ABOUT every district in the Transvaal boasts its mill, and sometimes more than one, invariably doing a good business. Going to mill in South Africa reminds one somewhat of the same process as it used to be followed in New England. Time is not of much importance in the Transvaal, and the Boer who wishes to have a load of mealies ground takes them to the mill, outspans, and then calmly waits until all is ready for his return homeward. It is baking day once a week in the South African household, and the bread is generally baked in a large outside oven, made of clay taken from anthills. These ovens are a feature of every homestead. A fire is made in the oven, and the opening in the front is closed with a stone wrapped in sacking. When the oven is sufficiently hot the fire is raked out, the bread put inside, and the door once more blocked. Again comes a reminder of New England and the old brick ovens from which came baked beans and bread of rye and Indian meal. In Africa the bread is left to bake until the oven is cold; it is then drawn forth ready for use. The loaves are made of mealie meal, Kaffir beer having been employed instead of yeast. While fresh, the bread is extremely appetizing, but a peculiar feature is the rapidity with which it hardens. Before a week has passed, it is of the consistency of stone. Physicians declare it would be better for the teeth of Americans and Europeans if they ate more hard bread, and in South Africa you certainly must have strong grinders to eat the bread. Whether or not such eating produces teeth of the required strength is a question each must decide for himself.—Home and Abroad.