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Dominion, Volume 6, Issue 1599, 16 November 1912, Page 6

tTiidei ordinary circumstances, Mt. . T. : Eonayne (general intmager of railways) , ttotild retire in January next, hut ho. ■will continuo to perform the duties of •liis office until the new general matiagisr has been appointed, which will probably lie at a time some months later in the new yf.if. The duty of obtaining applications for the .post of general manager •has been delisted to the High Commissioner ' (the Hon.. T. Mackenzie). The Minister for Railways (the Hon. W, S,. Herries) informed a reporter yesterday that ho assumed that the High Commissioner would forward the whole of tho applications received to the Government, indicating'-the two or three which lic coiisidercd most suitable. . News was received last evening that Deaij Grogan, of M'ertuee, near IVa-pier, had died suddenly yesterday afternoon. Dean Grogan was born .in the diocese of Armagh, Ireland, in 1843, and studied for the"Catholic.priesthood at tho .Armagh Seminary, and later in Ftanoe. Ho came to New Zealaid in-1873, and was located for a time in Tiirafetki. Subsequently he became parish priest at Napier, and held . that-i>ost for-many years,.-Afterwards he was mode parish 'priest at AVanjaniUj and last year ' was transferred to MAUko, where ho acted as parish priest until tlio time of his death. Aji authoritative pronouncement, lacked by sofentiic' reasoaing, was given last weok by Dr. Jamicson, chief medical officer in Melbourne, in favour offresh, as opposed to etalo bread. He said ill effect that popular opinions concerning the demerits of fresh bread were dtie to prejudice and a lack of knowledge. ■ J)r> Jamieson, addressing the Master Bakers' Conference, said lie believed that if a referendum were taken on tlio subject, adults would -favour stale broad, but children " would bo ift fa vote of the new article, the newer the better. The question tenid m&inl.y OU this; Was fresh bread more digestible or less digestible than Stale bread? Ia the process of baking,' more or less Of the starch was converted into a soluble, gummy substance colled doctrine, or dextrose. Therefore, the moro broad was baked; and tho better it was baked, .supposing'it was not burned, the more easily it would bi> digested, Hpnoe the advantage generally ascribed to wellmade to«st, wlr.cli had.received a kind of second baking. _ With long keeping, lioti--evo'r, tho dextrine tended to harden with the process of drying, and to become'ho t only less soluble, but it coated the st&rch with a firm, tdugh ooafe, which prevented its being anted upon by the saliva of tlio mouth. On this, ground it might b9 said that the staler bread tras the less ecsilv digestible it beeaiats.