Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1910-12-03
A STREET IN JERUSALEM.

Is ground at home and Il great deal of
that of Palestine Is turned into Hour
by hand mills. Some -four Is imported
and some Is ground in mills run by
camels or donkeys. In baking bread
the dough IS kneaded at home and
brought in great Jumps to the public
ovens These are to be found in al.
most every street. They are cavelilc.
At the back of each vault is the oven
door In the well stands the baker,
with long paddle in his hand, upon
which he puts in and takes out the
loaves. | have seen many bakeries OF
this kind. The fuel used Is olive wood
blocks. so that the baking of each
family Is put on a separate block. The
loaves are about an inch thick and
of the size of a tea plate. They have
a hole in the center. The baker makes
them from the dough, bakcs them,
and returns them hot from the oven t"
the customer. He receives cents for
each half-dozen loaves. or he may in
stead take toll Of one loaf for each
dozen. Before starting the baking he
grcases the floor of the oven with olive
oil
The reason for these public bakeries
IS the great cost of fuel. The Arabs
have n provcrb showing that such
baking is the cheapest This reads:
"Send your bread to the oven of tho
baker even though he should eat the
half of It"
| frequently see boys carrying dough
to these bakeries, or bread home from
them They use trays which they
bear on their heads. Ancient Jerusalem
had It's Bakers street, forwe read that
Zcdekiah. the king. put the prophet
Jeremiah into the court of the prison
and commanded that they should
give him daily a piece of bread out OF
the Bakers street.
DELICIOUS WITH SALAD.
During my stay in Jerusalem have
enjoyed the salad which Is served at
the hotel with an olive oil dressing
This Is n land of olives and the oil is
delicious. 1t is as clear as honey and
has n tint like the green of chartreuse.
| say I have enjoyed It, but ! doubt
that | will enjoy it hereafter. Why?
have seen how 1t Is made. Come with
me to an oil mill which Is kept just
off David street. not more than n
stones thrown or so from the pool Of
Hczekiah It consists of cave which
is half stable. half MILL In the stable
section are stalls for horses. donkeys
and Camels, which are eating choco-
late brown cakes from stone man.
gers These cakes are made of the re-
fuse of the olive after the oil is
squeezed out. They are said to be fat
tcning.
On the other side of the cave stands
n stone ledge about as high as my
waist from the floor. This ledge has n
hole In its center and Is as big around
rs as flour barrel Within it. his
footed. barelcggcl Ethiopian. who is
trrnding the oil ont of crushed olives.
His face shines like polished ebony
and the white drops of sweat stand
out upon his bare back and legs.
peep over the ledge into the we'll where
he is standing. a linen cloth has been
laid on tho mixture and he Is tramp
Ing the ground olives. so that their
juice goes into the cloth. As it be-
comes saturated he wrings the oil out
into red clay basin, whence 1t is
poured into jars to be strained for the
market.
Farther back in the cave is the mill
for grinding tho olives 1t Is much like
the bark mill Of a tannery. the wheel
being turned by an ungainly camel
hitched to a bar ] understand that
wine made in the Holy Land is still
troddcn out with the feet.
AT THE JArFA GATE.
hul lct us 20 10 market ~ the lara
gate and see what the people have
brought IN from the country for sale.
There arc scores Of women with baS-
kctS of vegetables before them. They
have lettuce and elephants and beauti-
ful cauiilowcrs with heads rs white
rs snow They have lemons and
oranges from Jaffa and apples ana
pears from the highlands Of Judoa.
Many of the sellers arc Bethlehem
girls, with high hats and fair faces,
and among the buyers are fierce Rcdou-
ms from the desert their heads bound
round With ropes. Many of the men