Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1884-04-09
WazEEtf.
WEDNESDAY EVENING, APRIL 8.
FEAST OF THE PASSOVER.


The Hebrew feast Of the Passover begins
this evening at sunset, and all the deVou'
Israelites in this and every other country are
busily making preparations for 1t. during
the Passover the Hebrews, as is well KNOWN,
eat nothing but unleavened Bread OF
smatzos," as they term it. Ih's last Is on-
served in commemoration OF the dellVerance
Of the children of Israel from their bondage
in Egypt. Owing to the great haste with
which the wanderers of the desert were COM
PEELED to leave Egypt, they were not even
able to cook the dough, which they were
then preparing for bread, but were Obliged
to take it with them in its uuleavened state.
They carried it on their backs exposed 10
the sun, and when they arrived at the emo
of their first days journey they discovered
that by miraculous intervention the un-
leaveued dough had been changed into
bread
In this country for weeks and in some
cases even months before the Passover be-
gins the Hebrews are engaged in preparing
their unleavened bread. Generally 1t is MADE
bv the poorer members Of the race and by
them supplied to the rich but in many IN
stances the rich prepare 1t themselves.
There are, of course, very many stores IN
New York where it can be purchased. A
member of firm which deals most extern
sivelv in the commodity told reporter that
f be thought at least 100000 pounds were
handled by his firm in one year. Of course
this is not all consumed in New York. The
greater portion of it is used outside, for that
CITY supplies the unleavened bread to all
the Hebrews in the Eastern States.
The Hebrews divide this country into two
sections, East and West. New York is the
centre of the Eastern section and Cincinnati
of the Western. Nearly all the un!eavened
bread that is used west of the Mississippi IS
made in Cincinnati, while all east of Cincin-
natl is supplied from New York. This ac-
counts for the immense sales of it in the lat
ter city.
Anatzo is exactly like an ordinary soda
cracker. 1t is composed Of flour end water
40 Yeast, sal soda or any other ingredients
that are calculated either TO season or to
rise the dough used in its composition.
The natzos that will be eaten by the
Israeites during the coming Passover
will be Identical III every respect with
those eaten BY their forcfathers over twenty cen
turtles ago. In selecting flour the greatest care
possible is taken. It is always of the very best
quality, and is ground expressly for the purpose
in mills thoroughly ceansed just before the grind
ing is commenced
Nearly all bakeries make the bread i'll exactly
the same way. First, there is one mixing; then
the dough is transferred to what is known as 4
brake which is merely large chopper used TO
work the dough to proper consistency for pass
ing through the rolling machine. 1t is passed
through this machine about five or six times,
making the dough into sheets measuring say eight
feet long. Then it is placed i'll another rolling
machine. which i'll turn prepares 1t for the cut
ting machine, and when il has passed through
ono cutting machine it is ready for the oven
Here it is let stay ami 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 and
the matzos are taken out thoroughly prepared