This sponge or leavening is made by fermenting flour and water or milk without the addition of ordinary yeast. The true conditions of this fermentation are not exactly known. Judging from the odor produced, bacteria play an important part in the "fermentation." Then, too, the wild yeast plants of the air find this an exceedingly good resting place, and grow with great rapidity. Whether or not this bread is wholesome, is an open question. We know this, that in a perfectly clean room (and by this we mean a room surgically clean, one free as nearly as possible from all germ contaminations) it is almost impossible to make good "emptyings." Carry the basin from this room to one where the floor is covered with carpet, especially if the carpet has not been carefully cleaned or shaken recently, and almost immediately you will have a pitcher full of foaming "emptyings." We fully realize that many persons have eaten bread made after this method for years, and are, perhaps, in fairly good health. The question is, then, what would they have been if, instead, they had always used good bread? The effect of heat upon bread greatly influences its digestibility. "Salt rising" bread will not bake as easily or quickly as that made with yeast. The crust is always light and soft, and the crumb moist; seeming to hold much mere water than other breads. This sponge, made from the wild yeast floating in the air, and unwholesome yeasts used in bread making, are the frequent causes of indigestion. This bread then should be used but sparingly, if at all.-[Mrs. S. T. Rorer.