er semmel"
size. The milk and water in equal parts are first mixed and allowed
to come to the usual temperature of a kitchen, and a small amount of
flour is then mixed in it so as to make a thin emulsion. The yeast is
added and well mixed in, first crumbling it in the hand, and the pan
is left covered for three-quarters of an hour. Then the rest of the
flour is slowly mixed in, with thorough kneading. The dough is left
for two hours and a half, "at the end of which time it presents a
smooth, tenacious, puffed, homogeneous mass, of slightly yellowish
color." It is weighed into pound masses (all bread must be sold by
weight in Europe), each of which is cut into twelve rolls. The
proportions for twelve rolls should therefore be about as follows:
1-4 pound of flour, 1-5 pints milk and water, 1-10 ounce pressed
yeast, and 1-32 ounce of salt. The small masses of dough have a
thickness of three-quarters of an inch, and the workman, laying the
back of his left forefinger in the centre of one, pulls out and folds
up the corners of the irregular mass, and pinches them together. The
little lump of dough is then reversed upon a smooth board, and after
remaining there long enough to finish "rising," they are placed in
the hot oven by means of a wooden shovel.

_The Yeast._--Pressed yeast, which is now made in America, is
obtained by skimming the froth from mash while it is in active
fermentation. The yeast is repeatedly washed with cold water until
it settles pure and white in the water. It forms a tenacious mass
which is pressed in a bag. It will keep about eight days in summer,
and indefinitely if put on ice.

_The Flour._--Only a selected part of the flour is used in Vienna
for the manufacture of white bread and rolls, amounting to about
forty-five per cent. of the wheat. Precisely the same grades are
not produced in the American process of milling, but Dr. Horsford
thinks that good, fresh middlings flour will compare favorably with
the average Hungarian flour.

_The Milling._--A peculiar mode of milling wheat has grown up in
Austria and Hungary, which is almost the antipodes of the old and
crude methods of grinding. It is called "high milling," and
consists in cracking the wheat by successive operations down to the
required size. First the wheat is run through a coarse mill, which