BREAD. Two very important reasons urge the propriety and necessity of using home-baked bread, in preference to baker's bread, wherever it can be done with tolerable convenience; these are, its superior quality, and its cheapness. A bushel of wheat, weighing sixty pounds, will make sixty-five pounds of household bread, after the bran has been taken out; and if the pollard be separated also, to make a finer article, a bushel of ground wheat will then make fifty-eight pounds of fine white bread, free from any foreign mixture, leaving from ten to fifteen pounds of bran and pollard, which may be applied to useful purposes. The calculation then will be easy, and the difference between purchasing and making bread will be seen at once. A bushel of ground wheat weighing sixty pounds will produce thirteen quartern loaves and a half of fine bread, after the bran and pollard have been taken out; add to the price of the wheat, nine-pence a bushel for grinding, three-pence for yeast, four-pence for salt and the expence of baking; and from this deduct six-pence at least for the value of the bran and pollard, and it gives the price of the quartern loaves made and baked at home. In general it will be found that there is a saving of one third of the expense, if the business be properly conducted. Then the wholesome and nutricious quality of the bread is incomparably superior; there is no addition of alum, ground potatoes, whiting, or any other ingredient to give weight or colour to the bread, as is too often the case with baker's bread; but all is nutricious, sound, and good. But supposing their bread to be equal in quality, there is still a considerable saving in the course of a year, especially in a large family; and if household bread be made instead of fine bread, every bushel of good heavy wheat will produce nearly fifteen quartern loaves. Besides this, rye, and even a little barley mixed with the wheat, will make very good bread, and render it cheaper still. Rye will add a sweetness to the bread, and make it cut firmer, so as to prevent the waste of crumbs, and is unquestionably an article of good economy. The addition of potatoes is by no means to be approved, though so often recommended; any of the grains already mentioned have in them ten times the nutrition of potatoes, and in the end will be found to be much cheaper. Making bread with skim milk, instead of water, where it can be done, is highly advantageous, and will produce a much better article than can be purchased at a baker's shop.--On the subject of making bread, little need be said, as every common maid-servant is or ought to be well acquainted with this necessary part of household work, or she is good for nothing. To make good bread however, the flour should be kept four or five weeks before it is baked. Then put half a bushel of it into a kneading trough, mix with it between four and five quarts of warm water or skim milk, and a