effect as alum, but as all copper salts are active poisons, the
employment of copper sulphate is most strongly to be condemned.

_Lime-water._--The object of using either alum or copper sulphate is
to check over-rapid diastasis during fermentation. Baron Liebig
pointed out a much less objectionable means of attaining the same end
by means of lime-water, about 1-1/2 oz. of fresh quicklime being
dissolved in the water used for doughing one sack of flour. Bread made
in this way is said to be spongy in texture, of agreeable flavour, and
perfectly free from acidity. In the baked loaf the lime is transformed
into calcium carbonate (chalk) by the carbon dioxide resulting from
the panary fermentation. It is said that an increased yield of bread
may be obtained by the use of lime-water; the explanation may be that
lime-water, by retarding the degradation of the gluten and the
diastasis of the starch, increases the water-retaining power of the
flour, so that the same weight of flour yields a greater volume of
bread.

_Unvesiculated and Vesiculated Bread._--Wheaten bread may be divided
into two main divisions, unvesiculated and vesiculated. The term
vesiculated simply means provided with vesicles, or small membranous
cavities, such as are found in all bread that has been treated by yeast,
leaven or any other agent for rendering it spongiform in structure by
the action of carbonic acid gas. Nearly all bread eaten by civilized
folk is vesiculated, though there are different methods and processes
for attaining this result. Into the category of unvesiculated bread
enter such products as the Australian damper, a flat cake prepared from
flour, water and salt, and baked in the hot ashes of a wood fire. The
dough is spread on a flat stone and covered with a tin plate, while the
hot ashes are heaped around and over it; the heat should not be much in
excess of 212 deg. Fahr. The scone, the bannock and other similar cakes,
still much appreciated in Scotland and the north of England, are also
examples of unvesiculated bread. They are baked on hot plates or
"griddles," on hearths, and sometimes in ovens. Biscuits differ from
these cakes in the fact that they are baked by a high instead of a
moderate heat. But they enter so far into the class of unvesiculated
bread that they are generally prepared without the aid of any such
aerating agent as carbon dioxide. (See BISCUIT.)

Vesiculated bread is now the only artic