diminished. This plan is a preferable one for beginners in bread-making.