The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1882-01-14

into cakes or thin loaves of bread and
baked under hot embers. Sometimes
this pitch is roasted. and then made into
| a porridge. The pitch of this variety of
sage tree is that used in commerce
granulated by being passed through a
sieve while still moist.
The bread fruit tree grows in the Sonth
Sea Islands. The tree is about the size
of a well-grown oak; the leaves are Of
oblong shape. sometimes Il foot and a
half long. about as thick "a 4 fig leaf and
of the same color. though not the same
shape and vein, or marked like it. The
fruit is wrinkled something like the truf-
lie and is about as large as a go"d-Sized
eggplant. The skin is thin. There is
core inside about the size of finger.
The part used as bread lies between the
skin and the core, is very white and very
like new bread in appearance.
To prepare the fruit for use as bread it
is roasted whole or cut into pieces. When
baked i'll an oven it becomes soft and is
something like boiled potato, though
not as good as frst-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
it to a paste with stone pestle. 1t is
then mixed with ripe plantains, or ba-
nanas. or mahie. Mahie is preparation
of the ripe fruit kept on hand to make
or use as bread before another crop is
gathered. The natives seldom eat meal
without it. Europeans however. find it
as disagreeable as picked olives unusual
ly are when first eaten.
Chestnut bread is much used in South
ern Europe, particularly in Italy and the
island of Corsica. 1t is made from horse
chestnuts, seldom, if ever, used as food
in this country.
The skins are removed from a peck of
horse-chestnuts, and the meat bruised to
a paste, which is then covered FOR a short
time with water to destroy the bitter
quality Of the nut. Then it is strained
through sieve. A milky liquor is thus
separated from the mass. which, after
standing short time, deposits fine.
white powder. When dried and ground
into flour it is without smell or flavor
This flour is then made into bread with
out any other article added.
Millet- bread is also much used BY the
Italian peasaDtry, and if eaten warm is
good, but becomes dry and crumbly when
cold. When boiled and used with bakin.
it is nutritious. but in bread, unless eaten
Immediately, it is very astringent and
unhe althy.
Bean flour is often made into thick
batter with water, and baked in a hot
kettle. 1t is somewhat used in parts OF
Scotland.
Raswort in times Of great scarcity has
been prepared for bead. The root when
first dug up is soft, but soon hardens. and
can be kept in that state for years with
out injury if left in a dry, airy place.
The root is easily ground aud reduced t"
baked has an agreeable nutty flavor. 1t
is easily digested, and when made into
bread is said to be more nutritive and
exhilarating than wheaton bread.
Salep is used for bread in the East In
dies, Syria and Turkey, and it is said that
one ounce of bread day made from it is
sufficient TO SuStain a man The tara in
the South Sea Islands, the bread-nut i'll
Africa the lotus in Africa and Barbary
are used for bread. Bread is made from
the bark of the pine, from the seeds of
stone-pine, from fern-roots. and a learned
professor in Tubingen gives singular
account of wood which, prepared in a
certain manner, which We have not space
to give in detail makes palatabe and
nutritious bread, closely resembling corn
bread.