Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1884-04-09
FEAST OF THE pAssovER.
A Great Eyent I'm abe Hebrew RelIKiou
Cniaunar

A Great Eyent An the Hebrew Religious
Calendar.
Tonight at sunset, begins the great He
brew feast of the Passover, which will be
duly celebrated by all the Hebrews In this
city. During this period they viii eat
nothing b unleavened bread, or "Matzos,"
a. Il Ii called. 1t Is made by Hebrew
bakers and comes from New York. The
Hebrews Of the Temple Emanuel divide
this country into two sections, East and
West. New York is the center Of the
Eastern section and Cincinnati Of the
Western. Nearly all the unleavened
bread that il used west Of the Mississippi is
made in Cincinnati, and all east Of Cfnc;n-
natl is supplied from New York. One firm
in the latter city handled 6OO. 900 pounds
last year.
Only few hundred pounds were made
in Pittsburgh last year says the CONNER
cisl Gazette and there was no demand for
IL except among the poorest classes. Near
~ every bit that IL used here is ordered 10
he East by individual families. The
baker that did make the few hundred
pounds referred to give an amusing &C
count of how the Hebrews appointed a
committee to witness its manufacturer IN
order that it be pure uuleavened article.
In appearance this bread or matzo is exact
Iy fike en- ordinary soda cracker. II is
c, mt osed Of flour and water, DO yeast, sal
soda or any other ingredients that are cal
culated either to season or to rise" the
dough are used in its composition. The
ula,zos that will be eaten by the Hebrews
in this city during the coming Passover
will be identified in every respect with
those eaten by their forefsthers over
twenty centuries ago. In selecting the
-four the greatest care possible is taken. 1t
ia always of the very best quality, and is
ground ex pressly for the purpose in mills
thoroughly cleansed just before the grind
ing is C mmenced.
HOW THE BREAD rs MADE.
The Pittsburgh baker referred to was
asked how he made the bread. He re-
piled:
exactly the same way. First, there Is one
mixing; then the dough is transferred to
what is kDowl as brake, which Is merely
large chopper used to work the dough 70
a proper consistency for passing through
the rolling machine. We pass 1t through
this machine about five or six times, max
il the dough into sheets measuring say
eight feet long, Then we place ii in another
rolling machine, which in turn prepares 1t
for the cutting machine, and when 1t has
passed through one cutting machine IL Is
ready for the oven. Here we let it stay
and bake for twenty minutes, during which
time the oven, which is made OF brick, is
kept constantly at white heat. At the end
of the twenty minutes the oven is opened
al d the matzos are taken out thoroughly
prepared"
ORIGIN OF THE FEAST.
The P. ssover Feast is observed in COM
memoraiion of tie deliverance OF the
children of Israel from their bondage in
Egypt. Owing to the great haste with
which the wanderers of the desert were
compelled to leave Egypt, they were not
even able to cook the dough, which they
we're then preparing for brad, but were
obliged to take it with them in its unleav-
eped state. They carried it on their backs
exposed to the sun, and when they arrived
at the end of their first days journey they
discovered lst by miraculous interVen'
rion the unleavened dough had been
Charged into bread. For two weeks and in
some cases seven months before the Pass
over begins in the East the Hebrews are
eugsged in preparing their unleavened
breed. Generally II is made By the poorer
N: n bers of the race and by them supplied
70 he rich, but in many instances the rich
prepare it themselves.
HEADQUARTERS for all kinds Of Garden
irg Tools and Seeds. s. Z. Boyd, Market