Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-08-13

therefore beginning to encourage their
families to eat cold fresh bread. although
1t is predicted that at least another gen.
Grafton will pass before the use Of the
raised loaf of bread will become general
throughout the south. and it probably
never will displace corn bread there as
it has elsewhere.
The weekly baking day, a time-hon-
ored institution for centuries in New Eng
land. will never
Hard to Keep Yeast extend to any
in Warm Climate. the soutne N
states. Aside from the southern preju-
dice in favor of fresh, hot bread food. the
difficulty of securing and keeping good
yeast in warm climate makes raised
bread making a bugbear to the average
housewife. Now that good yeast made
scientifically in a modern factory is avail
able, she still does not undertake any
large amount of raised bread making.
The bread which the urban south is
learning to appreciate and enjoy is the
product of the commercial bakery. This
is true in other parts Of the country as
well. The bakers delivery wagon has
gone beyond city limits and reaches a
larger number of farmhouses each year,
because the changing conditions Of do
nestle life are rendering 1t more difficult
even for the farmers wife to bake her
own bread supply and also because of the
improvement of the bakers loaf both in
taste and digestibflity.
A collection of the various forms OF
bread known to have been in existence
in the world indicates gradual evolu-
ton from the Egyptian raised bread
to the light wholesome rolls and loaves
of the present. 1t is, of course. i'm
possible to secure many specimens of
the earlier breads which were SO
numerous In variety. In ancient Athens
at least siXty-two were In use by the
Greeks, and good descriptions OF some
Of them are In existence. They were
made of wheat barley. rye. mlilet, rice,
sneJt Iiphe and soft grain imported
from Ethiopia called or1ndion The
Greeks had the reputation OF peinS eA-
cellent bakers. and in the time OF caesar
Augustus nearly all the aVo puoic
bakeries in Rome were conducted by
Greeks.
In the recent excavations in Pompeii
, three bake shops were found In almost
perfect condi-
Tbroa Roke,ies ton. One of
Found in Pompeii. l.evcd to have
belonged to the house OF Sallust an
other to that of Panza and the third TO
sort of capitalist who conducted
bakery in what apparently was his
dwelling house. instead OF hiring a
room as was the custom OF bakers OF
the pe.iod The mills t"- grinding the
flour. which were a part OF the equip
mont al tic arctAGl hakeries, were
found in good working order. and near
them the Eac.-uins; trouBhs and YES
seis for containing C@ieT. The loaves
of bread beth ir anG out OF the oven
were all recognizable. Even the -four
coui3 be idey tined. \ loaf of bread.
ro;i..e and wen raised. was found with
the name OF the baker E.eris Grant,
Riser" stamped on IL. The Pompeiian
ovens diffe, little from those which
are still IN use in many parts of Eu-
rome and were used largely In this
country until within the last half CEN
fury. They were built or stone or clay
and were heated by having a fire built
inside of them. An ash pit below re-
ceiyed the ashes through hole In the
bottom OF the oven.