to exclude the air, but do not wrap in flannel as in
winter. It will be likely to need attention early in the morning.

TEMPERATURE FOR BREAD-MAKING.--Except in very warm weather, the
ferment or sponge should be started with liquid at a lukewarm
temperature.

The liquid should never be so cold as to chill the yeast. Milk, if used,
should be first sterilized by scalding, and then cooled before using.

After the sponge is prepared, the greatest care must be taken to keep it
at an equable temperature. From 70 deg. to 90 deg. is the best range of
temperature, 75 deg. being considered the golden mean throughout the
entire fermentative process of bread-making.

After fermentation has well begun, it will continue, but much more
slowly if the temperature be gradually lowered to 45 deg. or 50 deg. If
it is necessary to hasten the rising, the temperature can be raised to
80 deg. or 85 deg., but it will necessitate careful watching, as it will
be liable to over-ferment, and become sour. Cold arrests the process of
fermentation, while too great heat carries forward the work too rapidly.
Too much stress cannot be laid upon the importance of an equable
temperature. The housewife who permits the fermentation to proceed very
slowly one hour, forces it rapidly by increased heat the next, and
perhaps allows it to subside to a chilling temperature the third, will
never be sure of good bread.

Putting the bowl containing the sponge into a dish of warm (not hot)
water, or keeping it in the warming oven, or on the back of the range,
are all methods which may bring about good results, provided the same
degree of heat can be maintained continuously; but if the fire is one
which must be increased or diminished to suit the exigencies of
household details, nothing but the closest and most careful attention
will keep the sponge at uniform temperature. The better way is to cover
the bowl with a napkin, and in cold weather wrap closely in several
thicknesses of flannel, and place on a stand behind the stove, or in
some place not exposed to draughts. A bread-raiser purposely arranged
for keeping the bread at proper temperature is a great convenience. Two
small and rather thick earthen ware crocks of the same size, serve very
well for this purpose. Scald both with hot water, and while still warm,
put the sponge in one, invert the other for a cover, and leave in a warm
room. All flour used in the bread should be warm when added.

LIGHTNESS OF THE