39 c l CULTIVATED VEGETABLES. 



was long before they had public bakers. 

 Pliny says, it was not until 580 years after the 

 foundation of the city. Previous to that time 

 it appears to have been baked under a large 

 pan. Parched corn was also a common food 

 with them. 



The Egyptians made sieves of reeds to 

 separate the bran from the meal : and the 

 Spaniards invented those made of linen and 

 tammy. The French were the first who 

 made bolting-cloths of hair. 



Barley bread was used by the Romans 

 before that made of wheat was known to 

 them ; this was rendered lighter by the addi- 

 tion of the meal of chick peas. 



The unleavened bread was made of flour 

 mixed with water. 



Leavened bread is made thus : a por- 

 tion of dough is left till it ferments and be- 

 comes sour ; this is mixed with other dough, 

 which it causes to rise ; carbonic acid gas is 

 evolved, a vinous smell is perceived, and an 

 active fermentation goes on. Bread is made 

 in this manner in France and all countries 

 where beer is not used ; but it is neither so 

 agreeable, nor so wholesome, as that which is 

 lightened with yeast. 



The yeast bread is of great antiquity, and 



