This is one of the best varieties of mixed or cheap bread when it is made with care, as its flavour is excellent, and it remains moist longer than any other except rice-bread ; but the potatoes used for it should be good, thoroughly boiled, well dried afterwards (by having the water poured from them, and then standing by the side of the fire to steam), and reduced to a perfect paste by mashing, or by rubbing quickly through a colander or other coarse strainer. They should be perfectly mixed with the flour or meal while they are still warm, and after the addition of rather more salt than for common bread. The dough, which will require less liquid than wheaten dough, should be made smoothly and firmly and be managed afterwards like other bread, but be baked in a more gentle oven. Seven pounds of potatoes weighed after they are cooked and peeled may be added to each gallon of meal or flour. Should it be necessary from circumstances that cannot be controlled, to use such as are watery, the moisture may be partly wrung from them in a warm thick cloth before they are mixed with the other ingredients.*

Unfermented bread is made according to Dr. Pereira as follows : - Flour, one pound ; bicarbonate of soda, forty grains; cold water, half a pint ; muriatic acid, forty drops.

Aerated bread is made by putting flour into an iron box, moistening it with water into which carbonic acid gas has been forced, and kneading it by machinery inside the box. In ten minutes the dough is ready for baking.

Baking powders are also used instead of yeast. The common proportions of these powders are one part of tartaric acid, two of carbonate of soda, four of potato flour, and a little turmeric powder to give a yellow tint.

When mixed with flour and wetted they effervesce and diffuse the carbonic acid through the dough, as yeast does.†

* "The English Bread-book." By Eliza Acton.