Omaha daily bee., 1910-04-30
Tks-6c W., W..A 4. K Bread and
AAAASS AVu w oAl W AuOW Bread Making

The press dispatches from Washington
few DAYS ago announced that tile De-
partment 1f Agriculture had published
under the seal Of les official approval. a
treatise on bread and bread making which
contTovurted the popsaar notion thar hot
bread la unwhoIesoIne senator Bob
Taylor Of Tennessee IS credited with orig
mating the saying hat the Mason ami
Dixon line marks the boundary between
the land of hot biscuit ana pure delight on
The one side and cold .'IlGnt bread" and
dNspepsit on tAr other Certainty .t is
true that New Eng anders have rasped
IN horror when they contemplated the
southern diet lf not bread and fried meH.
three times q day rhev would not adj
nit Bob ravIors classification OF hut
biscuit with pure delight and tney might
not know that bread. simple bread. Is
known only light bread" IN the south
suutherners are convinced chat AL north
eIneTs are afflicted with physical and
mental dyspepsia superinduced by the in
temperate consumption 1f cold light
bread thrice daily and NJ pie al break
last. The Mason and Dixon line was run
before the American people had crossed
the Mississippi and therefore the division
does not obtain west OF the Father OF
Waters. On ne whole. perhaps, not bis
cult and the frying pan have had the best
Of il N the west.
In view OF this sectional warfare it .s
not the least significant fact concerning
the recent official approval Of hot bread
that the author 1f the particular depart.
mental bulletin containing the defense OF
hot biscuit and hot rolls was written by
Mss Helen Aywarer Of ConneCtiCut This
removes the last cause for bitterness anc
strife between the sections and the Masor
and Dixon line may now be biotred from
the memory Of man.
As a matter OF fact the different opin
ions held in the south and north as 20 tn,
comparative merits OF bread hot and bread
cold are based. IN the main. upon iEnor
ance. Anyone VINO has Travelled know,
that In al but the exceptional instanc'
cold bread IN the south is an abominarfor
because the southern cooks do not know
how to make H., while hot bread in tnJ
north is an unthlnkabie deseCrauon 10 hin
who has tasted Of the best products OF
a negro kitchen. Notable exceptions are
Of course. the Parker house rolls whicr
are eaten hot in the north and the salt
rising bread which Is eaten cold IN thC
south. But the whole il is unquest;un.
ably true that the average hot biscuit
which boasts Of pedigree reaching DacA
to the Mayfluwer is utterly unfit for hu
man consumption. while a loaf Of .9igh
bread" descended from the cavaliers Of
Virginia Is a sad and hopeless apology fol
food. Then the north does not know how
to make corn bread. and therefore it does
not like corn bread.
The marked sectional divergence Of viewt
upon the matter Of making bread probably
had its origin in that peculiar insIitu
don which was responsible for a similal
divergence OF views upon al questions
The northern housewife, who did her owl
work, was inclined TO reverence the insti
tuition Of q weekly bake day because OF N,
saving OF time and toll. In the south
where servants we're plentiful the palau
alone was consulted and the decision wa
made in favor of bread which came {,
/ the table smoking not from the oven. A
/ cornbrsad must be eaten hot il II is eater
at all, and as il entails a great amour
/ of care when it is made properly, il be
came a more popular food in that sectioI
( Of the country where servants were AWAY
TO be had.
/ Miss Atwater carefully avoids becoming
[ involved in a sectional disputation sh
says simply: The fact that bread is no
doubtless has little to do with the matter
New bread. especially that from a Iarr
loaf, may be readily compressed into NOR
or less solidly masticated than crumbly
stale bread. and that. therefore IL Nigh
/ offer more resistance to the digestiv,
juices Of the stomach. However whel
such not bread as rolls. biscuit or othe
forms is eaten, in which the crust is YER
large in proportion 20 the crumb, this OBJ
lection has much less force Little diff
Guilty is then experienced in mast!catinl
the crumb'
/ What the Department OF Agriculture (
endeayoring to do is not 10 advocate hu
T bread or cola bread. but 70 bring the peopl
Of the country TO a proper realization o
the requirements for good bread. not o
cold. To accomplish this purpose the ex
pertinent stations have made careful test
Of the food value OF various grains. ana o