We have repeatedly noticed the fatality of late of attacks of carbuncles, and the prevalence of diseases of that nature, which we were disposed to attribute to the state of the atmosphere, and as arising from much the same cause as the visitation of cholera. A correspondent, however, has thrown some light upon the subject, and we print his statement in the hope that the baking fraternity will be prohibited by law from using the pernicious stuff mentioned. We are protected from the sale of diseased and poisonous meat, and from the adulteration of flour, beer and other articles. and it is absolutely necessary now that we should be protected from German yeast. Our correspondent says:-" Perhaps not the least important matter on the subject of cookery is to avoid everything calculated to injure the purity of the family bread, whether prepared at home or in the baker's oven, and that this is done to a great extent (although unconsciously) will be at once apparent from the following statement of facts, upon which the public require to be informed. It is well known that a very large proportion of the bread prepared for family use is raised from what is called German yeast - a noxious compound - imported weekly into Hull in quantities really astounding, and where, I am credibly informed, tons of it are thrown into the sea from having become alive;yet this is used by the great majority of bakers over the kingdom to produce the bread for our vast population, who little suspect the slow poison they are daily and unconsciously con-suming, and to which, from discussions in medical societies, and notices in medical journals, it seems extremely probable that the numerous cases of carbuncles and boils, which, within these few years, have proved of so serious and even fatal a character, may ©we their origin. It ought to be generally known that this German yeast is prepared from every species of refuse grain, and especially (where they can obtain it) from that which is wholly unfit for the food of either man or beast, and if in a state of positive putrefaction, so much the more valuable it is for their purpose, running the more rapidly and easily into fermentation."