Saint Mary's beacon. [volume] (Leonard Town, Md.) 1867-1983, 1881-12-22

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good Is cur wheaten bread. The
trunk of . single sago tree will yield
900 pounds 81 saRo. and 40 trees ean
BE- planted en- one acre of ground.
producing 10. 500 pounds.
The Holtentots paake their bread
from another variety 81 the aago tree.
They collect the piEh from the wood,
and Gle i up in q call OF sheepslEin
that has been well-dressed. and bury
i for several weeks il the ground
This makes the pith tender and mel
low when il il made into cakes or
thin loayss Be bread. and baked under
bot emhers Sometimes this pith i
roasted. ansl then made into por-
ridge. The pith OF this variety Of
sago tree i that used in commerce
granulated BY being passed through
a siere while still moist.
The bread-fruit tree grows in the
South Sea Islands. The tree is about
the size Of q well grown oak; the
leaves are Of oblong shape, sometimes
a foot and q half long. about az thick
as a fig leaf and Of the same color,
though not the same shape, and vein
ed or marked like it. The fruit is
wrinkled something like the trufle
and il about a. large as a goOd-sized
eggplant. The skin is thin. There
is q core inside about the size Of
finger. The part used as bread lies
between the skin and the core, il very
white and very like new bread in ap-
pearance.
10 prepare the fruit for use as bread
it is roasted whole or cut into pieces.
When baked in an oven it becomes
soft and Is something like a boiled
potato, though not as good as a first
rate mealy one.
The Otaheitans have three modes
of using the bread-fruit When ripe
they put milk or cocoanut milk to it,
and beat il to q paste with stone
pestle. It is then mixed with ripe
plantains, or bananas, or mahie.-
Mahie is a preparation of the ripe
fruit kept on hand to make or use a.
bread before another crop is gathered
The natives seldom eat meal with
out it. Europeans, however, find it
as disagreeable as pickled olives usu-
ally are when first eaten.
Chestnut-bread is much used in
Southern Europe, particularly in Italy
and the islands of Corsica. 1t is made
from horse-chestnuts, seldom, if ever,
used as food in this country.
The skins are removed from n peck
Of ofhorse-chestnuts, and the meat bruis-
ed to paste, which is then covered for
a short time with water to destroy the
bitter quality of the nut. Then it is
strained through a sieve. A milky
liquor is thus separated from the mass,
which, after standing ashort time, de-
posits q fine, white powder. Wien
dried and ground into Hour it is with
out smell or favor. This -four is then
made into bread without any other
article added.
Millet-bread is also much used BY
the Italian peasantry. and if eaten
warm is good, but becomes dry and
crumbly when cold. When boiled and
used without baking it 10 nutritious.
but in bread, unless eaten immediate
ly, it is very astringent and unheal-
thy.
Bean -four is often made into a thick
batter with water, and baked in hot
kettle. 1t is somewhat used in parts
of Scotland.
Ragwort in times Of great scarcity
has been prepared for bread. The
root when first dug up il soft, but soon
hardens, and can be Kept in that state
for years without injury if left in
dry, airy place. The root is easily
ground and reduced to -four, is then
made into bread, and when baked has
an agreeable nutty favor. 1t is easily
digested, and when made into bread
is said to be more nutritive and ex-
hilerating than wheaton bread.
SaIep IS used for bread IN the East
Indies, Syria and Turkey, aud it is
said that one ounce Of bread a day
made from it is sufficient to sustain
man. The taca in the South Sea
Islands, the bread-nut in Africa, the
lotus in Africa and Barbery are used
for bread. Bread is made from the
bark OF the pine, from the seeds of the
stone-pine, from fern-roots, and a
learned professor in Tubingen gives
singular account Of wood which, pre-
pared in a certain manner, which we
have not space to give in detail, makes
palatable and nutritious bread, close
ly resembling corn bread.