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lavish store for all mankind; t-and labor do but teach lessness, our cause for thanks o play at "helping " mother keep the _ house-- | + ke . + Indulgent other, who the hands doth train, _* That else to#vil would be given up. 3 Een 50, the Pather of the Universe gl Smiles on Gur efforts as the days do pass, . Sends the warm rain, and kindly sunlight © Fills field and forest with abundant store, " So rich and free that it can never fail; So rich and free that it is commonplace. Yet some are greédy as the children are, With life too full to lend a helping hand, * And in the midst of plenty some do die, Though Thou-didst freely give enough for all. We have but thanks to offer tor our bread, We cannot give the life that makes it grow Lig TURKEY never did seem to Sem ve much to be thankful for at OR "this season of the'yearyand yo1x By has:not added to its causes for praise: COL. SAM. HUGHES is thankful far,a"*portfolio in the new Borden. cabinet, and the Liberal paper§iare thankful he has it, as he promises" to pro- vide plenty of good "copy" _ . during his tzrm of office, i a } ooo WE' ARE THANKFUL 'that the census is taken and we know now how many there'are of us. ~The Globe says: "We are seven." All alive though, please, Mr. Globe. 00 aQ PORT PERRY is thankful that the contract for building' the new postoffice: has been let." Additional thanks when faith-is made sight. 2 1.0.0 © thankful that thre is for Hiv in this country. mes Hortop and , Port Perry, at her niece, Mrs. ng the unfavorable § a good attend- the Methodist 'school isin a * Savings Bank Department at Every Branch. Perry Branch: « HH G. JuTcHTsoN W. J, WHITE, Acting Managew, awe: tht Claremont. a ~ Port Nr Fr, BREAD and Breadmaking MRS. FRANK FRANKLIN The making of bread is one of the most important parts of house~ keeping. and there are various methods of making bread in our homes Good bread is the need of both rich and poor. In making it we must have good flour and good yeast. In the first place we must understand our flour, and test it, as there are certain general rules by which a good bread making flour may be judged. In general, the flour housekeepers prefer is white with a faint yellow tinge. Flour after being pressed in the hand should fall looscly apart. If it stays in lumps it has to much moisture in it. When rubbed between the fingers it should not feel too smooth and powdery. There are various kinds of flours. Hard flours are usually spoken of as the bread making flours, and the soft flours as pastry flours Remember that soft flour has not the expansive power of strong flour, Soft flours must never be allowed to rise longer than is necessary. Once over risen soft flour is very hard to make into good bread. : THE WHY OF BREAD Perhaps no operation in housekeeping is"more interesting, when ofie-uniderstands the "Why'* of dt, than th ing of bread. Am understanding. of the principles underlying the pro cess also helps wonderfully in obtaining good bread--the light porous kind that is se much more di gestible as well as mdre palatable than the dark heavy article. In making bread, the first thing, the yeast by dissolving yeast-cake (now almost universally used) with luke warm water. Homemade hop and potato yeast may be used instead, three quarters of a cupful of this yeast being equal to one Royal yeast cake. Royal yeast rises slowly and is always better set with a sponge over night It will not work atallif it is not kept warm. If sugar is added the yeast acts more quickly, especially if the mixture is semi-fluid There are many methods of making yeast at home, but the dry yeast cakes scem to give good results with so much less labor =~ that their use is becoming practically universal. oa as everyone knows, is to prepare MAKING BREAD There are many different ways of making bread in our homes Indeed the breadmaker is apt to believe she has some especially val uable way of mixing or kneading. These differences are aot so ime portant: as sometimes supposed . The two most popular ways of making bread at home are some- times called *'The Su ck'Rising Method," and the * Slow Rising Method." * While there are many methods of mixing dough, the same general rules apply to them all, The materials of the dough should be lukewarm. Too high a temperature must be advoided as it will kill the yeast. Too little yeast will of course yield a badly raised loaf. Too much yeast is justas objectionable. The amount nf yeast which should be used depends ou the strerigth of the flour. A flour in which the gluten is abundane can resist a much stronger pressure of gas than one with scant or weak gluten, Nothing but practical experience with the materials can teach the exact quantities which should be used. Salt tends. te retard fermentation and should be added toward the end of Diting Salt is used in bread because it imparts a flavor, without which bread is tasteless. Sponge made bread usually rises evenly and well, worked into almost an and can be shape ~ It is apparent that two kinds of bread from the same lot of four may differ according to the method used ia the bread. It is evident, therefore, that general statements regatd. ing the composition of flour and bread can hardly be universally dccurate. ' de i The lightness and sweetness of bread depends as much on the wav in which it 1s- made as on the materials used. The greatést care should be used in preparing, baking and keeping the bread, * SLOW RISING BREAD A batter is made of the flour and yeast,a little water, which is allowed to ferment ten or twelve hours, (usually over night) More flour is then added, the dough is then kneaded uotll smooth; or soit will not stick to your hands or board, : It is thes ailowedto rise, and is kneaded again. In the slow 'rising method potato and potate .iLless yeast is used than in the short process and the fermentation 1s carried on for a longer time. The usual temperature is pertaps not far from 70° F. ~ QUICK BREAD