Mr. Edlin has likewise furnished the following mode of making rolls, as witnessed by him in a London bakehouse. " The flour was sifted and mixed in the same manner as was done for the bread; at half-past six o'clock, they were moulded up, and a slit was cut along the top of each with a knife; they were then set in rows on a tin, and placed in a proving oven to rise till a quarter of an hour before eight, when they were drawn and set in the oven which was closed as before; at eight o'clock they were taken out, and were slightly brushed over with a buttered brush, which gave the top crust a shining appearance; they were then covered up with a flannel till wanted for sale."

Brown Bread, called also home-made, is usually fabricated of inferior or coarse flour, including more or less of the bran ground over again into pollard; and the brown tint of the latter is usually heightened by the public bakers, by the addition of the raspings of the burnt crust from other loaves. It has been a fashion of late years to give the preference to this bread, under the notion of its superior purity and wholesomeness, overlooking the obvious circumstance, that its dingy colour affords a protection to the discovery of all sorts of adventitious mixtures, besides that of dirty raspings. In making brown bread at home, the case is of course different; but here, owing to the deficient kneading it usually receives, it acquires an anomalous taste, which some call sweet, others sour. Being unsatisfactory to the appetite, the good lady in the country flatters her self-love in observing the increased appetite of her metropolitan visitors, and ascribes it to the excellence of her home-made bread, when, in fact, it arises from its imperfections.

Brown bread retains more water after baking; hence it keeps moist longer, but the middle usually crumbles away.

French Rolls, etc. - That extremely delicate and vesicular small bread called French is made in the following manner. To a peck of flour sifted through a fine wire sieve, three quarters of a pound of butter are added, and rubbed together in a kneading trough; when these are intimately blended, two quarts of warm milk, a quarter of a pound of salt and a pint of yeast are well mixed with it, and a sufficient quantity of warm water to knead it into a dough; it must then stand two hours to prove, when it may be moulded into rolls or bricks, which are to be placed in tins, and set for an hour in the prover. They are afterwards put into a brick oven for twenty minutes, and when drawn rasped.

Household Bread undergoes the same preparation as wheaten bread, with this difference, that instead of being made with fine flour, it is made of an inferior sort, called seconds flour.