The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1898-07-20
BREAD The WORLD OVER.
Materials From Wnlcn the Staff of
Lifn is Sometimes Made.
From the Sanitary Kecoro.

from tnc sanitary ReCOrO.
1t is a curious and interesting study
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 flour. 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 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 eventually they are as
hard as bricks. Further north still
bread is made from barley and oats
In Lapand. oats, with the inner bark
of the Oine, are used. The two to-
gether. well ground and mixed. are
made into large fiat cakes, cooked in
a pan over the fire. In dreary Kam-
chatka, pine or birch bark by itself,
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 it into
fine flour, which serves both for bread
and puddings. In some parts Of Siberia
China and other eastern countries
fairly Dalatable bread is made from
buckwheat. In parts of Italy chest
nuts are cooked ground into meal and
used for making bread. Durra, a va
riety 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 a large portion of the
inhabitants of India. In Persia the
bread is made from rice flour and milk;
1t 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 wall
or sides Of the oven are thoroughly
heated. Enough dough to form a sheet
about one 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 and slapped on
the side of the oven. 1t takes ONLY a
few moments to bake, and when baked,
it is spread out to cool This bread is
cheap Zone cent a sheeU; it Is sweet
and nourishng.
A specimen of the hunger bread"
from Armenia is made of clover seed,
flax, or linseed meal. mixed with edi-
BILE grass. In the Molucca islands the
starchy pith of the sago palm furnishes
white fioury meal. This is made up
into fiat, obong loaves, which are
baked in curious little ovens, each
oven being divided into oblong cells to
receive the loaves. Bread is also made
or roots in some parts OF Africa, and
South America. 1t is made from man.
ioc tuhers. These roots are a deadly
poison If eaten in the raw state, but
make good food if properly prepared.
To prepare it 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,
II not water is used. The dough Is
formed into little round loaves, and
baked in not ashes or dried in the sun.