Brown bread is more rich in flesh-making substance, bulk for bulk, than fine wheaten bread, because the outer husk of the grain, which constitutes the bran, itself contains a large quantity of that material. When the dough is formed from whole meal, instead of fine flour, the cost of the bread is considerably diminished, at the same time that its bulk and weight are, even in a greater degree, increased. Rye bread is not so pleasant in flavor as wheaten bread, but it is about equal to it in nourishment, and can be kept for months without being spoiled, which wheaten bread can not. Oatmeal can not be fermented like wheaten meal, but it is nearly as rich again in flesh-making substance. It is its very richness in this gluey material, which renders it incapable of being made into bread. Scotch men and women consume a great quantity of oatmeal as porridge and unfermented cake, and get both very fat and strong upon their food. This article of diet has, indeed, the recommendation of being very appropriate for young people, who are growing rapidly, and is fortunately, at the same time, comparatively cheap. Milk, the pattern food, contains, it will be remembered, twice as much fuel as flesh-substance in it. But the bread contains eight times as much fuel as flesh-making substance. Consequently a great deal more bread has to be consumed to get the same amount of nourishment out of it, and then very much more fuel has been taken into the frame than is required, which has to be got rid of as waste. Hence it is both economical and wise to add to a bread diet, whenever this can be done, some other kind of food, which consists principally of flesh-substance. Butter and fat are also advantageously taken with it, because the fuel contained within bread is a great deal of it still only store-fuel, and unfit to undergo immediate burning. The best addition that can be made to bread-diet is obviously that flesh substance which is already in a very perfect and condensed state—namely, Meat. Lean beef contains four times as much flesh-substance, weight for weight, as the most nutritious bread, and it is entirely destitute of the store-fuel, starch, of which bread has such a superabundance. Meat therefore is manifestly the natural ally of bread in the formation of a very nutritious diet. All wild animals have very little fat mixed with their flesh. It is, however, the great object of the grazing farmer to make his mutton and beef as fat as he can. Meat, as it is sent to market, commonly has one-third of its substance fat alone. Such meat approaches more nearly to the nature of bread, and indeed may almost be used instead of it, so far as its influence on the support and warming of the frame is concerned. It is even more important how meat is cooked, than it is how bread is made.