to be a matter deserving the serious
consideration of all good housewives. It is no longer a luxury, as in
olden times, but a positive necessity; upon it depends the health of all
mankind. It is, therefore, highly important that its ingredients should
be of the very best quality. At no time is this question more seriously
to be considered than when changing the food of infants from liquids to
solid food.

Bakers' bread cannot always be relied upon. One never knows to what
extent the flour has been mixed with brands of flour made from musty or
sprouted wheat, as the baker can make what appears to be good bread from
these by mixing them with what is known as garlic flour, which is a
grade of flour ground with garlic, the effect being to conceal other
unpleasant odors.

Their flour is often stored in damp cellars, where, under the influence
of heat that is not strong enough to expel moisture, fermentation takes
place in it, exactly as it does in bread-making, except on a smaller
scale.

Any flour containing too much moisture is likely to "heat," or sour, and
flour of the best quality, when placed in damp, stuffy cellars, where
it will absorb moisture, is likely to do the same thing. The yeast used
by many bakers is deserving the attention of the Health Department.
Damaged hops are often used, which, when boiled too long, impart their
obnoxious flavor to the yeast, and to the bread made from it.

If what is known as "head yeast" be allowed to ferment too far--as is
often the case--it will sour the stock yeast; or if the fermentation be
too feeble, the result in either case will be unhealthy bread.

Potatoes used in making "potato ferment" are often of a very inferior
quality, and impart their rankness to the bread. When bread is sold by
weight an excess of water is introduced to brands of dry flour, which
absorb more than others, and the result is heavy, dark, pasty bread,
which is often sour.

By the producer of inferior bread these little items are not taken into
consideration. The bread has been made, and it _must_ be sold; and the
unsuspecting housewife who buys bread from certain bakers because they
sell it a few cents less per loaf than the price asked by firms who will
_not_ jeopardize their reputations, is endangering the health of her
family.

I particularly warn my readers against bakers seeking customers by
cutting rates; they cannot supply good bread at low rates without using
inferior flour.

=Home-m