The age-herald., 1898-01-16
BREAD OF NATIONS.
Various Materials From Which the Staff of
 Life is Made.
From Good Housekeeping,

from GOod housekeeping.
 ''It is curious and interesting study" says the superintendent of the baking department in certain industrial school ito compare the various materials which serve the different nations of the world as the basis of their bread. In this coun- try, where good bread made from spring and fall patent wheat flour is with. the reach of all, rarely thought is given to the fact that after all the inhabitants of only a small portion of the earths surface enjoy such food. In the remoter parts or 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. Farther north still bread is made from barley and oats. In Lapand oats, with the inner bark of the pine are used the two together well ground and mixed, are made into large flat cakes, and cooked in a pan over the fire. In dreary Kamchatka, pine or birch bark by itself well macerated, pounded and baked, ire quently constitutes the whole of -e na- tive bread food. The Icelander scrapes the Iceland moss off the rocks and grinds it into fine flour, which serves for both bread and buildings. In some parts of Siberia, China and other eastern countries fairly palatable bread is made from buck wheat In parts of Italy chestnuts are cooked, ground into flour and used for mak- ing 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 large portion of the inhabitants of India. In Persia the bread is made from rice flour and milk It is called Lawash.'s
 '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 sides of the oven are thoroughly heated. Enough dough to form a 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 and slapped on the side of the oven. It takes only a few moments to bake and when baked is spread out to cool. This bread Is cheap (one cent a sheeD and 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 sago palm furnishes white foury meal This is made up into flat oblong loaves, which are baked in curious little ovens, each oven being divided into oblong cells to receive the loaves. Bread is also made of roots in some parts of Af- rica and South America. It is made from anioc tubers These roots are deadly poi son if eaten in the raw state, but make good food if properly prepared. To prepare it for bread the roots are soaked for sev- eral days in water, thus washing out the poison, the fibers are picked out, and it is dried and ground into flour. This is mixed with milk if obtainable, if not water is used. The dough is formed in little round loaves and baked in hot ashes or dried in the sun.