The true Democrat. [volume] (Bayou Sara [La.]) 1892-1928, 1898-02-26
BREAD THE WORLD OVER.
Various Forms of the Staff of Life In Dif
ferent Countries of the Earth.

SS~S-A -
ferent Countries of the Earth.
sTt is q curious and interesting
study" says the superintendent OF tn
baking department in a certain in
dustrial school, ito compare the varl
GUS materials which serve the different
nations of the world as the basis o.
their bread, in this country, wher.
good bread, made from spring and all
wheat -four, is within the reach OF all
Rarely thought is given to the fac'
that, after all, the inhabitants OF only
a small portion of the earth's surface
enjoy such food.
Gin the remoter parts Of Swede1
the poor people make and bake thel'
rye bread twice year, and store thu
loaves away so that eventually they
are as hard as bricks. Further north
still bread is made from barley ano
oats. In Lapland, oats, with the in
ner bark of the pine, are used. The
two, together, we'll ground and mixed!
are made into large fiat cakes, cooked
in pan over the fire. In dreary
Kamchatka, pine Or birch bark by it.
self, we'll macerated, pounded ano
baked, frequently constitutes the
whole of the native bread food. The
Icelander scrapes the Iceland moss
off the rocks and grinds it into fine
-four, which serves both for bread and
buildings. In some parts Of Siberia,
China, and other eastern countries 8
fairly palatable bread is made from
buckwheat. In parts of Italy chest
nuts are cooked, ground into meal and
used for making bread. Durra, .
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 Persis
the bread is made from rice -four and
milk; it 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 sheet about
foot wide and about two feet long i.
thrown on the bench and rolled unit!
about as thin as sole leather, then il
is taken up and tossed and rolled from
one arm to the other and flung on 8
board and slapped on the side of the
oven. 1t takes only few moment:
to bake, and when baked it is spread
out to cool. This bread is cheap Zone
cent q sheet; it is sweet and nourish'
ing. A specimen Of the hungry 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 sage palm furnishes
q white Aoury meal. This is made up
into fiat, 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 Africa
and South America. It is made from
manioc tubers. These roots are a
deadly poison if eaten in the raw state,
but make a good food if properly pre-.
pared. TO prepare it for bread, the
roots are soaked for several days in
wator, thus waohins out tho poison,
the fbers are picked out, dried and
ground into -four. This is mixed with
milk if obtainable, if not, water is
used. The dough is formed into little
round loaves, and baked in hot ashes
or dried in the sun. Good House.
kenninr