This process is an invention of a Mr. Stone. He took a tea-spoonful of yeast and mixed it with three quarters of a pint of warm water. He then took a bushel or fifty-six pounds of flour, and having put it into the kneading trough, and made a hole in the middle of it large enough to contain two gallons of water, he poured in his small quantity, and took a stick and stirred it until it was as thick as a batter pudding - having covered this sponge with a sprinkling of flour, it was left to ferment for an hour, at the end of which time he took a quart more of warm water and poured in, and repeated the operation of stirring it in with more flour, and again sprinkling it with flour, when it was again left for two hours, when it will be found to have risen and broken through the flour - then add three quarts or a gallon of water, and stir in flour to the consistence of butter, and again cover it with dry flour - and in about three or four more he mixed up his dough; which done, he covered it up warm and let it stand to prove four or five hours more, when he made up his loaves and baked them. The bread was as light and as porous as if one pint of yeast had been made.

Having, as we trust, explained the process of baking as it is practised by those who adhere to its simple principles, and who employ no other ingredients than those necessary to produce good bread, we shall now proceed to describe the methods pursued by the public baker; and, at the same time, give a description of a public bakehouse, and the duties of the persons employed therein.

ARTIFICIAL YEASTS.

Previous to entering upon the subject of public baking, by which so large a portion of the people are supplied with their daily bread, it will be necessary to lay before our readers some of the various methods by which yeast is compounded. Of brewers' yeast, or the yeast of ale and beer, we have already spoken, and therefore it will be necessary again to revert to it. Several of the following directions for the preparations of yeast have been long before the public, and some of them the writer has not had an opportunity of testing by experience, but there is no reason to doubt of their efficiency; of the patent yeast, however, now pretty generally used by the public bakers, he can speak with confidence, having witnessed the whole process of making it, and experienced its perfect applicability to the manufacturing of bread. We shall first, however, treat of the mode of preserving brewers' yeast.