MAKING BREAD, 153 



possesses the gluten above described, which is so 

 useful in making the bread porous and light ; on 

 which account it is more difficult to make fer- 

 mented bread from the other grains : but this dif- 

 ficulty is obviated by adding to them a small quan- 

 tity of wheat flour, and many of them afford bread 

 nearly as nutritious, if not entirely so, as wheat. 

 It appears to be the fecula, or starch, that is the 

 the most nutritive part of the grain ; the potatoe, 

 which contains a great proportion of this substance, 

 forms the food of the most of peasantry in Ireland. 



Ri/e h^ead is of a brownish colour, and has 

 rather a sweetish taste. It is much used in the 

 north of Europe, and also in some parts of this 

 kingdom ; but it is more usually mixed with a 

 quantity of wheaten flour. 



Rye is also sometimes mixed with a fourth part 

 of ground rice, and makes a good and economical 

 household bread. 



Bread has also been made by mixing turrdps and 

 flour in equal quantities. This requires rather 

 longer baking, and has at flrst a sweet taste, which 

 it loses on being kept twenty-four hours. 



RicCy though usually prepared for food by boil- 

 ing, has been made into bread by mixing with it a 

 little flour, or potatoes. 



Potatoes have also been made into bread by 

 mixing with them a quantity of wheaten flour, 



BREWING. 



The art of brewing, or of preparing a fermented 

 liquor called heer^ from farinaceous seeds, is very 

 ancient. It was known to the ancient Egyptians, 

 Spaniards, Germans, Gauls, inhabitants of the 

 British Isles, and of the north of Europe. The 



