- "The use of soda and baking powder in bread making is harmful and unnecessary. Soda causes inflammation of the stomach and often poisons the entire system."

- The chemical substances left in foods by the union of soda and cream of tartar in baking powders cannot be used by the system, so the excretory organs are overworked in their efforts to throw them off.

- Experiments have also proven that the chemicals of baking powder retard digestion.

- The use of yeast is preferable to baking powder or soda, but breads made without baking powder, soda or yeast are best of all.

- Unfermented breads are generally baked in small loaves, so that they are dry and require thorough mastication.

- Because of their dryness, dough breads are more desirable than batter breads.

- With the other advantages, unleavened breads have all the sweet taste of the flour.

- The substitute for carbonic acid gas is as pure and "as free as the air we breathe." for it is the air we breathe, the very same thing; consequently it is inexpensive and the use of it requires less time and labor than the making of fermented breads.

- The Essentials of Success in making unleavened breads are, after good materials (the flour must be of the best); (a) that the ingredients be as nearly ice cold as possible; (b) that the breads stand or rest before baking, in a cold place for from 20 m. to 3 or 4 hrs., or over night; (c) that the oven is not too hot when they are first put in-not that they must be beaten very vigorously.

- Iron is the best material for batter bread pans as it gives a firm, steady heat. The irons with thin, flat, oval (not square cornered) cups are best, but the small round cups are not objectionable and the stick shaped pans are excellent. Next to irons are earthen custard cups.

- When meal is to be scalded, heat it in the oven before pouring liquid over it.