This chicken feed consists of the foreign seeds, the tares, which grow up with the wheat, and which are separated before milling. In the above list only 39 to 40 per cent. of the flour is fit for white bread making. _The Wheat._--Last of all, in following back the processes of Vienna bread making, we come to one of the essential requirements, a proper kind of wheat. "The virtues of this bread," says Dr. Horsford, "had their origin principally in the Hungarian wheat. These are not due to any particular variety of wheat, or to any marked peculiarity of soil or mode of fertilizing, or to a mean annual temperature characterizing the climate of Hungary as a whole, but to _a peculiarity of climate_, uniting especial dryness of the air during the hot season, from the time of the development of the milk of the berry, through the period of its segregation of the various constituents of the grain, down to its being housed for thrashing." The Hungarian wheat is red, shrivelled, and hard, and it is this hardness that fits it so well to the successive crackings which constitute the process of "high milling." Vienna bread is white, fine grained, perfectly sweet, aromatic, agreeable without butter, thoroughly baked, and has a tender crust, and Dr. Horsford shows dearly that this combination of excellences is not the result of an art, but of the joint operation of many arts. Its introduction may be made an economical act, for its peculiar succulence makes butter or other condiment unnecessary. It is, however, essentially a _baker's_ bread, for it should be eaten on the day it is made, and is at its best immediately after becoming cold. There is little room for expecting it to replace the kind of bread in vogue in American homes, for that is just as much the result of peculiar circumstances as the product of the Hungarian farm, the Austrian mill, and the Vienna oven. Economy in labor is just as much a consideration in most American families as it is in our workshops, and the semi-weekly or weekly baking is the means by which it is obtained. But American housewives can improve their bread by adopting from the Austrian system the whitening of the yeast by washing, the small loaf, and the rapid baking. The use of selected flour can hardly be obtained unless the millers are offered a market for the darker flour that remains. In Europe that is at hand in the nutritious "black" bread which is everywhere _the_ staff of life, white bread being a luxury taken only with coffee. In fact it is American cake that the Vienna roll comes in competition with, and the habit of making cake almost daily, which obtains in so many American homes, shows that there is time and labor which can be turned to the production of the Vienna bread if desired. * * * * * MODERN LOSS IN WARFARE.