Hovis Bread.—This bread is made with a specially prepared flour, patented by Mr Richard Smith. By this process the germ of the wheat and really the most nourishing part, is retained, though it has hitherto been rejected owing to its injurious action on the other constituents of the flour. By the Hovis process this germ, after special treatment, is mixed with a certain proportion of fine wheat flour, and is all sifted together through silken sieves till the resulting meal, of a brownish colour, is entirely free from any irritating substance, pleasant in flavour, and possesses a very large percentage of bone-forming phosphates, which of course renders it a specially suitable bread for children. To make it, mix 3½lb. of Hovis flour with as much warm water (90°) as will bring it all to a smooth batter, then add to it 1½oz. of yeast, previously dissolved in half a gill of warm water, and work this all well together. When well worked add in as much more water, at the same temperature (90°), as will make up a quart of water altogether, and mix it well in. Now divide up the dough, lightly shaping it on the board, place these loaves in tins, and set them to rise in a warm, even temperature for ten to fifteen minutes; then bake in a moderate oven, allowing from fifteen to twenty minutes longer than for ordinary bread. Use no salt in making this bread. This recipe was given me by the manager of the Hovis Bread Co.