The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1895-06-28


vice in the south of Europe: while certain
varieties known as "durra' and Sorghum"
furnish very white flour, making capital
bread, to the natives of India, China, Egypt
Arabia, and Asia Minor. MilIct has Il fur
ther interest for us because it is credit ed
! with being the carlic,! grain used in the
/ art of hrcad-makin@ an art 50 ancient that
its origin is lost in ohscuritv The most
| primitive bread was simply tough paste
/ made hy miNin" Hour, water, and milk.
such paste serving as bread even at the
/ present day in the caravans trayersn@ the
/ deserts of Northern Africa.
Rice is another grain whose ScryiccahIe-
/ ness i'll this respect has been recognized
from Il very early date. Solomon's we'll
known saying: Cast thy bread upon the
waters and thou shalt find it after many
/ days" is generally believed to referto rice,
on account of the method followed in its
/ cultivation. And the metaphor becomes
/ clear when We reflect that rice is Sown in
/ Egypt while the water of the Nile is lvino
on the land; and in China it is even cult
! waited on bamboo RATS covered with earth.
! aud fixed in the middle Of river ora lake.
/ Rice bread is still the staple food of the
/ Chinese, Japanese. the inhabitants of many
/ parts of India. and also in Ncvico and
some parts of the New World.
! Before we turn orr attention AWAY from
the grains which serve as the basis for bread
some reference must be made to the maize
/ or Indian corn. The native place of this
most useful plant is somewhat of mys-
/ terry. The Americans claim il to be in,li-
/ %cnous with them: but nowhere has il been
I found growing wild in the New Continent
although the earliest explorers found it in
. cultivation among the ahorigincs. Ncith
/ er was maize apparently known to the an
I cirnt Romans and Greeks: nor do we find
i'll the records left by the first travellers
in the East any mention or drscrintion of
corn ut all resembling maize. 1t is now.
/ however very widely cultivated, not only
! IN America. but also in Asia. Africa, and
/ the south Of Europc-Fraucc particularly
/ In McNico the preparation of maize bread
( is very primitive. The husks are removed
/ 10y hand the corn is then soaked in hot
/ water and lime for Il hight. The follow
/ ing day it is placed on Il stone and ground
/ with 4 roller. The Mexican women then
make it up into flat loaycs known as tor
/ tillas.
/ But although graip of yarious kinds
that is the fruit of different spccics of yrass-
( es->1tunIies hv far thr l,rocr mart of thr
/ world with brr,I vrt inst as in the ro
| gions of of extreme cold substitutes have
/ perforcc been found for if. so too in the
/ tronics other bread-Sturs claim onr attrn-
/ ton. Thus. in the NnIucca Island. in the
I Indian Archipclago the starchy NTH of
/ the sago paIm-or "Iibcrtv tree" as tn,
natives call it-furnishc, white tioury
meal. This is made M into flat ohlnur
/ loayes. which are baked in rurious little
/ ovens. each oven hrinw divided into oh
/ long cells to receive the Inaycs
/ Bread i also made from roofs in c,.rt,iu
I countries of tbr world Tins Stanley in
/ his African travels found the nrinri,,,I
/ f,nI of tI,. ,,,tiya. hnI,y. tba Paw, E,IIs
/ tn he derived from tb,. t,h.r. of the man
/ in,. nr ,.,.so,-, ,,I.,nt-tL... .,,1,rt ia which
we owe our tapioca. The South American
natives likewise Curiouslv pnon~b
the maniac timers are = fatal noisnn when
raten in the raw state. but = rood and mn
triton. food if .+ccn,d in v,,nr nrn,i,us