The morning news. [volume] (Savannah, Ga.) 1887-1900, 1898-01-05
BREAD THE WORLD OVER.
Various Forms of the stan of Life in
Different Countries of the Earth.
From Good Hnusekeenlnr

From Good Housekeeping.
1T is a curious and interesting study"
says the superintendent of the baking de-
partment in a certain industrial school
ito compare the various materials which
serve the different nations of the world a
the basis of their bread in this country.
where good bread. made from spring and
fall wheat flour. is within the reach of
all. Barely a thought is given to the fact
that, after all, the inhabitants of only
small portion of the earth's surface en-
joy such a 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 j.
made from barley and oats. In Laplaud
oats, with the inner bark of the pine. are
used. The two together, well ground ana
mixed, are made into large flat cakes
cooked in a pan over the fire In dreary
Kamchatka, pine or birch park by itself
well macerated, pounded and baked. fire.
quently constitutes the whole of the ma
tive bread food. The IcelAnders scrapes
the Iceland moss off the rocks and
grinds IL into fine flour, which serves both
for bread and buildings. In some parts of
olDCibts ADllds anu OAnGT eastern countries
a fairly palatabe 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 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; il is called 'Lawash'
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
wall or sides of the oven are thoroughly
heated. Enough dough TO form a sheet
about foot wide and about two feet long
rs 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 II is spread out to cool This
bread is cheap Zone cent a Sheet: il is
sweet and nourishing. specimen of the
hunger bread from Armenia is made OF
clover seed, flax or linseed meal mixec
with edible grass. In the Molucca Is.
lands the starchy p5th of the sngo palm
furnishes a white, fioury meal This is
made up into fiat, oblong loaves, which ar,
baked IN curious little ovens, each over
being divided into oblong cells to receive
the leaves. Bread is also made of root.
in some parts OF Africa and South Amer
ica. 1t is made from manhoc tubers. Thes,
roots are a deadly poison If eater
in the raw state, but make a good foo
IL properly prepared. To prepare ii fo
bread, the roots are soaked for severa
days in water, thus washing out the poi
SON. the fibers are picked out. dried anC
fNafA 6A..- r4t
milk if obtainable. If not, water is used
The dough is formed into little roun,
loaves, and baked in hot ashes or dried II
the SUM-"