During my experience I have known and seen bread sold as “milk bread” which had never seen the sight of milk, but, on the other hand, there are other bakers who are most particular and have the most liberal quantity of milk, the result being they produce a beautiful and most honest loaf. I have seen other bakers who put in about six quarts of milk, and the bread is made up in fancy shapes and weights, and styled fancy bread. There is no recognized standard for the quantity of milk used per sack. Whether it is of sufficient importance to the trade that such a loaf should be made and sold is another matter. But I wish to put before you the value of milk in bread-making, and also to emphasize the benefits which, in my opinion, are derived from bread made with the addition of milk. I have eaten brown bread which has set up irritation in the stomach, but this has never happened to my knowledge when the bread has been made with good sweet full cream milk. I am convinced if this milk bread were kept before the public, made, of course, from the proper ingredients and in proper proportion, there would be no doubt as to the best loaf to be obtained at fancy prices, a loaf which would leave the baker an equal, if not better, profit than we obtain to-day for our fancy browns. In 1908, at the London Exhibition, for the first time, a milk powdered loaf won the first prize in the milk bread competition, and thus beat the new milk itself. That bread looked very nice, and its color was excellent, the weight sent in being about 2 pounds. It is true there is no recognized standard shape for milk bread, so several shapes were sent in, the competitors seeming to satisfy themselves to produce an ordinary loaf with milk in it. I do not know whether it would be possible for the manufacturers to suggest lines upon which shape and quality could be combined to produce a standard milk loaf. I do not know whether I am asking too much, but in time it would not amount to anything more than asking for a cottage loaf, a crumby or tin loaf. If manipulated and produced properly, it would increase it dietetic value, and be a different commodity, with changed properties, and yielding nourishment in a new and concentrated form.