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

THE pAD OF THE NATIONS.
sw Rread frequently mentioned in the
Al Old Tes ent, and was evidently highly
80 estaameS that which Strengthened
NAME IT." The shewbread, twelve
loaves which was one of the sacred
offerirwas placed in the outer court
of tb,wish sanctuary, to remain there
untold one day and the next to be
eatef the priest only. If the people
wertisobedient and stifi-necked the
Lorreatened to break the staff of their
bre This shows how important this
pa their provision was in the estima.
tiff the Jews.
all food to which civilized or even
t,scmi- barbarous nations have turned
support none has been so universally
, use and thought so indispensable as
+ s, from whatever made or however
= aely manufactured. Many things were
:. Led that We should decidedly object to
offered to any of us in place of the
/ Ehea. rye. or corn bread that We are SO
. we'll acquainted with. To this day, in
countries where our grain cannot be rails
edor easily procured, the people find
1 soc substitute which they make into
Dad.
.arth bread is made from white earth
Upper Lusatia, formerly part of Ger
any, but now under the rule of Prussia,
nd the poor of that region to this day
Sc this bread in time of scarcity. The
arth is dug from hill where satpetre
was once manufactured. When laid in
The sun and heated it cracks and globules
like meal, exude from it. These are mix
ID with a little flour and soon ferment,
md it is then baked. Probably there is
some saltpetre or soda in this earth which
gives it lightness. Something similar to
it Is found in CATALONIA and also used for
bread. 1t is affirmed that in cases of ex-
IRENE need many have lived on this bread
for weeks without experiencing any in
Jury.
Fish-b is still used in Iceland,
Lapland, Grim Tartary and other places
ar north. The fish is dried, then beaten
20 fine powder, and sometimes the inner
Dark of some of the trees of that region
S mixed with it, and then wet and made
INTO bread and cakes.
Moss bread is much used in Iceland
md considered very nutritive. The lichen
u reindeer moss contains a good deal of
starch. The moss is gathered in the sum-
ner, thoroughly dried and ground into
neal, and bread, gruels and pottage are
made from it. 1t is sometimes boiled in
milk or whey till it becomes jelly.
Banana bread. All classes of people
II the West Indies are fond of bananas,
md particularly whsn made into bread
The ripe fruit is rubbed through sieve
md formed into loaf and baked in hot
lshes OF dried in the sun. Before baking
t is wrapped in some banana leaves. 1t
S always provided by the people for long
voyages.
Plantain bread is made from the fruit
IF the plantain tree. The fruit is about
. foot long, two inches wide. has thick,
,ough skin, containing soft pulpy flesh,
quite sweet and soon becomes agreeable
% all. The fruit is gathered green, the
'kin taken off and the pulp roasted OH a
clear coal fire short time, then grated
md made into loaves and served up as
bread, Or used dry like grated cheese.
The plantain is very largely cultivated
n Jamaica. and is native of Asia. No
<ind of provision, it is said, could supply
he place of plantain bread. The natives
.hink it far preferable to wheaton bread
II the prepared bread-fruit from the
bread tree.
Cassava bread is made from a root call
ID Jatropaniat, found in the Carribbee
Islands. The Juice is deadly poison, and
Used by the Indians to poison the arrows;
)ut the bread from the pulp of the root
liter the poison has been extracted is much
tsed by the natives, and also by many
,thers, where the root is raised. We have
eaten it at the South, and found it quite
Dalatable. The root is we'll cleaned and
j raped, finely grated, and then put in a
sack made loosely of rushes. This is
lung from cross-bar over a tree, or two
forked sticks, and heavy weight put
Ipon the grated pulp, with vessel be-
uice. When the pulp is pressed dry it
S like starch, and placed over smoke to
dry it becomes harmless. Then it is pass
ed through sieve, and kept dry till need
ed. 1t is now called cassava. When made
into bread or cake it is baked by laying
It on hot iron plates. or on hot earth.
rapioca is made from the finest part of
this root collected into irregular globules
u tears, as the natives call them, by
straining the whole mass while vet
moist.
Sago-bread is made from the roots of
the sage tree, which grows in the islands
Of Banda and Amboyna in the Mayal
archipelago. The sage tree is cut into
small pieces, which are bruised and
beaten in a mortar; then water is pour
ed over it, and left undisturbel for some
hours, while the pithy matter which is
The meal or sage, settles. When this is
the water is poured off,
and the meal dried, then formed into
cakes, Or fermented and made into bread.
Those who have visited these islands,
and eaten Of the bread as made by the
natives, pronounce it almost as good as
our wheaton bread. The trunk of sim
gle sage tree will yield 600 pounds of sage
and 43O trees can be planted on one acre
Of ground, producing 10000 pounds.
The Hottentots make their bread from
another variety of the sage tree. They
collect the pith from the wood, and tie it
up in a call or sheepskin that has been
we'll dressed, and bury it for sever al
weeks in tho ground. This makes the
pish tender and mellow. vixen IL IL made