This process is much the same whatever kind of meal or flour may be used, whether wheaten, barley, &c. A certain portion of the flour is mixed with warm water (in which a little salt is generally dissolved), some yeast or “barm” (the froth from the fermentation of beer) is added, and the whole worked together to a pasty consistence, this is put into a pan to keep warm, and is called “the sponge;” besides flour and water nearly every baker mixes his sponge with a certain proportion of potatoes boiled to a “squash,” and passed through a sieve to separate the rinds. In an hour or so it swells up to double its original size, from the fermentation which is going on producing a kind of gas called “carbonic acid,” which being formed in every part of the “sponge,” inflates it to a great extent. After a time it sinks down (most of the gas escaping), and begins to rise again; it is then mixed with the remainder of the flour (and some water if necessary), and the whole thoroughly kneaded together with the hands till it is all of an equal consistence--this should be neither too stiff, nor so soft as to stick to the hands. It is now to be cut up and weighed out into pieces to form each loaf. The oven in which the bread is baked is made of “fire-brick,” and so embedded in earth or brickwork that when heated it shall not readily cool; this is heated with coal or wood till it is nearly red-hot and the loaves are put in and left till baked. SUGAR REFINING. When brown or raw sugar is refined it forms the white crystalline product known as loaf sugar. The process involves many ingenious arrangements in its detail, but the essential object to be obtained is the separation of all coloring matter from the raw material without producing any more by the process, which is a greater difficulty than would at first appear, for all solutions of sugar evaporated in the open air become to a great extent colored, and the longer the exposure, and the higher the temperature, the worse the product; a substance forming called “caramel,” which discolors it. Illustration: FIG. 1. (‡ CONICAL POT.) Illustration: FIG. 2. (‡ FILLING CONICAL POTS.) The brown sugar is first mixed with a very small quantity of boiling water, just sufficient to form a thick pasty mass, which is put into conical pots (figs. 1 and 2), and allowed to drain, the small quantity of water washes out only the brown part, and leaves the crystals pretty white; they are then dissolved in water, mixed with some bone-black and bullock’s blood; the bone-black is the charcoal from burnt bones, and has the power of taking away the color of most vegetable solutions, the bullock’s blood is used as affording a cheap kind of albumen, which when the solution of sugar is boiled coagulates and entangles all the floating matters so that they may be removed by filtration. Illustration: VACUUM-PAN. Illustration: FIG. 3. (‡ SUGAR LATHE.)