The History of Bread From Pre-historic to Modern Times

16th century, has left behind him, in his Historia de Gentibus Septen

ooner; and other corn sown in the beginning of May is reaped in the middle of August-'by the mutual help of the countrymen, not with any great pains, but with alacrity and willing minds, lest cold wind should blow upon it and blast the corn. And they desire no

both East and West, who feed on barley and oats, have an infinite abundance given them by70 the mercy of God. Yet there is use made of all these sorts of corn in both p

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for six, or more, or fewer days, as the sun shines hot; then when it is cleaned they lay it up in vessels of oak, or else they grind it, and so lay it up safe, and when it is so dried it will last good for years. But if it be not ground meal, but corn, it is convenient once a

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that turned by running water, by horse-power, by hands and feet-backwards and forwards, like th

d by a slow fire-in fact, the griddle, or girdle, cakes of North Britain. But there was other bread72 which was baked in an oven; and here the artist seems to have drawn somewhat upon his imagination for his cockroaches and blackbeetles. It seems that bread

its for shipboard and for victualling forts, but he pathetically points out that these biscuits, if kept for a length of time, especially in a damp place, developed dangerous energy in t

on of wheat, rye contains a greater proportion of gluten than any other cereal, to which fact it owes its capability of being converted into a spongy bread; and if anyone wishes

e. It is always sour-the goodwife intends it to be so. They also have "flat bread" (flad br?d) made of potatoes and rye. It was this kind

f thinness; then the other one took it, and, with the greatest care, rolled it still more. At her right hand was the fireplace, and upon the coal was a red piece of iron, forming a huge griddle more than half a yard acro

ad to bake very often in consequence. In many places they do not bake bread oftener than twice a year, then it is a circumstance like

pped in hemp oil, and even then, as but a few years since, famine visits this granary, and the hapless peasants being reduced to mix orach and bark with their wretched bread, have at times been unable to procure even this, and have died in thousands of starvation. Although Austr

rs; the ashes are then raked out, and the oven is carefully wiped with wisps of damp straw. On the vapour thus generated, as well as that produced by the baking of the dough, lies the whole art of the browning and the success of the semmel. An ounce of ye

urks. One day a baker in his cellar noticed a peculiar noise, and, looking about, discovered that a boy's drum on the ground in a corner had some marbles on the parchment, which every little while danced about and caused the odd sound. Surprised, he listened intently, and found that the noise was repeated at regular intervals. He put his ear to the ground a

or rank, but only asked the privilege of making his bread hereafter in the form of the crescent, which had so long been their terror, so that it might be a reminder to those who ate it that the God of

l use. It is made of barley, and must be baked in an oven especially made for the purpose. This kind of bread is considered very nutritious, and is of a sweet taste. In many parts of Germany there are large bakeries where pumpernickel is baked as a speciality, whence it is sent into the smaller

ten in natural caves, which were afterwards walled up. They used mealing stones, as before described, in order to crush and roughly grind their grain, which was made into an unleavened cake, dry and thin, which was not cut, but was broken when served. They also had a kind of bread called 'plate bread,' which they ate soaked77 with sauce or meat gra

s), which is equally applied to husked oats. Rye was used in the northern part of Gaul; and, from the time of Strabo, millet was in use among the Gauls as well as panic, but especially

tion of personally grinding their corn, and with the arrival of the Franks came Christianity, and

ousehold bread' of to-day, whilst whitey-brown, brown, and bran breads were to be found on their tables. The common folk fed on bread made of78 barley, rye, ma

says: 'Some poor people, in default of corn, have made bread of it, especially in the Beaujolais, but it is l

ther Italian pastas were brought into France during the

fter having skimmed off the froth, used it as a leaven, which gave them a bread much lighter than hitherto, or, according to Champier and Liébau

d not himself make cakes, flammèches (flaky pastry), flans (cakes made with flour, eggs, milk and butter), fritters, and a thousand other dainties, which he can m

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graving by

n order to make bread. The handling of the flour and kneading the dough is entirely the care of the wife, who ought to give a

French bread is famous throughout the civilised world. But this is mainly in the towns; black bread is still in use in some of the rural parts of F

went towards the support and burial of the poor. Up to 1789 the bakers were compelled to sell nearly all their bread at stalls in the public markets, and 900 master bakers monopolised the privilege; for it was only in 1863 that the trade became free and thrown open to all. Previous to that, in order to qualify for a master baker, it

270 to 280 five cent. loaves, and the best flour is the cheapest to use. As a rule, the bakers use choice brands, and mix four grades to get the proper alloy, so to speak-two 'Minnesota springs' and two 'Indiana winters.' Some bakers, especially those who make the best breads, use only one grade of spring wheat and two of winter. In the olden time yeast was made of malt, potatoes, and hops, and it is still largely used, but the bakers of fancy breads use a patent yellow compressed yeast. There ar

nation, there are specialities which do not travel abroad. Graham bread is our wholemeal bread, and should be made with the unbolted meal of wheat

r, one quart boiling water, one pint yeast, one small cup of molasses, two teaspoonfuls of salt, half-cup of burnt sugar colouring. For rye and Indian corn bread

r speciality in this class of bread, and, consequently, we have Parker, Tremont, Revere, Brunsw

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