Fancy bread remains as far from definition as ever. The time has arrived to take action, and fancy bread ought to be put once and for all out of the region of anomalies and made thoroughly intelligible both to producer and consumer.

The general progress of the nation to higher levels of dietetic luxury undoubtedly opens new avenues for the baker.

The progress of the baker is undoubtedly likely to be rapid in respect to the fact that the demand for finer and much nicer flavoured bread is sure to be an ever-increasing thing. The taste for much improved bread is spreading among the classes.

A glance at the menus of any American boarding house will show at once that, in bread, the transatlantic baker has created quite a new branch of dietetic fine art.