ned when the only effect is complete
ruin. It is somewhat remarkable that an over confident iron founder
should have chosen this weapon to test once more the value of _cast_
iron for defensive armor. His idea was that armor could be made so hard
by chilling the surface that the shot would be broken to pieces upon
it, and experiments with a good iron and guns of small calibre had
encouraged the hope. But a 2,000-pound shell and 400 pounds of powder
in the 100-ton gun proved anew the unfitness of this material for armor
plating. The shot had a velocity of 1,494 feet per second, and it
smashed through an 8-inch plate of wrought iron, a wood layer, and a
14-inch plate of chilled cast iron. The ruin produced was greater than
in any other experiment, the cast iron breaking into fragments. The
power of this gun, the greatest rifle ever made, is such that a solid
22-inch plate of the best English wrought iron is completely penetrated
by its shot.

* * * * *

VIENNA BREAD.

A "Vienna bakery" has been one of the most prominent objects at each of
the last three international exhibitions, and probably there are many
housekeepers who would be glad to know how this delicious bread is
made. Unfortunately success does not always follow imitation, and
several attempts to introduce the manufacture of this bread have
failed, even when Vienna bakers were employed in the work; and yet
there is absolutely no secret in the process. One of the American
commissioners to the Vienna exhibition, Prof. E. N. Horsford, gave an
elaborate report on this bread, and since he came to the conclusion
that it _can_ be made elsewhere, we will recount some of the causes
upon which in his opinion its excellence depends. These are the mode of
baking, the mode of making, the use of fresh "compressed yeast" which
produces no acetic acid in fermentation, the use of selected flour, the
mode of milling, and the kind of wheat.

_The Baking._--The loaf should be so small that fifteen or twenty
minutes will be sufficient to cook it through in an oven which is
heated to a temperature of about 500 deg., or the melting point of
bismuth. The rolls should not touch each other.

_The Mixing._--The proportions are:

8 pounds of flour,
3 quarts of milk and water, in equal proportions,
3-1-2 ounces of pressed yeast,
1 ounce of salt,

which should make about 380 rolls of the ordinary "Kais