Tho experiments in bread-making which Professor L. J. Henderson '98, University Professor of Medical Chemistry, has been conducting for the government, have proved entirely satisfactory. He has carried them on with the assistance of four officers from the Sanitation Corps, Food and Nutrition Division, United States Army. They have been working at them for over a year and the work has been done in the Wolcott Giggs Memorial Laboratory. No definite information, of course, can be given out, but a few general ideas have been developed.

Professor Henderson has concentrated on the properties of dough, on the rising of dough, quality of bread as influenced by the presence of substitutes, of salts and the admixture of certain other substances. The results are mainly of a scientific character, but can be applied in case of need, so as to somewhat increase the amount of good bread produced from a given quantity of wheat. The disease of bread known as "rope" has also been studied. These experiments and their results are undoubtedly of the greatest value to the country, should occasion arise to get the greatest food value out of the least possible amount of product.