operation, and then added their tribute in confirma-
tion of its practical value. As their names and
places of abode will be found in a work by Monsieur
Lesobre, entitled “Notice sur les Appareils de Pani-
fication Rolland,” Thilloy, 17, Rue de L’Estrapade,
à Paris, any of them can be referred to at pleasure.
I insert a few of them here, taken at hazard, be-
cause, if it can be shown by a careful and unpre-
judiced examination of facts, that genuine, well
fabricated bread can be secured to our population
at a cost below that at which it has hitherto been
procured of far inferior quality, leaving increased
profit to the makers as well, a highly important
object will be attained; and it appears desirable
to open at once such channels of communication
as may facilitate it. M. Rolland’s inventions (or
any others), which would effectually aid in its
fulfilment, could scarcely fail to find immediate
favour here, where the need of better and cheaper
bread is beginning to be sensibly felt; though great
innovations, however beneficial their tendency,
are almost invariably met at first by a spirit of
resistance, which defies all reasoning; for some
individual interests generally suffer from their in-
troduction; and there is often also, much mis-
apprehension of their real nature and bearing,
and an exaggerated idea of the injuries which will
attend them. The English bakers may possibly