The Providence news. (Providence [R.I.]) 1891-1906, 1898-01-25
BREAD The WORLD OVER.
Various Forms Of the Staff of Life In
Different Countries OF the Earth.

at is curious and interesting study, says
the superintendent Of the baking department
in a certain industrial school, "to compare
tho various materials which serve the differ
ent nations Of the world ns the basis OF their
bread in this country, where good bread,
made from spring aud fail wheat Hour, Is
within the reach Of all. Rarely Thought Is
given TO the fact that, after all,t Inhabitants
Of only a small portion Of the earth's surface
enjoy such food.
''In the remoter parts Of Sweden the poor
people make and bake their rye bread twice a
year, and store the loaves away so that even
tuslly they are a. hard as bricks. Further
north still bread is made from barley and
oats In Lspland. oats, with the inner bark
of the pine, are used The two together, well
ground and mixed; are made into large fiat
cakes, cooked in psn over the fire. In dreary
Kamchatlxa pine or birch bark by itself, well
macerated, pounded and baked, frequently
constitutes the who 10 Of the native bread
food The Islander scTapss the Iceland moss
of the rocks and grinds it into fine flour,
which serves both for bread and puddings
In some parts Of Siberia, China and other
Eastern countries fairly palatable bread Is
made from buckwheat. In parts OF Italy
chestnuts are cooked, ground into meal and
used for making bread. Durra, variety OF
the millet is much used in the coun-
tries of India, Egypt, Arabia and Asia Minor
for making bread. Rice bread IL the staple
food Of the Chinese. Japanese. and large
portion Of the Inhabitants of India. In Persia
the bread il made from rice -four and milk
10 is called Lawash. The Persian oven is
built in the ground, about the size OF a barrel.
The sides are of smooth mason work The
fire is built at the bottom and kept burning
until the wall or sides Of tho oven are thor
oughly heated. Enough dough 10 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 1T Is taken up and
tossed and rolled from one arm 10 the other
and flung on board and slapped on the side
of the oven. 1t takes only n few moments
TO bake, and when baked il IL spread out to
cool. This bread il cheap Zone cent Sheet !;
IL is sweet and nourishing. 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 saso palm furnishes a
white, foury meal. This is made up into
fat. oblong loaves, which are baked in cur
ious little ovens, each being divided into
oblong cells 10 receive tho loaves Bread is
also made of roots In some parts OF Africa
and South America, 10 Is made from manioc
tubers These roots are deadly poison II
eaten in the raw state, but make n good food
IL properly prepared. To prepare 10 for bread.
the roots are soaked for several days in water,
thus washing out the poison; the hbers are
picked out, dried and ground into -four. This
IL mixed with milk n obtainable, If not,
water is used. The dough is formed into
little round loavcs and baked in hot ashes
or dried in the SUM- Good Housekeeping.