Unfermented Bread made with Tartaric Acid.—Though perhaps not well adapted for long-continued consumption, this bread, which is more easily made with perfect success than the preceding, may be eaten occasionally without any disadvantage. For each pound of flour allow one drachm of bi-carbonate of soda, and rub it through a sieve over the pan which contains it, and stir them together until the soda is equally distributed amongst it. Dissolve fifty grains of tartaric acid in half a pint of water, knead it up well, but very quickly, and place it in the oven the instant it is ready. Salt must be added to this bread as for common dough; but none is required for that which is made with the muriatic acid. A very small portion of pounded sugar is an improvement to it; about half a teaspoonful to the pound of flour. For delicious bread, made with tartaric acid and butter-milk, see “Dairy-Bread,” page 147.