The daily morning journal and courier., 1898-01-19
 BREAD THE WORLD OVER.
Various Form of the Staff of Life in the
 Different Countries of the Earth,

Different Countries of the Earth.
 Tt is a curious and interesting study says the superintendent of the baking department Tn a certain indus trial school, Ito compare the various materials which serve the different na- 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 small por- ton of the earth's surface enjoy such a food.
 Tn the remoter parts of Sweden the poor people make and bake their rye bread twice a 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 together, well ground and mixed, are made into large flat cakes, cooked in pan over the fire. In dreary Kamchatka, pine or birch bark by itself, we'll macerated, pounded and baked, frequently con- | stitutes the whole of the native bread | food. The lcelander serapes the Ice | land moss off the rocks and grinds it | into fine four which serves both for | bread and buildings. In some> parts | of Siberia, China, and other eastern | countries a fairly paiatable bread is | made from buekweat In parts of Italy | chestnuts are cooked, ground into meal and used for making bread. Durra, a l variety of the millet, is much used in | the countries of India, Egypt, Arabia, 1 and Asia Minor for making bread. Rice bread is the staple food of the Chinese, | Japanese, and a large portion of the in- | habitants of India. In Persia the bread | is made from rice flour and milk; it is called Jawash.'
 | "The Persian oven is built in the | ground, about the size of a barrel | The sides are smooth mason work
 The fire is built at the bottom and kept burning until the walls or sides of
 the oven are thoroughly heated.
 Enough dough to form sheet about
 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 up and tossed and rolled from one
 arm to the other and flung on a board l and slapped on the side of the oven. II | idheS Ollly ob 1tN HlOlltuto to petiNt 1 and when baked it is spread out to cool This bread is cheap Gone cent sheeD
 it is sweet and nourishing. Aspecimer | 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 l sago palm furnishes white, floury | meal This is made up into flat, ob | long loaves, which are baked in curious l 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. l
 is made from manioc tubers. These
 roots are a deadly poison if eaten il
 the raw state, but make Q good fooC
 if properly prepared. To prepare il
 for bread, the roots are soaked for sev-
 eral days in water, thus washing ou
 the poison; the fibers are picked out
 dried and ground into flour. This i
 mixed with milk if obtainable, if not
 water is used. The dough is formed int,
 little round loaves, and baked in ho
 ashes or dried in the sun.'-Goot l Housekeeping. --