New Britain herald., 1914-11-24
Bread. Made of Tulip Bulbs.
Washington Star.)

Washington Star.)
 1 Soon after the pressure of the war 1 began to be felt in continental Eu- 1 rope, it was reported that the people l Of Holland were using tulips for 1 bread-that is, that they were grind Ing the bulbs into flour and baking loaves of this. Bread has been baked of many things that grow besides tulip bulbs. The use of potato flour
 is we'll known in Europe. and it forms part of the soldiers war bread of Germany and Austria, not only be- cause 1t is nutritious and we'll flaw ored, but because when combined with wheat flour it lends a sort of permanency to the bread which keeps
 II from growing stale as soon as it otherwise would. With the remark able development of the banana grow ing 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 ex-
 cellent bread may be made Experi-
 ments on a somewhat more extensive
 scale than laboratory operations have
 been carried out. and it has been re-
 ported that these have been success
 full
 It has been assumed by investi-
 gators of the subject that perhaps
 the earliest form of bread was pre-
 pared from beech nuts and acorns,
 and baked cakes of crushed acorns or
 acorn meal have been eaten from inn
 mem orial times by the American In-
 dians, and are still eaten by some of
 the remaining tribes on the Pacific
 coast. In the ethnological exhibit in
 the National museum figures of In-
 dians at work making acorn bread
 may be seen. It is not the raw acorn
 which is used. Everybody who has
 bitten into a fresh acorn knows that the meat is somewhat bitter, and that,
 containing a high percentage of tan-
 min, it is decidedly astringent. The
 flour of acOrns is unfit to be eaten until it has been long soaked in boil ing 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 his- tory. The earliest Egyptians baked cakes of durra, or sorghum, and these cakes have been found in the oldest tombs. In the courtyard of every house in Chaldea was an oven for baking bread of beaten grain, and evidences of grain pounding and cake baking have been found in the Swiss lake dwellings that date back into the stone age. In southern Europe chest nut bread made of the flour of finely ground chestnut meats has long been used, and to some extent still is eaten Tfo1, 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 re- spected by every man, woman and child in the United States. Every body has a grateful word to say for the happy cakes made from buck wheat flour. There are many species of millet, and flour for bread and cake making is obtained from all of them, and is largely consumed in southern Europe and in Asia Rye bread and corn bread. or maize" bread, as it is better known in near ly all other parts of the world out , side of the United States, have done much and will continue to do much, for the sustenance and support of the human race. Oat cakes and barley | bread have contributed liberally of 1 themselves to make life worth living. l Bread fruit, or the fruit of the tree | known by botanists as Artocarpus in 1 elsa. is an important and valuable | article of food among the people of i the tropical islands of the Pacific | ocean, Baked, it's taste is described | as very much like that of white pota- | -oes and milk. It is globular and of | about the size of a cantaloupe. It | is used as a vegetable and eaten with l meat and gravy, or, combined with milk, sugar and butter, is made into an excellent pudding. Often the fruit is dried and then reduced to -four. of which bread and buildings Ire made. It is called bread fruit, 1ot alone because it's flavor is sug- sestive of we'll baked wheat bread, but because it's flavor is such that one lever tires of it, and because it is the islanders staff of life, bearing the ,ame relation to them that bread loes to a large portion of the human amily