The baking of the bread is of the greatest importance, as the yeast plant must during the baking process be thoroughly killed. Otherwise it is capable of setting up fermentation in the stomach. If the oven is too hot and the loaves large, the crust surrounding will prevent the heat from penetrating to the center of the loaf. Such bread is very unwholesome. There are several ways of testing the oven without a thermometer. The old-fashioned baker's method was to throw flour on the floor of the oven and if it browned up after 3 minutes without taking fire, the oven was sufficiently heated. The ordinary cook will hold her hand in the oven while she slowly counts twenty. If you have an indicator on your oven, the hand should register 8. When the bread is done, it should immediately be removed from the pans and tipped up so that the air may circulate freely around each loaf. Do not cover the bread even with a light cloth, as in this way the moisture is held, destroying the crispness of the crust, and making the center rather heavy.-[Mrs. S. T. R.