The star. (Reynoldsville, Pa.) 1892-1946, 1898-02-02
BREAD THE WORLD OVER.
various Forms orthe star of Life In Die
fcrcnt Countries of the Earth.

| various Forms Of the star of Life In Dik
fcrcnt Countries of the Earth.
at Is curious and Interesting
study" says the superintendent of the
baking department in certain in.
tlustrial school, ''to compare the vari.
ous materials which serve the difleren,
nations of the world as the basis OF
their bread, in this country, where
good bread, made from spring and all
wheat flour, ia within the reach of all.
Rarely thought is given to the fact
that, after all, the inhabitants of only
small portion of the earths surface
enjoy such food.
''ln 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 rs hard as bricks. Further north
still bread is made from barley and
oats. In Lapland, oats, with the in
ner bark of the pine, are used. The
two, together, well ground and mixed,
are made into large fat cakes, cooked
in a pan over the fire. In dreary
kamchatka, pine or birch bark by it.
self, well macerated, pounded and
baked, frequently constitutes the
whole of the native bread food The
Icelander scrapes the Iceland moss
off the rocks and grinds il into fine
flour, which serves both for bread and
puddings. In some parts of Siberia,
China, and other eastern countries n
fairly palatable bread is made from
buckwheat. In parts of Italy chest
nuts are cooked, ground into meal and
used for making bread. Durra, o
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; it is called Iawash.'
"The Persian oven is built in the
ground, about the size of barrel.
The sides are smooth mason work.
The fire is built at the bottom and
kept burning until the wall or sides of
the oven are thoroughly heated.
Enough dough to form sheet about
foot wide and about two feet long il
thrown ON the bench and rolled until
about as thin as sole leather, then it
is taken mp and tossed and rolled from
one arm TO the other and flung on u
board and slapped on the side of the
oven. 1t takes only few moments
to bake, and when baked it is spread
out TO cool. This bread is cheap Tone
cent sheet; il is sweet and nourish.
ing. A specimen of the hungry 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
Il white tioury meal. This is made up
into fiat, oblong loaves, 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. 1t is made from
manioc tubers. These roots are n
deadly poison if eaten in the raw state,
but make good food if properly pre-
pared. To prepare it for bread, the
roots are soaked for several days in
water, thus washing out the poison;
the fibers are picked out, dried and
ground into -four. This is mixed with
milk if obtainable, if not, water is
used. The dough is formed into little
round loaves, and baked in hot ashes
or dried in the sun. Good House
keeping.