BOUBKK.] UNLEAVENED BREAD. , r )43 



Nothing would be more in consonance with the mode of reasoning of 

 a primitive people than that, at certain designated festivals, there should 

 be a recurrence to the earlier forms of food, a reversion to an earlier 

 mode of life, as a sort of propitiation of the gods or goddesses who 

 had eared for the nation in its infancy and to secure the continuance of 

 their beneficent ollices. Primitive man was never so certain of the 

 power of the gods of the era of his own greatest development that he 

 could rely upon it implicitly and exclusively and ignore the deities who 

 had helped him to stand upon his feet. Hence, the recurrence to pan 

 cakes, to unleavened breads of all kinds, among various peoples. Tliis 

 view of the subject was made plain to me while among the Zufii In 

 dians. &quot;Mr. Frank II. dishing showed me that the women, when bak 

 ing the &quot;loaves&quot; of bread, were always careful to place in the adobe 

 ovens a tortilla with each batch of the newer kind, and no doubt Cor 

 the reason just given. 



UNLEAVENED UREAI). 



The unleavened bread of the earliest period of Jewish history has 

 come down to our own times in the Feast of Unleavened Bread, still 

 observed by the Hebrews in all parts of the world, in the bread used in 

 the eucharistic sacrifice by so large a portion of the Christian world, 

 and apparently in some of the usages connected with the half-under 

 stood fast known as the Ember Days.&quot; Brand quotes from an old 

 work in regard to the Ember Days: &quot;They were so called because 

 that our elder fathers wolde on these days ete no brede but cakes made 

 under ashes. &quot; 



The sacred cake or * draona &quot; of the I arsi &quot; is a small round pancake 

 or wafer of unleavened bread, about the size of the palm of the hand. 

 It is made of wheaten flour and water, with a little clarified butter, and 

 is flexible.&quot; 2 A variety of the &quot;draona,&quot; called a &quot; frasast,&quot; is marked 

 with the finger nail and set aside for the guardian spirits of the de 

 parted. 3 



Cakes and salt were used in religious rites by the ancients. The 

 Jews probably adopted their appropriation from the Egyptians. 4 &quot; l)nr- 



bread. The mere mention of unleavened bread shows that there were two kinds of hrt-ad made even at 

 that time. 



The art of baking was carried on to a high perfection among the Egyptians, who are said to have 

 baked cakes in many fanta-stic shapes, using several kinds of Hour. The liomans took np the art of 

 baking, and public, bakeries were nitnierotis on the streets of Uomc. In Eugluid the business of the 

 baker was considered to be one BO closely affecting tin- interests of the public that in 12*&amp;gt;G an act of 

 Parliament was passed regulating the price to be charged for bread. This regulation continued in 

 operation until 1822 in London and until 18:iG in the rest of the country. The art of making bread has 

 not yet reached some countries in Europe, and Asia. In (lie rural parts of Sweden no bread is made, 

 but rye cakes are baked twice a year and are as hard as flint. It is less than a century ago that bread 

 was used in Scotland, tin Scotch people of every class living on barley bannocks and oaten cakes. 

 Chicago News. 



Pop. Antiq., vol. 1. p. !H&amp;gt;. 



2 Shayast la-Shayast. par. 32, note (i. pp. aw. 2X4 (Max Mullrr n ed., Oxford, 1880). 



3 Ibid., p. 315, note 3. 



44 And if thou bring an oblation of a meat ofl ering baken in the oven, it shall l&amp;gt;e unleavened cakes of 

 fine flonr &quot; i Lerlt., II. 4) ; &quot;With all thine offerings thou xhalt otter salt &quot; (Ibid., 13) lirand. Pop. Ant., 

 Tol. 2. p. 82. 



