Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-11-08

COON after the pressure of the war
- began to be felt in continental
Europe. 1t was reported that the
people of Holland were using tulips
Tor bread-that is, that they were
grinding the bulbs into -four and bak-
ing loaves of this
Bread has been baked of many things
that grow besides tulip bulbs. The use
OF potato flour is well known in Eu-
rope, and 1t forms part of the, SOL
diers' war bread of Germany and Aus
tria, not only because it is nutritious
and well favored, but because when
combined with wheat -four it lends a
sort of permanency to the bread which
keeps 1t from growing stale as soon
as 1t otherwise would.
With the remarkable development OF
the banana growing industry and the
increase in the consumption OF this
fruit throughout a large part of the
world has come the proposal that the
fruit when dried can be ground INTO
flour, of which excellent bread may pc
made. Experiments on somewhat
more extensive scale than laboratory
operations have been carried out, and
1t has been reported that these have
been successful.
1t has been assumed by investigators
of the subject that perhaps the earnest
form of bread was prepared from peecn
nuts and acorns, and baked CAKES Vi
crushed acorns or acorn meal nave
been eaten from immemorial times by
the American Indians, and are still
eaten by some of the remaining tribes
on the Pacific coast. In the ethnoloel-
cal exhibit in the National Museum
figures of Indians at work making
acorn bread may be seen. 1t is not the
raw acorn which is used. Everybody
who has bitten into fresh acorn
knows that the meat is somewhat bitter,
and that, containing high percentage
of tannin, it is decidedly astringent.
The flour of acornS is UNIT to pc
eaten until it has been long soaked in
boiling water, but after the tannin has
been extracted the meat or the meal is
sweet, palatable and nourishing.
The practice of baking bread or cakes
from pounded or ground grains OF all
kinds is older than written history. The
| earliest Egyptians baked cakes OF dur
/ ra, or sorghum. and these cakes nave
been found in the Oldest tombs. In the
| courtyard of every house In Chaldea
was an oven for baking bread of beat
en- grain. and evidences of grain pound
| ing and cake baking have been tound
| in the Swiss lake dwellings that date
| back into the stone age.
I'M southern Europe chestnut bread
chestnut meats has long been used
and to some extent still is eaten in
italy and SPAIN The flour of peas
| beans and other leguminous seeds Is
also baked into cakes and in South
America the meal of the tapioca plant
| Is employed for making bread.
Buckwheat is a non-cereal flour, yet
| it's virtues are known and respected by
| every man, woman and child in the
| United States. Everybody has CRATE
full word to say for the happy cakes
made from buckwheat flour. There are
many species of millet, and -four for
bread and cake making is obtained
from all of them, and is largely con-
sumed In southern Europe and in Asia.
Rye bread and corn bread, or maize"
bread, as it is better known in nearly
all other parts of the world outside of
the, United States. have done much, and
will continue to do much, for the sus-
tenance and support of the human race.
Oat cakes and barley bread have con-