We may mention saw-dust as one of the ingredients used for the purpose.

Again, if you attempt to make whole-meal bread into loaves, you will find great difficulty in baking the loaves.

This whole-meal is a very slow conductor of heat, and the result will probably be that the outside of the loaf will be very hard while the inside will be too underdone to be eaten.

Consequently, should you wish to have home-made whole-meal bread, it is far best to bake it in the form of a tea-cake or flat-cake.

We cannot do better, in conclusion, than quote what Sir Henry Thompson says on this subject:--"The following recipe," he says, "will be found successful, probably, after a trial or two, in producing excellent, light, friable, and most palatable bread: To two pounds of coarsely ground or crushed whole-meal, add half a pound of fine flour and a sufficient quantity of baking powder and salt; when these are well mixed, rub in two ounces of butter, and make into dough with half milk and water, or with all milk if preferred.