The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1898-02-23
BREAD THE WORLD OVER.

'ef'ou" rofms of tho Stan OF Life In DIFF
ferent Countries OF the Earth.
1t is II curious and interesting
study says the superintendent of
inc baking department i'll a certain
industrial school, "to compare tho
various materials which serve the
different nations Of tho world as the
basis Of their bread. In this coun.
try, where good bread, made from
spring and fall wheat flour, is with |
in the reach OF all, rarely a thought |
is given to the fact that, after all.
the inhabitants of only q email Dor
ton Of the carth's surface erjoy
such a food.
I'm the renloter parts Of Sweden
tho poor people make and bnke their
rye bread twice II year and store
the ioaves away SO that eventually
they arc ms hard as bricks. Farther
north still bread is mado from bar
ley and oats. In LApland oats, with
the inner bark Of the pine, are used.
The two together, well ground and
mixed. ara made ;a:o large nut
cakes, cooked in q pan over tho fire.
In dreary KamChatka pine or birch
bark by itself. we'll macerated,
pounded and baked. frequently con-
stitutes the whole of the native
bread food. Tho Icelandor Grape
ahe Iceland moss off the rocks and
grinds it into fine -four, which serves
both for brtVtl and buildings. In
some parts OF Siberia. China and 9th
er eastern countries ii fairly palata-
bic bread is made from buckwheat.
In parts of Italy chostnuts arc cook
ed, ground into meal and used for
making bread. Durra, IL variety Of
the millet, is much used in the coun-
tries of lndia. Egypt, Arabia and
Asia Minor for making bread. Rice
bread ia the staple food Of the Chi
nese, Japanese and n largo portion
of the inhabitants of India. In Por-
sin the bread is made from rice flour
and milk; it is called 'lawash.'
1.-The Persian oven is built in tho
ground, about the size of II 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 arc thoroughly heated.
Enough dough to form n sheet about
Il foot wide and about two feet long is
thrown on the bench and rolled un-
til about ms thin as sole leather; then
< is taken up and tossed and rolled
form one arm to the other and flung
on a board and slapped on the side
Of tho oven. 1t takes only u few mo-
ments to bake. and when baked il is
spread out to cool. This bread is
cheap Ga cent a sheet); it is swee,
and n%ourishing. A 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 sage palm furnishes n white,
houly meal. This is made up into
flat, oblong loaves, which are baked
in curious little ovens, each oven
being divided into oblong 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 Il
deadly poison if eaten in the raw
state, but make n good food If prop
eziy prepared. To prepare it for
bread the roots are soaked for sew
efal days i'll water, thus washing
out the poison; the fibers 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 III
the sun."-Good Housekeeping.