resignation; but this domestic hypocrisy of good bread libels the wheat that made it, and arraigns the taste of those who eat it. Were it ever so good, there is something better yet — the crisp, unbolted cake that lingers with nutty richness on the palate, once tasting of which weans one from the impoverished gentility of white bread forever. It is not urged on the score of being wholesome. The phrase has been so much abused that the cry of "healthful food" invariably suggests something which doesn't taste good. But the strength and richness and coloring of wheat-cake recommend it to any breakfast fancier. There is no use aiming at fine-grained complexions without the use of coarse bread at every meal. A slice of Graham bread at breakfast will not counteract the evil tendencies of incorrect diet the rest of the day. When you get your coarse bread, two or three slices will not be too much at a meal. Such ought to be the breakfast of a young lady who wishes to have roundness of contour, unfailing spirits, and self-
