MANUFACTURES AND ARTS.

THE modern sciences, and particularly chemistry, have been of late successfully applied to the improvement of several of the useful arts; and some, in consequence, have undergone almost an entire change. Of the principles of some of them we propose to give a brief description.

MAKING BREAD.

Scarcely any nation exists, in which the use of bread is entirely unknown, or something as a substitute for it; a dry food appearing to be nécessary to promote the secretion of saliva, in the cess of mastication.

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In Lapland, where they have no corn, they make a kind of bread from dried fish, and of the inner rind of the bark of the pine. In some parts of America, they use, for this purpose, casava, the root of a plant which is poisonous till it is rendered wholesome by the extraction of its acrid juice. In the South Sea islands, the bread-fruit tree affords the natives a substance resembling bread.

From time immemorial, the farinaceous seeds have been employed as food, and they are the most nutritive of all the vegetables. Few of the alimentary substances are used by man in a raw and crude state; almost all undergo some preparation, by which they are rendered more easy of digestion, or are more palatable. The application of