d with whole-wheat and Graham flours as in
the production of bread from white flour. Good material and good care
are absolutely essential.

Whole-wheat flour ferments more readily and rises more quickly than does
white flour, hence bread made with it needs more careful management, as
it is more liable to sour. The novice in bread-making should not
undertake the preparation of bread with whole-wheat flour, until she has
thoroughly mastered all the details of the art by practical experience,
and can produce a perfect loaf from white flour.

Breads from whole-wheat and Graham flours require less yeast and less
flour than bread prepared from white flour. A slower process of
fermentation is also advantageous.

Such breads will be lighter if at least one third white flour be
employed in their manufacture. When the bread is made with a sponge,
this white flour may be utilised for the purpose. Thus the length of
time the whole-wheat flour will be undergoing fermentation will be
somewhat lessened, and its liability to become sour diminished. This
plan is a preferable one for beginners in bread-making.

Graham and whole-wheat flour breads must be kneaded longer than
white-flour bread, and require a hotter oven at first and a longer time
for baking. Much Graham and whole-wheat bread is served insufficiently
baked, probably owing to the fact that, being dark in color, the crust
appears brown very soon, thus deluding the cook into supposing that the
loaf is well baked. For thorough baking, from one to one and a half
hours are needed, according to the size of the loaf and the heat of the
oven.

TOAST.--Toasting, if properly done, renders bread more digestible,
the starch being converted into dextrine by the toasting process; but by
the ordinary method of preparing toast, that of simply browning each
side, only the surfaces of the slices are really toasted, while the
action of the heat upon the interior of the slice, it is rendered
exactly in the condition of new bread, and consequently quite as
indigestible. If butter is added while the toast is hot, we have all the
dyspepsia-producing elements of new bread and butter combined. Although
considered to be the dish _par excellence_ for invalids, nothing could
be more unwholesome than such toast. To properly toast the bread, the
drying and browning should extend throughout the entire thickness of the
slice. Bread may be thus toasted before an open fire, but the process
would be suc