The Fulton County news. [volume] (McConnellsburg, Pa.) 1899-current, 1900-10-11
BREADS OF ALL PEOPLES,
UuiRariaus and Germans Need Good III
gestion to Survive Their soggy Food.


gestion to Survive Their soggy Food.
1t is asserted that no two countries
in the world make and eat the same
kind of Bread. In England and Amer
lea there is the greatest similarity in
this respect but the Englshman never
eats bread hot from the oven as we
DO nor does he use biscuits made with
shortening, such as delight the true
American. In France the bread is
baked in rolls about the size of mans
arm and four feet long In France.
Germany. Austria and other civilized
countries of Europe, however, the diff
ference Is not very noticeable except
in the form of the bread.
In Bulgaria the bread is heavy and
black. and mixed with sand-thc re-
suit of carelessness in handling and
milling the wheat In large towns the
"milchbrod" of Germany can be OBJ
tained but the peasantry bake their
clammy Jumps of coarse brown dough
In the ashes of their hearth and eat
them with morscls of rancid cheese
In Asia the bread is called "emck"
ana takes the form of fiat cakes. or
sheets about two feet in diameter and
the thickness Of ordinary blotting pa
per. 1t is made merely of coarse
wheat -four and water. and is best
when few days old. As 1t advances
I'm age It becomes hard and brittle
and is useful for persons travelling a
long distance II is eaten chiefly with
bowls of Clabbcred milk, the bread be.
Ing rolled into scrolls and one end
dipped into the milk.
In Asia Minor the bread is made of
finer wheat and flour than the emek.
and is rendered light by the addition
of leaven. 1t is baked in little hoops
or rings, and the traveller threads Il
number Of these on a string and hangs
them on the pommel of his saddle.
They become very hard, but can he
eaten by holding one end in water un.
till it becomes soft enough to bite,
when It will be found sweet and
wholesome.
In Persia the bread Is called "nune"
ana is made of unbolted flour and
water II is baked in Hat cakes a
foot broad and three to four feet long
The baker takes lump of dough of
the proper size and rolls it dexter.
ously into the proper shape and thick.
ness on his bare forearm. He then
dips Il light shower of water over its
surface ana with masterful toss
spreads II over bed of heated peb.
bles. These are red hot and quickly
convert II into a cake of nicely
Drowned lndentations and spongy ris-
ingS that render 1t almost as light as
If leavened with yeast. This bread
should be eaten when quite new, as
1t soon becomes tough. This bread
when baked by the peasantry is some.
what different, their oven being a
large upright earthen jar, in which live
Goals are placed and cover put on
the top. The dough being patted into
cake by the hands. the woman sprin-
kles 1t with water, daubs it against
the side walls of the jar and then
quickly replaces the cover. In few
minutes the cake Is nicely baked. The
housewives. however. not being noted
for their cleanly habits, it is not con.
ducive to good appetite to watch their
mode of procedure. They use for fuel
"tezek," which corresponds to the
buffalo chips" of the Western plains,
and handle it and the dough at the
same time with impartlality
In Afghanistan and adjacent dis
tricts garlic and garlic seeds are mixed
with the dough and considered Il
great delicacy.
In Japan and China but very little
bread is used, although its consump.
tion is constantly increasing. Rice is
the standard article of diet in both
countries,-The Bakers Journal.