A "Vienna bakery" has been one of the most prominent objects at each of the last three international exhibitions, and probably there are many housekeepers who would be glad to know how this delicious bread is made. Unfortunately success does not always follow imitation, and several attempts to introduce the manufacture of this bread have failed, even when Vienna bakers were employed in the work; and yet there is absolutely no secret in the process. One of the American commissioners to the Vienna exhibition, Prof. E. N. Horsford, gave an elaborate report on this bread, and since he came to the conclusion that it _can_ be made elsewhere, we will recount some of the causes upon which in his opinion its excellence depends. These are the mode of baking, the mode of making, the use of fresh "compressed yeast" which produces no acetic acid in fermentation, the use of selected flour, the mode of milling, and the kind of wheat. _The Baking._--The loaf should be so small that fifteen or twenty minutes will be sufficient to cook it through in an oven which is heated to a temperature of about 500 deg., or the melting point of bismuth. The rolls should not touch each other. _The Mixing._--The proportions are: 8 pounds of flour, 3 quarts of milk and water, in equal proportions, 3-1-2 ounces of pressed yeast, 1 ounce of salt, which should make about 380 rolls of the ordinary "Kaiser semmel" size. The milk and water in equal parts are first mixed and allowed to come to the usual temperature of a kitchen, and a small amount of flour is then mixed in it so as to make a thin emulsion. The yeast is added and well mixed in, first crumbling it in the hand, and the pan is left covered for three-quarters of an hour. Then the rest of the flour is slowly mixed in, with thorough kneading. The dough is left for two hours and a half, "at the end of which time it presents a smooth, tenacious, puffed, homogeneous mass, of slightly yellowish color." It is weighed into pound masses (all bread must be sold by weight in Europe), each of which is cut into twelve rolls. The proportions for twelve rolls should therefore be about as follows: 1-4 pound of flour, 1-5 pints milk and water, 1-10 ounce pressed yeast, and 1-32 ounce of salt. The small masses of dough have a thickness of three-quarters of an inch, and the workman, laying the back of his left forefinger in the centre of one, pulls out and folds up the corners of the irregular mass, and pinches them together. The little lump of dough is then reversed upon a smooth board, and after remaining there long enough to finish "rising," they are placed in the hot oven by means of a wooden shovel.