From fhe .Nato Eaglaad Farmer.
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Roe Bread.--Bread made of wheat flour, when taken out of the oYen or skillet is unprepared for the stomach, Il should % through a change or ripen before if is eaten. Young persons, fpefs6ns ln the en- ioyment of vigorous health, may eat bread immediately after being baked without any seasib,o injury from t, but weakly an3 aged persons cannot and none can eat such Nith- otit doing harm to the digestive ergans.-- Bread after being baked goes through q change similar to the change in newly bfewed beer or newly chnrred tutterihilk- neither being healthy until after the change. During tbe change in bread, i sends eff a large portion of carboa, Or unhealthy gas, and imbibes a large portion of orggcn, or healthy gas. Bread has, according to the computation of the physicians in London, one-ffth more nutriment in t when ripe, than 1t has when just out of tfn oven. It not only has more nutriment, But imnart7 q much greater degree of cheerlilness. He that eats old ripe bread will have much greater flow of animal spirits tim ihe would if he were to eat unripe bread.

 Bread as before observed, diIchages car-' bon and imbibes oxygen. One thing in connection with this thought sfbuld be par tieularlY noticed by all housewives. It is, to let the breadr ripen where it din inhale the oxygeniu pure state. Bread will always taste of the air that surrounds fl while fi- pening--hence 1t should ripenwhere the air is pure. It should never ripfn in a eel lar, nor in close cupboard, ndf in a bed room. The noxious vapors of a cellar or a cupboard should never enter lto and form a part of the bread we eat. The writer of this article has often eaten bead of this kind, and has felt strongly dislosed to lec- ture the mistress of the house on the sub feet of keeping bread in pure atmosphere. Every man and women ought b know that much of health and comfort d.pends upon the method of preparing their fdod.--Bread should be light, areA baked, and properly s.spened before it should be eatqn.

 MHDICUS.