The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1898-01-10
VN0|DS&NGADUIV
BREAD THE WORLD OVER.
Various Forms of the staff of Life in
Different Countries of the Earth.

From Good Housekeeping.
"Tt is curious and interesting
study" says the superintendent of the
baking department in a certain indus
trial school, ito compare the various
materials which serve the different ma
tions of the world as the basis of their
bread in this country, where good
bread, made from spring and fall
wheat -four, is within the reach of all
Rarely a thought is given to the fact
that, after all, the inhabitants of only
a small portion of the earth's surface
enjoy such a food.
In the remoter parts of Sweden the
poor people make and bake their rye
bread twice year. and store the loaves
away so that eventually they are as
hard as bricks. Further north still
bread is made from barley and oats
In Lapland, oats, with the inner bark
of the pine, are used. The two togeth-
er. well ground and mixed, are made
into large fiat cakes, cooked in a pan
over the fire. In dreary Kamchatka
pine or birch bark by itself, well mac
Grated, pounded and baked, frequently
constitutes the whole of the native
bread food. The Icelander scrapes the
Iceland moss off the rocks and grinds
1t into fine -four which serves both for
bread and puddings. In some parts of
Siberia, China and other Eastern coun-
tries a fairly palatable bread is made
from buckwheat In parts of Italy
chestnuts are cooked, ground into meal
and used for making bread. Durra, a
variety of the millet, Is much used in
the countries of India. Egypt. Arabia
and Asia Minor for making bread Rice
bread is the staple food OF the Chinese.
japanese, and large portion of the
inhabitants of India. In Persia the
bread is made from rice -four and milk;
il is called Lawash.'
THE Persian oven is built in the
ground about the size of a barrel. The
sides are smooth mason work The nre
is built at the bottom and kept burn
ing until the wall or sides of the oven
are thoroughly heated. Enough dough
to form a sheet about a foot wide and
about two feet long is thrown on the
bench and rolled until about as thin as
sole leather, then it is taken uD and
tossed and rolled from one arm to the
other and flung on a board and slapped
on the side of the oven. 1t takes only
a few moments to bake, and when
brt ad is cheap Zone cent sheeD; it is
sweet and nourishing. A specimen Of
the hunger bread from Armenia is
made of clover seed, flax or linseed
meal, mixed with edible grass. In the
Molucca islands the starchy pith of the
sago palm furnishes a white, fioury
meal. This is made up into fiat, OBJ
long leaves, which are baked in curious
little ovens, each oven being divided
into oblong cells to receive the loaves
Bread is also made of roots In some
parts of Africa and South America. It
is made from manioc tubers. These
roots are a deadly poison if eaten in
the raw state, but make a good food
If properly prepared. To prepare 1t for
bread, the roots are soaked for several
days in water, thus washing out the
poison; the fibres are picked out, dried
and ground into flour. This is mixed
with milk if obtainable, If not, water
is used The dough is formed into lit
tie round loaves, and bakes in hot ashes
or dried in the sun"