From this analysis we observe that the nitrogenous matter is to the carbonaceous in the proportion of one-sixth, which is the composition of a perfect food.  Besides taking part in this composition, the bran, being in a great measure insoluble, passes in bulk through the bowels, assisting daily laxation—­a most important consideration.  If wheat is such a perfect food, it must follow that wholemeal bread must be best for our daily use.  That such is the case, evidence on every side shows; those who eat it are healthier, stronger, and more cheerful than those who do not, all other things being equal.  Wholemeal bread comes nearer the standard of a perfect food than does the wheaten grain, as in fermentation some of the starch is destroyed, and thus the proportion of nitrogen is slightly increased.

The next question is, how shall we prepare the grain so as to make the best bread from it?  This is done by grinding the grain as finely as possible with stones, and then using the resulting flour for bread-making.  The grain should be first cleaned and brushed, and passed over a magnet to cleanse it from any bits of steel or iron it may have acquired from the various processes it goes through, and then finely ground.  To ensure fine grinding, it is always advisable to kiln-dry it first.  When ground, nothing must be taken from it, nor must anything be added to the flour, and from this bread should be made.  Baking powder, soda, and tartaric acid, or soda and hydrochloric acid, or ammonia and hydrochloric acid, or other chemical agents, must never be used for raising bread, as these substances are injurious, and affect the human system for harm.  The only ferment that should be used is yeast; of this the French variety is best.  If brewer’s yeast is used it must be first well washed, otherwise it gives a bitter flavour to the loaf.  A small quantity of salt may be used, but not much, otherwise it adds an injurious agent to the bread.

BARLEY BANNOCKS.

Put 1/2 pint of milk into a saucepan allow it to boil; then sprinkle in barley meal, stirring it constantly to prevent lumps till the mixture is quite thick and almost unstirrable.  Turn the mass out on a meal-besprinkled board and leave to cool.  When cool enough to knead, work it quite stiff with dry meal, take a portion off, roll it as thin as a wafer, and bake it on a hot girdle; when done on one side, turn and cook on the other.  The girdle is to be swept clean after each bannock.  Eat hot or cold with butter.

BUN LOAF.

1 lb.  Allinson wholemeal flour, 1/2 lb. butter, 1/2 lb. brown sugar, 1/4 lb. currants, 1/4 lb. raisins, 1/4 lb. candied peel, 4 eggs, 1/2 teacupful of milk.  Mix the flour, sugar, currants, raisins, candied peel (cut in thin strips), the butter and eggs well together; mix with the milk; pour into a buttered tin, and bake in a moderate oven for 2 hours.