Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1913-09-17

"N fiE DeSb lued OF OfiSulAt pd-
zaa-s is furnished by the ar
cades of European and Ameri-
can cities; yet there are many
points of difference between
The bazaar and the arcade. For ex-
ample. the passage In the bazaar is
much narrower than in the arcade:
II is passageway for animals and
vehicles. as well as for pedestrians;
bazaars are never more than one
story high; they are lighted only by
circular holes in the arched roof; the
fronts of the little shops on either
side are entirely closed by rough
wooden doors; the shops are yer!
long in proportion fronting on the
passagewRy is exceedingly narrow.
One curious thing about the ba-
saars of Persia is that all the shops
OF one kind are grouped together, and
so we speak OF "the cloth bazaar"
the hat bazaar" the shoe ba-
eaar." Mary A. Clarke ColQuhoun
writes in the Springfield Republican
There are both wholesale and retail
stores, but there are no department
stores. as in the United States. Nor
is there such thing as a general
grocery or dry goods store. One gro
Ger keeps spices only: another tea.
coffee. sugar and so forth; one dry
goods merchant viii sell you muslin.
another broadcloth. another silk.
There are no large manufactures In
Iran. 1t is common TO have = small
factory and shop together or side,
by side. All the metal utensils used
in the country are made OF either
brass or copper These substances
are hammered into shape: a stroll
through the bazaars where this work
Is going on gives one the impression
that pandemonium' has broken loose.
To an American it Is astonishing to
see the very small quantity OF thing
that can be bought In Persia. Spices
are inexpensive. and the spice mer.
chant will weigh out an infinitesimai
amount, so that even the very poor
can have navorings and seasonings
in their food that would otherwise be
impossible TO them.
Fare Of the Persian Cafeteria.
Different kinds OF bread are made
ia the bazaars. One kind, which is
especially liked By the people and
which can be obtained fresh at almost
every hour of the day, is called non
isangak." literally milestone bread.
It is made by pouring the dough on
very hot pebbles, which bake 1t quick
ly and give It crisp crust OF
course, 1t is thin. not moro than a
quarter OF an inch in thickness. The
sheet is about a foot and half wide
by two and a half long. Near the ba-
xaar where this bread is baked you
will usually find place where NUT
ton chops are being cooked on skew
ers over charcoal fire. ANY one
desiring lunch viii buy from the ba-
ker a sheet OF the thin. crisp. freshly
baked bread. then a few "kabobs,"
as the chops are called. Wrapping
the chops in the bread. he will pro-
coed on his way, eating his lunch as
he goes. "A Persian CAFETERIA" as
missionary friend OF mine calls It.
AS you walk through the bazaars
or stand TO examine or purchase
goods. especially if you are foreign
er. you must expect to be iostled. not
only by crowds of curious pedestrians.
but also by caravans of horses and
donkeys and even of vicious camels.
You will perhaps have to wait. also.
for the shopkeeper to finish his pray
ers before he can attend 10 your
wants. Foreigners usually so to the