Worcester morning daily spy., 1898-01-02
BREAD OF THE WORLD.
From Good housekeeping

(From GOOD HOuSekeeplng.)
ut is curious and interesting study"
says the superintendent CT the baking
department in certain industrial
school, to compare the various materials
which serve the different nations 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 thought is
given to the fact that, after all, the in
habitants 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 loayes
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 in
to large fiat cakes, cooked in pan over
the fire. In dreary Kamchatka, pine or
birch bark by itself, we'll macerated,
pounded and baked, frequently consti-
tutes the whole of the native bread food.
The Icelander scrapes the Iceland
moss off the rocks and grinGs it into
fine flour, which serves both for bread
and puddings In some parts of Siberia,
China and other eastern countries 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 coun-
tries of India, Egypt, Arabia and Asia
Minor for making bread Rice bread is
the staple food of the Chinese, Japan
csc and a large portion of the inhabi-
tants of India. In Persia the bread is
made from rice flour and milk; it is
called 'Lawash.
'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 walls or the 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 up and
tossed and rolled from one arm to the
other and flung on board and slapped
on the side of the oven. 1t takes only a
Few moments to bake, and when baked
1t IS spread out to cool. This bread is
cheap Zone cent sheet; it is sweet and
nourishing. A specimen OF the hunger
bread from Armenia is made of clover
seed, flax or linseed mefl, mixed with
edible grass. In the Molucca Islands
the starchy plth of the sago palm fur
nishes white, f1oury meal. This is
made up into fiat, oblong loaves, which
are baked in curious little ovens. each
oven being divided into ohlong cells to
receive the loaves. Bread is also made
OF roots in some parts of Africa ana
South America. 1t is made from manioc
tubers. These roots are a deadly poison
II eaten in raw state, but make a good
food If properly prepared. To prepare 1t
for bread the roots are soaked for sever
al days in water, thus washing out the
poison; the tibres 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 little
round loaves and baked in hot ashes or |
dried in the SIN -