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It Is Made in Various Ways of Various Materials. In England and America wheat bread is within the reach of all, and scarce ly is a thought given to the fact that only a small portion of the earth’s in habitants enjoy it. It is only during the last century that wheat bread has come into common use. A hundred years ago wealthy families in England used only a peck of wheat a year, and that at Christmas, eating oatcakes dur ing the remainder of the time. The German “pumpernickel” is a rye bread with a curious sour taste, but after eating it awhile one acquires a taste for it. It is less nutritious than that of wheat. In the poorer parts of Sweden the people bake their rye bread only twice a year and store it away, so that eventually it is as hard as bricks. Farther north still barley and oats become the chief bread-corn. But in the district north is where man is put to thought to provide himself svith bread. In Lapland, if a man trusted to grain he would starve, so the people eke out their scanty store of oats with the inner bark of the pine, and after grind ing this mixture it is made into large, flat cakes, which, after all, are not half bad. In dreary Kamschatka the pine or birch bark by itself, well ground, pounded and baked, constitutes the whole of the native bread food. Bread and butter is represented by a dough of pine bark and spread with seal fat. In certain parts of Siberia the people not only grind the pine bark, but cut off the tender shoots, which procedure must give the bread an unpleasantly resinous flavor. In Iceland the lichen is scraped off the rock, made into bread puddings and put into soup. In Russia and China buckwheat is pressed into service. It makes a palatable bread, though of a dark violet tinge. In Italy and Spain chestnuts are cooked, ground into meat and used for bread and soup thickening. Millet fur nishes a white bread in Arabia, Egypt and India. This grain is credited with being the very first used in bread making. Rice bread is still the staple food of the Chinese, Japanese and Indians. In the Indian archipelago the starchy pith of the sago palm is made into bread, and in parts of Africa the na tives use a certain root for the same purpose.—Chicago News.
Newspaper Details
Cleveland Gazette
Cleveland, Ohio, US
Sat, Apr 25, 1896
Page 2
Full Page
Clipped by
Thomas S.
USA 26 May 2026
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