It is very gratifying to both Author and Publishers that this little
book has been so favourably received by the Baking Trade and the public
that a second edition is required within a few months of the first
issue of the work.
The opportunity has been taken to insert some additional recipes for
the whole-meal and other breads which of late have been so frequently
recommended as substitutes for the white bread in established use,
together with some remarks on the subject by Professors Jago and
Graham; and a few corrections in the text (the necessity for which
escaped notice when the work was first in the press) have also been
made.
_August, 1889._