When we reflect upon the present conditions under which the bread-making industry is carried on in most of the large cities and towns of England, Scotland, and Ireland, and remember the importance of that industry to mankind, we cannot but be impressed by the little progress that has been made in the art of bread-making. Although other industries have been marked by important improvements, we find bread being made in much the same way as it was five hundred years ago. The mystery is how -- by accident, it would be -- We get such well-made bread as we do. There are very few even now who have the slightest conception of what yeast really is, and fewer still who know how or why it clears bread light. But it will surprise me if the trade does not undergo, in the training course of the next ten years, a complete and beneficial change.
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