In conclusion, let me say that we have reason for great hope for the future of the Bread and Confectionery trade. Many earnest minds are devoting both time and money to the development of this important industry, and their efforts cannot fail to result in bettering the knowledge and lightening the labour of the practical baker. II. GENERAL REMARKS ON BAKING. Baking as a business or profession has never been confined to the making of bread alone--that is to say, bread in everyday use. A baker we take to mean a person who bakes and prepares any farinaceous substance intended for human food. Therefore baking not only includes loaf-bread baking, biscuit baking, fancy-bread baking, but also pastry-making and confectionery. It is common for all these branches to be practised by the same person, and it is therefore fitting that they should all be treated of in a work of this kind. This we intend doing under separate heads. ESSENTIALS OF GOOD BREAD-MAKING. Two of the most essential things in bread-baking, in order to produce a full-flavoured, showy, and sweet loaf, are good yeast and good flour. A good oven is also necessary. An oven which is either too hot or too cold will spoil what would otherwise be a good batch of bread: so great care should be used in order to have the oven of the proper heat. Pan bread, or bread baked in tins, need a greater heat than batch bread, as pan-bread dough is of a lighter nature than batch-bread dough, and consequently requires more heat to keep it up. I do not intend, however, going into the merits of different ovens, as I am not competent to do so. There are so many different kinds, and each baker, as a rule, seems to fancy what he has been most used to. For heating purposes, cinders have taken the place of coals and wood, and (I think) to the advantage of both master and journeyman. Cinders are cheaper for the master and cleaner for the workman. GERMAN YEAST AND PARISIAN BARM. Yeasts, or barms, are of many varieties, but I purpose here to deal with only two kinds--that commonly known as German yeast, which is mostly used in England, and Parisian barm, the kind most in use in Scotland. A great point in working German yeast is to know when it is in proper condition, as it is very liable to go bad in very warm weather, or if kept in a very warm place. Care should be taken to keep it in a place as near a temperature of 56° to 60° Fahr. as possible. Should there be any suspicion that the yeast is not up to the mark, a simple and sure test is to get a clean cup or tumbler, half fill it with warm water of a temperature of 100°, put an ounce of loaf sugar in the water, and when dissolved add one ounce of yeast. The yeast will, of course, sink to the bottom, but if it is sound and in good condition it will rise to the top in two minutes. Should it take much longer than that, the less you have to do with it the better.