The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1898-02-07
BREAD THE WORLD OVER.
Various Forms Taken by the staff of Life
Are Recounted.

fTe fAefoHHtsts
From Good Housekeeping.
1t is curious and interesting
study" says the superintendent of the
baking department in a certain indus
trial school, Ito compare the various
materials which serve the different ma
lions of the world as the basis of their
bread. In this country, where good
bread. made from spring and fall
wheat flour, is within the reach of all,
rarely a. thought is given to the fact
that after all, the inhabitants of only
small portion of the earth's surface
enjoy 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 is made from barley and oats. In
Lapland, oats, with the inner bark of
the pine, are used. The two together
well ground and mixed, are made into
large, fiat cakes, cooked in a pan over
the fire. In dreary Kamchatka, pine or
birch bark by itself, well macerated,
pounded and baked, frequently consti-
tutes the whole of the native bread
food. The Icelander scrapes the Ice
land moss off the rocks and grinds it
into fine flour, which serves both for
bread and buildings. In some parts of
Siberia, China and other eastern coun-
tries a fairly palatable bread is made
from buckwheat. In parts of Italy
chestnuts are cooked, ground into meal
and used for baking 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 a large portion of the
inhabitants of India. In Persia the
bread is made from rice flour and milk;
it is called 1awash.
n.
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 sheet about a 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 board and slapped
on the side of the oven. 1t takes only
a few moments to bake, and when
baked 1T is spread out to cool. This
bread is cheap Il cent a sheeD; il is
sweet and nourishing 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 a 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 Africa and South America. 1t
is made from manioc tubers. These
roots are a deadly poison if eaten in the
raw state. but make a good food If
properly prepared To prepare it for
bread the roots are soaked for several
days in water. thus washing out the
poison; the fibers are picked out dr. ed
and ground into flour. 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 sum-"