The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1898-02-23
BREAD THE WORLD OVER.
Various Forms of tho Staff of Life In Diff
ferent Countries OF the Earth.

'It is a curious and interesting
study - says the superintendent Of
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 coun-
try, where good bread, made from
spring and fall wheat -four, is with
in the reach of all, rarely thought
is given to the fact that, after all,
the inhabitants of only small por-
ton of the earth's surface enjoy
such a food.
''1n the remoter parts of Sweden
the poor people make and bake their
rye bread twice year and store
The loaves away so that eventually
they are as hard as bricks Farther
north still bread is made from bar
ley and oats. In Lapland cats, with
the inner bark of the pine, are used.
The two together, well ground and
mixed, are made into large fat
cakes, cooked in a pan over the fire.
In drear.y Kamchatka pine or birch
bark by itself, well macerated,
pounded and baked, frequently con-
stitutes 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 breVd and puddings. In
some parts of Siberia, China and 9TH
er eastern countries fairly palata-
Bile bread is made from buckwheat.
In parts of Italy chestnuts are cook
ed, 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 is the staple food of the Chi
nese, japanese and large portion
of the inhabitants of India. In Per-
sia the bread is made from rice -four
and milk; it is called 'lawash.
1.-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 sheet about
foot wide and about two feet long is
thrown on the bench and rolled un-
til about as thin as sole leather; then
it is taken up and tossed and rolled
form one arm to the other and flung
on board and slapped on the side
Of the oven. 1t takes only afew mo-
ments to bake, and when baked it is
spread out to cool. This bread is
cheap Ga cent sheet); it is sweet
and nourishing. A specimen of the
hunger bread from Armenia is
made of clover seed, fax or linseed
meal, mixed with edible grass. In
the Molucca islands the starchy pith
Of the sago palm furnishes white,
floury meal. This is made up into
fiat, oblong loaves, which are baked
in curious little ovens, each oven
being divided into ob]ong cells to re-
ceive the loaves. Bread is also made
of roots in some parts Of Africa and
South America. 1t is made from
manioc tubers. These roots are 4
deadly poison if eaten in the raw
state, but make a good food if prop
erly prepared. To prepare it for
bread the roots are soaked for sew
eral days in water, thus washing
out the poison; the fbers are picked
out, dried and ground into flour.
This is mixed with milk if obtain
able; if not, water is used. The dough
is formed into little round loaves
and baked in hot ashes OF dried il
the sun. Good Housekeeping.