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The tins should be well floured. Put the loaves at once into a well-heated oven. After they have been in the oven about a quarter of an hour open the ventilator to slacken the heat and allow the steam to escape. In an hour the process of baking will be completed. Bread made in this way keeps moist longer than bread made with yeast, and is far more sweet and digestible. This is especially recommended to persons who suffer from indigestion, who will find the brown bread invaluable. 1011. Baking Powders and Egg Powders. These useful preparations are now much used in making bread and pastry of all kinds, and have the merit of being both cheap and wholesome. They may be procured of all grocers and oilmen. The basis of all baking powders consists of carbonate of soda and tartaric acid or cream of tartar, and egg powders are made of the same materials, with a little harmless colouring matter such as turmeric. By the action of these substances, carbonic acid is generated in the dough, which causes it to rise in the same manner as the so-called "aerated bread" made on Dr. Dauglish's system, by which carbonic acid is forced into the dough before baking.