Our daily bread is so common a thing that we accept it with almost as little inquiry as thankfulness. Some indeed have not time to consider how important it is that bread, "the staff of life," should be pure and wholesome, but many more, from idleness or indifference, suffer their families to consume bread which they are well aware does not contain all the elements of nutrition, and which is made in an uncleanly manner. Many people, too, decline to acknowledge facts - declare they are overstated, and themselves worried by the perpetual outcry made about the articles of daily necessity. It is certain that a great many persons of this class do not wish to be enlightened, and would prefer to be left in all the bliss of their ignorance rather than in any way exert themselves to provide pure bread for their families. It ought to be as easy to bake bread at home as it is to roast meat, yet in many families where the latter operation is successfully performed the difficulties in carrying out the former are said to be insuperable.

Persons who are indisposed to make the effort to bake their own bread, generally aver that the oven of their range is unsuitable for baking bread, that it has spoiled batch after batch. In almost every instance where the oven has been blamed to the writer it has been found, on going thoroughly into the matter, that due care had not been taken to rake out the ashes or cleanse the flues.

Most of the ovens of ordinary kitchen ranges will bake a good-sized family loaf to perfection, and when they are perpetually blamed it may be as well to remember that unskilful workmen generally complain of their tools. No doubt a brick oven is the proper thing, but then in towns it is only to be found in large establishments, and it is surely wise to make the best use of those within the reach of householders of all ranks. There is, besides, the alternative of sending the bread to the baker's oven, but then it is generally necessary to buy both flour and yeast of him, or he will not think it worth while to do it. The cost of baking each loaf is one halfpenny, which includes taking the dough and bringing back the bread. As a rule, a respectable tradesman will not cheat, but it is easy to guard against imposition by weighing the dough before sending out. The loss by evaporation on twelve pounds should not exceed one pound, and is generally less. The difficulty of procuring genuine flour such as country bread is made of, is another stumbling-block to persons living in London and other large towns; but, however much adulterated, however inferior the raw material may be, it can never rival the extraordinary composition which bakers dignify with the name of bread. Whether on the score of health, of cleanliness, or economy, it is impossible to urge too strongly the importance of making bread at home. Some persons, however, say that it is more expensive than buying it. With proper management it cannot be; and, even supposing the cost of the home-baked loaf to be higher, it must be remembered that that of the baker will bear no comparison with it in point of quality. Good housekeepers do not need to be told that the best is the cheapest in the end. In point of fact it is found after making exact calculations, and allowing for the cost of extra fuel, that a loaf of home-baked bread in London costs about the same as one from the shop; if, however, the flour is bought direct from the miller by the sack, and if brewer's yeast can be procured, it will cost less.

As to the operation of bread-making itself, there need not be the slightest difficulty; nor, indeed, if properly managed, is it at all laborious. Of course it makes all the difference in the world if the process is clumsily carried out. If, for instance, the water required to make up seven pounds of flour be poured on the whole mass, considerable labour will be required to knead it, and, besides, the bread will spread, be flat, and an unsightly loaf will be turned out of the oven. But if the required quantity of water be mixed with five pounds of the flour, and then beaten up to a stiff batter, the remaining two pounds being gradually worked in, a very successful result will be obtained with very little trouble or exertion of strength.

It is hoped that the following practical directions will enable housekeepers who have but ordinary kitchen appliances to place upon their tables, not only the sweet household loaf, but some lighter kinds by way of variety, which may, when necessary, tempt a delicate appetite.

Small and very simple machines are supplied by Kent for bread-making; they save much labour, and ensure cleanliness, and more perfect kneading than by hand. Ball's revolving ovens for baking bread before the fire can be had of the same maker.