complete scheme of hygienic dietary, is to get a pure, wholesome, easily
digested, and, at the same time, palatable bread. We have long since
exploded the idea that _whiteness_ is a test of superiority, for we
know that this is attained by excluding the most wholesome and nutritious
part of the wheat and by the use of chemicals. Even when we use brown
bread, we are by no means sure of having a wholemeal loaf, for it is as
often as not merely the ordinary flour with some bran mixed in. And bran is
only one part--by no means the most important--of that in which the meal is
lacking. We want to get as much as possible of the real "_germ_," the
essential part of the grain, but I am informed by experts, that the process
of drying and preparing this germ meal is so much more troublesome, and, in
consequence, expensive, that the easier and cheaper method is that generally
adopted. But, if we want a really good thing we must be willing to pay for
it, and by creating a demand for the superior article make it worth while to
manufacture it, and it were poor economy to save on the bread bill at the
expense of health. It is well to know exactly what constitutes a really
wholesome bread, for bakers and purveyors everywhere are ready to meet their
customers' wishes. But if people are ignorant or unreasonable enough to
demand a light-coloured, puffy loaf, when a pure whole-wheat loaf is rather
dark and solid looking, they must be prepared to find that they are served
with what pleases their taste, and to take the risks. Some may like to try
baking their bread at home, and it may interest them to know that it is
possible to make very good wheaten bread without any raising ingredients
whatever, simply with wheatmeal and water, aerating it by beating air into
it. This is best managed by the home baker in the form of


Wheatmeal Gems.

There are sets of thick iron gem pans to be had, which are very good for