Stir sufficient flour into the sponge to make a dough that may be turned on to a board sprinkled with flour; then flour the hands. Draw the dough farthest from you over into the center several times, and then turn the whole mass half around. Draw it again from the opposite side toward the center; and press it down either with the fingers or the ball of the hand, then half turn again, and repeat this, with a sort of rocking motion, until the dough has been thoroughly and evenly kneaded. This will take at least 15 minutes. At first you must add flour, just a little at a time; but after the dough has lost its stickiness, knead it on a dry board. When it ceases to stick on pressure, the kneading may be discontinued. - [Mrs. S. T. Rorer.

When the bread dough becomes elastic and loses its stickiness, it has been kneaded sufficiently long and is ready for its first raising. Kneading is really the most important part of bread making. In most households, the hands are used for this purpose. Good and inexpensive bread mixers can now be had which save three-quarters of the labor in bread making.-[A. G., Mass.