The opportunity has been taken to insert some additional recipes for the whole-meal and other breads which of late have been so frequently recommended as substitutes for the white bread in established use, together with some remarks on the subject by Professors Jago and Graham; and a few corrections in the text (the necessity for which escaped notice when the work was first in the press) have also been made. _August, 1889._ CONTENTS. BREAD AND BISCUIT BAKING, ETC. PAGE I.--INTRODUCTORY CHAPTER. Slow Process in the Art of Bread-making 1 Need of Technical Training 1 Chemistry as applied to Bread-making 2 Process of Fermentation 4 Liebig on the Process of Bread-making 5 Professors Jago and Graham on Brown Bread 7, 8 II.--GENERAL REMARKS ON BAKING. Baking and its several Branches 10 Essentials of good Bread-making 10 German Yeast and Parisian Barm 11 Recipe for American Patent Yeast 12 Judging between good and bad Flour 13 Liebig on the Action of Alum in Bread 13 Professor Vaughan on Adulteration with Alum 13 Importance of good Butter to the Pastrycook 13