252 Old Memories of East-Bourne. [Chap. XIX.
•certainly did so. In the summer of 187— a cousin of mine came to East-Bourne, and was anxious to see an old friend of his from an inland county, who had settled down in a house a few miles from East-Bourne, so I drove him over. My cousin's friend was a bachelor, and had as his housekeeper an old aunt, a lady of the old school. When we sat down to luncheon, this lady apologised for the bread being a little stale, and said that they only baked once a week, and that " to-morrow " "was baking day. If she had not invited my attention to the fact that the bread was 6 days old, I should never have found it out, so fresh and sweet and nourishing it seemed to be. What was the secret of this ? It was, that the bread wras made of " Seconds" flour with brewer's yeast and was baked in a brick oven. I have no doubt that there were two other contributory factors : that the flour wras fresh English and not stale American ; and had been ground between mill stones and not between metal rollers. It was once confessed to me by an experienced miller in a large way of business, that metal rollers squeeze most of the goodness out of the corn. Whenever I have the chance, I always buy a loaf made with stone-ground flour. There is a particular shop at Oxford where splendid bread of the sort is sold.
Few social functions have undergone more change in their attributes and surroundings during the time -embraced in this volume than weddings. Formerly, as the Law required the ceremony to be completed by noon, it was inevitable that the company should not be sent away without a substantial and generally very sumptuous and ornate luncheon, officially designated a " Breakfast." Presents were only expected from the relations or very special friends of the happy (or unhappy) pair, and the guests only were people coming within the category just mentioned. There was none of the " playing to the gallery," advertising, newspaper puffing, and political •electioneering which is now so common in connection