In that delightful book, _The Chemistry of Cookery_, by Mr. W. Mathieu Williams, the well-known scientist and lecturer, a book that ought to be studied by every housekeeper, I find that he advocates the idea of porridge being made for some days before it is required, then stored in a closed jar, and brought out and warmed for use. The change effected in it is just that which may theoretically be expected, _i.e._, a softening of the fibrous material, and a sweetening, due to the formation of sugar. This may be called an application of the principle of ensilage to human food; for ensilage is a process of slow vegetable cookery, a digesting or maceration of fibrous vegetables in their own juices, which loosens the fibre, renders it softer and more digestible; and not only does this, but, to some extent, converts it into dextrine and sugar. “Although in many respects,” says a recent writer, “oatmeal and flour are very similar, the effect produced by them upon the system is very different. Oatmeal is richer in oily, fatty matter than any other cultivated grain, and its proportion of proteine compounds exceeds that of the finest wheaten flour. Although so nutritious, it cannot be used as a substitute for flour; the peculiar character of its gluten preventing the meal being made into fermented bread. But in other forms it may be made into very pleasant food, such as biscuits, gruel, oatcake and porridge. Oats are a natural grain in England, and are cultivated at less expense than wheat. This last is better adapted for making good fermented bread, and so is more in request. But perhaps the time may come when we shall return to the use of unfermented bread, and shall think that bread made from other grains, and unfermented, is quite as good, or even better, than the fermented bread of flour. At the present time, however, wheat is more consumed than any other grain,” and with this long quotation I will conclude. [Illustration: G.O.P. ANSWERS TO CORRESPONDENTS] STUDY AND STUDIO. H. M. I.—1. Your hymn tune shows the need of instruction in harmony. There are several consecutive fifths in it, and other faults which study would enable you to avoid. We should advise you to take lessons.—2. Dr. Lemmi’s Italian Grammar is published at 5s. by Messrs. Oliver & Boyd, Edinburgh, and by Messrs. Simpkin, Marshall & Co., London. WHEELBARROW.—If you write to the office of _The Boy’s Own Paper_, 56, Paternoster Row, we believe you will find that a chart of the colours peculiar to the different colleges of each University has been published. At all events, we refer you to the Editor. TOPSY.—We should prefer the Senior Cambridge and the Cambridge Higher Local out of the four examinations you mention. IN our September part we informed RUBY that the couplet “Crabbed age and youth Cannot live together.”