The modern way of making bread is as follows: Put 1 sack, or 20 stone, of flour into the trough, and, to take it all up, sponge 12 gallons of water of the required temperature, and from 10 to 16 ozs. of yeast, according to the strength. Then dissolve 2 lbs. of salt in the water and mix all together. In the morning, or when taken up again, add 6 gallons of water and 1½ lb. of salt. If a quick or “flying” sponge is required to be ready in an hour and a half, empty the sack of flour into the trough. Make a sprint, add 12 gallons of water of the required heat and 2 lbs. of yeast, and as much flour as you can stir in with the hand. Let it rise for one hour and a half; add 6 gallons more water (at the temperature the sponge is set, which should be about 100 degrees Fahr.), and 3½ lbs. of salt. Make all into a nice-sized dough; let it stand three-quarters of an hour, then scale off. 4.--Scotch Style of making Bread. The bread-making industry has made great strides in Scotland. In Glasgow alone there are two firms which each bake over two thousand bags of flour a week--namely, J. and B. Stevenson and Bilsland Brothers--while five other firms each bake from five hundred to one thousand bags a week. In respect to the output, Scotland is a long way in advance of either England or Ireland. I can well remember the time when oatmeal cakes and scones were the staple food in Scotland; but such food is now notable by its absence. This brings to mind a story I once heard of an Englishman and a Scotchman who were arguing on the merits of their respective countries. The Englishman said, “Man Sandy, you are all fed on oatmeal! Why, in England we only feed our horses on oats.” Sandy’s reply was, “I don’t na but what you say, man, is a’ very true, but where wull ye get sic horses and where wull ye get sic men?” As I have said before, Parisian barm is the kind most used in Scotland; in fact, nearly all the Scotch advertisements require “men used to Parisian barm.” However, I have noticed lately that German yeast is steadily making its way in the North. The Scotch used generally to make their bread with what they called potato ferment. Now it is mostly quarter or full sponges. To make 1 sack of flour into bread with a quarter sponge take 1 gallon of water of the required temperature, add ½ a gallon of Parisian barm, and sufficient flour to make it into a good stiff dough. This is generally set between one and two o’clock, and is ready to take about half-past four. It should be dropped when ready an inch in the quarter boat or barrel. Empty it into the trough, add 10 gallons of water, dissolve 2 lbs. of salt, and mix all into a well-beaten sponge. Add 6 gallons of water of the required temperature and 1¼ lb. of salt in the morning, or when you take the sponge, and make all into a nice dough. The softer you can work the sponge the clearer and showier will be the loaf.